Quality of hemp seed oil depending on its obtaining

Authors

  • Ivana Poustkova Czech University of Life Sciences in Prague, Faculty of Agrobiology, Food and Natural Resources, Department of Quality of Agricultural Products
  • Luboš Babička Czech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Department of Quality of Agricultural Products, Kamýcká 129, 165 21 Prague 6 - Suchdol, Czech Republic. Tel.: +420 224 382 888
  • Lenka Kouřimská Czech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Department of Quality of Agricultural Products, Kamýcká 129, 165 21 Prague 6 - Suchdol, Czech Republic. Tel.: +420 224 383 507
  • Gabriela Siegrová Czech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Department of Quality of Agricultural Products, Kamýcká 129, 165 21 Prague 6 - Suchdol, Czech Republic. Tel.: +420 224 383 511
  • Ladislav Staruch Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Biotechnology and Food Science, Radlinského 9, 812 37 Bratislava 1, Slovak Republik. Tel.: +421 259 325 451

DOI:

https://doi.org/10.5219/32

Keywords:

hemp seeds, hemp oil, fatty acid, pressing, extraction

Abstract

Hemp (Cannabis sativa L.) is probably one of the oldest field crops used in nutrition, but also for the production of fibres for clothes, ropes or canvas. Cannabis sativa is one of the most spread species of cannabis which belongs to family Cannabinaceae. The seeds are important part of cannabis sativa, which contains high part of lipids and proteins. It provides also valuable essential fatty acids, carbohydrates, fiber, vitamins and minerals. Due to low content of THC is possible to produce valuable oil from seeds, which is used in cosmetic and food industry.

The aim of this work was to evaluate composition of hemp seeds from one harvest, observe and compare quality of parameters both cold pressed hemp seed oil and hemp seed oil by CO2 extraction. 

Both oils are comparable in composition of fatty acids which follow from results of analyses. Also contents of sterols and moisture are similar in both oils. The saponification value is similar in both oils, conformable to as a iodine value. Also were found dissimilarities in colours, phospholipides, unsaponifiable matter, acid value and peroxide value. The cold pressed hemp seed oil contained lower values of unsaponifiable matter, colours and higher concentration of phospholipides and lower acid value. It is caused by influence of CO2. The oxidation stability of cold pressed hemp seed oil was four times higher than oil by CO2 extraction.

Downloads

Download data is not yet available.

References

ANWAR, F., LATIF, S., ASHRAF, M. 2006. Analytical characterization of hemp seed oil from different agro-ecological zones of Pakistan. In Journal of the American oil Chemists Society, vol. 83, 2006, p. 323-329.

https://doi.org/10.1007/s11746-006-1207-x

BOSY, T. Z., COLE, K. A. 2000. Consumption and quantitation of Delta(9)-tetrahydrocannabinol in commercially available hemp seed oil products. InJournal of Analytical Toxicology, vol. 24, 2000, p. 562-566.

PMid:11043660

CALLAWAY, J. C. 2004. Hempseed as a nutritional resource: An overview. In Euphytica, vol. 140, 2004, p. 65-72.

https://doi.org/10.1007/s10681-004-4811-6

CONRAD, CH., PROCHÁZKOVÁ, M., 2001. Konopí pro zdraví - Fakta o léčivých účincích marihuany, Pragma Praha, 2001, 210 p.

CEVOY, C., EDWARDS, M., SNOWDEN, M. 1996. An overview of antioxidant, preservative and solvent excipients used in the pharmaceutical industry. InPharmaceutical Technology Europe, vol. 8, 1996, p. 36-40.

ČSN ISO 660 (58 8756): Živočišné a rostlinné tuky a oleje - Stanovení čísla kyselosti.

ČSN ISO 3960 (58 8765): Živočišné a rostlinné tuky a oleje - Stanovení peroxidového čísla.

ČSN ISO 3961 (58 8761): Živočišné a rostlinné tuky a oleje - Stanovení jodového čísla.

ČSN ISO 58 8763: Živočišné a rostlinné tuky a oleje - Stanovení čísla zmýdelnění.

DEFERNE, J. L., PATE, D. W. 1996. Hemp seed oil - A source of valuable essential fatty acid. In Journal of the International Hemp Association, vol. 3, 1996, p. 4-7.

