“The aim of this study was to characterize the polyphenolic compounds and antioxidant activity of cold-pressed seed oil from Finola cultivar of industrial hemp (Cannabis sativa L.).
Several methodologies have been employed to evaluate the in vitro antioxidant activity of Finola hempseed oil (FHSO) and both lipophilic (LF) and hydrophilic fractions (HF). The qualitative and quantitative composition of the phenolic fraction of FHSO was performed by HPLC analyses.
From the results is evident that FHSO has high antioxidative activity, as measured by DPPH radical (146.76 mmol of TE/100 g oil), inhibited β-carotene bleaching, quenched a chemically generated peroxyl radical in vitro and showed high ferrous ion chelating activity. Reactivity towards 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical cation and ferric-reducing antioxidant power values were 695.2 µmol of TE/100g oil and 3690.6 µmol of TE/100 g oil respectively.
FHSO contains a significant amount of phenolic compounds of which 2780.4 mg of quercetin equivalent/100 g of total flavonoids.
The whole oil showed higher antioxidant activity compared with LF and HF.
Our findings indicate that the significant antioxidant properties shown from Finola seed oil might generally depend on the phenolic compounds, especially flavonoids, such as flavanones, flavonols, flavanols and isoflavones.”
“The present study investigated the impact of heat treatments on the denaturation and oxidative stability of hemp seed protein during simulated gastrointestinal digestion (GID).
Heat-denatured hemp protein isolate (HPI) solutions were prepared by heating HPI (2 mg/ml, pH 6.8) to 40, 60, 80 and 100 °C for 10 min. Heat-induced denaturation of the protein isolates was monitored by polyacrylamide gel electrophoresis. Heating HPI at temperatures above 80 °C significantly reduced solubility and led to the formation of large protein aggregates. The isolates were then subjected to in vitro GID and the oxidative stability of the generated peptides was investigated. Heating did not significantly affect the formation of oxidation products during GID.
The results suggest that heat treatments should ideally remain below 80 °C if heat stability and solubility of HPI are to be preserved.”
“Cannabis sativa L., also commonly called industrial hemp seed, is historically an important source of food, fibre, dietary oil and medicine; the seed contains about 30% oil and 25% protein…
Proteins from both plant and animal sources, including those of hemp seed, have been isolated and recognized as essential sources of bioactive peptides capable of exerting various in vitro and in vivo activities, such as antioxidant, antihypertensive, antimicrobial, opioid, antithrombotic, hypocholesterolemic, appetite-reducing, mineral-binding, immunomodulatory and cytomodulatory…
HMH may serve as an important ingredient to formulate antioxidant diets with potential therapeutic effects.”
“A mixture, simplex centroid, 2 components experimental design was used to evaluate the addition of hemp seed oil press-cake and decaffeinated green tea leaves, as functional ingredients to assess nutritional characteristics and antioxidant properties of gluten-free crackers.
All samples with added hemp flour had much better nutritional qualities than the brown rice flour crackers in terms of higher protein, crude fibers, minerals, and essential fatty acids content. Likewise, all samples with added decaffeinated green tea leaves had much better antioxidant properties than crackers with no added green tea leaves. All crackers with added hemp flour had a significantly increased fiber content (39% to 249%) and decreased carbohydrate content (8.4% to 42.3%), compared to the brown rice flour crackers.
All samples had antioxidant properties, even without the addition of green tea leaves.
Optimization of the responses was conducted based on the maximized values for protein, fibers, omega-3 fatty acids content, as well as for the antioxidant activity and overall score. The suggested values for the addition of the hemp oil press-cake was 20% (total flour weight) with 4 g of decaffeinated green tea leaves that would provide protein content of 14.1 g/100 g; fibers content of 8.4 g/100 g; omega-3 fatty acids content of 3.2 g/100 g; antioxidant activity measured via 2,2-diphenyl-1-picrylhydrazyl value of 30.3 μmol TE/g d.w.; and an overall score of 8.9.
This formulation has demonstrated potential application in the baking industry and marketing of these gluten-free crackers as a value-added functional product.”