Microwave-assisted extraction of hempseed oil: studying and comparing of fatty acid composition, antioxidant activity, physiochemical and thermal properties with Soxhlet extraction

Rezvankhah, Amir; Emam‐Djomeh, Zahra; Safari, Mohammad; Askari, Gholamreza; Salami, Maryam

doi:10.1007/s13197-019-03890-8

Cited by 66 publications

(56 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…value above 20 meqO 2 /kg. Again, as in the case of A%, these values are higher than the values from 1.94 to 7.20 meqO 2 /kg reported in the case of noncommercial samples [40,42,43] and Italian commercial hemp seed oils [7].…”

Section: Oxidation Parameters: Peroxides Number and Anisidine Numbercontrasting

confidence: 62%

Commercial Hemp Seed Oils: A Multimethodological Characterization

et al. 2020

View full text Add to dashboard Cite

Nine commercial hemp seed oils from different countries were studied using a multimethodological approach to obtain information about their quality and chemical composition. Due to the lack of a specific regulation for hemp seed oils, quality parameters used in the case of olive oils (free acidity, peroxides number, spectrophotometer parameters) and anisidine number were measured and compared with those reported for extra virgin olive oil (EVOO). Free acidity and peroxides number showed a great variability, ranging from 0.4 to 17.24% and from 4.32 to 22.14 meqO2/kg, respectively, whereas the anisidine number ranged from 0.11 to 3.58. K232 value turned out to be generally below the limit reported for EVOO, whereas K270 and ΔK values were higher, with respect to EVOO limits, due to the high amount of tri-unsaturated fatty chains. Colorimetric analysis showed a peculiar curve trend that could represent the fingerprint of this product. Untargeted nuclear magnetic resonance methodology allowed to measure the amount of fatty chains, ω-6:ω-3 ratio, β-sitosterol, and aldehydes. The ω-6:ω-3 ratio turned out to be, in some cases, different from that reported on the bottle labels. Finally, lipoperoxidation assays were also carried out under different storage (light and temperature) and time exposure conditions, confirming that the exposure to direct light is the condition that interferes more with the product quality.

show abstract

Section: Oxidation Parameters: Peroxides Number and Anisidine Numbercontrasting

confidence: 62%

Commercial Hemp Seed Oils: A Multimethodological Characterization

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Finally, UAE and MAE resulted even more efficient in increasing the extraction not only of tocopherols (+17% and +11%, respectively) but also of other oil-soluble antioxidant compounds present in the hempseeds, such as polyphenols, since the oil obtained through these techniques were shown to have higher oxidation stability and antioxidant capacity than that extracted by SFE. This has been attributed either to the capacity of both UAE and MAE processes to extract oil at a lower extraction temperature and a shorter process time [ 60 , 61 ]. These methods can extract oil and oil-soluble components from seeds using the effect of ultrasounds and microwaves, respectively, on the seeds.…”

Section: C Sativa L Seedmentioning

confidence: 99%

The Seed of Industrial Hemp (Cannabis sativa L.): Nutritional Quality and Potential Functionality for Human Health and Nutrition

et al. 2020

View full text Add to dashboard Cite

Hempseeds, the edible fruits of the Cannabis sativa L. plant, were initially considered a by-product of the hemp technical fibre industry. Nowadays, following the restorationing of the cultivation of C. sativa L. plants containing an amount of delta-9-tetrahydrocannabinol (THC) <0.3% or 0.2% (industrial hemp) there is a growing interest for the hempseeds production due to their high nutritional value and functional features. The goal of this review is to examine the scientific literature concerning the nutritional and functional properties of hempseeds. Furthermore, we revised the scientific literature regarding the potential use of hempseeds and their derivatives as a dietary supplement for the prevention and treatment of inflammatory and chronic-degenerative diseases on animal models and humans too. In the first part of the work, we provide information regarding the genetic, biochemical, and legislative aspects of this plant that are, in our opinion essential to understand the difference between “industrial” and “drug-type” hemp. In the final part of the review, the employment of hempseeds by the food industry as livestock feed supplement and as ingredient to enrich or fortify daily foods has also revised. Overall, this review intends to encourage further and comprehensive investigations about the adoption of hempseeds in the functional foods field.

