Commercial Hemp Seed Oils: A Multimethodological Characterization

Spano, Mattia; Matteo, Giacomo Di; Rapa, Mattia; Ciano, Salvatore; Ingallina, Cinzia; Cesa, Stefania; Menghini, Luigi; Carradori, Simone; Giusti, Anna Maria; Sotto, Antonella Di; Giacomo, Silvia Di; Sobolev, Anatoly P.; Vinci, Giuliana

doi:10.3390/app10196933

Cited by 21 publications

(22 citation statements)

References 36 publications

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“…Before starting the accelerated oxidation test, the initial oxidative status and composition of the samples were evaluated (Table S3). The results obtained for PVs at time zero are in accordance with several authors in the literature for hemp seed oil [12,40,42,43]. Most of the samples showed similar values (9.43-12.62), with only sample type nine showing very low values (1.83).…”

Section: Oxidative State and Composition Of The Hemp Seed Oils At The...supporting

confidence: 90%

Evaluation of Hemp Seed Oils Stability under Accelerated Storage Test

et al. 2022

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The interest in hemp seed oil has recently increased, due to the latest regulations which allow its use as food. Hemp seed oil is characterized by a high content of polyunsaturated fatty acids, which are highly prone to oxidation. Accelerated thermal oxidation (60 °C, 18 days) has been applied to nine types of cold-pressed hemp seed oils to monitor the evolution of the samples during oxidative deterioration. The results showed that the only determinations of primary (peroxide value) and secondary (TBARs) oxidation products did not allow a sufficient or correct evaluation of the oxidative changes of hemp seed oils during storage. In fact, samples at the end of the test were primarily characterized by a high presence of oxidation volatile compounds and a significant decrease of antioxidants. Several volatiles identified before the accelerated storage, such as the predominant α-pinene and β-pinene, gradually decreased during the accelerated storage period. On the other hand, aldehydes (hexanal, (E)-2-hexenal, heptanal, (E,E)-2,4-hexadienal, (E)-2-heptenal, (E,E)-2,4-heptadienal, (E,Z)-2,4-heptadienal, 2-octenal, nonanal, nonenal, 2,4-nonadienal, (E,E)- 2,4-decadienal and 2,4-decadienal), ketones (1-octen-3-one, 3-octen-2-one, (E,E)-3,5-octadien-2- one and 3,5-octadien-2-one), acids (propionic acid, pentanoic acid, hexanoic acid and heptanoic acid) and 2-pentyl-furan increased during the accelerated storage, as principal markers of oxidation.

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Section: Oxidative State and Composition Of The Hemp Seed Oils At The...supporting

confidence: 90%

Evaluation of Hemp Seed Oils Stability under Accelerated Storage Test

et al. 2022

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“…The remaining fatty acids include linolenic acid (ALA, 18:3, n-3), oleic acid (OA, 18:1, n-9), palmitic acid (PA, 16:0), and γ-linolenic acid (GLA, 18:3, n-6) [18]. It should be remembered that maintaining the appropriate ratio of omega-6 to omega-3 acids depends on a used method of oil extraction (cold pressing is recommended), the origin of the variety, and the type of seeds [20]. Hemp seed-derived proteins include albumin, globular protein, and estidine, the consumption of which has a beneficial effect on regulating human metabolism.…”

Section: Cannabis Sativa L Var Sativa-classification and Characteristicsmentioning

confidence: 99%

“…The health effects of consuming products containing hemp oil and seeds have not yet been fully established. The benefits reported so far include reductions in total cholesterol and blood pressure in those who consume these products [20]. A very important aspect concerning the use of cannabinoids is to enable the easiest possible application of these compounds to food.…”

Section: Cannabis Sativa L In Food Production-opportunities and Limitationsmentioning

confidence: 99%

Cannabinoids—Characteristics and Potential for Use in Food Production

et al. 2021

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Scientific demonstrations of the beneficial effects of non-psychoactive cannabinoids on the human body have increased the interest in foods containing hemp components. This review systematizes the latest discoveries relating to the characteristics of cannabinoids from Cannabis sativa L. var. sativa, it also presents a characterization of the mentioned plant. In this review, we present data on the opportunities and limitations of cannabinoids in food production. This article systematizes the data on the legal aspects, mainly the limits of Δ9-THC in food, the most popular analytical techniques (LC-MS and GC-MS) applied to assay cannabinoids in finished products, and the available data on the stability of cannabinoids during heating, storage, and access to light and oxygen. This may constitute a major challenge to their common use in food processing, as well as the potential formation of undesirable degradation products. Hemp-containing foods have great potential to become commercially popular among functional foods, provided that our understanding of cannabinoid stability in different food matrices and cannabinoid interactions with particular food ingredients are expanded. There remains a need for more data on the effects of technological processes and storage on cannabinoid degradation.

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“…The cylindrical coordinates C*ab and hab were calculated. Results were expressed as the mean value ± SD [13,14].…”

Section: Color Analysesmentioning

confidence: 99%

Chemical and Bioinformatics Analyses of the Anti-Leishmanial and Anti-Oxidant Activities of Hemp Essential Oil

et al. 2021

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Industrial hemp is a multiuse crop that has been widely cultivated to produce fibers and nutrients. The capability of the essential oil (EO) from inflorescences as antimicrobial agent has been reported. However, literature data are still lacking about the hemp EO antiprotozoal efficacy in vivo. The present study aims to unravel this concern through the evaluation of the efficacy of hemp EOs (2.5 mL/kg, intraperitoneally) of three different cultivars, namely Futura 75, Carmagnola selezionata and Eletta campana, in mice intraperitoneally infected with Leishmania tropica. A detailed description of EO composition and targets-components analysis is reported. Myrcene, α-pinene and E-caryophyllene were the main components of the EOs, as indicated by the gas-chromatographic analysis. However, a prominent position in the scenario of the theoretical interactions underlying the bio-pharmacological activity was also occupied by selina-3,7(11)-diene, which displayed affinities in the micromolar range (5.4–28.9) towards proliferator-activated receptor α, cannabinoid CB2 receptor and acetylcholinesterase. The content of this compound was higher in Futura 75 and Eletta campana, in accordance with their higher scavenging/reducing properties and efficacy against the tissue wound, induced by L. tropica. Overall, the present study recommends hemp female inflorescences, as sources of biomolecules with potential pharmacological applications, especially towards infective diseases.

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Commercial Hemp Seed Oils: A Multimethodological Characterization

Cited by 21 publications

References 36 publications

Evaluation of Hemp Seed Oils Stability under Accelerated Storage Test

Evaluation of Hemp Seed Oils Stability under Accelerated Storage Test

Cannabinoids—Characteristics and Potential for Use in Food Production

Chemical and Bioinformatics Analyses of the Anti-Leishmanial and Anti-Oxidant Activities of Hemp Essential Oil

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