Characteristic 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: 3.39). 01/2002; 76(1):33-43. DOI: 10.1016/S0308-8146(01)00245-X


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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Available from: B. Dave Oomah, Apr 10, 2014
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    • "Hemp is certainly a multifunctional plant and the most important products which can be produced from hemp are: oil, proteins, which can be used in food and feed production, and fibers used in the paper and textile industry (Callaway, 2004; Bertoli et al., 2010). Hemp seeds are high value with approximately 25–35% lipids, 20–25% proteins, 20–30% carbohydrate , 10–15% insoluble fibers and numerous of natural source minerals (Oomah et al., 2002; Deferne and Pate, 1996). "
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    ABSTRACT: tIn this work, hemp (Cannabis sativa L.) seed oil was produced by extraction with supercritical CO2underdifferent extraction conditions (temperature, pressure and time). The objective was to evaluate the influ-ence of extraction conditions on concentration of tocopherols, fatty acids and pigments in hemp seed oil.The composition of hemp seed oil obtained with supercritical CO2was compared with the hemp oilextracted by n-hexane using Soxhlet method and with oil obtained by pressing using screw expeller.Using supercritical CO2extraction the extracts higher in concentration of tocopherol were produced.The amount of �- tocopherol in supercritical extracts ranged from 37.09 to 110.61 mg L−1, dependingon the applied process conditions, while �-tocopherol content was significantly higher (2–3 times). Thecontent of pigments in the hemp oil obtained by supercritical CO2had been changed significantly duringthe extraction time from 9.79 to 178.76 mg kg−1for total chlorophyll content and 8.15 to 57.66 mg kg−1for total carotene content. By selecting the relevant process conditions of supercritical extraction it ispossible to obtain hemp seed oil with physical or nutritional properties of interest to the food industry.
    Full-text · Article · Dec 2015 · Industrial Crops and Products
    • "Hemp oil typically contains less than 10 % saturated fatty acids, and no trans-fatty acids, which are particularly detrimental to blood cholesterol balance. Within hemp seed oil, γ-tocopherol is present in significantly higher amount than α-tocopherol (Deferne and Pate 1996; Oomah et al. 2002). Both these tocopherols are important fat-soluble antioxidants. "
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    ABSTRACT: Ultrasound pre-treatment of intact hemp seeds without any solvent assistance was carried out for 10, 20 and 40 min prior to SCCO2 extraction at 40 °C, 300 bar and 45 kg CO2/kg feed. Sonication time effect on SC-CO2 extraction was investigated by the extraction kinetics. The maximum extraction yield was estimated to be 24.03 (% w/w) after 10 min of ultrasonic pre-treatment. The fatty acid compositions of the oils extracted by SC-CO2 without and with ultrasound pre-treatments was analyzed using gas chromatography. It was shown that the content of linoleic, α-linolenic and oleic acids (the most abundant unsaturated fatty acids) of the hemp seed oils were not affected significantly by the application of ultrasound. UV spectroscopy indices (K232 and K268) and antiradical capacity were used to follow the quality of oils. Significant were the changes in their antiradical capacity due to ultrasound treatment. A comparison with the oil extracted by Soxhlet was also given.
    No preview · Article · Mar 2015 · Journal of Food Science and Technology -Mysore-
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    • "The most abundant was oleic acid and the content of all other MUFA was less then 1%. The average ratio of polyunsaturated to monounsaturated to saturated fatty acids was 76.9:12.7:10.4 which is in good agreement with other studies (Kiralan, Gul, & Metin Kara, 2010; Oomah et al., 2002). The results of Da Porto et al. (2012) showed a slightly lower content of SFA and higher content of PUFA, but their omega-6/omega-3 ratio was in good agreement with our results. "
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    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.
    Full-text · Article · Mar 2015 · Food Chemistry
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