imported>Steveprutz: Adding local short description: "Edible oil from sesame seed", overriding Wikidata description "sesame seed oil" (Shortdesc helper)

2021-07-09T15:05:50Z

Adding local short description: "Edible oil from sesame seed", overriding Wikidata description "sesame seed oil" (Shortdesc helper)

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{{Short description|Edible oil from sesame seed}}
{{nutritionalvalue
| image = [[File:SesameSeedOil.png|frameless]]
| caption = Sesame seed oil in clear glass vial
| name = Oil, sesame, salad or cooking
| kJ = 3699
| protein = 0.00 g
| fat = 100.00 g
| satfat = 14.200 g
| monofat = 39.700 g
| polyfat = 41.700 g
| carbs = 0.00 g
| vitC_mg = 0.0
| vitA_IU = 0
| calcium_mg = 0
| iron_mg = 0.00
| magnesium_mg = 0
| phosphorus_mg = 0
| potassium_mg = 0
| sodium_mg = 0
| vitE_mg = 1.40
| vitK_ug = 13.6
| source_usda = 1
| note=[http://ndb.nal.usda.gov/ndb/foods/show/639?fg=&man=&lfacet=&count=&max=35&sort=&qlookup=Oil%2C+sesame%2C+salad+or+cooking&offset=&format=Full&new=&measureby= Full Link to USDA Database entry]
}}

'''Sesame oil''' is an edible [[vegetable oil]] derived from [[sesame seed]]s. Besides being used as a [[cooking oil]], it is used as a flavor enhancer in many [[cuisine]]s, having a distinctive nutty aroma and taste.<ref>{{cite web|url=http://www.flavorandfortune.com/dataaccess/article.php?ID=100|title=Sesame Oil, a featured ingredient|author=Goldberg, Sharon|publisher=Flavor & Fortune|date=1995}}</ref> The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. In the [[Akkadian language|Akkadian]] language and in Tamil it was called Ellu.<ref>{{Cite book|last=Martha|first=T. Roth|title=The Assyrian Dictionary of the Oriental Institute of the University of Chicago (CAD) Volume 4, E|year=1958|isbn=978-0-91-898610-8|location=Chicago|pages=106}}</ref>

== Composition ==
Sesame oil is composed of the following [[fatty acid]]s: [[linoleic acid]] (41% of total), [[oleic acid]] (39%), [[palmitic acid]] (8%), [[stearic acid]] (5%) and others in small amounts.<ref>{{cite web|url=http://nutritiondata.self.com/facts/fats-and-oils/511/2|publisher=Conde Nast for the USDA National Nutrient Database, version SR-21|title=Nutrition Facts for sesame oil per 100 g, analysis of fats and fatty acids|date=2014|access-date=11 July 2015}}</ref>

==History==
[[Image:Sa white sesame seeds.jpg|thumb|right|White sesame seeds, mostly unshelled.]]
Historically, sesame was cultivated more than 5000 years ago as a drought-tolerant crop and was able to grow where other crops failed.<ref name="rram">{{cite web|title=Sesame: New Approaches for Crop Improvement|author1=Raghav Ram |author2=David Catlin |author3=Juan Romero |author4=Craig Cowley |name-list-style=amp |publisher=Purdue University|year=1990|url=http://www.hort.purdue.edu/newcrop/proceedings1990/v1-225.html}}</ref><ref name="drl2">{{cite web|title=Phenology of Sesame|author=D. Ray Langham|publisher=American Sesame Growers Association|url=http://www.sesamegrowers.org/langham144-182.pdf}}</ref> Sesame seeds were one of the first crops processed for oil as well as one of the earliest condiments. Sesame was cultivated during the [[Indus Valley Civilisation]] and was the main oil crop. It was probably exported to Mesopotamia around 2500 BC.<ref>{{Cite journal
| year = 2004
| title = History and Lore of Sesame in Southwest Asia
| journal = Economic Botany
| volume = 58
| issue = 3
| pages = 329–353
| publisher = New York Botanical Garden Press
| jstor = 4256831
| doi = 10.1663/0013-0001(2004)058[0329:AR]2.0.CO;2
| last1 = Small
| first1 = Ernest
}}</ref>

