Fatty acid composition and oxidation stability of hemp (Cannabis sativa L.) seed oil extracted by supercritical carbon dioxide

Industrial Crops and Products

Volumn 36, Issue 1, 2012, Pages 401-404

  Da Porto, C ^a   Decorti, D ^a   Tubaro, F ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Cannabis sativa L.; FAME analysis; Hempseed oil; Oxidation stability; PUFA's; Supercritical CO 2

Indexed keywords

CANNABIS SATIVA; FAME ANALYSIS; HEMPSEED OIL; OXIDATION STABILITY; PUFA'S; SUPERCRITICAL CO;

CARBON DIOXIDE; HEMP; HEXANE; LINOLEIC ACID; OILS AND FATS; OXIDATION; SEED; STABILITY;

SUPERCRITICAL FLUID EXTRACTION;

CARBON DIOXIDE; CHEMICAL COMPOSITION; DICOTYLEDON; ESSENTIAL OIL; EXTRACTION METHOD; FATTY ACID; OXIDATION; SEED;

CANNABIS; CANNABIS SATIVA;

EID: 82155168664     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2011.09.015     Document Type: Article

References (21)

1. Cadenas E., Davies K.J.A. Mitochondrial free radical generation, oxidative stress, and aging. Free Rad. Biol. Med. 2000, 29:222-230.
2. Calloway J.C., Laakkonen T.T. Cultivation of Cannabis oil seed varieties in Finland. J. Int. Hemp Assoc. 1996, 3:32-34.
3. Corrêa A.P.A., Peixoto C.A., Goncalves L.A.G., Cabral F.A. Fractionation of fish oil with supercritical carbon dioxide. J. Food Eng. 2008, 88:381-387.
4. Deferne J.L., Pate D.W. Hemp seed oil: a source of valuable essential fatty acids. J. Int. Hemp Assoc. 1996, 3:4-7.
5. Gomez A.M., Lopez A.M., Ossa E.M. Recovery of grape seeds oil by liquid and supercritical carbon dioxide extraction: a comparison with conventional solvent extraction. Chem. Eng. J. 1996, 61:227-231.
6. Jones K. Nutritional and Medicinal Guide to Hemp Seed 1995, Rainforest Botanical Laboratory, Gibsons, BC, Canada.
7. Leo L., Rescio L., Ciurlia L., Zacheo G. Supercritical carbon dioxide extraction of oil and α-tocopherol from almond seeds. J. Sci. Food Agric. 2005, 85:2167-2174.
8. Lercker G., Frega N., Bocci F., Bortolomeazzi R. Cannabinoid acids analysis. IL Farmaco 1992, 47:367-378.
9. Nodar M.D., Gómez A.M., Martínez de la Ossa E. Characterisation and process development of supercritical fluid extraction of soybean oil. Food Sci. Technol. Int. 2002, 8:337-341.
10. Oomah B.D., Busson M., Godfrey D.V., Drover J.C.G. Characteristics of hemp (Cannabis sativa L.) seed oil. Food Chem. 2002, 76:33-43.
11. Özkal S.G., Salgin U., Yener M.E. Supercritical carbon dioxide extraction of hazelnut oil. J. Food Eng. 2005, 69:217-223.
12. Ramadan M.F., Moersel J.T. Screening of the antiradical action of vegetable oils. J. Food Comp. Anal. 2006, 19:838-842.
13. Rausch P. Verwendung von hanfsameno in der kosmetik. Bioresource Hemp 1995, Nova-Institute, Cologne, Germany, pp. 556-561. 2nd ed.
14. 2 extraction in food processing industry: an overview. Food Sci. Technol. Int. 2002, 8:269-284.
15. Rubio-Rodríguez N., de Diego S.M., Beltrán S., Jaime I., Sanz M.T., Rovira Supercritical fluid extraction of the omega-3 rich oil contained in hake (Merluccius capensis-Merluccius paradoxus) by-products: study of the influence of process parameters on the extraction yield and oil quality. J. Supercrit. Fluids 2008, 47:215-226.
16. Rudel L.L., Kelly K., Sawyer J.K., Shah R., Wilso M.D. Dietary monounsaturated fatty acids promote aorti atherosclerosis in LDL receptor-null ApoB100-overexpressing transgenic mice. Arterioscler. Thromb. Vasc. Biol. 1998, 18:1818-1827.
17. Schmidt Š., Pokorny J. Potential application of oilseeds as sources of antioxidants for food lipids-a review. Czech J. Food 2005, 23:93-102.
18. Tubaro F., Micossi E., Ursini F. The antioxidant capacity of complex mixtures by kinetic analysis of crocin bleaching inhibition. J. Am. Oil Chem. Soc. 1996, 73:173-179.
19. Van Niekerk P.J., Burger A.E.C. The estimation of the composition of edible oil mixtures. J. Am. Oil Chem. Soc. 1985, 62:531-538.
20. Westerman D., Santos R., Bosley J., Rogers J., Al-Duri B. Extraction of Amaranth seed oil by supercritical carbon dioxide. J. Supercrit. Fluids 2005, 37:38-52.
21. Yu L., Zhou K.K., Parry J. Antioxidant properties of cold-pressed black caraway, carrot, cranberry, and hemp seed oils. Food Chem. 2005, 91:723-729.