Abstract:
Parameters such as free fatty acid value, saponification value, peroxide value, refractive index and color
can be used as quality indicators in the determination of sesame oil quality which is extracted from the
seeds of Sesamum indicum. This study was conducted to measure the above quality parameters of locally
produced edible sesame oil available in Jaffna district. Sesame oil samples were collected from ten
randomly selected processing centers during two different production time period and replicate values
were obtained and mean values were taken into consideration. All the laboratory analyses for sesame oils
were done according to the Sri Lanka Standard (SLS) 313 procedure and the results were compared with
Sri Lanka Standard 23L:201,3. According to the SLS 231,:201,3, the saponification value varied in the range
of 1BB-193, refractive index at 40'C ranges 1.465-1.469, color less than 20, free fatty acid (as oleic) value
less than 3 and peroxide value less than 10 can be an indication for good quality sesame oil. The results
show that the mean value of free fatty acids and color from ten processing centers met the standard. Seven
out of ten processing centers were within the range of specified saponification value. The mean value of
peroxide value and refractive index of oils from nine processing centers were within the standard value.
Therefore, based on the results of this study it can be decided they can be used for edible purpose with
some improved process.
