Characterization of oil from roasted hemp seeds using the PDSC and FTIR techniques

Bryś, Andrzej; Bryś, Joanna; Mellado, Álvaro Fernández; Głowacki, Szymon; Tulej, Weronika; Ostrowska–Ligęza, Ewa; Koczoń, P.

doi:10.1007/s10973-019-08640-8

Cited by 16 publications

(6 citation statements)

References 30 publications

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“…They also have antiviral, antifungal, and anti-inflammatory properties [ 44 ]. Phytosterols also enhance the antioxidant activity of the oil [ 45 ]. In the present study, irrespective of hemp variety and oil extraction method, the content of β-sitosterol was the highest (1.23 to 1.35 mg/g- Table 5 ).…”

Section: Resultsmentioning

confidence: 99%

Quality of Oil Pressed from Hemp Seed Varieties: ‘Earlina 8FC’, ‘Secuieni Jubileu’ and ‘Finola’

et al. 2022

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In the last decade, the demand for edible niche oils has increased. Therefore, the aim of this study was to characterize the seeds hemp (Cannabis sativa L.) varieties: ‘Finola’ (FIN-314)’, ‘Earlina 8FC’, and ‘Secuieni Jubileu’, and cold and hot pressed oils were prepared from each seed. The seeds were examined for moisture content, granulometric distribution, bulk density, and fat content. Seeds were pressed without and with preconditioning (60 °C), and oil yield and pressing time were recorded. The oil was filtered through cellulose membranes. Oil–water content, oil color, fatty acid profile, and sterol content were studied. From the study conducted, there are significant differences in the parameters of oil recovery and its quality compared to ‘Finola’ seed oil, which is widely reported in the literature. ‘Finola’ oil yield was the lowest, with an average of 79% compared to ‘Earlina’ (82%) and ‘S. Jubileu’ (84%). All oil samples contained a comparable amount of sterols, with campesterol (0.32 mg/g), β-sitosterol (1.3 mg/g) and Δ5-avenasterol (0.15 mg/g) predominating. From the organoleptic evaluation, it was evident that both varieties hemp oils and marc (‘Earlina’ and ‘S. Jubileu’) were not bitter like the “Finola” oil and marc. More detailed studies in this direction have to be undertaken.

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Section: Resultsmentioning

confidence: 99%

Quality of Oil Pressed from Hemp Seed Varieties: ‘Earlina 8FC’, ‘Secuieni Jubileu’ and ‘Finola’

et al. 2022

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“…Roasting processing also can protect PUFA in seeds from self‐oxidation and increase the antioxidative activities of bioactive compounds such as phenolics and tocophenols (Krings & Berger, 2001; Gelmez et al ., 2009; Jang et al ., 2018). Hempseed oil with the roasting temperature of 120°C and retention time of 30 min was reported having the best oxidation stability (Bryś et al ., 2019). Roasting with high temperature and long duration (e.g.…”

Section: Hempseed Oil As Human Food Sourcementioning

confidence: 99%

Hempseed as a nutritious and healthy human food or animal feed source: a review

Jun

Zhao

et al. 2020

Int J of Food Sci Tech

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Summary Hempseed products are projected to receive great potentials due to the rapid growth in the US market. Industrial hemp has been an important crop for food, fibre and medicine applications. Hempseed products can be used as nutraceutical supplements and functional foods for human and can be applied for animal feed. This review provides a comprehensive summary of nutritional quality and health benefits of hempseed which is attributed to high levels of essential fatty acids and other PUFAs in the oil, with a rich source of essential amino acids in highly digestible protein. This review examines the impact of extraction methods on oil yield and bioactive compounds, nutrition value, and food application of hemp protein‐extracted products, including meal, protein isolate and protein concentrate. Recent research related to the understanding chemical composition, nutritional value, health benefits, processing impact, functional properties of hempseed products, and their application for food and feed is presented.

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“…Spectra for oil samples were recorded in the transmission mode with the use of two adjacent KRS plates transparent for IR light between which oil is placed to form a film. The spectrum was processed with SpectrumTM 10 software (Bryś et al, 2019).…”

Section: Methodsmentioning

confidence: 99%

Ultrasound‐assisted extraction of mango seed kernel butter and assessment of its physicochemical, thermal, and structural properties

Kaur

Panesar

Anal

2022

J Food Process Engineering

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Mango is an important tropical fruit with worldwide consumption and acceptance; however, the production of a large volume of waste in the form of mango seed kernels after the processing of mango has been a menace to food processing industries.Extraction of mango seed kernel butter from mango seed kernel can be an effective solution for the valorization of these by-products. Among all the green techniques tested in the present studies, ultrasound-assisted extraction gave the highest yield of mango seed kernel butter (11%) at 25 C, 1:20 solid-liquid ratio, 30% amplitude after a treatment time of 10 min. Physicochemical, structural, and thermal profiles of the extracted mango seed kernel butter revealed a comparatively superior quality of fat obtained using the ultrasonication technique as compared to the conventional method. Peroxide value, acid value, and antioxidant activity of mango seed kernel butter obtained using ultrasonication were found to be 2.8 meq/kg, 3.81 mg KOH/g, and 30.7%, respectively. Mango seed kernel butter, being a natural antioxidant, can serve as a promising substitute to edible oils and as a functional food ingredient in bakery and confectionery. Practical applicationsValorization of mango seed kernels for the extraction of mango seed kernel butter offers a sustainable and economical solution for the effective management of byproducts generated after mango processing. The application of ultrasonication can prove to be an effective green technique for the extraction of mango seed kernel butter with a higher yield obtained with lesser time and solvent consumption than conventional techniques. The ultrasonically extracted mango seed kernel butter exhibited better physicochemical and structural attributes than the conventional method without causing any negative impact on the nutritional profile of the obtained fat. The extracted mango seed kernel butter can be utilized as a functional food ingredient in applications of bakery and confectionary industries.

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Characterization of oil from roasted hemp seeds using the PDSC and FTIR techniques

Cited by 16 publications

References 30 publications

Quality of Oil Pressed from Hemp Seed Varieties: ‘Earlina 8FC’, ‘Secuieni Jubileu’ and ‘Finola’

Quality of Oil Pressed from Hemp Seed Varieties: ‘Earlina 8FC’, ‘Secuieni Jubileu’ and ‘Finola’

Hempseed as a nutritious and healthy human food or animal feed source: a review

Ultrasound‐assisted extraction of mango seed kernel butter and assessment of its physicochemical, thermal, and structural properties

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