Abstract
SummaryThis research gives an insight into the possibility of exploiting the one of the food industry's by‐products – pressed hemp cake. The complete recovery of oil from pressed hemp cake was achieved. Residual oil that remained in cake after pressing was extracted with supercritical CO2 by applying different process parameters. Optimal extraction conditions were determined using response surface methodology. Total pigment contents of the oils obtained were determined. Extraction pressure had the most significant influence on yield and pigment content of extracted hemp cake oil. Depending on the pressure, the chlorophyll a content ranged from 101.11 to 378.28 mg kg−1 and chlorophyll b from 65.14 to 189.78 mg kg−1, while total carotene content was in the range from 33.58 to 132.67 mg kg−1. The remaining oil in pressed hemp cake after supercritical CO2 extraction was determined to be 0.56 ± 0.08% and the defatted cake was rich in proteins and fibre.
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