Nine commercial hemp seed oils from different countries were studied using a multimethodological approach to obtain information about their quality and chemical composition. Due to the lack of a specific regulation for hemp seed oils, quality parameters used in the case of olive oils (free acidity, peroxides number, spectrophotometer parameters) and anisidine number were measured and compared with those reported for extra virgin olive oil (EVOO). Free acidity and peroxides number showed a great variability, ranging from 0.4 to 17.24% and from 4.32 to 22.14 meqO2/kg, respectively, whereas the anisidine number ranged from 0.11 to 3.58. K232 value turned out to be generally below the limit reported for EVOO, whereas K270 and ΔK values were higher, with respect to EVOO limits, due to the high amount of tri-unsaturated fatty chains. Colorimetric analysis showed a peculiar curve trend that could represent the fingerprint of this product. Untargeted nuclear magnetic resonance methodology allowed to measure the amount of fatty chains, ω-6:ω-3 ratio, β-sitosterol, and aldehydes. The ω-6:ω-3 ratio turned out to be, in some cases, different from that reported on the bottle labels. Finally, lipoperoxidation assays were also carried out under different storage (light and temperature) and time exposure conditions, confirming that the exposure to direct light is the condition that interferes more with the product quality.

Commercial hemp seed oils: a multimethodological characterization / Spano, Mattia; Di Matteo, Giacomo; Rapa, Mattia; Ciano, Salvatore; Ingallina, Cinzia; Cesa, Stefania; Menghini, Luigi; Carradori, Simone; Giusti, Anna Maria; Di Sotto, Antonella; Di Giacomo, Silvia; Sobolev, Anatoly P.; Vinci, Giuliana; Mannina, Luisa. - In: APPLIED SCIENCES. - ISSN 2076-3417. - 10:19(2020), pp. 1-15. [10.3390/app10196933]

Commercial hemp seed oils: a multimethodological characterization

Spano, Mattia;Di Matteo, Giacomo;Rapa, Mattia;Ciano, Salvatore;Ingallina, Cinzia
;
Cesa, Stefania;Giusti, Anna Maria;Di Sotto, Antonella;Di Giacomo, Silvia;Vinci, Giuliana;Mannina, Luisa
2020

Abstract

Nine commercial hemp seed oils from different countries were studied using a multimethodological approach to obtain information about their quality and chemical composition. Due to the lack of a specific regulation for hemp seed oils, quality parameters used in the case of olive oils (free acidity, peroxides number, spectrophotometer parameters) and anisidine number were measured and compared with those reported for extra virgin olive oil (EVOO). Free acidity and peroxides number showed a great variability, ranging from 0.4 to 17.24% and from 4.32 to 22.14 meqO2/kg, respectively, whereas the anisidine number ranged from 0.11 to 3.58. K232 value turned out to be generally below the limit reported for EVOO, whereas K270 and ΔK values were higher, with respect to EVOO limits, due to the high amount of tri-unsaturated fatty chains. Colorimetric analysis showed a peculiar curve trend that could represent the fingerprint of this product. Untargeted nuclear magnetic resonance methodology allowed to measure the amount of fatty chains, ω-6:ω-3 ratio, β-sitosterol, and aldehydes. The ω-6:ω-3 ratio turned out to be, in some cases, different from that reported on the bottle labels. Finally, lipoperoxidation assays were also carried out under different storage (light and temperature) and time exposure conditions, confirming that the exposure to direct light is the condition that interferes more with the product quality.
2020
hemp seed oil; quality parameters; NMR; colorimetric analysis; lipoperoxidation
01 Pubblicazione su rivista::01a Articolo in rivista
Commercial hemp seed oils: a multimethodological characterization / Spano, Mattia; Di Matteo, Giacomo; Rapa, Mattia; Ciano, Salvatore; Ingallina, Cinzia; Cesa, Stefania; Menghini, Luigi; Carradori, Simone; Giusti, Anna Maria; Di Sotto, Antonella; Di Giacomo, Silvia; Sobolev, Anatoly P.; Vinci, Giuliana; Mannina, Luisa. - In: APPLIED SCIENCES. - ISSN 2076-3417. - 10:19(2020), pp. 1-15. [10.3390/app10196933]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11573/1444710
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