Phytochemical Profile and Antioxidant Activity of Sesame Seed (Sesamum indicum) By-Products for Stability and Shelf Life Improvement of Refined Olive Oil

The by-product of sesame seed coats from the tahini industry was used for the extraction of bioactive compounds as novel antioxidants. This study was designed to evaluate the effect of a natural antioxidant on the quality of refined olive oil (ROO) stored at 60 +/- 1 degrees C for up to 48 days. The lyophilized sesame seed coats extract (LSSCE) was placed into fresh ROO at three levels, i.e., 200, 400, and 600 mg kg(-1), and compared with 200 mg kg(-1) BHT (reference) and without antioxidant (control). LSSCE exhibited high phenolic (105.9 mg GAE g(-1)) and lignin (6.3 mg g(-1)) contents as well as antioxidant activity based on HPLC/DAD. In ROO samples, Including LSSCE, the values of peroxide, p-anisidine, K-232, and K-270 were remarkably lower than control during storage. The kinetic rate constant (k) of oxidation indicators was the lowest in ROO samples containing BHT and LSSCE 600 mg kg(-1)compared with other treatments. LSSCE improved the organoleptic acceptability of ROO samples up to 48 days of storage. Moreover, the shelf life (assuming a Q(10) value of 2.0 for lipid oxidation) of ROO treated with LSSCE was increased. The findings revealed that LSSCE is a promising natural antioxidant in delaying oxidation, enhancing oil stability, and prolonging the shelf life (~475 days at ambient temperature).

Automated summary

This study evaluated the effect of a natural antioxidant, LSSCE, on the quality and shelf life of refined olive oil stored at 60±1℃. The results showed that LSSCE significantly reduced oxidation indicators, improved oil stability, and prolonged the shelf life of the oil.