Hemp Seeds Research Articles

Seed preference is only weakly linked to seed-type-specific feeding performance in a songbird.

The dehusking of seeds by granivorous songbirds is a complex process that requires fast, coordinated and sensory-feedback-controlled movements of beak and tongue. Hence, efficient seed handling requires a high degree of sensorimotoric skill and behavioural flexibility, since seeds vary considerably in size, shape and husk structure. To deal with this variability, individuals might specialise on specific seed types, which could result in greater seed handling efficiency of the preferred seed type, but lower efficiency for other seed types. To test this, we assessed seed preferences of canaries (Serinus canaria) through food choice experiments and related these to data of feeding performance, seed-handling skills and beak kinematics during feeding on small, spindle-shaped canary seeds and larger, spheroid-shaped hemp seeds. We found great variety in seed preferences among individuals: some had no clear preference, while others almost exclusively fed on hemp seeds, or even prioritized novel seed types (millet seed). Surprisingly, we only observed few and weak effects of seed preference on feeding efficiency. This suggests either that the ability to handle seeds efficiently can be readily applied across various seed types, or alternatively, that achieving high levels of seed-specific handling skills does not require extensive practice.

Metabolomic and Transcriptomic Analyses Provide New Insights into Health-Promoting Metabolites from Cannabis Seeds Growing in the Bama Region of China

Hemp seeds are consumed in “Bama longevity villages” in China and are believed to contribute to the locals’ longevity. However, the molecular breeding of hemp seeds is limited due to our lack of understanding of molecular regulation and metabolite accumulation at different maturity stages. Here, we conducted metabolomic and transcriptomic analyses of hemp seeds from the Bama region at four maturity stages (S1 to S4). In total, 1231 metabolites of 11 classes were detected in hemp seeds from S1–S4, including 233 flavonoids, 214 phenolic acids, 159 lipids, 118 amino acids and derivatives, 100 alkaloids, 100 organic acids, 71 nucleotides and derivatives, 43 lignans and coumarins, 14 terpenoids, 13 tannins, and 166 others. The metabolomic analysis of hemp seeds (from the Bama region) revealed a higher number of flavonoid metabolites compared with seven other varieties from other regions in China. Hemp seeds are rich in metabolites like cannflavin, trigonelline, citric acid, vitexin, choline alfoscerate, and choline, which may potentially contribute to the longevity of the Bama people. Through transcriptomic and metabolomic analyses, a gradual decrease in the overall expression pattern of genes and metabolite accumulation was observed during seed maturation. Weighted gene co-expression network analysis revealed that two genes (ncbi_115696993 and ncbi_115706674) are involved in regulating main metabolites, while transcription factor association analysis revealed that three transcription factor genes (MYB, NAC, and GRAS) are also involved in regulating the metabolites. The expression pattern of these five candidate genes was further verified by qPCR. Our study provides valuable insights into the metabolic substances during seed maturation and identifies candidate genes that could be utilized for future genetic engineering to enhance the endogenous biosynthesis of health-promoting metabolites in hemp seeds, potentially leading to improved nutritional and medicinal properties.

Technology of the boiled-smoked sausage products is for the use of side foods of processing of oil-bearing production

The article examines the issue of expanding the assortment of sausage products with a combined composition of raw materials, using dietary fibers with functional and technological properties that stabilize the quality of meat raw materials to create products with a functional purpose. Enriching meat products with dietary fibers is advisable to achieve specific technological goals in physiologically significant quantities. Pumpkin seed processing products are characterized as gluten-free; their use is relevant for enriching finished products with a vitamin-mineral complex. Fiber from industrial hemp seeds is a by-product of oil production and a unique source of protein, natural carotene, phytosterols, and phospholipids. The recipe and production technology of cooked-smoked sausage products with a combined composition of raw materials has been experimentally confirmed. It was established that using hydrated fiber from hemp seeds and pumpkin seeds in the recipe of sausage products improves structural and mechanical characteristics, has high organoleptic indicators, and ensures the production of a product of increased biological and nutritional value. Food additives of vegetable origin give sausage products an appetizing appearance, proper texture and consistency, and appropriate taste while significantly reducing their production cost. With the optimal selection of the recipe, food supplements of plant origin allow you to balance products from the point of view of nutrition. The best results are a complex of characteristics for using a hydrated hemp and pumpkin seed fiber mixture. The technology aims to solve the problem of expanding the range of meat products for mass consumption with increased nutritional value. Enrichment of sausage products with fiber from pumpkin seeds and industrial hemp helps improve the products' functional properties. It ensures the formation of the necessary structural and mechanical properties. Using processed products of pumpkin seeds and industrial hemp as raw materials for sausage production solves the food industry's resource conservation problem.

