The role of germination and boiling processes on bioactive properties, fatty acids, phenolic profile and element contents of hemp seeds and oils

Abstract

In this study, the effect of boiling and germination processes on oil contents, bioactive compounds, fatty acids, phenolic constituents and mineral amounts of hemp seeds was investigated. The oil quantities of hempseeds were assessed to be between 30.69% (boiled) and 33.17% (control). The carotenoid quantities of the hem seeds were assessed to be between 0.68 (boiled) and 2.31 µg/g (raw hempseed). The total phenol quantities and antioxidant capacity values of raw (control), boiled and germinated hempseeds were assigned to be between 29.97 (control) and 51.52 mgGAE/100g (boiled) to 1.39 (control) and 2.46 mmol/kg (boiled), respectively. Total phenol, flavonoid and antioxidant capacity values of germinated and boiled hemp seeds were higher than the control. 3,4-dihydroxybenzoic acid, catechin, rutin, quercetin and cinnamic acid amounts of boiled hempseeds were found at partly high levels compared to raw (control) hempseed. Oleic and linoleic acid quantities of the hempseed oils were assessed to be between 15.83 (control) and 16.61 (germinated) to 57.24 (germinated) and 57.47% (control), respectively. Phosphorus was established at the highest quantities in all hempseeds, and followed by potassium, magnesium, calcium (except control) sulphur and sodium in descending order. Iron was measured at the highest quantities, and followed by Mn, Zn, and Cu. The protein quantities of the hempseed samples were established to be between 24.97 (control) and 27.44 % (boiled).