Identification of possible bioactive compounds and a comparative study on in vitro biological properties of whole hemp seed and stem

Abstract

Industrial hemp (Cannabis sativa L.) is a crop with potential applications in the food industry. Hemp seed is the most promising functional food item from hemp plant, which displays a number of applications in foods. However, there is a limited knowledge regarding its health benefits. This study aimed to investigate the metabolite profile and in vitro biological activities of ethanol extracts of ‘Cheongsam’ hemp seed and stem. In vitro antioxidant capacity (measured by DPPH, ABTS, and FRAP), anti-obesity, anti-diabetic, and anti-inflammatory activities of ethanol extracts of hemp seed and stem were evaluated. Hemp seed extract exhibited higher antioxidant and anti-inflammation capacities than hemp stem (61.20% versus 38.73%). Similarly, the lipase inhibitory activity (83.70% versus 70.19%) and α-glucosidase inhibitory activity (76.14% versus 61.61%) were significantly higher in the seed than in the stem extract. Moreover, phytochemical profiling of the ethanol extracts revealed that total phenolic, condensed tannin, and saponin contents were significantly higher in hemp seed than in hemp stem. Quercetin (42.50 μg/g), apigenin (15.55 μg/g), and rutin (5.22 μg/g) were considered the major polyphenolic compounds in hemp seed, whereas ferulic acid (1.71 μg/g), caffeic acid (0.25 μg/g), and p-coumaric acid (2.85 μg/g) were the minor polyphenols in the seed extract. The results obtained in this study demonstrate that ‘Cheongsam’ hemp seed is rich in beneficial bioactive compounds and also possesses antioxidant, anti-inflammatory, anti-obesity, and anti-diabetic activities, which could make it applicable as a suitable raw material in the food industry.