Characterization of Byproducts Originating from Hemp Oil Processing

Abstract

Valorization of hemp seed meal, a byproduct of hemp oil processing, was performed by measuring the distribution of nutritional and antinutritional compounds in different hemp seed meal fractions. According to chemical composition, two cotyledon-containing fractions (>180 and <180 μm) were significantly richer in protein (p < 0.05) (41.2% ± 0.04% and 44.4% ± 0.02%, respectively), lipid (15.1% ± 0.02% and 18.6% ± 0.04%, respectively), and sugar content (4.96% ± 0.11% and 3.46% ± 0.08%, respectively) in comparison to the hull-containing fractions (>350 and >250 μm), which were significantly richer in crude fiber content (29.5% ± 0.04% and 21.3% ± 0.03%, respectively). The free radical scavenging capacity (IC50) of fraction extracts increased (p < 0.05) with increasing mean particle size (from 17.18 ± 0.59 to 5.29 ± 0.30 mg/mL). Cannabisin B and N-trans-caffeoyltyramine were the most abundant phenolic compounds in the hull fractions (from 267 ± 15.9 to 287 ± 23.1 mg/kg), while cotyledon fractions had higher content of catechin (from 313 ± 12.4 to 744 ± 22.2 mg/kg) and p-hydroxybenzoic acid (from 124 ± 6.47 to 129 ± 8.56 mg/kg (P < 0.05). Well-balanced ω-6 to ω-3 fatty acid ratio (3:1) was determined in all fractions. Antinutrients (trypsin inhibitors, phytic acid, glucosinolates, and condensed tannins) were mostly located in the cotyledon fractions. These findings indicate that the separation of hemp seed meal into different fractions could be used to concentrate valuable target compounds and consequently facilitate their recovery.

Effect of pH and defatting on the functional attributes of safflower, sunflower, canola, and hemp protein concentrates

“…After the defatting step, protein levels rose significantly, increasing by 15.6% for safflower (92.9%, db), 8% for sunflower (75.5% db), 8% for canola (66.0% db), and 12% for hemp (83.2% db) ( Table 1). The hemp protein concentrates in this study also had higher L* values than what has been reported for fractions from pressed hemp meal (Pojic et al, 2014), a defatted hemp seed cake and acid and alkali extracted protein isolates (Teh et al, 2014). Protein levels in the oilseed concentrates were similar to the commercial ingredients of faba bean, lentil, soy, and whey, which ranged from 63.4% to 78.5% (db), but higher than the great northern bean and pea protein concentrates (~46%).…”

Proximate analysis of cold‐press oil cakes after biological treatment with Trametes versicolor and Humicola grisea

“…Differences in the chemical composition of untreated cakes, cakes before and after treatment, as well as cakes treated with T. versicolor and H. grisea were analyzed for significance using the analysis of variance (ANOVA). Regarding hemp seed oil cake, all values reported in the literature [39][40][41] were higher than the value determined in this paper (24.77 ± 0.41% db), except for those published by Cozea et al [12], where the content of total proteins was 24.86%. [14].…”

“…Ether extract content in hemp seed oil cake (12.34% db) differs to some extent from the results found in the literature (5.18-11.9% db) [12,[39][40][41]. Ether extract content in hemp seed oil cake (12.34% db) differs to some extent from the results found in the literature (5.18-11.9% db) [12,[39][40][41].…”

Bread Supplementation with Hemp Seed Cake: A By‐Product of Hemp Oil Processing

“…Regardless of their detrimental effect, antinutritional compounds can also exhibit health‐promoting features in terms of prevention of diabetes, cancer and cardiovascular diseases (Pojić et al . ).…”