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Food Chem. 2015 Mar 1;170:218-25. doi: 10.1016/j.foodchem.2014.08.039. Epub 2014 Aug 19.

Relationship between cannabinoids content and composition of fatty acids in hempseed oils.

Author information

1
Food Control Center, Faculty of Food Technology and Biotechnology, University of Zagreb, Jagićeva 31, 10000 Zagreb, Croatia. Electronic address: mpetrovic@pbf.hr.
2
Department of Clinical Laboratory Diagnostics, Osijek Clinical Hospital, J. Huttlera 4, 31000 Osijek, Croatia.
3
Food Control Center, Faculty of Food Technology and Biotechnology, University of Zagreb, Jagićeva 31, 10000 Zagreb, Croatia.

Abstract

Hempseed oils acquired on the Croatian markets were characterised by cannabinoid content and fatty acid composition. The new method for determination of cannabinoid content was developed and validated in the range of 0.05-60 mg/kg, and the content of tetrahydrocannabinol varied between 3.23 and 69.5 mg/kg. Large differences among the samples were obtained for phenotype ratio suggesting that not all of analysed hempseed oils were produced from industrial hemp. Sample clustering based on cannabinoid content assigned samples to two groups closely related to the phenotype ratios obtained. The results of this study confirm that hempseed oil is a good source of polyunsaturated fatty acids, especially γ-linolenic and stearidonic acid, but the content varies a lot more than the omega-6/omega-3 ratio. The grouping of samples on fatty acid content assigned samples to two groups which were consistent with the groups obtained based on cannabinoid content clustering.

KEYWORDS:

Cannabis sativa L.; Fatty acids; Hempseed oil; THC; Tetrahydrocannabinol

PMID:
25306338
DOI:
10.1016/j.foodchem.2014.08.039
[Indexed for MEDLINE]

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