Hemp seeds attenuate loperamide-induced constipation in mice.

Constipation is a common gastrointestinal disease that seriously affects human physical and mental health. Studies have reported that hemp seeds can improve constipation, however the specific mechanism is still unclear. This study investigates that hemp seed (HS) and its water-ethanol extract (HSE) attenuates loperamide-induced constipation in mice. The research results show that: the fecal water content and small intestinal transit rate of mice in the hemp seed group and hemp seed hydroalcoholic extract group were significantly increased compared with MC group, and the first red feces defecation time was significantly shortened; HS and HSE significantly influence serum levels of Gastrin (Gas), motilin (MTL), substance P (SP), and endothelin (ET), potentially mediating their effects on gastrointestinal motility. HS and HSE can improve colon inflammation in constipated mice with H&E staining. Compared with the model of constipation group, the content of short-chain fatty acids in the HS group and HSE group increased significantly. Gut microbiome studies have shown that the structure and abundance of intestinal flora are altered. HS and HSE changed the abundance of Odoribacter, Bacteroide, Lactobacillus and Prevotella. Together, these results suggest that HS have the potential to stimulate the proliferation of beneficial gut microbes and promote intestinal motility, thereby improving gut health and relieving symptoms of constipation.

Artificial intelligence models for validating and predicting the impact of chemical priming of hydrogen peroxide (H2O2) and light emitting diodes on in vitro grown industrial hemp (Cannabis sativa L.).

Industrial hemp (Cannabis sativa L.) is a highly recalcitrant plant under in vitro conditions that can be overcome by employing external stimuli. Hemp seeds were primed with 2.0-3.0% hydrogen peroxide (H2O2) followed by culture under different Light Emitting Diodes (LEDs) sources. Priming seeds with 2.0% yielded relatively high germination rate, growth, and other biochemical and enzymatic activities. The LED lights exerted a variable impact on Cannabis germination and enzymatic activities. Similarly, variable responses were observed for H2O2 × Blue-LEDs combination. The results were also analyzed by multiple regression analysis, followed by an investigation of the impact of both factors by Pareto chart and normal plots. The results were optimized by contour and surface plots for all parameters. Response surface optimizer optimized 2.0% H2O2 × 918 LUX LEDs for maximum scores of all output parameters. The results were predicted by employing Multilayer Perceptron (MLP), Random Forest (RF), and eXtreme Gradient Boosting (XGBoost) algorithms. Moreover, the validity of these models was assessed by using six different performance metrics. MLP performed better than RF and XGBoost models, considering all six-performance metrics. Despite the differences in scores, the performance indicators for all examined models were quite close to each other. It can easily be concluded that all three models are capable of predicting and validating data for cannabis seeds primed with H2O2 and grown under different LED lights.

Microwave pretreatment of hemp seeds changes the flavor and quality of hemp seed oil

Hemp seed is becoming increasingly popular around the world. Hemp seed oil is nutritious and rich in essential fatty acids, including omega-6 and omega-3. Microwave heating is considered a relatively new and effective technology for the preparation of high-quality oils, which is receiving more and more attention. When heated for 2 min at a microwave temperature of 40 °C and a microwave power of 850 W, the oil yield of hemp seed became higher, the acid value increased, and the OSI value also increased. In this study, a metabolomics approach based on the combination of GC TOF-MS technology and chemometrics was established to identify the quality changes of hemp seed oil before and after microwaving. A total of 390 metabolites were detected in the hemp seed oil, from which 91 differential metabolites were screened to evaluate the effect of microwave on the oil quality, and a total of 105 Vocs were detected, and the analysis of Vocs was beneficial to identify the characteristics of hemp seed oil. The results showed that microwave pretreatment improved the quality characteristics of hemp seed oil and affected the flavour of hemp seed oil, while metabolomics approaches have great potential for the authentication of hemp seed oil.