==Manufacture==

===Manufacturing process===
[[File:Korean sesame oil-Chamgireum-01.jpg|thumb|Bottling sesame oil at Moran Market, [[Seongnam]], [[Gyeonggi Province]], [[South Korea]].]] [[File:Sesame oil.jpg|thumb|Dark brown sesame oil derived from roasted/toasted sesame seeds.]]
[[File:MyanmarSesameOil.jpg|thumb|Extracting sesame oil by a bullock driven wooden press ([[Myanmar]]).]]
Sesame seeds are protected by a capsule which only bursts when the seeds are completely ripe. This is called [[dehiscence (botany)|dehiscence]]. The dehiscence time tends to vary, so farmers cut plants by hand and place them together in an upright position to continue ripening until all the capsules have opened. The discovery of an [[indehiscent]] mutant (analogous to [[Shattering (agriculture)|nonshattering]] domestic grains) by Langham in 1943 began the work towards development of a high-yielding, dehiscence-resistant variety. Although researchers have made significant progress in sesame breeding, harvest losses due to dehiscence continue to limit domestic US production.<ref name="purdue">{{cite web|authors=E.S. Oplinger, D.H. Putnam, A.R. Kaminski, C.V. Hanson, E.A. Oelke, E.E. Schulte, and J.D. Doll|url=http://www.hort.purdue.edu/newcrop/afcm/sesame.html|title=Sesame|publisher=Center for New Crops & Plant Products, Purdue University, Department of Horticulture and Landscape Architecture|date=May 1990}}</ref>

Tanzania remains the largest producer of sesame oil and also dominates the global consumption of this product. The African and Asian regions constitute the fastest developing sesame oil markets. The steady growth in demand being observed here is in line with rising household income figures and urbanization, as well as an increase in the use of sesame oil for food products and Asian dishes.<ref>{{Cite web|url=https://www.indexbox.io/blog/tanzania-dominates-global-sesame-oil-output/|title=Global Sesame Oil Market Overview - 2018 - IndexBox|website=www.indexbox.io|access-date=2018-09-11}}</ref>

While some manufacturers will further refine sesame oil through solvent extraction, neutralization and bleaching in order to improve its cosmetic aspects, sesame oil derived from quality seeds already possesses a pleasant taste and does not require further purification before it can be consumed. Many consumers prefer unrefined sesame oil due to their belief that the refining process removes important nutrients. Flavour, which was traditionally an important attribute, was best in oils produced from mild crushing.<ref>{{cite web|url=http://www.fao.org/docrep/t4660t/t4660t0b.htm|title=Ghani: A traditional method of oil processing in India|publisher=United Nations, Food and Agriculture Organization, Document Repository|date=1993}}</ref>

Sesame oil is one of the more stable natural oils, but can still benefit from refrigeration and limited exposure to light and high temperatures during extraction, processing and storage in order to minimize nutrient loss through oxidation and rancidity. Storage in amber-colored bottles can help to minimize light exposure.

Sesame oil is a [[polyunsaturated]] (PUFA) semi-drying oil. Commercial sesame oil varies in colour from light to deep reddish-yellow depending on the colour of the seed processed and the method of milling. Provided the oil is milled from well-cleaned seed, it can be refined and bleached easily to yield a light-coloured limpid oil. Sesame oil is rich in oleic and linoleic acids, which together account for 85% of the total fatty acids. Sesame oil has a relatively high percentage of unsaponifiable matter (1.5-2.3%). In India and in some other European countries it is obligatory to add sesame oil (5-10%) to margarine and generally to hydrogenated vegetable fats which are commonly used as adulterants for butter or ghee.

