Present study was carried out to determine the effects of two oil extraction methods on the composition of oil fatty acid in sesame of some Turkish genotypes. Two oil extraction techniques viz. Cold pressing (CP) and Soxhlet extraction (SE), were compared for the fatty acid composition of 25 Turkish sesame genotype. Higher averaged sesame seed oil yield (54.7%) was obtained in the SE method than the CP method (31.1%). The oil compositions of sesame genotypes were compared and the presence of five main dominated sesame fatty acid components namely palmitic, stearic, arachidic, oleic and linoleic acid was reported. Among these five fatty acid, palmitic (9.38-10.56%) and stearic acids (4.73-5.12%) were reported predominant saturated fatty acids while arachidic acid was reported in minimum concentration in sesame oil ranging of 0.52 to 0.59 %. Oleic and linoleic acids are the major fatty acids of sesame oil and are reported in large amounts in the oils of all genotypes. The percentage of oleic acid ranged from 37.15 to 41.67, while this percentage was reported between 42.22 to 45.54 for Linoleic acid. From the results of this study, it can be concluded that the fatty acid profile of the sesame oil was not significantly influenced by oil extraction method.