Characterization of byproducts originating from hemp oil processing
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Date
2014-12-24
Authors
Pojić, Milica 
Mišan, Aleksandra
Sakač, Marijana
Dapčević-Hadnađev, Tamara
Šarić, Bojana
Milovanović, Ivan
Hadnađev, Miroslav
Journal Title
Journal ISSN
Volume Title
Publisher
American Chemical Society
Abstract
Valorization of hemp seed meal, a byproduct of hemp oil processing, was performed by measuring the distribution of nutritional and antinutritional compounds in different hemp seed meal fractions. According to chemical composition, two cotyledon-containing fractions (>180 and <180 μm) were significantly richer in protein (p < 0.05) (41.2% ± 0.04% and 44.4% ± 0.02%, respectively), lipid (15.1% ± 0.02% and 18.6% ± 0.04%, respectively), and sugar content (4.96% ± 0.11% and 3.46% ± 0.08%, respectively) in comparison to the hull-containing fractions (>350 and >250 μm), which were significantly richer in crude fiber content (29.5% ± 0.04% and 21.3% ± 0.03%, respectively). The free radical scavenging capacity (IC50) of fraction extracts increased (p < 0.05) with increasing mean particle size (from 17.18 ± 0.59 to 5.29 ± 0.30 mg/mL). Cannabisin B and N-trans-caffeoyltyramine were the most abundant phenolic compounds in the hull fractions (from 267 ± 15.9 to 287 ± 23.1 mg/kg), while cotyledon fractions had higher content of catechin (from 313 ± 12.4 to 744 ± 22.2 mg/kg) and p-hydroxybenzoic acid (from 124 ± 6.47 to 129 ± 8.56 mg/kg (P < 0.05). Well-balanced ω-6 to ω-3 fatty acid ratio (3:1) was determined in all fractions. Antinutrients (trypsin inhibitors, phytic acid, glucosinolates, and condensed tannins) were mostly located in the cotyledon fractions. These findings indicate that the separation of hemp seed meal into different fractions could be used to concentrate valuable target compounds and consequently facilitate their recovery.
Description
peer-reviewed
Keywords
antioxidant potential, fractionation, hemp meal, nutritive and antinutritive value
Citation
M. Pojić, A. Mišan, M. Sakač, T. Dapčević Hadnađev, B. Šarić, I. Milovanović, M. Hadnađev. Characterization of byproducts originating from hemp oil processing, Journal of Agricultural and Food Chemistry, 62, 51 (2014) 12436–12442. DOI: 10.1021/jf5044426