Fatty acid composition of oil extracted from raw white sesame seeds and their changes during different heat treatments: Fatty acid composition of the oil extracted from raw white sesame seeds (RWS) is shown in Table (4): The most abundantly found fatty acids were 18:2 (linoleic acid) being 45.68%, followed by 18:1 (oleic acid) 35.83%. Other fatty acids were found in considerable amount are 16:0 (Palmitic acid) 9.15% and 18:0 (stearic acid) 6.90% for RWS. The results obtained are in agreement with those of the literature Teco Finance Export (2005). Compared with the white Sudanese variety studied by Elleuch et al. (2007), oleic and linoleic acids contents were lower than the obtained results in linoleic but higher than in oleic. They reported 43 and 35%, respectively, these were in agreement with these results. Also, when…show more content… The total tocopherol content of sesame oil ranges from 330-mg/kg to 1010-mg/kg oil according to the Codex Standard, while Hui (1996) reported that Vitamin E (mg/l00g) in sesame seeds is 29.4-52.8. During heating at 60°С for 10 min the tocopherols increased to 65.95 mg/100gm; however the highest content of tocopherols was found in heated white sesame seeds at 60°С for 15 min being (68.86 mg/100gm). Tocopherols were decreased at heating at 80°С for 10 min and heating at 80°С for 15 min to (58.62 and 18.96 mg/100gm, respectively., this may be due to some degree of oxidation and polymerization of tocopherols (Lea and Ward., 1959). Mariod et al., (2011) reported that the primary tocopherol of sesame oil was γ-tocopherol (63.32 mg / 100g) of the total tocopherols.β and δ-tocopherols were found at trace levels below 1 mg/100g.Tocopherols are fat soluble antioxidants that function as scavengers of lipid peroxyl radicals (Knekt et al., 1994). Mixed tocopherols had a better antioxidant and anti-inflammatory effects in animal model (Saldeen and Saldeen,