{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,17]],"date-time":"2026-02-17T15:00:34Z","timestamp":1771340434084,"version":"3.50.1"},"reference-count":69,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2021,9,6]],"date-time":"2021-09-06T00:00:00Z","timestamp":1630886400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","award":["SFRH\/BD\/130131\/2017"],"award-info":[{"award-number":["SFRH\/BD\/130131\/2017"]}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","award":["CEECIND\/01120\/2017"],"award-info":[{"award-number":["CEECIND\/01120\/2017"]}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","award":["UIDB\/50006\/2020"],"award-info":[{"award-number":["UIDB\/50006\/2020"]}]},{"DOI":"10.13039\/501100008530","name":"European Regional Development Fund","doi-asserted-by":"publisher","award":["NORTE-01-0145-FEDER-000041"],"award-info":[{"award-number":["NORTE-01-0145-FEDER-000041"]}],"id":[{"id":"10.13039\/501100008530","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100011698","name":"Junta de Comunidades de Castilla-La Mancha","doi-asserted-by":"publisher","award":["SBPLY\/19\/180501\/000047"],"award-info":[{"award-number":["SBPLY\/19\/180501\/000047"]}],"id":[{"id":"10.13039\/501100011698","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Whole sesame seeds and sesame oil, which is obtained after cold pressing the seeds, are foodstuffs globally consumed due to their nutritional characteristics. The press cake that remains from the oil extraction process can be ground to form a defatted flour that can be incorporated into the human diet, contributing to the valorisation of this product. The nutritional comparison between the whole seeds and the press cake reveals the potential of this by-product to be incorporated in the formulation of diverse foodstuff, since it is richer than the seeds in proteins (30%) and fibre (25%) and still contains a proportion of oil (32%) with a fatty acid pattern characterized by the abundance of unsaturated fatty acids. The protein fraction of both the seeds and the cake shows a balanced composition regarding amino acid composition, with all the essential amino acids included. On the other hand, the oil obtained by cold pressing is shown as a high-quality oil, where the predominant fatty acids are oleic (42.66%) and linoleic (41.25%), which are essential fatty acids because they are not synthetised in the organism and must be obtained through the diet. In addition, it is rich in vitamin E, especially in \u03b3-tocopherol, that was the main isomer found. Regarding these results, all products (sesame seeds, oil and press cake) are components suitable to be included in a healthy diet.<\/jats:p>","DOI":"10.3390\/foods10092108","type":"journal-article","created":{"date-parts":[[2021,9,6]],"date-time":"2021-09-06T21:47:38Z","timestamp":1630964858000},"page":"2108","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":82,"title":["Whole or Defatted Sesame Seeds (Sesamum indicum L.)? The Effect of Cold Pressing on Oil and Cake Quality"],"prefix":"10.3390","volume":"10","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0774-2168","authenticated-orcid":false,"given":"Diana","family":"Melo","sequence":"first","affiliation":[{"name":"REQUIMTE\/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9383-3663","authenticated-orcid":false,"given":"Manuel","family":"\u00c1lvarez-Ort\u00ed","sequence":"additional","affiliation":[{"name":"Higher Technical School of Agricultural and Forestry Engineering, University of Castilla-La Mancha, Campus Universitario, s\/n, 02071 Albacete, Spain"}]},{"given":"Maria Ant\u00f3nia","family":"Nunes","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal"}]},{"given":"Anabela S. G.","family":"Costa","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5053-513X","authenticated-orcid":false,"given":"Susana","family":"Machado","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6767-6596","authenticated-orcid":false,"given":"Rita C.","family":"Alves","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4335-6475","authenticated-orcid":false,"given":"Jos\u00e9 E.","family":"Pardo","sequence":"additional","affiliation":[{"name":"Higher Technical School of Agricultural and Forestry Engineering, University of Castilla-La Mancha, Campus Universitario, s\/n, 02071 Albacete, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5759-1580","authenticated-orcid":false,"given":"Maria Beatriz P. P.","family":"Oliveira","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2021,9,6]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Kopsahelis, N., and Kachrimanidou, V. (2019). Advances in food and byproducts processing towards a sustainable bioeconomy. Foods, 8.","DOI":"10.3390\/foods8090425"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"3068","DOI":"10.1039\/C9FO00239A","article-title":"Chia seeds: An ancient grain trending in modern human diets","volume":"10","author":"Melo","year":"2019","journal-title":"Food Funct."