The use of the principal component analysis in ranking hemp (<i>Cannabis sativa</i> L.) accessions according to the seed oil fatty acid composition for crop improvement

The use of modern methods for assessing the genotypic diversity of breeding material is effective in crop improvement. Interpretation of the results of a study of the fatty acid biochemical composition in seeds of hemp (Cannabis sativa L.) accessions is one of important stages in breeding oilseed varieties, since hemp possesses a unique fatty acid composition (FAC) among other oilseed crops in Russia. Studies of regularities in formation of seed oil FAC and the principal component analysis (PCA) of fatty acid contents have scientific significance and practical value for ensuring the acceleration of oilseed variety breeding aimed at improving quality and biological activity of oil. The use of PCA can be an effective in achieving this goal. The fatty acid profile of oil has been evaluated at the N.I. Vavilov Institute of Plant Genetic Resources in 25 hemp accessions from the VIR hemp collection. Local and industrial hemp varieties and breeding material of the Middle Russian ecotype were grown in Penza Province with a temperate continental climate on meadow-black soils of the Middle Volga Region of Russia. The seed oil FAC was studied using gas-liquid chromatography with mass spectrometry on an Agilent 6850 chromatograph. The results were processed using the UniChrom and AMDIS software. High content of omega-3 stearidonic fatty acid was found in accessions k-205 from Ukraine (1.23%) and k-168 from Russia (0.87%); that of α-linolenic acid in k-168 from Russia (0.82%) and k-224 from GDR (0.39%); of linoleic acid in k-154 (67.29%), k-360 (66.24%), and k-150 (64.58%) (all three from Russia); of γ-linolenic acid in k-88 from Russia (2.43%) and k-211 from GDR (1.92%). It has been established that the formation of hemp seed oil FAC is a multifactorial process. The main factor determined 27.8% of the variability. The presence of both positive and negative factor loadings was revealed. The highest factor loading for the variance of a complex of characters of the oil FAC is on the main factor, i.e. linoleic acid (+0.73). In relation to this acid, negative loadings were detected for myristic acid (−0.81), lauric acid (−0.78), palmitoleic acid (−0.72), and oleic acid (−0.72). The content of bioactive omega-6 diunsaturated linoleic acid was negatively associated with the content of omega-9 monounsaturated oleic acid, as well as with the content of polyunsaturated omega-6 γ-linolenic, omega-3 stearidonic, and omega-3 α-linoleic acids. The obtained information can be used for identifying accessions with the optimal FAC for their involvement in breeding oilseed hemp varieties.

Effect of Dietary Incorporation of Hemp Seeds Alone or with Dried Fruit Pomace on Laying Hens' Performance and on Lipid Composition and Oxidation Status of Egg Yolks.

