Sesame seed (Sesamum indicum L.) is a valuable oilseed distinguished by its high oil content and characteristic bioactive components. The seeds contain approximately 44-56% oil and protein in the range of 15-25%. The oil fraction primarily consists of oleic and linoleic acids, and these two fatty acids constitute the majority of the total fatty acid composition ; for this reason, sesame oil stands out as an important source of vegetable oil rich in unsaturated fatty acids. Additionally, sesame exhibits high antioxidant potential and oxidative stability thanks to containing lignans such as sesamin, sesamolin, and sesamol, as well as gamma-tocopherol, phenolic compounds, and phytosterols. Due to these nutritional and functional properties, sesame seed serves as a valuable raw material for food, supplement, cosmetic, and various vegetable oil applications. Sesame is an important agricultural raw material imported from various countries, primarily Sudan, Nigeria, Ethiopia, and India.