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"229","DOI":"10.1016\/j.scitotenv.2018.06.350","article-title":"Olive pomace as a valuable source of bioactive compounds: A study regarding its lipid- and water-soluble components","volume":"644","author":"Nunes","year":"2018","journal-title":"Sci. Total Environ."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"S162","DOI":"10.1080\/10408398.2018.1561418","article-title":"Seeds, fermented foods, and agricultural by-products as sources of plant-derived antibacterial peptides","volume":"59","author":"Chai","year":"2019","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_5","unstructured":"(2021, August 23). FAOSTAT. Available online: http:\/\/www.fao.org\/faostat\/en\/#data."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1016\/j.jfoodeng.2014.12.003","article-title":"Application of pulsed electric fields and high voltage electrical discharges for oil extraction from sesame seeds","volume":"153","author":"Sarkis","year":"2015","journal-title":"J. Food Eng."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"1715","DOI":"10.1002\/fsn3.743","article-title":"Characterization of protein isolate from Sesamum indicum seed: In vitro protein digestibility, amino acid profile, and some functional properties","volume":"6","author":"Fasuan","year":"2018","journal-title":"Food Sci. Nutr."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"145","DOI":"10.1016\/j.jfoodeng.2018.07.029","article-title":"Alcoholic extraction of sesame seed cake oil: Influence of the process conditions on the physicochemical characteristics of the oil and defatted meal proteins","volume":"240","author":"Capellini","year":"2019","journal-title":"J. Food Eng."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"191","DOI":"10.1016\/j.lwt.2018.11.008","article-title":"Effect of roasting treatment on the chemical composition of sesame oil","volume":"101","author":"Ji","year":"2019","journal-title":"LWT Food Sci. Technol."},{"key":"ref_10","first-page":"105","article-title":"Chemical characterization and oxidative stability of seeds and oil of sesame grown in Morocco","volume":"16","author":"Gharby","year":"2017","journal-title":"J. Saudi Soc. Agric. Sci."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"506","DOI":"10.1016\/j.seppur.2013.11.036","article-title":"Optimization of phenolics extraction from sesame seed cake","volume":"122","author":"Sarkis","year":"2014","journal-title":"Sep. Purif. Technol."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"100440","DOI":"10.1016\/j.fbio.2019.100440","article-title":"Sesame cake hydrolysates improved spatial learning and memory of mice","volume":"31","author":"Shu","year":"2019","journal-title":"Food Biosci."},{"key":"ref_13","unstructured":"AOAC (2012). Official Methods of Analysis, Association of Official Analytical Chemists. [19th ed.]."},{"key":"ref_14","unstructured":"Tontisirin, K. (2003). Chapter 2: Methods of food analysis. Food Energy: Methods of Analysis and Conversion Factors: Report of a Technical Workshop, Food and Agriculture Organization of the United Nations."},{"key":"ref_15","unstructured":"EC (2011). Regulation (EU) No 1169\/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers. Off. J. Eur. Union, L304, 18\u201361."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"126940","DOI":"10.1016\/j.foodchem.2020.126940","article-title":"A study on the protein fraction of coffee silverskin: Protein\/non-protein nitrogen and free and total amino acid profiles","volume":"326","author":"Machado","year":"2020","journal-title":"Food Chem."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"28","DOI":"10.1016\/j.foodchem.2017.03.106","article-title":"Nutritional, chemical and antioxidant\/pro-oxidant profiles of silverskin, a coffee roasting by-product","volume":"267","author":"Costa","year":"2018","journal-title":"Food Chem."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"553","DOI":"10.1016\/S0308-8146(00)00211-9","article-title":"Electrochemical sensor and biosensor for polyphenols detection in olive oils","volume":"71","author":"Capannesi","year":"2000","journal-title":"Food Chem."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"144","DOI":"10.5344\/ajev.1965.16.3.144","article-title":"Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents","volume":"16","author":"Singleton","year":"1965","journal-title":"Am. J. Enol. Vitic."