Sesame Oil - Descrizione

Sesame oil

Description

Vegetable oil obtained from the seeds of Sesamum indicum (Pedaliaceae), available as cold-pressed (fragrant, golden), toasted (intense nutty aromas), and refined (cleaner taste, higher process stability).
Sensory notes: nutty and toasty (stronger in the toasted type), medium body, clean finish; slight bitterness if oxidized.
Smoke point (indicative): toasted ~170–190 °C; cold-pressed ~190–210 °C; refined ~210–230 °C (depends on quality and freshness).

Caloric value (per 100 g)

~884 kcal/100 g; fat ~100 g (carbohydrates and protein negligible).
Per tablespoon (~10–15 ml): ~90–120 kcal.

Key constituents

Fatty acids: linoleic (n-6) ~40–48% (PUFA, polyunsaturated; supportive when balanced), oleic (n-9) ~35–45% (MUFA, monounsaturated; often neutral/beneficial), palmitic/stearic ~10–14% (SFA, saturated; moderate in diet), ALA (n-3) <1%.
Lignans: sesamin, sesamolin → during processing/storage can yield sesamol (potent antioxidant).
Tocopherols/tocotrienols (vitamin E), phytosterols; roasting volatiles (caramel/nut notes).
Pigments: trace carotenoids and chlorophylls (higher in unrefined oils).

Production process

Seed preparation: cleaning, optional controlled roasting (for toasted oil), milling/flaking.
Extraction: mechanical pressing (cold-pressed/expeller) or solvent extraction (followed by desolventizing and refining).
Refining (for refined grades): degumming, neutralization, bleaching, deodorization; sometimes winterization for chill haze clarity.
Quality controls: free acidity, peroxide value, p-anisidine/TOTOX, metals, residual solvent (if used), and contaminants (e.g., PAH risk if roasting is improper).

Sensory and technological properties

Good oxidative stability for a seed oil thanks to lignans and tocopherols; the toasted type is highly aromatic but typically has a lower smoke point.
Emulsification: moderate; in cold sauces, add emulsifiers (e.g., mustard/lecithin) for stability.
Cold haze/crystallization: possible in the fridge; reversible with mild warming.

Culinary uses

Asian cuisines: seasoning for ramen, udon, namul/salads; stir-fry with refined oil; finishing with toasted oil.
Marinades, vinaigrettes, mayonnaise and sauces; Middle Eastern/African pastry; gomasio and sesame pastes.
Prefer refined for light frying; use toasted chiefly as a finishing oil.

Nutrition and health

Provides unsaturated fats (predominantly PUFA n-6 and MUFA); SFA are low.
Lignans (sesamin/sesamol) exhibit antioxidant activity and may contribute to oil stability; health impact depends on the overall diet.
Sodium absent; vitamin E present (variable).
Balance n-6/n-3 intake in the total diet (sesame oil has ALA n-3 only in trace amounts).

Fat profile

Dominated by PUFA (n-6 linoleic) and MUFA (n-9 oleic); SFA (palmitic/stearic) are modest.
TFA (trans fatty acids) are negligible in properly refined/non-hydrogenated oils.
Contains no meaningful MCT.
Health note: PUFA can support cardiometabolic markers when balanced with n-3; MUFA are often neutral/beneficial; SFA should be moderated across the diet.

Quality and specifications (typical topics)

Free fatty acids, peroxide value, p-anisidine/TOTOX, color (Lovibond), moisture/impurities, metals.
Fatty acid profile (GC) consistent with species; roasting markers and PAH below limits.
Residual solvents (if extracted), pesticides/heavy metals within legal limits.
Microbiology: not typically limiting in refined oils (very low aw), but hygiene and filtration are required.

Storage and shelf life

Keep dark, well-closed, cool (15–20 °C); avoid air, light, and heat.
Typical shelf life: 12–18 months (refined) and 9–12 months (cold-pressed/toasted), varying with quality, antioxidants, and storage.
Reclose immediately after use; prefer barrier containers (dark glass, tins).

Allergens and safety

In the EU, sesame is a major allergen: risk of severe reactions even at low doses. Manage cross-contact and label correctly.
For operators: avoid overheating (smoke/PAH), manage slippery floors from spills, follow GMP/HACCP.

INCI functions in cosmetics

INCI: Sesamum Indicum (Sesame) Seed Oil.
Roles: emollient, skin-conditioning, solvent for lipophilic actives, mild secondary antioxidant (sesamol/tocopherols); used in massage oils, haircare, and leave-on products.

Troubleshooting

Smoking in the pan: temperature too high or toasted oil used for cooking → switch to refined and control heat.
Rancid/bitter taste: oxidation → check peroxides, rotate stock (FIFO), improve packaging and dark storage.
Haze/crystals in the fridge: reversible → return to room temperature.
Unstable sauces: increase aqueous phase or add emulsifiers (lecithin, mustard).

Sustainability and supply chain

Co-products can be valorized: sesame cake/meal (feed/food), recovery of phytosterols.
Optimize water/energy, reduce waste, manage effluents toward BOD/COD targets; use recyclable packaging.
Traceability and hygiene under GMP/HACCP with CCP on roasting, deodorization, and contaminants.

Conclusion

Sesame oil offers distinct aroma, solid stability, and broad versatility in both cuisine and cosmetics. Choosing among toasted, cold-pressed, and refined grades lets you balance flavor, smoke point, and performance; proper storage and quality control preserve freshness, color, and safety.

