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Arango S, Kojić J, Perović L, Đermanović B, Stojanov N, Sikora V, Tomičić Z, Raffrenato E, Bailoni L. Chemical Characterization of 29 Industrial Hempseed ( Cannabis sativa L.) Varieties. Foods 2024; 13:210. [PMID: 38254511 PMCID: PMC10814438 DOI: 10.3390/foods13020210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 12/21/2023] [Accepted: 01/05/2024] [Indexed: 01/24/2024] Open
Abstract
Hemp is considered one of the potential novel crops for human and animal nutrition. This study aimed to determine the complete chemical composition of 29 different varieties of whole hempseeds. Fatty acid composition, amino acid profile, mineral composition, and cannabinoids content were also evaluated. All hempseed varieties were milled to obtain whole hempseed flour. Differences between hempseed varieties were significant (p < 0.05) for all measured parameters. Proximate composition results showed that crude protein and fat contents varied from 21.6-28.9% and 21.1-35.7%, respectively. Fatty acid profiles revealed that the three major fatty acids were linoleic acid (52.79-57.13%) followed by α-linolenic acid (12.62-20.24%), and oleic acid (11.08-17.81%). All essential amino acids were detected in all varieties, with arginine (12.66-17.56 mg/100 g protein) present in abundance, whereas lysine was limiting. Substantial differences were found in the mineral content, and potassium (509.96-1182.65 mg/100 g) and iron (5.06-32.37 mg/100 mg) were the main macro- and microminerals found. All cannabinoids were found in small traces and tetrahydrocannabidiol (THC) was only detected in five varieties. To conclude, the nutritional composition of hempseeds with hull makes them suitable to be added into the diets of humans or animals as a highly beneficial novel ingredient.
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Affiliation(s)
- Sheyla Arango
- Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Viale dell’Universitá 16, 35020 Legnaro, PD, Italy; (S.A.); (E.R.)
| | - Jovana Kojić
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevard Cara Lazara 1, 21000 Novi Sad, Serbia; (J.K.); (L.P.); (B.Đ.); (Z.T.)
| | - Lidija Perović
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevard Cara Lazara 1, 21000 Novi Sad, Serbia; (J.K.); (L.P.); (B.Đ.); (Z.T.)
| | - Branislava Đermanović
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevard Cara Lazara 1, 21000 Novi Sad, Serbia; (J.K.); (L.P.); (B.Đ.); (Z.T.)
| | - Nadežda Stojanov
- Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21101 Novi Sad, Serbia; (N.S.); (V.S.)
| | - Vladimir Sikora
- Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21101 Novi Sad, Serbia; (N.S.); (V.S.)
| | - Zorica Tomičić
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevard Cara Lazara 1, 21000 Novi Sad, Serbia; (J.K.); (L.P.); (B.Đ.); (Z.T.)
| | - Emiliano Raffrenato
- Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Viale dell’Universitá 16, 35020 Legnaro, PD, Italy; (S.A.); (E.R.)
| | - Lucia Bailoni
- Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Viale dell’Universitá 16, 35020 Legnaro, PD, Italy; (S.A.); (E.R.)
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Corrado G, Pannico A, Zarrelli A, Kyriacou MC, De Pascale S, Rouphael Y. Macro and trace element mineral composition of six hemp varieties grown as microgreens. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Krüger M, van Eeden T, Beswa D. Cannabis sativa Cannabinoids as Functional Ingredients in Snack Foods-Historical and Developmental Aspects. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11233330. [PMID: 36501366 PMCID: PMC9739163 DOI: 10.3390/plants11233330] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 11/04/2022] [Accepted: 11/08/2022] [Indexed: 05/10/2023]
Abstract
The published health benefits of Cannabis sativa has caught the attention of health-conscious consumers and the food industry. Historically, seeds have long been utilized as a food source and currently there is an increasing number of edibles on the market that contain cannabis. Cannabinoids include the psychoactive constituent, delta-9-tetrahydrocannabinol (THC), and the non-psychoactive cannabidiol (CBD) that are both compounds of interest in Cannabis sativa. This paper looks at the distribution of nutrients and phytocannabinoids in low-THC Cannabis sativa, the historical uses of hemp, cannabis edibles, and the possible side-effects and concerns related to cannabis edibles. Several authors have pointed out that even though the use of cannabis edibles is considered safe, it is important to mention their possible side-effects and any concerns related to its consumption that negatively influence consumer acceptance of cannabis edibles. Such risks include unintentional overdose by adults and accidental ingestion by children and adolescents resulting in serious adverse effects. Therefore, cannabis edibles should be specifically packaged and labelled to differentiate them from known similar non-cannabis edibles so that, together with tamperproof packaging, these measures reduce the appeal of these products to children.