The present study was conducted to investigate the effects of introducing hemp seeds, as a source of PUFAs, into a standard diet with or without dried fruit pomace (dried blackcurrant (DB) or dried rosehip (DR)), as a source of natural antioxidants, on the laying performance of hens and the FA profile, cholesterol level, antioxidant content, and lipid oxidative status in the yolks of fresh eggs or eggs stored at 4 °C for 28 days. The experiment used 128 Tetra SL hens at 35 weeks of age, which were divided into four groups and randomly assigned to four dietary treatments: a standard corn-wheat-soybean meal diet (C), standard diet containing 8% ground hemp seed (H), hemp seed diet containing 3% dried blackcurrant pomace (HB), and hemp seed diet containing 3% dried rosehip pomace (HR). The laying rate, feed conversion ratio (FCR), egg weight, and yolk weight were improved by the use of hemp seeds. The yolks of the H, HB, and HR eggs had a lower cholesterol (p ˂ 0.01) and SFA content, while the concentration of total and individual PUFAs (n-6 and n-3 FAs) was significantly higher (p ˂ 0.01) compared to C. In addition, the introduction of hemp seeds into the diets alone or with dried fruit pomace (DB or DR) led to increased (p ˂ 0.001) content of α-linolenic acid (ALA, 18:3n-3), eicosapentaenoic acid (EPA, 20:5n-3), and docosahexaenoic acid (DHA, 22:6n-3) and hypo-/hypercholesterolemic FA ratio and decreased arachidonic acid (AA, 20:4n-6) content, n-6/n-3 ratio, and thrombogenicity index (TI) compared to the control eggs. The introduction of dried fruit pomace (DB or DR) into the diets had no effect on the laying performance of the hens or the cholesterol content and FA profile of the egg yolks, compared to the diet supplemented only with hemp seeds. The dried fruit pomace improved the color, accumulation of antioxidants, and oxidative stability of fats in the yolks of the fresh eggs and eggs stored at 4 °C for 28 days. The DR was found to have the most desirable effects, producing the most intense color of egg yolks, the highest content of natural antioxidants, and the best oxidative stability of yolk lipids.

Investigation on the presence of mycotoxins in seed hemp varieties

In recent years, the cultivation of hemp (Cannabis sativa L.) in Europe has aroused interest among farmers for the potential market opportunities of its products; its cultivation has increased from 20,450 ha in 2015 to 33,020 ha in 2022. Thanks to the great versatility of this crop, there are opportunities in the food and nutraceutical fields (gluten free), cosmetics, energy and industrial sectors. As for several crops, hemp seeds may also be contaminated by fungal pathogens compromising its quality and safety. Considering the recent interest of consumers in using hemp for food purposes, in the present work, a small survey on mycotoxin contamination was carried out during 2018–2022 in hemp seed samples cultivated in Italy for food use. The results showed a limited occurrence of the most common regulated mycotoxins (aflatoxins [AFs], fumonisins [FBs], ochratoxin A [OTA], deoxynivalenol [DON] and zearalenone), but very high levels of alternariols, reaching a maximum value of 38510, 308, 226 and 288 ug/kg for tenuazonic acid [TeA], tentoxin [TEN], alternariol [AOH] and alternariol monoether, respectively. In the same period, an investigation carried out in an experimental field showed that fungal contamination and mycotoxin occurrence were influenced by different meteorological conditions and different varieties.

Ultrasonic-ethanol pretreatment assisted aqueous enzymatic extraction of hemp seed oil with low Δ9-THC

In this study, ultrasonic-ethanol pretreatment combined with AEE was developed for oil extraction from hemp seeds. The oil yield reached a maximum of 23.32 % at 200 W ultrasonic power and 30 min ultrasonic time, at this point, the degradation rate of Δ9-THC was 83.11 %. By determining the composition of hemp seed before and after pretreatment, it was shown that ultrasonic-ethanol pretreatment reduced the protein content of the raw material. An enzyme mixture consisting of pectinase and hemicellulase (1/1/1, w/w/w) was experimentally determined to be used, and the AEE extraction conditions were optimized using the Plackett-Burman design and the Box-Behnken. The optimal conditions were determined to be pH 5, total enzyme activity of 37,800 U/g, liquid–solid ratio of 10.4 mL/g, enzyme digestion temperature of 32 °C, enzymatic time of 189 min, and oil recovery of 88.38 %. The results of confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) showed that the emulsion formed during ultrasonic ethanol pretreatment was not uniformly distributed, and the droplets appeared to be aggregated; and the irregular pores of hemp seed increased after pretreatment. The contents of Δ9-THC and CBN in the extracted oil samples were 9.58 mg/kg and 52.45 mg/kg, respectively. Compared with the oil extracted by Soxhlet extraction (SE), the oil extracted by this experimental method was of better quality and similar in fatty acid composition.

