The extraction of phenolic compounds from hemp seeds was optimized using a mixture design. 50% aqueous acetone was the optimal solvent to extract 33 phenolic compounds with a richness in hydroxycinnamic acid amides and lignanamides.

This study aims to characterise the seeds of two varieties (Beldia and Critical) of hemp grown in four geographical areas of northern Morocco regarding their phenolic compounds and antioxidant power. Thirty-three phenolic compounds were identified using the HPLC-DAD/ESI-MS 2 technique. The phenolic profiles of hemp seeds of all varieties from all regions were characterised by their richness in N-trans-caffeoyltyramine (390.22-721.41 µg g -1 ), cannabisin A (217.96-393.37 µg CTE g -1 ), and cannabisin B (195.25-331.28 µg CTE g -1 ). The antioxidant activities (expressed as IC 50 and EC 50 values)

Roasting is widely applied in oil processing to improve the extraction yield and desired sensory characteristics. The current study is aimed at optimizing roasting conditions (time and temperature) of hemp (Cannabis sativa L.) seeds prior to seed pressing to improve the oil yield and antioxidant capacity, using response surface methodology based on central composite design (CCD). Hemp seeds were roasted at five temperatures (132, 140, 160, 180, and 188°C) and for five duration times (9, 15, 30, 45, and 51 min). Mathematical models have shown that roasting conditions significantly affected response variables ( p < 0.05 ), including oil yield, total phenolic content (TPC), radical scavenging activity, and oxidative stability index (OSI). The CCD led to the following optimum roasting conditions: 163°C for 15 min, which improved the extraction yield by 45% and oxidative stability by 80%. Thus, the oil produced under these conditions showed a yield of 23.09%, TPC of 121.21 mg GAE kg-1, and OSI of 21.37 hours. In addition, roasting hemp seeds under optimal conditions did not negatively influence the oil quality. Only chlorophylls, tocopherols, and palmitic acid slightly decreased ( p < 0.05 ) after roasting (from 39.10 to 36.54 mg kg-1, 483.06 to 469.77 mg kg-1, and 7.65 to 7.29%, respectively). Furthermore, the concentrations of most volatile compounds identified in unroasted hemp seeds decreased after roasting under optimal conditions, with the formation of new compounds sought for their positive attributes, such as pyrazines and aldehydes derived from the Strecker degradation, responsible for the roasted, nutty, and almond odors. The main volatile compounds in raw and roasted hemp seeds were β-myrcene (3170.30 and 1177.69 ng g-1, respectively) and D-limonene (1347.25 and 470.35 ng g-1, respectively). The results obtained in this study could provide valuable information for the food industry to produce hemp seed oil with high nutritional quality that meets consumer demands.

Morocco has a long history of domesticating cannabis and refuges a local Beldia population, which lacks detailed information on genetic diversity. In this study, the genetic diversity of cannabis grown in four Moroccan regions was assessed with six genomic SSR markers involving two cannabis populations: the local Beldia and the introduced Critical variety. A total of 111 alleles were detected, with an average of 18.5 alleles /locus. Several genetic diversity indices were measured for both populations and showed the superiority of Beldia with a high genetic diversity compared to Critical. The analysis of molecular variance showed that genetic variability was remarkably observed within individuals (65%) and, to a less extent, within and among populations (19% and 16%, respectively). Principle coordinates analysis, unrooted neighbor-joining tree, and genetic structure profiles confirmed that Beldia and Critical are genetically distant and belong to two different gene pools. The gene flow revealed the presence of a genetic exchange between the two populations, thus highlighting the need to protect the local genetic heritage of Morocco from potential genetic erosion.

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