Development, validation and application of a LC-MS/MS method for quantification of 15 cannabinoids in food

Christinat, Nicolas; Savoy, Marie-Claude; Mottier, Pascal

doi:10.1016/j.foodchem.2020.126469

Cited by 58 publications

(42 citation statements)

References 24 publications

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“…Hence, the presence of cannabinoids in hempseed actually represents a contamination, and the level of this contamination depends on both the cultivar ( cv ) and the cleaning process of the seed. Reasonably, THC contamination in seeds from C. sativa L. varieties which produce a low-THC level—as the industrial hemp varieties—should be extremely low [ 9 ]; anyway, the adoption of a method for the quantification of the possible cannabinoid’s contamination and the level in hempseed products and food may be appropriate [ 11 , 12 , 13 ].…”

Section: Biochemistry Genetic Taxonomy and Legal Status Of mentioning

confidence: 99%

The Seed of Industrial Hemp (Cannabis sativa L.): Nutritional Quality and Potential Functionality for Human Health and Nutrition

et al. 2020

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Hempseeds, the edible fruits of the Cannabis sativa L. plant, were initially considered a by-product of the hemp technical fibre industry. Nowadays, following the restorationing of the cultivation of C. sativa L. plants containing an amount of delta-9-tetrahydrocannabinol (THC) <0.3% or 0.2% (industrial hemp) there is a growing interest for the hempseeds production due to their high nutritional value and functional features. The goal of this review is to examine the scientific literature concerning the nutritional and functional properties of hempseeds. Furthermore, we revised the scientific literature regarding the potential use of hempseeds and their derivatives as a dietary supplement for the prevention and treatment of inflammatory and chronic-degenerative diseases on animal models and humans too. In the first part of the work, we provide information regarding the genetic, biochemical, and legislative aspects of this plant that are, in our opinion essential to understand the difference between “industrial” and “drug-type” hemp. In the final part of the review, the employment of hempseeds by the food industry as livestock feed supplement and as ingredient to enrich or fortify daily foods has also revised. Overall, this review intends to encourage further and comprehensive investigations about the adoption of hempseeds in the functional foods field.

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Section: Biochemistry Genetic Taxonomy and Legal Status Of mentioning

confidence: 99%

The Seed of Industrial Hemp (Cannabis sativa L.): Nutritional Quality and Potential Functionality for Human Health and Nutrition

et al. 2020

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“…The best-known cannabinoids that occur in Cannabis sativa L. are ∆9-THC and CBD. The global interest in CBD is growing due to its demonstrated analgesic, anti-inflammatory, and anxiolytic properties [1,[39][40][41]. The chemical structure of CBD was determined by Mechoulam and Shvo in 1963 [42], with ∆9-THC being an isomer of this compound.…”

Section: Hemp Cannabinoidsmentioning

confidence: 99%

Cannabinoids—Characteristics and Potential for Use in Food Production

et al. 2021

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Scientific demonstrations of the beneficial effects of non-psychoactive cannabinoids on the human body have increased the interest in foods containing hemp components. This review systematizes the latest discoveries relating to the characteristics of cannabinoids from Cannabis sativa L. var. sativa, it also presents a characterization of the mentioned plant. In this review, we present data on the opportunities and limitations of cannabinoids in food production. This article systematizes the data on the legal aspects, mainly the limits of Δ9-THC in food, the most popular analytical techniques (LC-MS and GC-MS) applied to assay cannabinoids in finished products, and the available data on the stability of cannabinoids during heating, storage, and access to light and oxygen. This may constitute a major challenge to their common use in food processing, as well as the potential formation of undesirable degradation products. Hemp-containing foods have great potential to become commercially popular among functional foods, provided that our understanding of cannabinoid stability in different food matrices and cannabinoid interactions with particular food ingredients are expanded. There remains a need for more data on the effects of technological processes and storage on cannabinoid degradation.

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“…It is important to underline that a specific regulation concerning the analytical parameters for the quality assessment of hemp seed oils is still lacking, although the increasing interest towards hemp food products for human consumption has prompted few countries to issue guidelines about the acceptable level of ∆ 9 -THC in hemp seeds, hempseed oil, or processed food [4,[16][17][18]. Indeed, some studies discuss the development of a proper analytical procedure for the detection of cannabinoids levels and ratio in hemp seeds and hempseed oils [4,[19][20][21][22].…”

Section: Introductionmentioning

confidence: 99%

Commercial Hemp Seed Oils: A Multimethodological Characterization

et al. 2020

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Nine commercial hemp seed oils from different countries were studied using a multimethodological approach to obtain information about their quality and chemical composition. Due to the lack of a specific regulation for hemp seed oils, quality parameters used in the case of olive oils (free acidity, peroxides number, spectrophotometer parameters) and anisidine number were measured and compared with those reported for extra virgin olive oil (EVOO). Free acidity and peroxides number showed a great variability, ranging from 0.4 to 17.24% and from 4.32 to 22.14 meqO2/kg, respectively, whereas the anisidine number ranged from 0.11 to 3.58. K232 value turned out to be generally below the limit reported for EVOO, whereas K270 and ΔK values were higher, with respect to EVOO limits, due to the high amount of tri-unsaturated fatty chains. Colorimetric analysis showed a peculiar curve trend that could represent the fingerprint of this product. Untargeted nuclear magnetic resonance methodology allowed to measure the amount of fatty chains, ω-6:ω-3 ratio, β-sitosterol, and aldehydes. The ω-6:ω-3 ratio turned out to be, in some cases, different from that reported on the bottle labels. Finally, lipoperoxidation assays were also carried out under different storage (light and temperature) and time exposure conditions, confirming that the exposure to direct light is the condition that interferes more with the product quality.

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Development, validation and application of a LC-MS/MS method for quantification of 15 cannabinoids in food

Cited by 58 publications

References 24 publications

The Seed of Industrial Hemp (Cannabis sativa L.): Nutritional Quality and Potential Functionality for Human Health and Nutrition

The Seed of Industrial Hemp (Cannabis sativa L.): Nutritional Quality and Potential Functionality for Human Health and Nutrition

Cannabinoids—Characteristics and Potential for Use in Food Production

Commercial Hemp Seed Oils: A Multimethodological Characterization

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