Molecules,
Journal Year:
2024,
Volume and Issue:
29(9), P. 2097 - 2097
Published: May 1, 2024
Hemp
(Cannabis
sativa
L.)
has
experienced
a
significant
resurgence
in
popularity,
and
global
interest
diversifying
its
use
various
industries,
including
the
food
industry,
is
growing.
Therefore,
due
to
their
exceptional
nutritional
value,
hemp
seeds
have
recently
gained
increasing
as
valuable
ingredient
for
obtaining
high-quality
foods
dietary
supplements.
stand
out
remarkable
content
of
quality
proteins,
edestin
albumin,
two
distinct
types
proteins
that
contribute
value.
are
also
rich
healthy
lipids
with
high
polyunsaturated
fatty
acids,
such
linoleic
acid
(omega-6),
alpha-linolenic
(omega-3),
some
vitamins
(vitamins
E,
D,
A).
Polyphenols
terpenoids,
particular,
present
seeds,
provide
antimicrobial,
antioxidant,
anti-inflammatory
properties.
This
review
examines
scientific
literature
regarding
seeds’
physicochemical
characteristics.
The
focus
on
those
characteristics
allow
aiming
transform
ordinary
products
into
functional
foods,
offering
additional
benefits
body’s
health.
Innovating
opportunities
develop
healthy,
nutritionally
superior
explored
by
integrating
processes,
promoting
balanced
sustainable
diet.
Food Chemistry X,
Journal Year:
2024,
Volume and Issue:
21, P. 101226 - 101226
Published: Feb. 16, 2024
This
study
analyzed
the
flavor
of
six
types
hemp
seed
oil
(HSO)
extracted
with
roasted
(RHS)
under
various
conditions
(Raw,
140
°C_9
min,
°C_12
160
180
°C_6
min).
Electronic
tongue
(E-tongue),
electronic
nose
(E-nose),
GC-MS
(gas
chromatography-mass
spectrometry),
and
GC-O
chromatography-olfactometry)
were
used
for
HSO
analysis.
As
a
result
E-tongue
analysis,
sweetness
tends
to
increase
in
most
samples
as
roasting.
A
total
89
77
volatile
compounds
detected
through
E-nose
GC-MS,
main
identified
Maillard
reaction
products.
16
odor
active
case
℃_12
min
℃_6
scent
Roasted
was
more
dominant
than
other
aroma
profiles.
The
results
this
are
basic
data
on
characteristics
HSO.
Seeds,
Journal Year:
2025,
Volume and Issue:
4(1), P. 5 - 5
Published: Jan. 15, 2025
Industrial
hemp
is
mainly
cultivated
for
its
fibers
aimed
at
the
production
of
textiles,
paper,
and
cordage;
inflorescences
medicinal
purposes;
seeds
are
used
by
food
industry
due
to
their
high
nutritional
functional
matrix
protein,
fiber,
lipids,
microelements.
Hemp
seed
oil
(HsO)
a
unique
source
polyunsaturated
fatty
acids,
with
phenomenal
ω6:ω3
ratio
2.5–3.0,
significantly
enhancing
human
health
when
consumed
daily.
HsO
mostly
obtained
through
cold
pressing
minimal
thermal
treatment,
although
lower
yield
compared
solvent
extraction,
it
presents
higher
quality
lipid
fractions
organoleptic
characteristics
such
as
color,
taste,
flavor,
density.
Although
powerful
antioxidants,
phytosterols,
lacks
standardized
control
parameters,
except
THC,
which
subject
EU
legislation.
Therefore,
essential
build
up
protocol
system
standardizing
conservation,
extraction
methods,
parameters.
This
review
aims
display
an
overall
framework
encourage
further
research
into
use
in
value
chain.
Scientific Reports,
Journal Year:
2025,
Volume and Issue:
15(1)
Published: March 12, 2025
This
work
aimed
to
extract
hemp
seed
oil
using
modified
supercritical
CO2
with
ethanol,
while
optimizing
the
overall
process
through
response
surface
methodology.
The
effects
of
extraction
temperature
(30-60
°C),
pressure
(10-20
MPa),
and
time
(120-300
min)
on
yield,
total
phenols
(TPC),
tocopherols,
oxidative
stability
index
(OSI),
chlorophylls,
carotenoids,
quality
indices,
color
were
assessed.
For
a
maximum
yield
28.83
g/100
g
fresh
seeds,
was
extracted
at
50
°C
20
MPa
for
244
min.