===Sesame seed market===
The market for sesame oil is mainly located in Asia and the Middle East where the use of domestically produced sesame oil has been a tradition for centuries.<ref name=purdue/> About 65 percent of the annual US sesame crop is processed into oil and 35 percent is used in food.<ref name="agmrc">{{cite web|url=http://www.agmrc.org/commodities__products/grains__oilseeds/sesame-profile/ |title=AgMRC Sesame profile|publisher=Ag Marketing Resource Center, Iowa State University, Ames, IA|date=2016}}</ref>

===Varieties===
There are many variations in the colour of sesame oil: cold-pressed sesame oil is pale yellow, while Indian sesame oil (gingelly or til oil) is golden, and East Asian sesame oils are commonly a dark brown colour. This dark colour and flavour are derived from roasted/toasted sesame seeds. Cold-pressed sesame oil has a different flavour than the toasted oil, since it is produced directly from raw, rather than toasted, seeds.

Sesame oil is traded in any of the forms described above: Cold-pressed sesame oil is available in Western health shops. Unroasted (but not necessarily cold-pressed) sesame oil is commonly used for cooking in South India, the Middle East, [[halal]] markets and East Asian countries.<ref>{{cite web|url=http://gernot-katzers-spice-pages.com/engl/Sesa_ind.html|title=Spice Pages: Sesame Seeds (''Sesamum indicum'')|author=Katzer G|date=17 December 1999}}</ref>

==Nutrients==

The only [[essential nutrient]] having significant content in sesame oil is [[vitamin K]], providing 17% of the [[Daily Value]] per 100 grams (ml) consumed supplying 884 [[calories]] (table). For fats, sesame oil is approximately equal in [[monounsaturated fat]] ([[oleic acid]], 40% of total) and [[polyunsaturated fat]] ([[linoleic acid]], 42% of total), together accounting for 80% of the total fat content (table). The remaining oil content is primarily the [[saturated fat]], [[palmitic acid]] (about 9% of total, USDA table).

==Uses==

===Cooking===

One type of sesame oil, a pale yellow liquid with a pleasant grain-like odor and somewhat nutty taste, is used as frying oil.<ref name=agmrc/> A second type of oil, amber-colored and aromatic, is made from pressed and toasted sesame seeds and is used as a flavoring agent in the final stages of cooking.<ref name=agmrc/>

Despite sesame oil's high proportion (41%) of [[Cooking oil#Storing and keeping oil|polyunsaturated]] ([[omega-6]]) fatty acids, it is least prone, among [[cooking oil]]s with high [[Cooking oil#Types of oils and their characteristics|smoke points]], to turn [[Rancidification|rancid]] when kept in the open.<ref name=purdue/><ref name=agmrc/> This is due to the natural [[antioxidant]]s, such as [[sesamol]], present in the oil.<ref name=agmrc/>

Light sesame oil has a high smoke point and is suitable for deep-frying, while dark sesame oil (from roasted sesame seeds) has a slightly lower smoke point and is unsuitable for deep-frying.<ref name=agmrc/> Instead it can be used for the [[stir frying]] of meats or vegetables, [[sautéing]], or for the making of an omelette.

Sesame oil is most popular in Asia, especially in [[Korea]], [[China]], and the South Indian states of [[Karnataka]], [[Andhra Pradesh]], and [[Tamil Nadu]], where its widespread use is similar to that of [[olive oil]] in the Mediterranean.

* East Asian cuisines often use roasted sesame oil for seasoning.
* The Chinese use sesame oil in the preparation of meals.
* In Japan, [[Chili oil#Japan|rāyu]] is a paste made of chili-sesame oil seasoning and used as a spicy topping on various foods, or mixed with vinegar and soy sauce and used as a dip.
* In South India, before the advent of modern refined oils produced on a large scale, sesame oil was used traditionally for [[curries]] and [[gravy|gravies]]. It continues to be used, particularly in Tamil Nadu and Andhra Pradesh, mixed with foods that are hot and spicy as it neutralizes the heat. It is often mixed in with a special spice powder that accompanies [[idli]] and [[dosa]] as well as rice mixed with spice powders (such as [[paruppu podi]]).