Rationale for obtaining protein concentrate of industrial hemp seeds of Cannabis sativa L. of modern selection based on mathematical modeling and its application in food production

In recent decades interest in hemp seed concentrates, which are characterized by a valuable amino acid composition and high nutritional value, has increased. Hemp seeds are sources of vegetable protein and essential components for maintaining health due to the rich content of protein compounds, vitamins, and unsaturated fatty acids. So, production of protein concentrates from oilseeds is becoming relevant. Taking this into account, it is relevant to conduct research aimed at developing and improving the technology for obtaining protein products from the seeds of industrial hemp Cannabis Sativa L of modern selection, as well as expanding the possibility of their use as a part of a different range of food products. The seeds of industrial hemp Cannabis Sativa L of modern selection were used as objects of the research. The studies used both generally accepted and special chemical, physicochemical and physical methods for studying the quality of raw materials and finished products. The research was carried out to improve the technology for obtaining protein concentrate from the seeds of industrial hemp Cannabis Sativa L. based on mathematical modeling of the process, which showed the greatest efficiency in extracting protein concentrate using a 20% alcohol solution as an extractant. Analysis of the composition of the resulting protein concentrate showed a predominant content of globulins. At the same time, the composition of globulin fractions, in comparison with albumin, indicates a great potential for the use of globulin in the formulations of functional food products, as well as a component of targeted technological action. In general, the studies have shown the feasibility of using protein concentrates from industrial hemp seeds of Cannabis Sativa L of modern selection in food products as a functional and technological ingredient.

A Comprehensive Exploration of the Fatty Acids Profile, Cholesterol, and Tocopherols Levels in Liver from Laying Hens Fed Diets Containing Nonindustrial Hemp Seed.

This study investigates the impact of dietary nonindustrial Moroccan hemp seed (HS) on the fatty acid profile, cholesterol, and tocopherol levels, in the liver of 120 Lohmann brown laying hens aged 22 weeks during 12 weeks of treatment. The hens are randomly allocated into four treatment groups, each subdivided into six replicates with five birds in each replicate. The dietary treatments consist of 0% HS (control), 10% HS, 20% HS, and 30% HS. Results indicate a substantial increase (p < 0.01) in polyunsaturated fatty acids, including omega 3 (n-3) and omega 6 (n-6) types, with the inclusion of HS in the diet. The n-6/n-3 ratio is significantly reduced (p < 0.01), and there is a significant reduction (p < 0.01) in saturated fatty acids only for the 30% HS treatment, indicating a more favorable fatty acid composition. Cholesterol levels remain largely unaffected by HS inclusion, except for the 10% HS group, which shows a significant decrease (p < 0.05). Moreover, hepatic tocopherol levels are significantly elevated (p < 0.01) in subjects receiving the HS diet, with the 30% HS group exhibiting the highest tocopherol content. In summary, incorporating HS into the diet up to 30% appears to offer promising benefits for hepatic lipid composition, particularly in terms of n-3 polyunsaturated fatty acids, the n-6/n-3 ratio, and tocopherol levels, while having minimal impact on cholesterol levels.

Evaluation of some consumer properties of hemp oil

The largest share in the actual production and consumption of vegetable oils falls on sunflower oil and is about 86%. Meanwhile, among agricultural crops there are those that can be used for the production of vegetable oils for food and cosmetic purposes. Since 1992, a movement has begun in the world to restore hemp production, but in the Russian Federation, despite government subsidies, hemp production does not expand due to the lack of specialized equipment and diffi cult licensing. Hemp oil from the seeds of hemp (Cannabis sativa Linnaeus) is included in the country's regulations and can be circulated in the market. The oil belongs to linoleic/linolenic oils and, depending on the region of cultivation, diff ers signifi cantly in fatty acid composition. Hemp oils are characterized by the presence of 46–70% linoleic acid (C18:2, two double bonds) and 26–28% linolenic acid (C18:3). The amount of monounsaturated oleic acid is 6–16%. The amount of saturated fatty acid is 16%. In the USA, Canada, Italy, and the Czech Republic, the modern Finola variety is cultivated, the fatty acid composition of the oil of which is almost 90% represented by unsaturated fatty acids.

