Characteristics of hemp (Cannabis sativa L.) seed oil

Food Research Program, Agriculture and Agri-Food Canada, Pacific Agri-Food Research Centre, Summerland, British Columbia V0H 1Z0, Canada
Food Chemistry (Impact Factor: 3.26). 01/2002; 76:33-43. DOI: 10.1016/S0308-8146(01)00245-X

ABSTRACT Characteristics of oil extracted from hempseeds subjected to microwave treatments were evaluated. Microwave treatment improved oil yield, increased carotenoid and other pigment contents and decreased p-anisidine value without significant changes in other properties. Hempseed oil showed absorbance in the UV-B and UV-C ranges with potential for use as a broad spectrum UV protectant. [beta]-Tocopherol concentrations increased, while the major tocopherol, [gamma]-tocopherol, and fatty acid composition of the oil were unaffected by microwave treatment of hempseed. Hempseed oil showed high kinetic stability during heating and cooling, as characterized by differential scanning calorimetry (DSC). Microwave treatment shifted the melting range of oils to lower temperatures and increased oxidation temperatures, suggesting increased protective effect upon heating.

  • [Show abstract] [Hide abstract]
    ABSTRACT: Fatty acid contents and physicochemical characteristics of a kind of oil extracted from seeds of 17 safflower genotypes from Iran along with three genotypes from Germany and Canada were studied. Oil content, refractivity index, specific gravity and peroxide, iodine, saponification, acid and tiobarbitoric acid values were measured according to AOCS official methods. These determinations were carried out in triplicate. Fatty acids composition was determined by gas chromatography. Results indicated that there was a significant difference (P < 0.01) in all characteristics among genotypes. The seeds contained 22.03–36.73% oil and 15.64–21.50% protein. Linoleic acid (C18:2) was the most abundant unsaturated fatty acid, followed by oleic acid (C18:1) and linolenic acid (18:3).Practical ApplicationsBecause safflower seeds are rich sources of unsaturated fatty acids and possess high nutritional and pharmaceutical values, it is necessary to study the physicochemical characteristics of various safflower lines to be commercially exploited for food applications. Moreover, different types of oil can be produced, depending on the genetics of safflower lines. In order to design an appropriate breeding program, it is important to know how much the phenotypic variation of a characteristic is heritable.
    Journal of Food Biochemistry 10/2014; · 0.85 Impact Factor
  • [Show abstract] [Hide abstract]
    ABSTRACT: Hempseed oils acquired on the Croatian markets were characterised by cannabinoid content and fatty acid composition. The new method for determination of cannabinoid content was developed and validated in the range of 0.05–60 mg/kg, and the content of tetrahydrocannabinol varied between 3.23 and 69.5 mg/kg. Large differences among the samples were obtained for phenotype ratio suggesting that not all of analysed hempseed oils were produced from industrial hemp. Sample clustering based on cannabinoid content assigned samples to two groups closely related to the phenotype ratios obtained. The results of this study confirm that hempseed oil is a good source of polyunsaturated fatty acids, especially γ-linolenic and stearidonic acid, but the content varies a lot more than the omega-6/omega-3 ratio. The grouping of samples on fatty acid content assigned samples to two groups which were consistent with the groups obtained based on cannabinoid content clustering.
    Food Chemistry 03/2015; 170:218–225. · 3.26 Impact Factor
  • [Show abstract] [Hide abstract]
    ABSTRACT: Co-supplemented oils with Hot-natures Diet are useful for MS patients.•Selecting foods with a high dietary TAC markedly can have beneficial effects in improving activity of liver enzymes in MS patients.•Decrease of liver enzymes ratio in serum agrees with decrease of EDSS in RRMS patients.•Diets with a high dietary TAC can decrease the risk of developing MS.•Decrease of liver enzymes ratio in serum may be result of removing saturated and trans fatty acids from diet.
    Complementary Therapies in Medicine 10/2014; · 2.22 Impact Factor


Available from
Jun 3, 2014