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Affiliation(s)
- Marlize Krüger
- Department of Life and Consumer Sciences, School of Agriculture and Life Sciences, University of South Africa, 28 Pioneer Ave, Florida Park, Roodepoort 1709, South Africa
| | - Tertia van Eeden
- Department of Life and Consumer Sciences, School of Agriculture and Life Sciences, University of South Africa, 28 Pioneer Ave, Florida Park, Roodepoort 1709, South Africa
| | - Daniso Beswa
- Department of Life and Consumer Sciences, School of Agriculture and Life Sciences, University of South Africa, 28 Pioneer Ave, Florida Park, Roodepoort 1709, South Africa
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, 25 Louisa St, Doornfontein, Johannesburg 2028, South Africa
- Correspondence: ; Tel.: +27-11559-6000
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Aguchem RN, Okagu IU, Okagu OD, Ndefo JC, Udenigwe CC. A review on the techno‐functional, biological, and health‐promoting properties of hempseed‐derived proteins and peptides. J Food Biochem 2022; 46:e14127. [DOI: 10.1111/jfbc.14127] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 01/27/2022] [Accepted: 02/25/2022] [Indexed: 12/13/2022]
Affiliation(s)
- Rita Ngozi Aguchem
- Department of Biochemistry, Faculty of Biological Sciences University of Nigeria Nsukka Nigeria
| | | | - Ogadimma Desmond Okagu
- Department of Chemistry and Biomolecular Sciences, Faculty of Science University of Ottawa Ottawa Ontario Canada
| | - Joseph Chinedum Ndefo
- Department of Science Laboratory Technology, Faculty of Physical Sciences University of Nigeria Nsukka Nigeria
| | - Chibuike C. Udenigwe
- Department of Chemistry and Biomolecular Sciences, Faculty of Science University of Ottawa Ottawa Ontario Canada
- School of Nutrition Sciences, Faculty of Health Sciences University of Ottawa Ottawa Ontario Canada
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Rusu IE, Marc (Vlaic) RA, Mureşan CC, Mureşan AE, Mureşan V, Pop CR, Chiş MS, Man SM, Filip MR, Onica BM, Alexa E, Vişan VG, Muste S. Hemp ( Cannabis sativa L.) Flour-Based Wheat Bread as Fortified Bakery Product. PLANTS 2021; 10:plants10081558. [PMID: 34451603 PMCID: PMC8398023 DOI: 10.3390/plants10081558] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 07/24/2021] [Accepted: 07/26/2021] [Indexed: 11/16/2022]
Abstract
Hemp flour from Dacia Secuieni and Zenit varieties was added to bread in different proportions (5%, 10%, 15% and 20%) to improve its nutritional properties. The purpose of this paper was to present the advanced nutritional characteristics of these bread samples. The selected varieties of hemp, accepted for human consumption, met the requirements for the maximum accepted level of THC in seeds. The protein content of new products increased from 8.76 to 11.48%, lipids increased from 0.59 to 5.41%, mineral content from 1.33 to 1.62%, and fiber content from 1.17 to 5.84%. Elasticity and porosity decreased from 95.51 to 80% and 78.65 to 72.24%, respectively. K, Mg, Ca, P, Mn and Fe are the main mineral substances in bread with addition of hemp flour from the Dacia Secuieni and Zenit varieties. The total amount of unsaturated fatty acids in the bread samples with hemp flour ranged from 67.93 g/100 g and 69.82 g/100 g. Eight amino acids were identified, of which three were essential (lysine, phenylalanine, histidine). Lysine, the deficient amino acid in wheat bread, increased from 0.003 to 0.101 g/100 g. Sucrose and fructose decreased with the addition of hemp flour, and glucose has not been identified. The amount of yeasts and molds decreased in the first 3 days of storage. Regarding the textural profile, the best results were obtained for the samples with 5% addition. In conclusion, bread with the addition of hemp flour has been shown to have superior nutritional properties to wheat bread.
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Affiliation(s)
- Iulian Eugen Rusu
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.E.R.); (A.E.M.); (V.M.); (M.S.C.); (S.M.M.); (S.M.)
| | - Romina Alina Marc (Vlaic)
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.E.R.); (A.E.M.); (V.M.); (M.S.C.); (S.M.M.); (S.M.)
- Correspondence: (R.A.M.); (C.C.M.)
| | - Crina Carmen Mureşan
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.E.R.); (A.E.M.); (V.M.); (M.S.C.); (S.M.M.); (S.M.)
- Correspondence: (R.A.M.); (C.C.M.)
| | - Andruţa Elena Mureşan
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.E.R.); (A.E.M.); (V.M.); (M.S.C.); (S.M.M.); (S.M.)
| | - Vlad Mureşan
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.E.R.); (A.E.M.); (V.M.); (M.S.C.); (S.M.M.); (S.M.)
| | - Carmen Rodica Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania;
| | - Maria Simona Chiş
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.E.R.); (A.E.M.); (V.M.); (M.S.C.); (S.M.M.); (S.M.)
| | - Simona Maria Man
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.E.R.); (A.E.M.); (V.M.); (M.S.C.); (S.M.M.); (S.M.)
| | - Miuţa Rafila Filip
- Department of Polymer Composites, Raluca Ripan Institute for Research in Chemistry, Babeş-Bolyai University, 30 Fântânele Street, 400294 Cluj-Napoca, Romania;
| | - Bogdan-Mihai Onica
- Department of Environmental and Plant Protection, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania;
| | - Ersilia Alexa
- Department of Food Control, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania”, 300641 Timisoara, Romania;
| | - Vasile-Gheorghe Vişan
- Department of Chemistry and Biochemistry, Faculty of Animal Science (zootehnie) and Biotechnologie Cluj-Napoca, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania;
| | - Sevastiţa Muste
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.E.R.); (A.E.M.); (V.M.); (M.S.C.); (S.M.M.); (S.M.)
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