Hemp (Cannabis sativa L.) Seed Oil: Analytical and Phytochemical Characterization of the Unsaponifiable Fraction

The study authors: S. Montserrat-de la Paz, F. Marín-Aguilar, M. D. García-Giménez, and M. A. Fernández-Arche.

Department of Pharmacology, Faculty of Pharmacy, University of Seville, 41012 Seville, Spain, Laboratory of Cellular and Molecular Nutrition, Instituto de la Grasa, Spanish National Research Council (CSIC), 41012 Seville, Spain

Hemp (Cannabis sativa L.) Seed Oil: Analytical and Phytochemical Characterization of the Unsaponifiable Fraction

Non-drug varieties of Cannabis sativa L., collectively namely as “hemp”, have been an interesting source of food, fiber, and medicine for thousands of years. The ever-increasing demand for vegetables oils has made it essential to characterize additional vegetable oil through innovative uses of its components.

The lipid profile showed that linoleic (55%), α-linolenic (16%), and oleic (11%) were the most abundant fatty acids. A yield (1.84–1.92%) of unsaponifiable matter was obtained, and the most interesting compounds were β-sitosterol (1905.00 ± 59.27 mg/kg of oil), campesterol (505.69 ± 32.04 mg/kg of oil), phytol (167.59 ± 1.81 mg/kg of oil), cycloartenol (90.55 ± 3.44 mg/kg of oil), and γ-tocopherol (73.38 ± 2.86 mg/100 g of oil). This study is an interesting contribution for C. sativa L. consideration as a source of bioactive compounds contributing to novel research applications for hemp seed oil in the pharmaceutical, cosmetic food, and other non-food industries.

See also: Kannaway ™ Gold Premium Hemp Oil.

Keywords: Cannabis sativa; fatty acids; hemp; phytol; sterols; tocopherols; vegetable oils.

See also: The Composition of Hemp Seed Oil and Its Potential as an Important Source of Nutrition.

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The original text taken from a:

https://pubs.acs.org/doi/abs/10.1021/jf404278q

Montserrat-De La Paz, S., et al. "Hemp (Cannabis sativa L.) seed oil: analytical and phytochemical characterization of the unsaponifiable fraction." Journal of agricultural and food chemistry 62.5 (2014): 1105-1110.