Effect of genotype on the physicochemical, nutritional, and antioxidant properties of hempseed
Hempseed products has been used as nutraceutical supplements and pharmaceutical products. However, hempseed has been underutilized as a food crop for human consumption. To fill the gap of limited knowledge of the variation of hempseed for food consumption, thirteen hemp varieties were selected to ev...
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| Format: | Article |
| Language: | English |
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Elsevier
2021-03-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154321000211 |
| _version_ | 1819296642620194816 |
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| author | Youjie Xu Jikai Zhao Ruijia Hu Weiqun Wang Jason Griffin Yonghui Li Xiuzhi Susan Sun Donghai Wang |
| author_facet | Youjie Xu Jikai Zhao Ruijia Hu Weiqun Wang Jason Griffin Yonghui Li Xiuzhi Susan Sun Donghai Wang |
| author_sort | Youjie Xu |
| collection | DOAJ |
| description | Hempseed products has been used as nutraceutical supplements and pharmaceutical products. However, hempseed has been underutilized as a food crop for human consumption. To fill the gap of limited knowledge of the variation of hempseed for food consumption, thirteen hemp varieties were selected to evaluate the effect of genotype on the physicochemical, nutritional, and antioxidant properties of hempseed. The tested hempseed contains 26.48–32.03% crude protein with average of 28.48%, 28.03–33.23% crude oil with average of 29.54%, 28.78–36.55% crude fiber with average of 33.49%, and 5.43%–6.32% ash with average of 5.89. Average test weight of 36.85 lbs/bu was relatively low compared to the standard test weight of 44 lbs/bu. Hempseed oil contained high portions of about 80% unsaturated fatty acids such as linoleic and α-linolenic acid. The DPPH scavenging activities varied greatly (0.37–28.78%) for the hydrolysates from different hempseed varieties. This study provides comprehensive understanding of the nutritional value of hempseed for human food and potential of a new crop in agricultural food system. |
| first_indexed | 2024-12-24T05:01:21Z |
| format | Article |
| id | doaj.art-74d737c014544cba869a55a7600f565b |
| institution | Directory Open Access Journal |
| issn | 2666-1543 |
| language | English |
| last_indexed | 2024-12-24T05:01:21Z |
| publishDate | 2021-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj.art-74d737c014544cba869a55a7600f565b2022-12-21T17:14:01ZengElsevierJournal of Agriculture and Food Research2666-15432021-03-013100119Effect of genotype on the physicochemical, nutritional, and antioxidant properties of hempseedYoujie Xu0Jikai Zhao1Ruijia Hu2Weiqun Wang3Jason Griffin4Yonghui Li5Xiuzhi Susan Sun6Donghai Wang7Department of Biological and Agricultural Engineering, Kansas State University, Manhattan, KS, 66506, USADepartment of Biological and Agricultural Engineering, Kansas State University, Manhattan, KS, 66506, USADepartment of Grain Science and Industry, Kansas State University, Manhattan, KS, 66506, USADepartment of Food, Nutrition, Dietetics, and Health, Kansas State University, Manhattan, KS, 66506, USADepartment of Horticulture and Natural Resources, Kansas State University, Manhattan, KS, 66506, USADepartment of Grain Science and Industry, Kansas State University, Manhattan, KS, 66506, USADepartment of Grain Science and Industry, Kansas State University, Manhattan, KS, 66506, USADepartment of Biological and Agricultural Engineering, Kansas State University, Manhattan, KS, 66506, USA; Corresponding author.Hempseed products has been used as nutraceutical supplements and pharmaceutical products. However, hempseed has been underutilized as a food crop for human consumption. To fill the gap of limited knowledge of the variation of hempseed for food consumption, thirteen hemp varieties were selected to evaluate the effect of genotype on the physicochemical, nutritional, and antioxidant properties of hempseed. The tested hempseed contains 26.48–32.03% crude protein with average of 28.48%, 28.03–33.23% crude oil with average of 29.54%, 28.78–36.55% crude fiber with average of 33.49%, and 5.43%–6.32% ash with average of 5.89. Average test weight of 36.85 lbs/bu was relatively low compared to the standard test weight of 44 lbs/bu. Hempseed oil contained high portions of about 80% unsaturated fatty acids such as linoleic and α-linolenic acid. The DPPH scavenging activities varied greatly (0.37–28.78%) for the hydrolysates from different hempseed varieties. This study provides comprehensive understanding of the nutritional value of hempseed for human food and potential of a new crop in agricultural food system.http://www.sciencedirect.com/science/article/pii/S2666154321000211HempseedPhysicochemical compositionHemp oilHemp proteinNutritional qualityAntioxidant properties |
| spellingShingle | Youjie Xu Jikai Zhao Ruijia Hu Weiqun Wang Jason Griffin Yonghui Li Xiuzhi Susan Sun Donghai Wang Effect of genotype on the physicochemical, nutritional, and antioxidant properties of hempseed Journal of Agriculture and Food Research Hempseed Physicochemical composition Hemp oil Hemp protein Nutritional quality Antioxidant properties |
| title | Effect of genotype on the physicochemical, nutritional, and antioxidant properties of hempseed |
| title_full | Effect of genotype on the physicochemical, nutritional, and antioxidant properties of hempseed |
| title_fullStr | Effect of genotype on the physicochemical, nutritional, and antioxidant properties of hempseed |
| title_full_unstemmed | Effect of genotype on the physicochemical, nutritional, and antioxidant properties of hempseed |
| title_short | Effect of genotype on the physicochemical, nutritional, and antioxidant properties of hempseed |
| title_sort | effect of genotype on the physicochemical nutritional and antioxidant properties of hempseed |
| topic | Hempseed Physicochemical composition Hemp oil Hemp protein Nutritional quality Antioxidant properties |
| url | http://www.sciencedirect.com/science/article/pii/S2666154321000211 |
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