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Paper Information

Journal:   JOURNAL OF FOOD TECHNOLOGY AND NUTRITION   SPRING 2011 , Volume 8 , Number 2 (30); Page(s) 52 To 60.
 
Paper: 

CHEMICAL EVALUATION OF OIL EXTRACTED FROM HEMP SEED

 
 
Author(s):  SHAHVERDI AFSANEH, GHARACHOURLOU M.*, HOSSEINI SEYED EBRAHIM
 
* COLLEGE OF FOOD SCIENCE & TECHNOLOGY, SCIENCE AND RESEARCH BRANCH, ISLAMIC AZAD UNIVERSITY, TEHRAN, IRAN
 
Abstract: 
Introduction: Hemp seed oil has attracted the attention of many scientists due to its valuable nutritional and pharmaceutical properties. The aim of this work is to evaluate the oil extracted from hemp seed.
Materials and Methods: The extracted oils were subjected to a series of chemical tests such as fatty acid composition, iodine value, saponification value, peroxide value, free fatty acid content, induction period measurement, nonsaponifiable matter content and qualitative and quantitative measurements of fractions present in the nonsaponifiable matter.
Results: The results indicated that the fatty acid composition of the extracted oil (34% of the total weight of the seed) consisted mainly of polyunsaturated fatty acids namely 54% linoleic, 18.4%
a- linolenic and 1% g- linolenic acids and some monounsaturated and saturated acids such as oleic and stearic acids. The ratio of linoleic acid to linolenic acid was 3 to 1 which might be regarded valuable in term of nutrition. The induction period of the oil was 2.9 hour at 110 °C. Although the oil contains a considerable quantities of linolenic and linoleic acids, it is stabilised by a high concentration of natural antioxidants namely g  tocopherol. The oil contains 3294 mg/kg sterol where the predominant sterol was b- sitosterol.
Conclusion: It was concluded that hemp seed oil due to its high content of mono and poly unsaturated fatty acids might be regarded as valuable oil for consumption.
 
Keyword(s): FATTY ACID, HEMP SEED OIL, INDUCTION PERIOD, NONSAPONIFIABLE MATTER
 
References: 
  • ندارد
 
  Persian Abstract Yearly Visit 122
 
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