Effect of seed roasting on oxidative stability and antioxidant content of hemp seed oil
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ORIGINAL ARTICLE
Effect of seed roasting on oxidative stability and antioxidant content of hemp seed oil ¨ zdemir1 • Emre Bakkalbas¸ ı1 Halime O
•
Issa Javidipour1
Revised: 6 August 2020 / Accepted: 26 August 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract In this study, some chemical components of hemp seed, which widely consumed as snack food in Middle East were determined. The effects of different roasting temperatures (140, 160 and 180 °C) and times (0–60 min) on the oxidative stability and antioxidant content of hemp seed oil were investigated. Hemp seed oil contained high levels of linoleic acid (54.85%), a-linolenic acid (18.13%) and c-tocopherol (707.47 mg/kg oil). While tocopherol isomers decreased with increasing roasting time and temperature, total phenolic content and antioxidant activity showed increasing trend. The peroxide and p-anisidine values of roasted samples varied from 1.33 to 3.09 meq O2 /kg oil and 1.65 to 43.27, respectively. The peroxide and p-anisidine values of samples were simultaneously generated at the early stage of roasting. Kinetic evaluation of data showed that peroxides act as limiting factor in autocatalytic oxidation reactions. The order and rate constant regarding peroxide value were similar with those of p-anisidine value. The effects of roasting temperature and time on the oxidation parameters and antioxidant contents of samples were significant (p \ 0.05). Based on peroxide and p-anisidine values, roasting at 140–160 °C for 35 min or at 180 °C for 15 min are recommended to provide good quality roasted hemp seed. Keywords Antioxidant activity Hemp seed Kinetic parameters Oxidative stability Tocopherols Total phenolic content & Emre Bakkalbas¸ ı [email protected] 1
Department of Food Engineering, Faculty of Engineering, Van Yu¨zu¨ncu¨ Yıl University, 65080 Tus¸ ba, Van, Turkey
Introduction Hemp (Cannabis sativa L.) is a single-year herbaceous plant. It is an economically valuable plant as an important source of food and fiber. Hemp has been used as a source of food, fiber and medicine for thousands of years. The plant has grown naturally in western and Central Asia and has also been cultivated commercially in developed countries (EU, Japan, Canada and US). However, cultivation of hemp was prohibited after the 1930s around the world because of the presence of phytochemical drug d-9-tetrahydrocannabinol (THC), which can cause psychoactive effects (Paz et al. 2014). Recently, interest in hemp has been increased with the development of new cultivars with low THC content (B 0.3% THC). The planting area and crop have similarly increased around the world due to its multiple utilities in several industries. Hemp has been cultivated for its fiber and seed. Hemp seed is used as a food for human and domesticated animals, and as an oil source for different food, chemical, pharmaceutical and cosmetic industries (Paz et al. 2014; Porto et al. 2015; Oomah et al. 2002). Hemp seed contains 25–35% oil, 20–25% protein, 20–30% carbohydrate, 10–15%
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