TOTAL PHENOL CONTENT OF SESAME SEED OIL (Sesamum indicum L.) (MANUALLY EXTRACTED AND COMMERCIALLY MADE) AND COTTONSEED OIL (Gossypium hirsutum L.)

This study aimed at evaluating and comparing the total phenolic content (TPC) of manually extracted and commercially made sesame seed oil, alongside manually extracted cottonseed oil. Phenolic compounds are recognized for their antioxidant properties, which enhance the nutritional quality, oxidative stability and shelf life of edible oils. Oil samples were analyzed using the Folin-Ciocalteu colorimetric method and statistical evaluation was performed with SPSS to determine mean values and standard errors. Results revealed that manually extracted cottonseed oil contained a greater TPC than sesame seed oil extracted using the same methods, while commercially made sesame seed oil expressed the lowest phenolic levels. These findings indicate that traditional extraction methods better preserve bioactive compounds compared to commercial refining, which tends to reduce antioxidant content. The elevated phenolic content in manually extracted oils suggests improved oxidative stability and potential health benefits, positioning them as favorable options for health-conscious consumers. Overall, this research underscores the importance of minimally processed oils, supports the use of TPC as a quality indicator and highlights the need for improved commercial processing techniques in order to retain beneficial phytochemicals