Abstract
The ability of hemp (Cannabis sativa L.) inflorescence extract to counteract lipid oxidation was studied in stripped linseed oil. The ethanolic extract was characterized in terms of terpenes (6.00 mg/mL), cannabidiol (4.99% w/w), phenolic compounds (1.80 mg gallic acid equivalents (GAE)/mL), antiradical, and metal ion-chelating activities (50% effective concentration (EC50) of 2.47 mg/mL and 0.39 mg/mL, respectively). The stripped linseed oil, used as control (CO), was mixed with hemp extract (HO) or α-tocopherol (EO) at a ratio of 0.6% (w/w) and stored for 7 days in darkness at 40 °C. Hemp extract reduced the oxidation and lipolysis processes. At the end of the storage, HO showed a significantly higher level of α-linolenic acid (ALA; 26.64 g/100 g), lower peroxide value (PV) (21.19 meq O2/kg oil), and lower hexanal content (7.67 mmol/kg oil) than those found in the control. In contrast, EO showed a marked lipolysis (the free fatty acids increased by 42.57%) and a noticeable oxidation, since the ALA content decreased by 2.10% and a PV of 50 meq O2/kg oil was observed. This study demonstrates that hemp inflorescences can be used as a source of natural antioxidants in vegetable oils and lipid products to retard their oxidation, especially those characterized by a high degree of unsaturation.
Highlights
The consumption of polyunsaturated fatty acids (PUFAs) is generally promoted, since they play a key role in human health
The aim of the present work is to evaluate the impact of a hemp inflorescence extract on lipid oxidation of stripped linseed oil, which can provide fundamental knowledge to be implemented for improving the oxidative stability of high-PUFA edible oils
None of the terpenes identified in this study presented conjugated double bonds; for some of them, such as linalool, limonene, terpinolene, and β-caryophyllene, a strong antioxidant activity was reported by other authors [56,57,58]
Summary
The consumption of polyunsaturated fatty acids (PUFAs) is generally promoted, since they play a key role in human health. Vegetable oils are finding more and more commercial applications; their susceptibility to lipid oxidation is a major concern for their use [7]. This impacts the quality oils and fats, reducing their nutritional value, since the oxidation products exert negative effects on human health, as well as impacting their sensory properties [8]. Use of antioxidants capable of neutralizing free radicals and/or chelating metal ions represents an efficient strategy to extend the shelf life of vegetable oils, especially those characterized by a high degree of unsaturation. The effect of the whole phyto-complex obtained from hemp inflorescences on lipid oxidation requires further deep investigation
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