Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in Spain
The increasing use of hempseed in food products highlights the need for a comprehensive database for scientific research and industrial applications. In food development, information about the techno-functional properties of raw materials plays a crucial role in determining the suitability of each p...
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| Format: | Article |
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MDPI AG
2024-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/4/531 |
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| author | Rito J. Mendoza-Pérez Grazielle Náthia-Neves Beatriz Blanco Antonio J. Vela Pedro A. Caballero Felicidad Ronda |
| author_facet | Rito J. Mendoza-Pérez Grazielle Náthia-Neves Beatriz Blanco Antonio J. Vela Pedro A. Caballero Felicidad Ronda |
| author_sort | Rito J. Mendoza-Pérez |
| collection | DOAJ |
| description | The increasing use of hempseed in food products highlights the need for a comprehensive database for scientific research and industrial applications. In food development, information about the techno-functional properties of raw materials plays a crucial role in determining the suitability of each product for specific applications. Thus, this study aims to characterise three hempseed varieties (<i>Ferimon</i>, <i>Henola</i> and <i>Uso-31</i>), comparing their physicochemical and nutritional compositions. Moreover, the study investigates the impact of hempseed varieties on the techno-functional, physical and thermal properties of the partially defatted hempseed flours (PDHFs) obtained from single screw pressing (SSP) oil extraction. The fatty acid and tocopherol profiles of the dehulled seeds and oil were also analysed. Significant variations in yield and physical properties were observed among hempseed varieties, influenced by genetics, adaptation to agro-climatic conditions and cultivation systems. Despite its lower yield (kg/ha), <i>Uso-31</i> exhibited superior 1000-seed weight, dehulling yield and larger mean seed size (1.79 ± 0.02 mm). Hempseed oil was rich in unsaturated fatty acids, particularly linoleic (51.2–53.4 g/100 g oil) and α-linolenic (14.88–18.97 g/100 oil) acids, showing variations in γ- and α-tocopherols depending on the variety. The variety also influenced the least gelation concentration (LGC) and techno-functional properties such as water absorption capacity (WAC), emulsifying activity (EA) and emulsion stability (ES). SDS-PAGE and DSC measurements indicated the presence of 11S and 7S globulin proteins with denaturation temperatures above 87.8 °C. These findings confirm that the studied hempseed flours are valuable techno-functional and nutritional ingredients suitable for sustainable food formulations. |
| first_indexed | 2024-03-07T22:32:45Z |
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| id | doaj.art-869ccf18e18a4b0eb25881e180b70672 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-07T22:32:45Z |
| publishDate | 2024-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-869ccf18e18a4b0eb25881e180b706722024-02-23T15:16:19ZengMDPI AGFoods2304-81582024-02-0113453110.3390/foods13040531Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in SpainRito J. Mendoza-Pérez0Grazielle Náthia-Neves1Beatriz Blanco2Antonio J. Vela3Pedro A. Caballero4Felicidad Ronda5Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, SpainDepartment of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, SpainChemical Engineering Section, Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, 09001 Burgos, SpainDepartment of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, SpainDepartment of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, SpainDepartment of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, SpainThe increasing use of hempseed in food products highlights the need for a comprehensive database for scientific research and industrial applications. In food development, information about the techno-functional properties of raw materials plays a crucial role in determining the suitability of each product for specific applications. Thus, this study aims to characterise three hempseed varieties (<i>Ferimon</i>, <i>Henola</i> and <i>Uso-31</i>), comparing their physicochemical and nutritional compositions. Moreover, the study investigates the impact of hempseed varieties on the techno-functional, physical and thermal properties of the partially defatted hempseed flours (PDHFs) obtained from single screw pressing (SSP) oil extraction. The fatty acid and tocopherol profiles of the dehulled seeds and oil were also analysed. Significant variations in yield and physical properties were observed among hempseed varieties, influenced by genetics, adaptation to agro-climatic conditions and cultivation systems. Despite its lower yield (kg/ha), <i>Uso-31</i> exhibited superior 1000-seed weight, dehulling yield and larger mean seed size (1.79 ± 0.02 mm). Hempseed oil was rich in unsaturated fatty acids, particularly linoleic (51.2–53.4 g/100 g oil) and α-linolenic (14.88–18.97 g/100 oil) acids, showing variations in γ- and α-tocopherols depending on the variety. The variety also influenced the least gelation concentration (LGC) and techno-functional properties such as water absorption capacity (WAC), emulsifying activity (EA) and emulsion stability (ES). SDS-PAGE and DSC measurements indicated the presence of 11S and 7S globulin proteins with denaturation temperatures above 87.8 °C. These findings confirm that the studied hempseed flours are valuable techno-functional and nutritional ingredients suitable for sustainable food formulations.https://www.mdpi.com/2304-8158/13/4/531partially defatted hemp flourhemp by-producthempseedsfunctional propertiesDSC |
| spellingShingle | Rito J. Mendoza-Pérez Grazielle Náthia-Neves Beatriz Blanco Antonio J. Vela Pedro A. Caballero Felicidad Ronda Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in Spain Foods partially defatted hemp flour hemp by-product hempseeds functional properties DSC |
| title | Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in Spain |
| title_full | Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in Spain |
| title_fullStr | Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in Spain |
| title_full_unstemmed | Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in Spain |
| title_short | Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in Spain |
| title_sort | physicochemical characterisation of seeds oil and defatted cake of three hempseed varieties cultivated in spain |
| topic | partially defatted hemp flour hemp by-product hempseeds functional properties DSC |
| url | https://www.mdpi.com/2304-8158/13/4/531 |
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