Combined Effect of Protease, Hemicellulase and Pectinase on the Quality of Hemp Seed Oil (Cannabis sativa L.) Obtained by Aqueous Enzymatic Extraction as an Eco-friendly Method.

The objective of this research was to evaluate the efficiency of aqueous enzymatic extraction (AEE) to obtain oil from hemp seeds (Cannabis sativa L.) grown in northern Morocco. Optimisation of AEE extraction parameters, including pH, enzyme concentration (hemicellulase, protease and pectinase), temperature and incubation time, to maximize oil yield was achieved using response surface methodology with a central composite design. For comparison, the solvent extraction (Soxhlet) (SE) method was also used. Optimized hydrolysis conditions involved incubation for 4 hours at 60°C with a pH of 6.5, using a multi-enzyme preparation comprising protease, hemicellulase and pectinase at concentrations of 55, 202.5 and 234 U/mg, respectively. Referring to the conventional Soxhlet extraction (SE), Aqueous Enzymatic Extraction (AEE) achieved a 30.65% oil recovery rate under the optimized parameters mentioned above. The use of enzymes produced an oil that was more stable against oxidation than the solvent-extracted oil, with a peroxide value (PV) of 19.54 and 47.87 meq O 2 /kg, respectively. Furthermore, HPLC-DAD analysis of tocopherol content indicated a higher total tocopherol content (547.2 mg/kg) in Aqueous Enzymatic Extraction (AEE) compared to Soxhlet Extraction (SE) (513.51 mg/kg), with γ-tocopherol being the predominant form. No significant differences in fatty acid composition were observed between the two extraction methods with linoleic acid and alpha-linolenic acid being the predominant constituents.

Integrative Approach to Gastrointestinal Wellness: Efficacy of a Traditional Chinese Herbal Tea Formula Containing Hemp Seed

Integrative Approach to Gastrointestinal Wellness: Efficacy of a Traditional Chinese Herbal Tea Formula Containing Hemp Seed

Determination of Rheological and Chemical Properties of Hemp, Rosehip Seed and Safflower Flours

The use of alternative flour in the production of cereal products such as bread can improve the functional and nutritional properties of bread. However, the addition of substitute flour to wheat flour may have some technological, sensory, and rheological disadvantages. To eliminate these problems, the alternative flours should be used in different proportions. The aim of this study is to evaluate the remaining proportions of hemp, safflower and rosehip seeds, which are raw materials of edible and cosmetic oil industry, after oil extraction and to determine their chemical properties (protein, fat, ash) and to investigate the effect on rheological dough properties with Mixolab when used as a substitute for wheat flour. Accordingly, safflower, hemp and rosehip seed flour were added to wheat flour in five different amounts (5, 7.5, 10, 15 and 20%), focusing on displacement. The addition of flour increased protein, fat, ash, phenolic content, and antioxidant capacity. It was found that the addition of 10% safflower and hemp seed flour and 7.5% rosehip seed flour had a positive effect on rheological properties. For all three flour additions, dough development time, stability, and percent protein softening values increased, while water holding capacity decreased. Flours added at 15% or more began to negatively affect rheological properties. This study shows that 3 different flours, which can be added up to 10%, improve the rheological properties, chemically enrich them and improve their functional properties.

Bitki Bazlı Gıdalar ve Güncel Gelişmeler

In recent years, plant-based foods have been widely preferred due to their benefits to human health and economy, as well as their reduction of greenhouse gas emissions and their benefits to the environment. In order to meet the increasing need for plant protein, research has increased and different plant protein sources such as seaweed, spirulina, sugar beet leaves, alfalfa and hemp seeds have begun to be used in developed products. There are many studies on the benefits of an herbal diet, and many herbal products have been developed in recent years. However, most of the developed products have deficiencies in terms of appearance, texture, taste and nutritional value, and new methods need to be investigated to improve this situation. In addition, it would be wrong to say that all of the developed vegetable protein products are superior to animal sources in terms of nutritional value. In this review, plant protein sources were examined and studies on their health effects and bioavailability and the latest technological developments were evaluated.

