Skip to main content
2023 AOCS Annual Meeting & Expo Main banner
Icon Legend
This session is not in your schedule.
This session is in your schedule. Click again to remove it.
Back
Video

Lipid Oxidation and Quality

Session:: Identification of Novel Antioxidants and Their Efficacies

Antioxidant properties of hemp (Cannabis sativa L.) inflorescence extract in vegetable oils: from model system to deep frying

Tuesday, May 2, 2023
12:00 PM – 12:20 PM MDT
Room: 205
Abstract: Industrial hemp, Cannabis sativa L., is a sustainable crop source of high-value compounds (e.g., phytocannabinoids, terpenes and flavonoids) useful for the development of new ingredients and/or food with great functionality. Currently, food industries largely use hemp seeds, whereas inflorescences are rather addressed to cosmetic and/or medical applications. However, hemp inflorescences could be a source of bioactive compounds able to counteract lipid oxidation. In this presentation, the effect of a hemp inflorescences purified extract (HE) in the oxidation of vegetable oils under different conditions will be discussed. The HE was tested in stripped linseed oil (sLO) and high-oleic sunflower oil (HOSO) during storage (40°C for 7 days), thermo-oxidative (90°C; pO2, 6 bar) and deep frying conditions. HE added to sLO (0.6%, w/w), during the storage, reduced the degradation of α-linolenic acid, with peroxide value (PV) and hexanal formation much lower than α-tocopherol. The HE with and without phytocannabinoids (wHE) was also tested in HOSO at different ratios (0.2-2.0%, w/w) exposed to thermo-oxidative conditions. The lag phase increased as extracts’ concentration augmented and the content of phytosterol oxidation products (POPs) drastically decreased when HE at 2.0% was added. The efficacy of HE was also confirmed by VOCs. Finally, pure HOSO and with HE (2.0%, w/w; He-HOSO) were heated (at 180±5°C), while potato sticks were fried for 5 days consecutively (5 cycles/day). HOSO displayed superior PV and p-anisidine than He-HOSO. Again, POPs formation was drastically reduced by HE (12.76-24.62 µg/g oil), while HOSO had a significantly (p < 0.05) more saturated color by chroma (described by consumers as 'yellow with green tint') and a higher sensitivity to darkening than He-HOSO. HE-HOSO potatoes showed additional sensations (bitterness, pungency and herbaceous flavors). Results suggest that HE can find applications as functional ingredient to improve the oxidative stability of vegetable oils.