Assessment of Hemp Seed Oil Quality Pressed from Fresh and Stored Seeds of Henola Cultivar Using Differential Scanning Calorimetry

Cold-pressed hemp (Cannabis Sativa L.) seed oil has become very popular amongst consumers and researchers, due to its manifold application in food and medicine industry. In this study, oils pressed from stored and fresh hemp seeds of the Henola cultivar were analyzed. Determination of the acid value...

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Bibliographic Details
Published in:Foods 2022-12, Vol.12 (1), p.135
Main Authors: Islam, Mahbuba, Rajagukguk, Yolanda Victoria, Siger, Aleksander, Tomaszewska-Gras, Jolanta
Format: Article
Language:English
Subjects:
Anisidine
Calibration
Calorimetry
Cannabis
Chlorophyll
Cold
cold-pressed hemp seed oil
Color
Composite materials
Composition
Cultivars
Differential scanning calorimetry
Fatty acid composition
Fatty acids
Food industry
Food science
Heat measurement
Hemp
isothermal test
non-isothermal test
Oils & fats
Oilseeds
Oxidation
Polyunsaturated fatty acids
Principal components analysis
Seeds
Stability analysis
thermo-oxidative stability
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Summary:Cold-pressed hemp (Cannabis Sativa L.) seed oil has become very popular amongst consumers and researchers, due to its manifold application in food and medicine industry. In this study, oils pressed from stored and fresh hemp seeds of the Henola cultivar were analyzed. Determination of the acid value (AV) and color of oil (a* parameter) revealed significant differences between the two groups of oils (fresh and stored seeds) in contrast to the peroxide value (PV), p-anisidine value (p-AV), and fatty acid composition. On the other hand, isothermal and non-isothermal assessments of the thermo-oxidative stability by differential scanning calorimetry (DSC) showed no significant differences in oxidation induction time (OIT) as well as in onset temperature (Ton) between two groups of oils (p > 0.05). The DSC isothermal test (OIT 160) showed significant correlations with mono- and polyunsaturated fatty acids as well as with values of AV and a* (p ≤ 0.05), in contrast to the non-isothermal test, for which correlations were not significant (p > 0.05). However, the best distinction of both groups of oils was obtained analyzing all results together (DSC, fatty acid and tocochromanols composition, color, and oxidative stability results) by principal component analysis (PCA).
ISSN:2304-8158
2304-8158
DOI:10.3390/foods12010135