show abstract

“…Thus, these constituents are able to prevent the oxidation of PUFAs-rich oils [28] positively affecting their storage [34]. Among vitamin E vitamers, γ-Tocopherol is found to be the most abundant, followed by α-, and δ-tocopherols [35]. The assessment of tocopherols quantification in the different hemp seed oils is carried data, and data are reported in Table 2.…”

Section: Tocopherols Determination In Investigated Hemp Seed Oilsmentioning

confidence: 99%

“…As evidenced by several numbers of studies above-reported, hemp seed oil fatty acid composition is characterized by an optimum ratio ω-6/ω-3. Polyunsaturated fatty acids are able to affect several biological activities and the optimal proportion ω-6/ω-3 of 3:1 has been claimed to have medicinal effects on the human body such as reducing cholesterol and high blood pressure, providing an anti-inflammatory effect and immune support effects, on the skin, diabetes and cardiovascular health [35,45].…”

Section: Essential Polyunsaturated Fatty Acids Ratiomentioning

confidence: 99%

“…Results on ratio ω-6/ω-3 were in the range of 3.25-3.31. Soxhlet extraction process is considered a prevalent method with relatively low cost and high oil extraction efficiency, which at the same time requires much more time to extract the oil and necessitates the use of hazardous chemical solvents [35].…”

Section: Chlorophylls and Carotenoids In Hs Oils Under Studymentioning

confidence: 99%

See 1 more Smart Citation

Chemical Analysis of Minor Bioactive Components and Cannabidiolic Acid in Commercial Hemp Seed Oil

et al. 2020

View full text Add to dashboard Cite

Although hemp seed (HS) oil is characterized by more than 80% polyunsaturated fatty acids (PUFAs), a very high ω-6-to-ω-3 ratio is not a popular commodity. The aim of this work was to provide useful data about the bioactive components and cannabidiolic acid content in thirteen different commercial hemp seed oils. The investigated HS oils showed a good ω-6/ω-3 ratio, ranging from 1.71 to 2.27, massively differed in their chlorophylls (0.041–2.64 µg/g) and carotenoids contents (0.29–1.73 µg/g), as well as in total phenols (22.1–160.8 mg Gallic Acid Equivalents (GAE)/g) and tocopherols (3.47–13.25 mg/100 g). Since the high content of PUFAs in HS oils, photo-oxidative stability was investigated by determining the Thiobarbituric Acid Reactive Substances (TBARS) assay and extinction coefficient K232 and K270 after the photo-oxidative test. The percentage of increase in K232 and K270 ranged from 1.2 to 8.5% and from 3.7 to 26.0%, respectively, indicating good oxidative stability, but TBARS showed a 1.5- to 2.5-fold increase in oxidative behavior when compared to the initial values. Therefore, the diversity in bioactive compounds in HS oils, and their high nutritional value, suggest the need for a disciplinary booklet that well defines agronomic and post-harvest management conditions for achieving a good food objective.

show abstract

Microwave-assisted extraction of hempseed oil: studying and comparing of fatty acid composition, antioxidant activity, physiochemical and thermal properties with Soxhlet extraction

Cited by 66 publications

References 31 publications

Commercial Hemp Seed Oils: A Multimethodological Characterization

Commercial Hemp Seed Oils: A Multimethodological Characterization

The Seed of Industrial Hemp (Cannabis sativa L.): Nutritional Quality and Potential Functionality for Human Health and Nutrition

Chemical Analysis of Minor Bioactive Components and Cannabidiolic Acid in Commercial Hemp Seed Oil

Contact Info

Product

Resources

About