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; E.N.S.A.M., École Nationale Superieure Agronomique de Montpellier, 2, Place Pierre Viala, 34060 Montpellier Cedex 1, France
Food Chemistry 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.

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    ABSTRACT: Simulated gastrointestinal hydrolysis of hemp seed proteins using pepsin and pancreatin followed by membrane ultrafiltration fractionation yielded fractions with peptide sizes of <1, 1–3, 3–5, and 5–10kDa. Analysis of in vitro antioxidant properties showed that the hemp seed protein hydrolysate (HPH) exhibited a significantly weaker (p<0.05) scavenging of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals when compared to the fractionated peptides. Metal chelation activity of the HPH was significantly greater (p<0.05) than the activities of fractionated peptides. Fractionation of the HPH led to significant (p<0.05) improvements in ferric reducing power, DPPH, and hydroxyl radical scavenging radical activities but decreased metal chelation capacity. Peptide fractions with longer chain lengths (3–5 and 5–10kDa) had better metal chelation and ferric reducing power than the <1, and 1–3kDa fractions. HPH and all the peptide fractions significantly inhibited (p<0.05) linoleic acid oxidation when compared to the control. Glutathione (GSH) had significantly greater (p<0.05) ferric reducing power, and scavenging of hydroxyl and DPPH radicals when compared to HPH and fractionated peptides. In contrast, HPH and peptide fractions >3kDa had significantly higher (p<0.05) metal chelation activity than GSH. The results show the potential use of HPH and peptide fractions of defined size for the treatment of oxidative stress-related diseases. KeywordsHemp seed protein hydrolysate–Antioxidant properties–Free radical scavenging–Metal ion chelating–Amino acid profile–Linoleic acid–DPPH–Hydroxyl radical–Ferric reducing antioxidant power
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