According to the Dean of the Faculty of Chemistry of the University of Lodz, Rafał Głowacki, PhD, the collaboration between the Department of Inorganic and Analytical Chemistry with the Olini Family Oil Mill has been ongoing for several years. This time, the researchers focused on determining the sesamol content in oil samples pressed by the company according to different technological variants.

'The collaboration contributed to the creation of a new, improved version of sesame oil. Thanks to it, a method was discovered to extract a very large amount of sesamol, which is an antioxidant, from a popular raw material, sesame seeds. During a series of tests, taking into account the suggestions of experts from the Faculty of Chemistry, we developed an appropriate roasting method, its time and temperature, which allowed us to improve our product', emphasised Łukasz Bogdański from Olini.

According to chemists from the University of Lodz, the new oil is distinguished by, among other things, high resistance to oxidation, which translates into a longer shelf life, even in high temperature conditions. In addition to sesamol, it contains unsaturated fatty acids - mainly oleic and linoleic ones, which support proper lipid metabolism and have a beneficial effect on the cholesterol profile.

Thanks to the content of sesamol, but also sesamin and sesamolin, the oil has strong antioxidant properties, neutralizing free radicals and supporting the protection of cells against oxidative stress.

ZAccording to Głowacki, joint work on obtaining oil with a high level of biologically active substances is a good example of a beneficial combination of scientific knowledge and practice. The content of sesamol in the final version of the product was confirmed by the laboratory of the Faculty of Chemistry of the University of Lodz, thanks to which the university logo was placed on its packaging. (PAP)

PAP - Science in Poland

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