Comparison of Antimicrobial and Antioxidant Effects of Sesame Oil Produced by Traditional, Industrial, and Cold Press Methods

Document Type : Original Article (s)

Authors

1 MSc Student, Food Security Research Center, School of Nutrition and Food Science, Isfahan University of Medical Science, Isfahan, Iran

2 Associate Professor, Food Security Research Center AND Department of Food Science and Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran

3 Lecturer, Department of Biostatistics and Epidemiology, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran

Abstract

Background: This study aimed to compare the antimicrobial and antioxidant effects of sesame oils produced by traditional (Ardeh method), industrial, and cold press methods.Methods: 30 samples of sesame oil (12, 12, and 6 samples by traditional, cold press, industrial methods, respectively) were collected from Isfahan, and Ardakan cities in Iran. The antimicrobial effect of the samples was measured by agar diffusion method, and then by minimum inhibitory concentration. Antioxidant capacity of oils was measured using 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) method. Moreover, data analysis was performed using ANOVA, one-sample t, Kruskal-Wallis, and Mann-Whitney tests.Findings: Zone of inhibition was caused by 100% of the samples, and the highest antimicrobial effect was observed in the traditional method on Bacillus cereus. The zone of inhibition of all samples showed statistically significant difference compared with positive control (kanamycin antibiotic) (P < 0.050). The results of minimum inhibitory concentration (MIC) against Escherichia coli and Bacillus cereus showed that the MIC level against Bacillus cereus was 500 μl/ml in cold press and traditional sesame oil, and more than 500 μl/ml in industrial sesame oil. The lowest MIC was obtained from the cold press sesame oil in 125 μl/ml on Escherichia coli. Antioxidant capacity was observed in all oil samples. However, three of the oil production methods did not show a significant difference.Conclusion: All sesame oil samples with different production methods have antimicrobial effect on important microorganisms in food hygiene, and have antioxidant effects as well.

Keywords

References

  1. Malek F. Edible vegetable fats and oils. 3rd ed. Tehran, Iran: Agricultural Educational Research Publications; 2016. [In Persian].
  2. Liu B, Guo X, Zhu K, Liu Y. Nutritional evaluation and antioxidant activity of sesame sprouts. Food Chem 2011; 129(3): 799-803.
  3. Jahandide H, khodaparast MH, Taghizadeh M. Evaluation of soybean oil extraction efficiency and comparison of sesame meal in different lubrication methods. Proceedings of the 21st National Congress of Food Science and Technology; 2013 Oct 29-31; Shiraz, Iran. [In Persian].
  4. Janat B, Oveysi MR, Sadeghi N, Haji Mahmoudi M, Behzad M, Choupankari E, et al. Effects of roasting temperature and time on healthy nutraceuticals of antioxidants and total phenolic content in Iranian sesame seeds (Sesamum indicum L.). Iran J Environ Health Sci Eng 2010; 7(1): 97-102.
  5. Borjian Broujeni M, Goli SA, Gharachorloo M, Azizinejad R. Optimization of roasting process of sesame seed to produce high quality sesame oil. Journal of Food Technology and Nutrition 2015; 12(4): 101-11. [In Persian].
  6. Kaviani M, Iragifar M, Behfar S, Azarbad H. Comparison of different methods of sesame oil extraction. Proceedings of the 21st National Congress of Food Science and Technology; 2013 Oct 29-31; Shiraz, Iran. [In Persian].
  7. Asliranifam N, Najafzadeh H, Papahn A A, Moazedi A A, Pourmahdi M. Effect of sesame oil consumption on the passive avoidance memory of rat offspring during pregnancy. Physiol Pharmacol 2011; 15(2): 268-76. [In Persian].
  8. Mehranfar A, Farmani J, Moharami E, Keshavarzi A. Overview of sesame oil extraction by cold pressing. Proceedings of the 2nd National Conference on Applied Research in Agricultural Sciences; 2015 Mar 12; Tehran, Iran. [In Persian].
  9. Burt SA, Vlielander R, Haagsman HP, Veldhuizen EJ. Increase in activity of essential oil components carvacrol and thymol against Escherichia coli O157:H7 by addition of food stabilizers. J Food Prot 2005; 68(5): 919-26.
  10. Mohamed Saleem TS. Anti-microbial activity of sesame oil. Int J Res Phytochem Pharmacol 2011; 1(1): 21-3.
  11. Afshar Mohammadian M, Kordi SH, Mashhadi Nejad A. Antibacterial activity of stigma and petal of different species of saffron (Crocus Spp.). Journal Of Molecular And Cellular Research 2016; 29(3): 265-73.
  12. Siger A, Nogala-Kalucka M, Lampart-Szczapa E. The content and antioxidant activity of phenolic compounds in cold-pressed plant oils. J Food Lipids 2008; 15(2): 137-49.
  13. Afrazeh Z, Bolandi M, Khorshidi M, Mohammadi Nafchi A. Evaluation of antioxidant activity of aqueous and alcoholic extracts (Methanol, ethanol) saffron petals. Saffron Agronomy and Technology 2014; 2(3): 231-6. [In Persian].
  14. Shittu LAJ, Bankole M, Ahmed T, Bankole MN, Shittu RK, Saalu CL, et al . Antibacterial and antifungal activities of essential oils of crude extracts of sesame radiatum against some common pathogenic micro-organisms. Iranian Journal of Pharmacology and Therapeutics 2007; 6(2): 165-70.
  15. Tavakoli J, Haddad Khodaparast MH, Esmailzade Kenari R, Amin Lari M, Shahrif A. Evaluating antioxidant activity of kolkhung skin oil as a new edible source in Iran. Iranian Food Science and Technology Research Journal 2013; 9(1): 61-7. [In Persian].
  16. Mohdaly AAA, Smetanska I, Ramadan MF, Sarhan MA, Mahmoud A. Antioxidant potential of sesame (Sesamum indicum) cake extract in stabilization of sunflower and soybean oils. Industrial Crops and Products 2011; 34(1): 952-9.
  17. Bopitiya D, Madhujith T. Antioxidant activity and total phenolic content of sesame (Sesamum indicum L.) seed oil. Tropical Agricultural Research 2015; 24(3): 296-302.
  18. Xuan TD, Gangqiang G, Minh TN, Quy TN, Khanh TD. An overview of chemical profiles, antioxidant and antimicrobial activities of commercial vegetable edible oils marketed in Japan. Foods 2018; 7(2): 21.
Journal of Isfahan Medical School
Volume 38, Issue 577 - Serial Number 577
May and June 2020
Pages 354-359

Files

History

  • Receive Date: 02 February 2020
  • Revise Date: 29 April 2024
  • Accept Date: 06 April 2022

Share

How to cite

Statistics