Mini-glossary

PUFA — Polyunsaturated fatty acids: can support heart health when balanced; more prone to oxidation.
MUFA — Monounsaturated fatty acids: often neutral/beneficial for lipid profile.
SFA — Saturated fatty acids: advisable to limit in the overall diet.
TFA — Trans fatty acids: negligible in non-hydrogenated/refined sesame oil; limit when present.
ALA — Alpha-linolenic acid (n-3): present only in trace amounts in sesame oil; balance overall n-6/n-3 intake.
MCT — Medium-chain triglycerides: not significant in sesame oil.
GMP/HACCP — Good Manufacturing Practice / Hazard Analysis and Critical Control Points: preventive hygiene systems with validated CCPs.
CCP — Critical control point: step needing strict control (e.g., roasting, deodorization).
BOD/COD — Biochemical/Chemical Oxygen Demand: indicators of effluent impact on wastewater.
FIFO — First in, first out: stock-rotation practice to maintain quality.

Studies

In this study sesame oil shows anti-inflammatory and antioxidant effects with promising results in lowering high levels of cholesterol and inflammation, reducing the risk of atherosclerosis and delaying the onset of cardiovascular disease (1).

Allergies to this type of seed have increased in the last 10 years, especially in Canada, Israel and Japan.

Sesame studies

References_____________________________________________________________________

(1) Hsu E, Parthasarathy S. Cureus. Anti-inflammatory and Antioxidant Effects of Sesame Oil on Atherosclerosis: A Descriptive Literature Review. 2017 Jul 6;9(7):e1438. doi: 10.7759/cureus.1438. Review.

Abstract. Sesame oil (SO) is a supplement that has been known to have anti-inflammatory and antioxidant properties, which makes it effective for reducing atherosclerosis and the risk of cardiovascular disease. Due to the side effects of statins, the current recommended treatment for atherosclerosis and cardiovascular diseases, the idea of using dietary and nutritional supplementation has been explored. The benefits of a dietary health regime have piqued curiosity because many different cultures have reaped health benefits through the ingredients in their cooking with negligible side effects. The purpose of this literary review is to provide a broad overview of the potential benefits and risks of SO on the development of atherosclerosis and its direction toward human clinical use. Current in vivo and in vitro research has shed light on the effects of SO and its research has shown that SO can decrease low-density lipoprotein (LDL) levels while maintaining high-density lipoprotein (HDL) levels. Current limitations in recent studies include no standardized doses of SO given to subjects and unknown specific mechanisms of the different components of SO. Future studies should explore possible synergistic and adverse effects of SO when combined with current recommended pharmaceutical therapies and other adjunct treatments.

Wei P, Zhao F, Wang Z, Wang Q, Chai X, Hou G, Meng Q. Sesame (Sesamum indicum L.): A Comprehensive Review of Nutritional Value, Phytochemical Composition, Health Benefits, Development of Food, and Industrial Applications. Nutrients. 2022 Sep 30;14(19):4079. doi: 10.3390/nu14194079.

Abstract. Sesame (Sesamum indicum L.), of the Pedaliaceae family, is one of the first oil crops used in humans. It is widely grown and has a mellow flavor and high nutritional value, making it very popular in the diet. Sesame seeds are rich in protein and lipids and have many health benefits. A number of in vitro and in vivo studies and clinical trials have found sesame seeds to be rich in lignan-like active ingredients. They have antioxidant, cholesterol reduction, blood lipid regulation, liver and kidney protection, cardiovascular system protection, anti-inflammatory, anti-tumor, and other effects, which have great benefits to human health. In addition, the aqueous extract of sesame has been shown to be safe for animals. As an important medicinal and edible homologous food, sesame is used in various aspects of daily life such as food, feed, and cosmetics. The health food applications of sesame are increasing. This paper reviews the progress of research on the nutritional value, chemical composition, pharmacological effects, and processing uses of sesame to support the further development of more functionalities of sesame.

Villa C, Costa J, Mafra I. Sesame as a source of food allergens: clinical relevance, molecular characterization, cross-reactivity, stability toward processing and detection strategies. Crit Rev Food Sci Nutr. 2024;64(14):4746-4762. doi: 10.1080/10408398.2022.2145263.

Abstract. Sesame is an allergenic food with an increasing allergy prevalence among the European/USA population. Sesame allergy is generally life-persisting, being the cause of severe/systemic adverse immune responses in sesame-allergic individuals. Herein, clinical data about sesame allergy, including prevalence, diagnosis, relevance, and treatments are described, with focus on the molecular characterization of sesame allergens, their cross-reactivity and co-sensitization phenomena. The influence of food processing and digestibility on the stability/immunoreactivity of sesame allergens is critically discussed and the analytical approaches available for their detection in foodstuffs. Cross-reactivity between sesame and tree nuts or peanuts is frequent because of the high similarities among proteins of the same family. However, cross-reactivity phenomena are not always correlated with true clinical allergy in sensitized patients. Data suggest that sesame allergens are resistant to heat treatments and digestibility, with little effect on their immunoreactivity. Nevertheless, data are scarce, evidencing the need for more research to understand the effect of food processing on sesame allergenicity modulation. The demands for identifying trace amounts of sesame in foods have prompted the development of analytical methods, which have targeted both protein and DNA markers, providing reliable, specific, and sensitive tools, crucial for the effective management of sesame as an allergenic food.


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