Analysis of White Sesame (Sesamum indicum L..) seeds and oil: Properties and Composition

Abstract

Sesame (Sesamum indicum L.) is an ancient oilseed valued for its nutritional richness and diverse applications; yet comprehensive studies, especially on Nigerian cultivars remain limited. This study provides a holistic characterization of white sesame seeds and oil from Kwali Area Council, Abuja, using standard methods to determine proximate composition, mineral content, physicochemical properties, antioxidant activity, phytochemical constituents, fatty acid profile, and spectroscopic fingerprints (UV–Vis and FTIR. Proximate analysis revealed notable protein (6.63% w/w) and lipid (46.8% w/w) contents, alongside high levels of calcium (9.11 mg/g) and magnesium (1.37 mg/g), with appreciable zinc and iron. Fatty acid profiling indicated a predominance of vaccenic acid (67.5% w/w) and palmitic acid (6.12% w/w). The oil exhibited favorable physicochemical properties (iodine value: 191.6 wij; acid value: 3.37 mgKOH/g; viscosity: 88.5 mPa·s; smoke point: 190°C), supporting its suitability for culinary and industrial applications. Strong antioxidant activity (IC50: 7.42 mg/ml) and the presence of diverse bioactive compounds—including saponins, alkaloids, phenols, glycosides, steroids, terpenoids, sterols, and volatile oils—underscore its functional significance. Spectral fingerprints (UV–Vis λmax at 344 nm; FTIR peaks at 404–721 cm⁻¹ and 2361 cm⁻¹) further validate quality assessment. Collectively, these findings emphasize the nutritional and functional value of sesame seeds and oil, suggesting promising applications in food science, nutrition, and healthcare. Future studies should explore processing optimization and integration into functional foods and nutraceuticals.