DIMIC, E., ROMANIC, R., VUJASINOVIC, V. 2009. Essential fatty acids, nutritive value and oxidative stability of cold pressed hempseed (Cannabis sativa) oilfrom different varieties. In Acta Alimentaria, vol. 38, 2009, p. 229-236.

https://doi.org/10.1556/AAlim.2008.0035

HENDRIKS, H., MALINGRE, T. M., BATTERMAN, S., BOS R. 1978. The essential oil of Cannabis sativa. In Pharmaceutisch Weekblad, vol. 113, 1978, p. 413-424.

KADLEC, P., ČEPIČKA, J, ČURDA, L., DOSTÁLOVÁ, J., FILIP, V., MELZOCH, K., PLOCKOVÁ, M., RYCHTERA, M., ŠMIDRKAL, J., ŠTĚTINA, J., VOLDŘICH, M., 2002. Technologie potravin II, VŠCHT Praha, 2002, 236 p.

KLEIN, H., 1999. Erfahrungen aus den Untersuchungen von Nahrungsfetten und ölen aus dem Handel – Teil 1. In Ernährung/Nutrition, vol. 23, 2002, p. 452-460.

LATIF, S., ANWAR, F. 2009. Physicochemical studies of hemp (Cannabis sativa) seed oil using enzyme-assisted cold-pressing. In European Journal of Lipid Science and Technology, Vol. 111, 2009, p. 1042–1048.

https://doi.org/10.1002/ejlt.200900008

MATTHÄUS, B., BRÜHL, L. 2008. Virgin hemp seed oil: An interesting niche product. In European Journal of Lipid Science and Technology, vol. 110, 2008, p. 655–661.

https://doi.org/10.1002/ejlt.200700311

MATHC, P., I. BUCSA, I. 1995. Can THC occur in hemp seed oil? In Journal of International Hemp Association, vol. 2, 1995, p. 59.

MATSUNAGA, T. H., NAGATOMO, I., YOSHIMURA, H. 1990. Identification and determination of cannabinoids in commercially available Cannabis seed. In Eisei Kagaku, vol. 36, 1990, p. 545‑547.

MEINER, CH., MEDIAVILLA, V. 1998. Faktors influencing the yield and the quality of hemp essentials oil. In Journal of the International Hemp Association, vol. 5, 1998, p. 16-20.

OOMAH, B. D., BUSSON, M., GODFREY, D. V., DROVER J. C. G. 2002. Characteristics of hemp seed oil. In Food Chemistry, vol. 76, 2002, p. 33-43.

https://doi.org/10.1016/S0308-8146(01)00245-X

PARKER, T. D., ADAMS, D. A., ZHOU, K.K., HARRIA, M., YU L.L. 2003. Fatty acid composition and oxidative stability of cold - pressed edible seed oils. In Journal of Food Science, vol. 68, 2003, p. 1240-1243.

https://doi.org/10.1111/j.1365-2621.2003.tb09632.x

SIGER, A., NOGALA-KALUCKA, M., LAMPART-SZCZAPA, E. 2008. The content and antioxidant activity of phenolic compounds in cold-pressed plant oils. In Journal of Food Lipids, vol. 15, 2008, p. 137-149.

https://doi.org/10.1111/j.1745-4522.2007.00107.x

WANG, X., TANG, CH., YANG, X., GAO, W. 2008. Characterization, amino acid composition and in vitro digestibility of hemp (Cannabis sativa L.) proteins. In Food Chemistry, vol. 107, 2008, p. 11-18.

https://doi.org/10.1016/j.foodchem.2007.06.064

YU, L. L., ZHOU, K. K., PARRY, J. 2005. Antioxidant properties of cold-pressed black caraway, carrot, cranberry, and hemp seed oils. In Food Chemistry, vol. 91, 2005, p. 723-729.

https://doi.org/10.1016/j.foodchem.2004.06.044

ZAJÍC, J., BAREŠ, M. 1988. Chemie a technologie tuků, VŠCHT Praha, 1988, 245 p.

Downloads

Published

2010-06-07

How to Cite

Poustkova, I. ., Babička, L. ., Kouřimská, L. ., Siegrová, G. ., & Staruch, L. . (2010). Quality of hemp seed oil depending on its obtaining. Potravinarstvo Slovak Journal of Food Sciences, 4(3), 53–57. https://doi.org/10.5219/32

Most read articles by the same author(s)

1 2 3 > >>