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"12221","DOI":"10.1021\/jf1031229","article-title":"Antiradical activity, phenolics profile, and hydroxymethylfurfural in espresso coffee: Influence of technological factors","volume":"58","author":"Alves","year":"2010","journal-title":"J. Agric. Food Chem."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"350","DOI":"10.1016\/j.indcrop.2014.01.006","article-title":"Optimization of antioxidants extraction from coffee silverskin, a roasting by-product, having in view a sustainable process","volume":"53","author":"Costa","year":"2014","journal-title":"Ind. Crops Prod."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"70","DOI":"10.1006\/abio.1996.0292","article-title":"The ferric reducing ability of plasma (FRAP) as a measure of \u201cantioxidant power\u201d: The FRAP assay","volume":"239","author":"Benzie","year":"1996","journal-title":"Anal. Biochem."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"57","DOI":"10.1177\/1082013208102695","article-title":"Determination of vitamin E in coffee beans by HPLC using a micro-extraction method","volume":"15","author":"Alves","year":"2009","journal-title":"Food Sci. Technol. Int."},{"key":"ref_24","unstructured":"ISO (2017). ISO 12966: Animal and Vegetable Fats and Oils\u2014Gas Chromatography of Fatty Acid Methyl Esters\u2014Part 2\u2014Preparation of Methyl Esters of Fatty Acids, International Organization for Standardization."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"247","DOI":"10.1016\/j.procbio.2009.09.014","article-title":"Effect of enzymatic and hydrothermal treatments of rapeseeds on quality of the pressed rapeseed oils: Part II\u2014Oil yield and oxidative stability","volume":"45","author":"Karlovits","year":"2010","journal-title":"Process Biochem."},{"key":"ref_26","unstructured":"ISO (1987). NP 937: Edible Fats and Oils\u2014Oils Colour Determination and Their Chromatic Characteristics, International Organization for Standardization."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"92","DOI":"10.1016\/j.fct.2008.10.014","article-title":"Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil","volume":"47","author":"Malheiro","year":"2009","journal-title":"Food Chem. Toxicol."},{"key":"ref_28","first-page":"191","article-title":"Investigating changes and effect of peroxide values in cooking oils subject to light and heat","volume":"5","author":"Kaleem","year":"2015","journal-title":"FUUAST J. Biol."},{"key":"ref_29","unstructured":"ISO (1987). NP 904: Edible Fats and Oils\u2014Determination of Peroxide Value, International Organization for Standardization."},{"key":"ref_30","unstructured":"ISO (2002). ISO 3656: Animal and Vegetable Fats and Oils\u2014Determination of Ultraviolet Absorbance Expressed as Specific UV Extinction, International Organization for Standardization."},{"key":"ref_31","unstructured":"EC (2012). Guidance Document for Competent Authorities for the Control of Compliance with EU Legislation on Regulation (EU) No 1169\/2011 of the European Parliament and of the Council of 25 October 2011 on the Provision of Food Information to Consumers, European Commission, Health and Consumers Directorate-General."},{"key":"ref_32","first-page":"8","article-title":"Quantification of protein and amino acid composition in some oilseeds","volume":"2","author":"Adebisi","year":"2017","journal-title":"Mol. Biol."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"641","DOI":"10.1016\/j.foodchem.2006.09.008","article-title":"Quality characteristics of sesame seeds and by-products","volume":"103","author":"Elleuch","year":"2007","journal-title":"Food Chem."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1007\/s10068-017-0010-9","article-title":"Changes occurring in nutritional components (phytochemicals and free amino acid) of raw and sprouted seeds of white and black sesame (Sesamum indicum L.) and screening of their antioxidant activities","volume":"26","author":"Ha","year":"2017","journal-title":"Food Sci. Biotechnol."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1038\/s41598-018-34249-2","article-title":"Reversal of cerebrovascular constriction in experimental cerebral malaria by L-arginine","volume":"8","author":"Ong","year":"2018","journal-title":"Sci. Rep."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"8","DOI":"10.52547\/nkums.11.2.8","article-title":"The effects of L-arginine supplementation on athletic performance and risk factors of cardiovascular disease: Review of current evidence","volume":"11","author":"Pahlavani","year":"2019","journal-title":"JNKUMS"},{"key":"ref_37","doi-asserted-by":"crossref","unstructured":"Cruzat, V., Rogero, M.M., Keane, K.N., Curi, R., and Newsholme, P. (2018). Glutamine: Metabolism and immune function, supplementation and clinical translation. Nutrients, 10.","DOI":"10.20944\/preprints201809.0459.v1"},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"215","DOI":"10.1016\/j.phrs.2018.05.014","article-title":"Physiological and pathological roles of branched-chain amino acids in the regulation of protein and energy metabolism and neurological functions","volume":"133","author":"Shimomura","year":"2018","journal-title":"Pharmacol. Res."