# Green Optimization of Sesame Seed Oil Extraction via Pulsed Electric Field and Ultrasound Bath: Yield, Antioxidant Activity, Oxidative Stability, and Functional Food Potential

## TL;DR

This study explores optimized non-thermal methods to extract sesame seed oil with high yield and preserved antioxidant properties for functional food use.

## Contribution

The study introduces and compares pulsed electric field and ultrasound bath techniques for green extraction of sesame oil with enhanced bioactive retention.

## Key findings

- Ultrasound bath-assisted extraction achieved the highest fat yield at low energy and short time.
- Pulsed electric field maximized antioxidant activity under high energy and short extraction time.
- Non-thermal methods outperformed traditional extraction in preserving oil quality and antioxidant properties.

## Abstract

Sesame seed oil is a bioactive-rich lipid source, notable for lignans, tocopherols, and unsaturated fatty acids that underpin its antioxidant and cardioprotective properties. This study optimized two innovative, non-thermal extraction techniques—pulsed electric field (PEF) and ultrasound bath-assisted extraction (UBAE)—to maximize yield and preserve oil quality for functional food applications. A blocked definitive screening design combined with response surface methodology modeled the effects of energy power (X1, 60–100%), liquid-to-solid ratio (X2, 10–20 mL/g), and extraction time (X3, 10–30 min) on fat content, DPPH antiradical activity, and oxidative stability indices (Conjugated Dienes, CDs/Conjugated Trienes, CTs). UBAE achieved the highest fat yield—59.0% at low energy (60%), high X2 (20 mL/g), and short X3 (10 min)—while PEF maximized DPPH to 36.0 μmol TEAC/kg oil at high energy (100%), moderate X2 (17 mL/g), and short X3 (10 min). CDs were minimized to 19.78 mmol/kg (UBAE, 60%, 10 mL/g, 10 min) and CTs to 3.34 mmol/kg (UBAE, 60%, 12 mL/g, 10 min). Partial least squares analysis identified X2 and X3 as the most influential variables (VIP > 0.8), with energy–time interplay (X1 × X3) being critical for antioxidant capacity. Compared to cold-pressing and Soxhlet extraction, PEF and cold-pressing retained higher antioxidant activity (~19 μmol TEAC/kg) and oxidative stability (TBARS ≤ 0.30 mmol MDAE/kg), while Soxhlet—though yielding 55.65% fat—showed the poorest quality profile (Totox value > 560). Both non-thermal techniques can deliver bioactive-rich sesame oil with lower oxidative degradation, supporting their application in functional foods aimed at improving dietary antioxidant intake and mitigating lipid oxidation burden. PEF at high energy/short time and UBAE at low energy/short time present complementary, scalable options for producing high-value edible oils aligned with human health priorities. As a limitation, we did not directly quantify lignans or tocopherols in this study, and future work will address their measurement and bioaccessibility.