Characteristics of hemp ( Cannabis sativa L.) seed oil

Oomah, B. Dave; Busson, Muriel; Godfrey, David V.; Drover, John C. G.

doi:10.1016/s0308-8146(01)00245-x

Cited by 302 publications

(230 citation statements)

References 15 publications

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“…This relatively high ratio would be considered favorable for reducing blood cholesterol and preventing cardiovascular disease [32]. Moreover, the results of our study indicate that the ratio of omega-6 to omega-3 acid in hemp seeds is 3/1, this results were in accordance with this reported in the literature [21,30], which is widely regarded as a ratio highly beneficial to human health [14,22].…”

Section: Discussionsupporting

confidence: 92%

“…The values of yields obtained in this study were within the expected range reported previously for hemp seed [20,21], a study was conducted by Anwar et al [22] proved that the yield of hemp seeds grown in Pakistan (28.87%) was less than that found in our study. Regarding the yield of hemp seed oil, values between 35.27% and 36.88% were recorded in the northwest of Turkey [23].…”

Section: Discussionsupporting

confidence: 89%

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Hemp seed oil: Chemical characterization of three non-drug varieties cultivated in Morocco

Bouayoun¹,

Stambouli²,

zoubi³

et al. 2018

J App Biol Biotech

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Cannabis sativa L. (hemp) seed oil is known for their food use, is the amount of polyunsaturated fatty acids from hemp seeds that would make these interesting products. The yield and the chemical characterization of three varieties of non-drugs hemp oil cultivated in Morocco were determined. Three varieties were used, namely, Santhica 27, Futura 75, and Epsilon 68 listed in the French and European catalogs. The chemical composition of all varieties from hemp oils was determined using gas chromatography-mass spectrometry method. The oil content of the hemp seeds ranged between 30.45% and 34.93%. Among the 09 detected fatty acids, a high level of linoleic acid (omega-6) was recorded between 56.71 ± 0.1% and 57.70 ± 0.1%, α-linolenic acid (omega-3) ranged from 13.66 ± 0.04% to 14.80 ± 0.06%, and the oleic acid ranged from 12.80 ± 0.04% to 13.30 ± 0.03%. Moreover, palmitic, stearic, and arachidic acids contents varied between 7.32 ± 0.02% (Futura 75) to 7.70 ± 0.03% (Santhica 27), 2.40 ± 0.02% (Futura 75) to 2.60 ± 0.04% (Epsilon 68), and 0.9% for all varieties, respectively. These results show that the hemp seeds cultivated in Morocco could be used as a source of food, characterized by high nutritional value.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionsupporting

confidence: 89%

Hemp seed oil: Chemical characterization of three non-drug varieties cultivated in Morocco

Bouayoun¹,

Stambouli²,

zoubi³

et al. 2018

J App Biol Biotech

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“…The P/S ratio of UAAEE oil (11.61) is not significantly different (p > 0.05) from that of SE oil (11.71), but is significantly higher (p < 0.05) than that of CPE oil (9.46). A high P/S ratio is associated with reduction of serum cholesterol levels and atherosclerosis risk and with the prevention of heart disease (Domah et al, 2002).…”

Section: Physicochemical Characteristics and Fatty Acid Composition Omentioning

confidence: 99%

Ultrasound-assisted aqueous enzymatic extraction of oil from perilla seeds and determination of its physicochemical properties, fatty acid composition and antioxidant activity

Zhang

et al. 2017

Food Sci. Technol

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Response surface methodology (RSM) was used to optimize ultrasound-assisted aqueous enzymatic extraction (UAAEE) conditions for perilla seed oil. Under the optimum conditions-which were a liquid-to-solid ratio of 4.4:1, a hydrolysis time of 2.66 h, a hydrolysis temperature of 50.87 °C and an ultrasound treatment time of 24.74 min-an oil yield of 31.34% was obtained. Comparisons of the physicochemical characteristics of oil obtained using UAAEE with those of oil obtained by solvent extraction (SE oil) and cold pressing extraction (CPE oil) revealed similar refractive indices and saponification values, but UAAEE oil had a higher iodine value and better stability against oxidation, with a low peroxide value. UAAEE oil contained higher levels of beneficial α-linolenic acid and phenolics than SE oil or CPE oil, and it also had superior efficiency in scavenging 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals.Keywords: perilla seed oil; ultrasound-assisted aqueous enzymatic extraction; physical and chemical characteristics; fatty acid composition; antioxidant activities.Practical Application: Based on its physical and chemical properties, perilla oil obtained using UAAEE would be suitable as high quality edible oil and could also have applications in the cosmetic and pharmaceutical industries.

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“…Hempseed, in addition its nutritional value, has demonstrated positive health benefits (Callaway et al, 2005;Schwab et al, 2006) and has traditionally been consumed in folk and folk medicinal preparations, employed as bird and poultry feed, or as a functional food (Oomah et al, 2002). Roasted hempseed, Turkish name is çedene, mixed with roasted bread wheat (Turkish name is kavurga) has long been traditionally used as a snack in countryside of Turkey.…”

Section: Composición De áCidos Grasos En Aceites De Semillas De Cáñammentioning

confidence: 99%

Fatty acid composition of hempseed oils from different locations in Turkey

Kıralan

Gul

Kara

2010

Span. j. agric. res.

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Recent interest in hempseed as a source of food has largely focused on its oil content and fatty acid profile. The oil content and fatty acid composition (15 fatty acids) of twenty one different hempseed samples of domestic origin from north-western Turkey were monitored. The samples were obtained from seed wholesalers and local spice shops and are of unknown genetic origin. The oil content of the hempseeds ranged between 29.6 to 36.5%. Out of the 15 detected fatty acids, the omega-6 linoleic acid (18:2n-6) was predominant and fluctuated from 55.4 to 56.9%, while the omega-3 α-linolenic (18:3n-3) acid ranged from 16.5 to 20.4% and the omega-9 oleic acid (18:1n-9) ranged from 11.4 to 15.9%. Of the minor fatty acids, the highest concentrations were found for γ-linolenic acid (18:3n-6), range 0.6-1.1%, followed by stearidonic acid (18:4n-3), range 0.3-0.5%. These results show that hempseed grown in north-western Turkey provides a well balanced and rich source of dietary omega-6 and -3 essential fatty acids and appears to be a potentially valuable source of food.

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Characteristics of hemp ( Cannabis sativa L.) seed oil

Cited by 302 publications

References 15 publications

Hemp seed oil: Chemical characterization of three non-drug varieties cultivated in Morocco

Hemp seed oil: Chemical characterization of three non-drug varieties cultivated in Morocco

Ultrasound-assisted aqueous enzymatic extraction of oil from perilla seeds and determination of its physicochemical properties, fatty acid composition and antioxidant activity

Fatty acid composition of hempseed oils from different locations in Turkey

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