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"62","DOI":"10.1016\/j.foodres.2019.01.070","article-title":"Texture and mouthfeel perceptions of a model beverage system containing soluble and insoluble oat bran fibres","volume":"120","author":"Chakraborty","year":"2019","journal-title":"Food Res. Int."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1007\/s11130-016-0529-6","article-title":"New horizons for the study of dietary fiber and health: A review","volume":"71","author":"Fuller","year":"2016","journal-title":"Plant Foods Hum. Nutr."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"149","DOI":"10.1017\/S095442241700004X","article-title":"Dietary fibre in Europe: Current state of knowledge on definitions, sources, recommendations, intakes and relationships to health","volume":"30","author":"Stephen","year":"2017","journal-title":"Nutr. Res. Rev."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"255","DOI":"10.1007\/s13197-011-0365-5","article-title":"Dietary fibre in foods: A review","volume":"49","author":"Dhingra","year":"2012","journal-title":"J. Food Sci. Technol."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"325","DOI":"10.1016\/j.lwt.2014.08.038","article-title":"Functional properties of select seed flours","volume":"60","author":"Joshi","year":"2015","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"952","DOI":"10.1016\/j.indcrop.2011.02.018","article-title":"Antioxidant potential of sesame (Sesamum indicum) cake extract in stabilization of sunflower and soybean oils","volume":"34","author":"Mohdaly","year":"2011","journal-title":"Ind. Crops Prod."},{"key":"ref_45","first-page":"56","article-title":"Flavonoid content and antioxidant potential of white and brown sesame seed oils","volume":"1","author":"Sani","year":"2014","journal-title":"EJBPS"},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"1148","DOI":"10.1080\/10942912.2011.578318","article-title":"Phenolics extracted from potato, sugar beet, and sesame processing by-products","volume":"16","author":"Mohdaly","year":"2013","journal-title":"Int. J. Food Prop."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"147","DOI":"10.4103\/0973-7847.134249","article-title":"Value addition in sesame: A perspective on bioactive components for enhancing utility and profitability","volume":"8","author":"Pathak","year":"2014","journal-title":"Pharmacogn. Rev."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"512","DOI":"10.1016\/j.ejphar.2017.10.020","article-title":"A comprehensive review on the anti-cancer properties and mechanisms of action of sesamin, a lignan in sesame seeds (Sesamum indicum)","volume":"815","author":"Majdalawieh","year":"2017","journal-title":"Eur. J. Pharmacol."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"116","DOI":"10.1080\/10408398.2015.1137858","article-title":"The effect of dietary intake of sesame (Sesamum indicum L.) derivatives related to the lipid profile and blood pressure: A systematic review","volume":"58","author":"Cardoso","year":"2018","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_50","doi-asserted-by":"crossref","unstructured":"Rodr\u00edguez-Garc\u00eda, C., S\u00e1nchez-Quesada, C., Toledo, E., Delgado-Rodr\u00edguez, M., and Gaforio, J.J. (2019). Naturally lignan-rich foods: A dietary tool for health promotion?. Molecules, 24.","DOI":"10.3390\/molecules24050917"},{"key":"ref_51","doi-asserted-by":"crossref","unstructured":"Shalaby, E., and Azzam, G.M. (2018). Plant extracts as antioxidant additives for food industry. Antioxidants in Foods and Its Applications, IntechOpen.","DOI":"10.5772\/intechopen.72008"},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"5751","DOI":"10.1039\/C6RA26596K","article-title":"Phenolic content, antioxidant and antiproliferative activities of six varieties of white sesame seeds (Sesamum indicum L.)","volume":"7","author":"Lin","year":"2017","journal-title":"RSC Adv."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"89","DOI":"10.1016\/j.fct.2019.03.054","article-title":"Effects of thermal preparation and in vitro digestion on lignan profiles and antioxidant activity in defatted-sesame meal","volume":"128","author":"Chen","year":"2019","journal-title":"Food Chem. Toxicol."