Proteomic Profiles of Whole Seeds, Hulls, and Dehulled Seeds of Two Industrial Hemp (Cannabis sativa L.) Cultivars.

As a source of nutritionally important components, hemp seeds are often dehulled for consumption and food applications by removing the hard hulls, which increases their nutritional value. The hulls thus become waste, although they may contain valuable protein items, about which there is a lack of information. The present work is therefore aimed at evaluating the proteome of hemp (Cannabis sativa L.) at the whole-seed, dehulled seed, and hull levels. The evaluation was performed on two cultivars, Santhica 27 and Uso-31, using LC-MS/MS analysis. In total, 2833 protein groups (PGs) were identified, and their relative abundances were determined. A set of 88 PGs whose abundance exceeded 1000 ppm (MP88 set) was considered for further evaluation. The PGs of the MP88 set were divided into ten protein classes. Seed storage proteins were found to be the most abundant protein class: the averages of the cultivars were 65.5%, 71.3%, and 57.5% for whole seeds, dehulled seeds, and hulls, respectively. In particular, 11S globulins representing edestin (three PGs) were found, followed by 7S vicilin-like proteins (four PGs) and 2S albumins (two PGs). The storage 11S globulins in Santhica 27 and Uso-31 were found to have a higher relative abundance in the dehulled seed proteome (summing to 58.6 and 63.2%) than in the hull proteome (50.5 and 54%), respectively. The second most abundant class of proteins was oleosins, which are part of oil-body membranes. PGs belonging to metabolic proteins (e.g., energy metabolism, nucleic acid metabolism, and protein synthesis) and proteins related to the defence and stress responses were more abundant in the hulls than in the dehulled seeds. The hulls can, therefore, be an essential source of proteins, especially for medical and biotechnological applications. Proteomic analysis has proven to be a valuable tool for studying differences in the relative abundance of proteins between dehulled hemp seeds and their hulls among different cultivars.

History, Constraints of Hemp and Future Prospect as A Potential Livestock Feed an Bangladesh

This study explores the historical context and potential of hemp as livestock feed in Bangladesh. Hemp, or Cannabis sativa L., has a long history in the region, dating back to the 18th century, when it was cultivated for various purposes, including medicinal and intoxicating uses. Hemp in Bangladesh serves various functions, primarily for medicinal purposes across different regions. Globally, the demand for hemp is rising, driven by its applications in fiber production, food, and medicine. Despite legal complexities, hemp has the potential to be a valuable livestock feed additive due to its nutritional qualities. Feeding hemp to ruminant animals can improve the fatty acid profile of their milk and meat. For non-ruminant animals like poultry, hemp seeds offer essential nutrients for growth and health. However, constraints exist, including legal issues and societal misconceptions regarding cannabis in Bangladesh. Changing these perceptions is crucial to realizing the potential of hemp in the country's agriculture and livestock industries.

Microwave roasting effects on phenolic, tocopherol, fatty acid and phytosterol profiles, physiochemical, oxidative and antioxidant properties of hemp seed oil

In the current investigation, the different powers (180, 360, 540, 720, and 900 W) and durations (5 and 10 min) were used for microwave roasting (MwR) of hemp seeds. The influence on yield, oxidative stability, level of phenolic acids, flavonoids, fatty acids, tocopherols, phytosterols, radical scavenging activity (RSA) and physicochemical attributes of hemp oil (HO) upon MwR were investigated. The elevation in MwR conditions had decreased color and peroxide values while increased density, viscosity, p-anisidine value and Maillard reaction products in HO. The phenolic and flavonoid content, RSA, level of catechin, epicatechin, vitexin, myricetin, hydroxybenzoic and hydroxycinnamic acids in HO were highest upon MwR for 10 min at 720 W. The oxidative stability, oil yield, tocopherols and phytosterols exhibited an initial increase followed by decline at elevated conditions of MwR. The MwR (540 W for 5 min) proved effective in improving oil yield and stability, level of phytosterols, phenolic acids, tocopherols, and flavonoids in HO.