Effects of sprouting time on physicochemical and biochemical parameters of oil extracted from sesame (Sesamum indicum L.) seeds grown in Côte d’Ivoire

Effects of sprouting time (0, 1, 2, 3, 4 days) on the physicochemical and biochemical parameters of sesame seeds oils raw, soaked and sprouted was investigated. Sesame seeds were sprouted in laboratory under room conditions (humidity 85%, temperature 28±3°C) during 4 days. The process significantly decreased the oil content (51.50 to 41.58%) and increased the free fatty acid (FFA) from 0.22% to 9.05%, the iodine value (IV) (from 105.70 to 108.91 mg KOH/g), saponification index (SI) (191.11 to 193.82 mg KOH/g) and the peroxide value is very low (less than 0.1meqO2/kg. Germination has decreased the viscosity of the germinated seeds oil (from 71.09 to 66.29 mPa.s) and have significantly changed color of the extracted oil from (8.17Y, 2.73R) to (72.90Y, 5.70R). Furthermore it also increased the α-tocopherol (vitamin E) level from 0 to 597.65 µg/g and β-caroten content (provitamin A) from 0.80 to 4.80 µg/g. Oils extracted with present a small percentage of impurity (0.078 to 0.096%). The major unsaturated fatty acids were oleic acid (around 45%) and linoleic acid (around 37%), while the main saturated fatty acid were palmitic acid (around 9%) and stearic acid (around 7%). Sprouting has resulted in a decrease in saturated fatty acids (16.72 to 16.43%) while unsaturated fatty acids have increased slightly (83.28 to 83.57%). So the present study revealed that germination significantly affects the physicochemical and biochemical parameters of sesame seeds oils sprouted.