},{"key":"ref_54","first-page":"97","article-title":"Effects of roasting temperature and time on healthy nutraceuticals of antioxidants and total phenolic content in Iranian sesame seeds (Sesamum indicum L.)","volume":"7","author":"Jannat","year":"2010","journal-title":"Iran. J. Environ. Health Sci. Eng."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"375","DOI":"10.1016\/S0083-6729(07)76014-4","article-title":"\u03b1-Tocopherol: A multifaceted molecule in plants","volume":"76","year":"2007","journal-title":"Vitam. Horm."},{"key":"ref_56","first-page":"2188","article-title":"A tomato tocopherol-binding protein sheds light on intracellular \u03b1-tocopherol metabolism in plants","volume":"59","author":"Lira","year":"2018","journal-title":"Plant Cell Physiol."},{"key":"ref_57","doi-asserted-by":"crossref","unstructured":"M\u00e8ne-Saffran\u00e9, L. (2017). Vitamin E Biosynthesis and Its Regulation in Plants. Antioxidants, 7.","DOI":"10.3390\/antiox7010002"},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"85","DOI":"10.1007\/s11130-007-0046-8","article-title":"Phytosterol, squalene, tocopherol content and fatty acid profile of selected seeds, grains, and legumes","volume":"62","author":"Ryan","year":"2007","journal-title":"Plant Foods Hum. Nutr."},{"key":"ref_59","first-page":"205","article-title":"Composition of tocopherols in sesame seed oil: An indicative of adulteration","volume":"57","author":"Takemoto","year":"2006","journal-title":"Grasas Aceites"},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"1201","DOI":"10.1017\/S0007114519000692","article-title":"A systematic review of the effects of increasing arachidonic acid intake on PUFA status, metabolism and health-related outcomes in humans","volume":"121","author":"Calder","year":"2019","journal-title":"Br. J. Nutr."},{"key":"ref_61","doi-asserted-by":"crossref","unstructured":"Karabagias, V.K., Karabagias, I.K., Gatzias, I., and Badeka, A.V. (2020). Prickly Pear Seed Oil by Shelf-Grown Cactus Fruits: Waste or Maste?. Processes, 8.","DOI":"10.3390\/pr8020132"},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"506","DOI":"10.1002\/ejlt.201000402","article-title":"Antioxidant activity of sesame, rice bran and bene hull oils and their unsaponifiable matters","volume":"113","author":"Farhoosh","year":"2011","journal-title":"Eur. J. Lipid Sci. Technol."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"246","DOI":"10.3390\/antiox2040246","article-title":"Antioxidant potential of the extracts, fractions and oils derived from oilseeds","volume":"2","author":"Ishtiaque","year":"2013","journal-title":"Antioxidants"},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"724","DOI":"10.1016\/j.foodchem.2010.03.044","article-title":"Variation of sesamin, sesamolin and tocopherols in sesame (Sesamum indicum L.) seeds and oil products in Thailand","volume":"122","author":"Rangkadilok","year":"2010","journal-title":"Food Chem."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"410","DOI":"10.1016\/j.foodres.2011.12.023","article-title":"Plant and mammalian lignans: A review of source, intake, metabolism, intestinal bacteria and health","volume":"46","author":"Landete","year":"2012","journal-title":"Food Res. Int."},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"764","DOI":"10.1017\/S0007114515005012","article-title":"Sesame fractions and lipid profiles: A systematic review and meta-analysis of controlled trials","volume":"115","author":"Khalesi","year":"2016","journal-title":"Br. J. Nutr."},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"433","DOI":"10.1590\/S0101-20611998000400015","article-title":"Stability of oils heated by microwave: UV\u2014Spectrophotometric evaluation","volume":"18","author":"Vieira","year":"1998","journal-title":"Food Sci. Technol."},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"354","DOI":"10.1016\/j.lwt.2018.03.061","article-title":"Influence of temperature in the extraction of nut oils by means of screw pressing","volume":"93","author":"Pardo","year":"2018","journal-title":"LWT"},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1007\/s11130-006-0040-6","article-title":"Antioxidant protection of edible oils","volume":"62","author":"Cheung","year":"2007","journal-title":"Plant Foods Hum. Nutr."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/10\/9\/2108\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T06:57:28Z","timestamp":1760165848000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/10\/9\/2108"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021,9,6]]},"references-count":69,"journal-issue":{"issue":"9","published-online":{"date-parts":[[2021,9]]}},"alternative-id":["foods10092108"],"URL":"https:\/\/doi.org\/10.3390\/foods10092108","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2021,9,6]]}}}