In
addition,
different
proportions
ethanol
(2.5-20%)
under
optimized
SFE
conditions
also
tested
enhancing
phenolic
compound
extractability
in
oil.
best
proportion
10%
which
significantly
increased
30.13%,
TPC
294.15
GAE
mg/kg,
tocopherols
484.38
OSI
28.01
h,
without
affecting
parameters
fatty
acid
profile.
Furthermore,
compounds
oils
analyzed
via
HPLC-DAD/ESI-MS2.
These
findings
indicated
that
enhanced
compounds,
26
identified.
Among
these,
most
abundant
N-trans-caffeoyltyramine,
cannabisins
A
B,
concentrations
50.32,
13.72,
16.11
mg/kg
oil,
respectively.
obtained
by
SC-CO2
+
could
be
valorized
evaluating
its
biological
activities
anti-aging,
dermato-protective
antimicrobial
properties
use
cosmetics,
pharmaceutical
food
applications.
International Journal of Food Science,
Journal Year:
2025,
Volume and Issue:
2025(1)
Published: Jan. 1, 2025
Hemp
seed
oil
is
a
valuable
source
of
unsaturated
fatty
acids.
However,
its
high
degree
unsaturation
makes
it
highly
susceptible
to
oxidation,
which
can
compromise
quality
and
nutritional
value.
Enhancing
stability
be
achieved
by
incorporating
antioxidant
compounds
naturally
present
in
the
seeds.
A
deeper
understanding
interactions
between
extraction
process
oil's
composition
would
provide
insights
for
optimizing
both
bioactive
properties.
In
this
context,
study
was
aimed
at
investigating
microwave-assisted
hemp
oil,
enriched
with
compounds,
using
response
surface
methodology.
Three
factors
were
investigated:
microwave
power
(600,
750,
900
W),
cosolvent
percentage
(0%,
5%,
10%
ethanol
relative
hexane),
time
(5,
10,
15
min).
Several
responses
studied,
including
yield,
total
phenolic
content
(TPC),
tocopherols,
oxidative
index
(OSI),
chlorophylls,
carotenoids,
indices
(peroxide
value
conjugates
[diene
triene]),
color
(L∗,
a∗,
b∗,
C∗ab,
h
ab).
The
optimum
conditions
800
W,
7.5%
EtOH,
13.60
min,
reaching
maximum
yield
30.69%.
resulting
showed
OSI
(28.60
h)
richness
TPC,
chlorophylls
(88.55,
510.64,
27.21,
99.68
mg/kg
respectively)
along
an
acceptable
oxidation
intense
parameters
(L∗
=
33.54,
a∗
-4.01,
b∗
3.17).
Furthermore,
detailed
analysis
HPLC-DAD/ESI-MS
carried
out
on
microwave-extracted
oils.
finding
that
variables
(power
%EtOH)
resulted
notable
fluctuations
profile
extracted
oil.
contents
acids
(13.48
mg/kg),
hydrocinnamic
acid
amides
(9.97
mg
CTE/kg),
lignanamides
(16.18
CTE/kg)
identified
highest
under
600
ethanol,
10
min.
Processes,
Journal Year:
2025,
Volume and Issue:
13(2), P. 530 - 530
Published: Feb. 13, 2025
Hemp
seed
oil
is
nutritious.
Besides
cannabinoids,
it
has
a
higher
Omega-3
fatty
acid
content,
making
an
ideal
and
healthy
edible
oil.
Roasting
key
factor
affecting
the
flavor
of
hemp
In
this
study,
solvent-assisted
evaporation
(SAFE)
combined
with
gas
chromatography–mass
spectrometry
(GC-O-MS)
was
used
to
analyze
volatile
compounds
after
seeds
were
roasted
at
different
temperatures
(120
°C,
140
160
180
°C).
α-pinene,
(1S)-(1)-β-pinene,
myrcene,
(E)-β-ocimene,
which
are
typical
odorants
for
herbs
fresh
flavors,
had
active
odor
value
(OAV)
≥
1.
The
sweet,
nutty,
toasty
flavors
became
more
pronounced
as
temperature
increased.
2-pentylfuran
provided
caramel
flavor,
2,5-dimethylpyrazine,
2-ethyl-6-methylpyrazine,
2-ethyl-5-methylpyrazine
flavor.
combination
sensory
evaluation
data
analysis
effective
in
differentiating
odors
extracted
temperatures.
Reconstitution
deletion
experiments
showed
that
these
could
mimic
overall
aroma
profile.
This
article
provides
theoretical
basis
effect
over-roasting
on
