Characteristics of hemp (Cannabis sativa L.) seed oil |
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Affiliation: | 1. Food Research Program, Agriculture and Agri-Food Canada, Pacific Agri-Food Research Centre, Summerland, British Columbia V0H 1Z0, Canada;2. E.N.S.A.M., École Nationale Superieure Agronomique de Montpellier, 2, Place Pierre Viala, 34060 Montpellier Cedex 1, France;1. Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy;2. Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy;1. Food Control Center, Faculty of Food Technology and Biotechnology, University of Zagreb, Jagićeva 31, 10000 Zagreb, Croatia;2. Department of Clinical Laboratory Diagnostics, Osijek Clinical Hospital, J. Huttlera 4, 31000 Osijek, Croatia |
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Abstract: | Characteristics of oil extracted from hempseeds subjected to microwave treatments were evaluated. Microwave treatment improved oil yield, increased carotenoid and other pigment contents and decreased p-anisidine value without significant changes in other properties. Hempseed oil showed absorbance in the UV-B and UV-C ranges with potential for use as a broad spectrum UV protectant. β-Tocopherol concentrations increased, while the major tocopherol, γ-tocopherol, and fatty acid composition of the oil were unaffected by microwave treatment of hempseed. Hempseed oil showed high kinetic stability during heating and cooling, as characterized by differential scanning calorimetry (DSC). Microwave treatment shifted the melting range of oils to lower temperatures and increased oxidation temperatures, suggesting increased protective effect upon heating. |
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