The present study was conducted for assessment of the oil quality traits of 22 sesame genotypes including 16 promising sesame lines, 4 local varieties, and 2 introduced lines. Highly significant variances found between studied genotypes for all studied traits. Results revealed notable physical, chemical, and phytochemical characteristics. Variations in oil content, ranging from 46.7% to 61.85%, were attributed to genetic diversity. Physical properties such as refractive index, viscosity, and pH values varied among varieties, consistent with previous research on deferent sesame cultivars. Iodine numbers aligned with FAO recommendations and showed slight variations based on cultivars. Peroxide and acid values displayed significant differences across cultivars, potentially influenced by genetic and environmental factors. DPPH scavenging activity varied, with tocopherol content ranging from 287.39 mg/kg to 630.95 mg/kg, supported by previous studies. Total phenol content (TPC) ranged from 10.69 to 27.54 mg GAE/kg, sufficient for preserving the oxidative stability of fatty foods based on previous findings. These comprehensive characterizations significantly contribute to the understanding of sesame seed varieties and their potential applications.