Does sesame oil expire?
By
Dr Anny Manrich (PhD)
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we are going to answer the question “does sesame oil expire” with an in-depth analysis of whether or not sesame oil expires. Moreover, we are going to discuss the shelf life of sesame oil, the proper way to store sesame oil, and whether or not you can reuse the sesame oil.
So without much ado, let’s dive in and figure out more about it.
Does sesame oil expire?
Whether or not sesame oil expires depends upon several factors including what you mean by expired sesame oil. If you mean that the flavor and taste of sesame oil will change after a certain time then, like all other foods, sesame oil can expire.
Sesame production has been recorded in the Middle East and India since 4000 years ago. About 60% of the world’s sesame production was from Myanmar, India, China, Ethiopia and Nigeria during 2011 (1).
What we mean by expired sesame oil is that such sesame oil will go rancid or go stale and it won’t have the same aroma and flavor as that of fresh oil. Moreover, it will also lose its antioxidant content. Losses on antioxidants are accelerated through their reaction with light, high temperature, and oxygen (5).
Sesame oil is an unsaturated oil and 80% of its fatty acids are unsaturated. Sesame oil is rich in vitamin E and its free fatty acid content is relatively low. This oil is highly rancid under oxidation conditions and gives a bad smell (2).
It is worth mentioning that you will find a “best by” or “ best before” date written on the bottle of your sesame oil instead of the expiration date. The “best by” or “best before” date that is written on the bottle of sesame oil refers to the quality rather than safety so sesame oil doesn’t necessarily go bad immediately after the best before date (6). It is the time during which you can enjoy the peak quality and flavor of sesame oil but you can still use sesame oil that is past this date as long as it was stored properly. Together with extrinsic factors coming from the packaging and the environment, the oil’s compositional aspects primarily influence its shelf life, giving it more or less sensitivity to light, O2, temperature, enzymes, and all the potential causes of shelf life reduction (3). The higher degree of unsaturation in the oils accelerates the oxidation process in oils and fats. Therefore, as a result of oil oxidation, the aldehydes, ketones, and short-chain fatty acids are created, which cause an unpleasant odor in oil (2).
There are certain indicators that you should keep into consideration to find out whether your sesame oil has gone rancid or not.
Sesame oil can go rancid and it can develop that unpleasant rancid aroma that is noticeable if you take a sniff test of the sesame oil (it won’t have the otherwise nutty aroma of the fresh sesame oil).
Moreover, if you feel some unpleasant taste or rancid taste while taking a bite of food fried in sesame oil then it means that your oil has gone rancid and it is better to discard it.
The nutrient profile of the sesame oil that has gone rancid is also degraded and it has lost most of its antioxidants.
You can read about the uses and benefits of sesame oil here.
How long does sesame oil last?
When it comes to the sesame oil, unopened sesame oil lasts for about 18 months or even more if it is stored in a cool, dry, and dark corner of your pantry away from direct sunlight and heat. It is the time during which you can enjoy the best quality of the sesame oil which means that you can still use properly stored sesame oil even after this time. According to the USDA, sesame oil has a shelf life of 2 years when kept unopened and stored at room temperature. After opening, the shelf life is reduced to 6 months (4).
Moreover, refrigeration can increase the shelf life of the sesame oil and sesame oil lasts for about 1 year when it is properly stored in the fridge at or below 40 degrees Fahrenheit. You should keep in view that refrigerated sesame oil can become cloudy and can even solidify. The storage at low temperatures may reduce the oxidation reactions, limiting the loss of antioxidants and extending the shelf life of oils (5).
It is worth mentioning that these figures are just the estimated shelf life of sesame oil and sesame oil can even last for more than this, provided that it was stored properly.
How to properly store sesame oil?
- You should store your sesame oil away from direct sunlight and heat. As sunlight and heat can increase the rate at which sesame oil can go rancid or stale (5).
- You can store the unopened sesame oil easily in a cool, dry, and dark corner away from direct sunlight and heat. Thus you can store sesame oil in your pantry or kitchen cabinet. You can store the sesame oil in the pantry even after it has been opened and it can last for a long time there.
- Moreover, you can also refrigerate your sesame oil to prolong its shelf life.
- You should close the lid of the bottle containing sesame oil as soon as you have poured the oil that you need so that it will minimize air or obnoxious agent exposure of your sesame oil.
Can I reuse sesame oil after frying?
Usually, tocopherols present in the vegetable oils are sufficient to protect them against oxidation at environmental temperature. However, at high temperatures of deep-fat frying, antioxidants with high efficiency are required to delay oil degradation. High oxidative stability of sesame oil compared with other vegetable oils is due to the large quantity of endogenous antioxidants and sesame oil can be used for frying purposes. However, after repeated frying, sesame oil can oxidize, producing free fatty acids, which are harmful to health. Because of the development of harmful and reactive oxidation products when vegetable oils go rancid, they may offer health hazards such as cancer and inflammation (7,8).
When it comes to reusing sesame oil after you have fried something like fish, chicken, or any other thing in it, you have to keep some things in mind.
Firstly, you should let the oil cool and afterward strain the sesame oil before storing it to get rid of the leftover particles of the previous food that you fried in it.
Moreover, there is no hard and fast rule regarding how many times you can reuse the sesame oil, but you should keep in mind that the quality and taste of oil deteriorate with each time you fry something in it.
Therefore you will notice that you won’t get the same flavor of the fried food after you have fried for the fourth time in the same sesame oil as you got when you fried something in it for the first time.
Thus, the time when you start to feel a noticeable difference in the taste and smell of the food that you fried in your reused sesame oil, you should discard the oil.
Conclusion
In this brief guide, we answered the question “does sesame oil expire” with an in-depth analysis of whether or not sesame oil expires. Moreover, we discussed the shelf life of sesame oil, the proper way to store sesame oil, and whether or not you can reuse the sesame oil.
Citations
- Ayana, Negash Geleta. Status of production and marketing of Ethiopian sesame seeds (Sesamum indicum L.): A review. Agric Biol Sci J, 2015, 1, 217-223.
- Chavoshizadeh, Sona, Sajad Pirsa, and Forough Mohtarami. Sesame oil oxidation control by active and smart packaging system using wheat gluten/chlorophyll film to increase shelf life and detecting expiration date. Euro J Lipid Sci Technol, 2020, 122, 1900385.
- Piergiovanni, Luciano, and Sara Limbo. Packaging and the Shelf Life of Vegetable Oils. Food packaging and shelf life. 2010, 317.
- FoodKeeper. United States Department of Agriculture.
- Mousavi, Soraya, et al. Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions. Foods, 2021, 10, 2021.
- Gravely, M. Before you toss food, wait. Check it out!. United States Department of Agriculture. 2022.
- Singh, Mukesh Kr, et al. Effects of Repeated Deep Frying on Refractive Index and Peroxide Value of Selected Vegetable Oils. Int J Res Appl Sci Biotechnol, 2022, 9, 28-31.
- Borjian Borojeni, M., A. Goli, and M. Gharachourloo. Effect of roasted sesame oil on qualitative properties of frying oil during deep-fat frying. J Agric Sci Technol, 2016, 18, 1531-1542.
