Characterization of byproducts originating from hemp oil processing

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dc.contributor.authorPojić, Milica
dc.contributor.authorMišan, Aleksandra
dc.contributor.authorSakač, Marijana
dc.contributor.authorDapčević-Hadnađev, Tamara
dc.contributor.authorŠarić, Bojana
dc.contributor.authorMilovanović, Ivan
dc.contributor.authorHadnađev, Miroslav
dc.date.accessioned2017-04-26T15:47:17Z
dc.date.available2017-04-26T15:47:17Z
dc.date.issued2014-12-24
dc.descriptionpeer-revieweden_US
dc.description.abstractValorization 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.en_US
dc.description.sponsorshipThis work was financially supported by the Ministry of Education, Science and Technological Development, Republic of Serbia (Grant III46001).en_US
dc.identifier.citationM. 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/jf5044426en_US
dc.identifier.issn0021-8561
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/17
dc.language.isoenen_US
dc.publisherAmerican Chemical Societyen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS//
dc.relation.ispartofseries1;0013
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectantioxidant potentialen_US
dc.subjectfractionationen_US
dc.subjecthemp mealen_US
dc.subjectnutritive and antinutritive valueen_US
dc.titleCharacterization of byproducts originating from hemp oil processingen_US
dc.title.alternative-en_US
dc.typeinfo:eu-repo/semantics/articleen_US

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