Roasted sesame seed oils are widely
used in Asian and African countries. Roasting of sesame seed before
pressing could increase the phytochemical which results in resistance
to oxidative deterioration, distinctive flavor and extended
shelf-life of sesame seed oil (Lee, Jeung, Park, Lee, & Lee, 2010).
Uquiche et al. (2008) reported that stabilization of hazelnut with microwave heating prior to pressing could improve the oil recovery,
quality and oxidative stability of cold pressed hazelnut oil.