===Traditional uses===

In [[Ayurvedic medicine]], sesame oil (''til tél'') is used for [[Massage#India|massaging]] as it is believed to rid the body of heat due to its viscous nature upon rubbing.<ref>{{cite journal |journal=Indian J Pharm Sci |year=2009 |volume=71 |issue=6 |pages=656–62 |doi=10.4103/0250-474X.59548 |title=A comparative evaluation of medicated oils prepared using ayurvedic and modified processes |authors=Lahorkar P, Ramitha K, Bansal V, Anantha Narayana DB |pmc=2846471 |pmid=20376219}}</ref>

===Industrial uses===
In industry, sesame oil may be used as<ref name=purdue/><ref name=agmrc/>
*a solvent in injected drugs or intravenous drip solutions,
*a cosmetics carrier oil,
*coating stored grains to prevent [[weevil]] attacks. The oil also has synergy with some insecticides.<ref name="uses">{{cite web|url=http://www.hort.purdue.edu/newcrop/ncnu02/v5-153.html|title=Food, Industrial, Nutraceutical, and Pharmaceutical Uses of Sesame Genetic Resources|publisher=Purdue University|author=Morris, JB|date=2002}}</ref>

Low-grade oil is used locally in soaps, paints, lubricants, and illuminants.<ref name=agmrc/>

== Allergy ==
As with numerous seed and nut foods, sesame oil may produce an [[food allergies|allergic reaction]], although the incidence of this effect is rare at approximately 0.1% of the population.<ref>{{Cite journal|journal=Curr Allergy Asthma Rep|year=2012|volume=12|issue=4|pages=339–45|doi=10.1007/s11882-012-0267-2|title=Sesame seed food allergy|authors=Dalal I, Goldberg M, Katz Y|pmid=22610362|s2cid=11111725}}</ref> Reports of sesame allergy are growing in [[developed countries]] during the 21st century, with the allergic mechanism from oil exposure expressed as [[contact dermatitis]], possibly resulting from [[hypersensitivity]] to [[lignin]]-like compounds.<ref>{{cite journal|journal=Ann Allergy Asthma Immunol|year=2005|volume=95|issue=1|pages=4–11|title=Sesame allergy: a growing food allergy of global proportions?|authors=Gangur V, Kelly C, Navuluri L|pmid=16095135|doi=10.1016/s1081-1206(10)61181-7}}</ref>

==Research==
Although preliminary research on the potential effect of sesame oil on [[inflammation]] and [[atherosclerosis]] has been conducted, as of 2017, there was insufficient quality of the studies to allow any conclusions.<ref>{{cite journal|last1=Hsu|first1=E|last2=Parthasarathy|first2=S|title=Anti-inflammatory and Antioxidant Effects of Sesame Oil on Atherosclerosis: A Descriptive Literature Review.|journal=Cureus|date=6 July 2017|volume=9|issue=7|pages=e1438|doi=10.7759/cureus.1438|pmid=28924525|pmc=5587404}}</ref>

==See also==
*[[Sesame]]
*[[Tahini]]

==References==
{{reflist}}

{{fatsandoils}}
{{Condiments}}
{{portal bar|Food}}
{{Commons category}}
{{Authority control}}

[[Category:Cooking oils]]
[[Category:Vegetable oils]]
[[Category:Chinese condiments]]
[[Category:Korean condiments]]
[[Category:Japanese condiments]]
[[Category:Sesame|Oil]]

Sesame oil - Revision history

imported>Steveprutz: Adding local short description: "Edible oil from sesame seed", overriding Wikidata description "sesame seed oil" (Shortdesc helper)