https://doi.org/10.15255/KUI.2025.021
Published: Kem. Ind. 75 (5-6) (2026) 255–263
Paper reference number: KUI-21/2025
Paper type: Original scientific paper
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Quality Assessment of Cold-pressed Sesame Oil from Different Producers in Bosnia and Herzegovina

A. Slijepčević, S. Čorbo, A. Čaušević and M. Begić

Abstract

The aim of this study was to determine the existence of differences in the quality of cold-pressed sesame oils from different producers in Bosnia and Herzegovina. By comparing samples of sesame oil, one of which was produced in the laboratory and the other four purchased on the market, the research aimed to identify the highest quality oil most suitable for consumption. The analyses included fatty acid profiles, free fatty acid content, saponification and peroxide values, moisture content, insoluble impurities, chlorophyll, carotenoids, and total phenolic content, along with measurements of colour parameters. The results showed higher levels of unsaturated fatty acids (UFA) compared to saturated fatty acids (SFA), with the highest UFA content (84.94 %) recorded in sample US1, which also had the best nutritional profile (the highest content of monounsaturated fatty acids – MUFA, the lowest atherogenic index – AI and thrombogenic index – TI, and the highest hypocholesterolemic/hypercholesterolemic index – HH). Linoleic acid was the most abundant polyunsaturated fatty acid (PUFA). Sample US1, freshly pressed, had the lowest free fatty acid content (0.41 %) and peroxide value (0.00 mmol O₂ kg⁻¹), indicating superior quality. The values of the saponification number ranged from 182.60 to 188.43 mg KOH g⁻¹, with the US5 sample having the lowest moisture content (0.02 %), while samples US1 and US2 had the least insoluble impurities. The content of chlorophyll and carotenoids varied, with the US2 sample having the highest carotenoid content (25.58 mg kg⁻¹), and the US5 sample the highest total phenolic content (1962.32 mg kg⁻¹ GAE). Principal component analysis (PCA) highlighted sample US1 as optimal due to its favourable fatty acid profile and colour. The results showed that sample US1 had the highest lightness (L*) and yellow colour intensity (b*), while samples US2 and US5 were darker with lower yellow colour index (YI) values, indicating variations in colour stability.

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Keywords

oil, sesame, cold pressing, quality, stability