Evaluation of Hemp Seed Oils Stability under Accelerated Storage Test
The interest in hemp seed oil has recently increased, due to the latest regulations which allow its use as food. Hemp seed oil is characterized by a high content of polyunsaturated fatty acids, which are highly prone to oxidation. Accelerated thermal oxidation (60 °C, 18 days) has been applied to ni...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-02-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/11/3/490 |
| _version_ | 1797473207263952896 |
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| author | Matilde Tura Diana Ansorena Iciar Astiasarán Mara Mandrioli Tullia Gallina Toschi |
| author_facet | Matilde Tura Diana Ansorena Iciar Astiasarán Mara Mandrioli Tullia Gallina Toschi |
| author_sort | Matilde Tura |
| collection | DOAJ |
| description | The interest in hemp seed oil has recently increased, due to the latest regulations which allow its use as food. Hemp seed oil is characterized by a high content of polyunsaturated fatty acids, which are highly prone to oxidation. Accelerated thermal oxidation (60 °C, 18 days) has been applied to nine types of cold-pressed hemp seed oils to monitor the evolution of the samples during oxidative deterioration. The results showed that the only determinations of primary (peroxide value) and secondary (TBARs) oxidation products did not allow a sufficient or correct evaluation of the oxidative changes of hemp seed oils during storage. In fact, samples at the end of the test were primarily characterized by a high presence of oxidation volatile compounds and a significant decrease of antioxidants. Several volatiles identified before the accelerated storage, such as the predominant α-pinene and β-pinene, gradually decreased during the accelerated storage period. On the other hand, aldehydes (hexanal, (<i>E</i>)-2-hexenal, heptanal, (<i>E,E</i>)-2,4-hexadienal, (<i>E</i>)-2-heptenal, (<i>E,E</i>)-2,4-heptadienal, (<i>E,Z</i>)-2,4-heptadienal, 2-octenal, nonanal, nonenal, 2,4-nonadienal, (<i>E,E</i>)- 2,4-decadienal and 2,4-decadienal), ketones (1-octen-3-one, 3-octen-2-one, (<i>E,E</i>)-3,5-octadien-2- one and 3,5-octadien-2-one), acids (propionic acid, pentanoic acid, hexanoic acid and heptanoic acid) and 2-pentyl-furan increased during the accelerated storage, as principal markers of oxidation. |
| first_indexed | 2024-03-09T20:11:34Z |
| format | Article |
| id | doaj.art-4c79528edd764390a9e5ddad3762f6a9 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-09T20:11:34Z |
| publishDate | 2022-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-4c79528edd764390a9e5ddad3762f6a92023-11-24T00:13:06ZengMDPI AGAntioxidants2076-39212022-02-0111349010.3390/antiox11030490Evaluation of Hemp Seed Oils Stability under Accelerated Storage TestMatilde Tura0Diana Ansorena1Iciar Astiasarán2Mara Mandrioli3Tullia Gallina Toschi4Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Viale G. Fanin 40, 40127 Bologna, ItalyDepartment of Nutrition, Food Science and Physiology, School of Pharmacy and Nutrition, Universidad de Navarra, Irunlarrea 1, 31008 Pamplona, SpainDepartment of Nutrition, Food Science and Physiology, School of Pharmacy and Nutrition, Universidad de Navarra, Irunlarrea 1, 31008 Pamplona, SpainDepartment of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Viale G. Fanin 40, 40127 Bologna, ItalyDepartment of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Viale G. Fanin 40, 40127 Bologna, ItalyThe interest in hemp seed oil has recently increased, due to the latest regulations which allow its use as food. Hemp seed oil is characterized by a high content of polyunsaturated fatty acids, which are highly prone to oxidation. Accelerated thermal oxidation (60 °C, 18 days) has been applied to nine types of cold-pressed hemp seed oils to monitor the evolution of the samples during oxidative deterioration. The results showed that the only determinations of primary (peroxide value) and secondary (TBARs) oxidation products did not allow a sufficient or correct evaluation of the oxidative changes of hemp seed oils during storage. In fact, samples at the end of the test were primarily characterized by a high presence of oxidation volatile compounds and a significant decrease of antioxidants. Several volatiles identified before the accelerated storage, such as the predominant α-pinene and β-pinene, gradually decreased during the accelerated storage period. On the other hand, aldehydes (hexanal, (<i>E</i>)-2-hexenal, heptanal, (<i>E,E</i>)-2,4-hexadienal, (<i>E</i>)-2-heptenal, (<i>E,E</i>)-2,4-heptadienal, (<i>E,Z</i>)-2,4-heptadienal, 2-octenal, nonanal, nonenal, 2,4-nonadienal, (<i>E,E</i>)- 2,4-decadienal and 2,4-decadienal), ketones (1-octen-3-one, 3-octen-2-one, (<i>E,E</i>)-3,5-octadien-2- one and 3,5-octadien-2-one), acids (propionic acid, pentanoic acid, hexanoic acid and heptanoic acid) and 2-pentyl-furan increased during the accelerated storage, as principal markers of oxidation.https://www.mdpi.com/2076-3921/11/3/490hemp seed oilaccelerated storagevolatile compoundssolid-phase microextractionfatty acids |
| spellingShingle | Matilde Tura Diana Ansorena Iciar Astiasarán Mara Mandrioli Tullia Gallina Toschi Evaluation of Hemp Seed Oils Stability under Accelerated Storage Test Antioxidants hemp seed oil accelerated storage volatile compounds solid-phase microextraction fatty acids |
| title | Evaluation of Hemp Seed Oils Stability under Accelerated Storage Test |
| title_full | Evaluation of Hemp Seed Oils Stability under Accelerated Storage Test |
| title_fullStr | Evaluation of Hemp Seed Oils Stability under Accelerated Storage Test |
| title_full_unstemmed | Evaluation of Hemp Seed Oils Stability under Accelerated Storage Test |
| title_short | Evaluation of Hemp Seed Oils Stability under Accelerated Storage Test |
| title_sort | evaluation of hemp seed oils stability under accelerated storage test |
| topic | hemp seed oil accelerated storage volatile compounds solid-phase microextraction fatty acids |
| url | https://www.mdpi.com/2076-3921/11/3/490 |
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