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Biology and Life Sciences Forum
Volume 26
Issue 1
10.3390/Foods2023-15515
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Proceeding Paper

Characterisation of the Fat Profile of Different Varieties of Hemp Seeds (Cannabis sativa L.) for Food Use †

by
David Gimeno-Martínez
1,
Marta Igual
2,
Purificación García-Segovia
2,
Javier Martínez-Monzó
2 and
Juliana Navarro-Rocha
1,*
1
Agrifood Research and Technology Centre of Aragon (CITA), Avda. Montañana 930, 50059 Zaragoza, Spain
2
i-Food Group, Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46021 Valencia, Spain
*
Author to whom correspondence should be addressed.
†
Presented at the 4th International Electronic Conference on Foods, 15–30 October 2023; Available online: https://foods2023.sciforum.net/.
Biol. Life Sci. Forum 2023, 26(1), 89; https://doi.org/10.3390/Foods2023-15515
Published: 31 October 2023
(This article belongs to the Proceedings of The 4th International Electronic Conference on Foods)
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Abstract

Five varieties of industrial hemp (Cannabis sativa L.; Futura 75, Futura 83, Felina 32, Earlina 08 FC and Henola) were planted to produce grain and then to study their potential as an alternative source of nutritional compounds due to their fat, carbohydrate and protein content. The lipid fraction can account for 35% of the total composition of hemp seeds; therefore, the aim of this study was to determine their fat content, focusing mainly on the characterisation of the fatty acid profile of the different varieties of hemp seeds through gas chromatography with a flame ionisation detector for possible use of the whole grains or the oil extracted from them. The fat content of the seeds ranged between 23 and 31% of the total composition, with Earlina 08 FC significantly (p < 0.05) being the richest in fat content. We also found that 87% of the total fatty acids were unsaturated, being polyunsaturated acids the main group and linoleic acid the most abundant fatty acid. In addition, linoleic acid acts as a precursor of biologically active molecules involved in many physiological processes. Thus, hemp seeds may be considered a valuable source of healthy fatty acids to include in plant-based food formulation, regarding that further studies are being conducted to characterise other nutritional components.
Keywords: fat; hemp seeds; fat acids profile fat; hemp seeds; fat acids profile

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MDPI and ACS Style

Gimeno-Martínez, D.; Igual, M.; García-Segovia, P.; Martínez-Monzó, J.; Navarro-Rocha, J. Characterisation of the Fat Profile of Different Varieties of Hemp Seeds (Cannabis sativa L.) for Food Use. Biol. Life Sci. Forum 2023, 26, 89. https://doi.org/10.3390/Foods2023-15515

AMA Style

Gimeno-Martínez D, Igual M, García-Segovia P, Martínez-Monzó J, Navarro-Rocha J. Characterisation of the Fat Profile of Different Varieties of Hemp Seeds (Cannabis sativa L.) for Food Use. Biology and Life Sciences Forum. 2023; 26(1):89. https://doi.org/10.3390/Foods2023-15515

Chicago/Turabian Style

Gimeno-Martínez, David, Marta Igual, Purificación García-Segovia, Javier Martínez-Monzó, and Juliana Navarro-Rocha. 2023. "Characterisation of the Fat Profile of Different Varieties of Hemp Seeds (Cannabis sativa L.) for Food Use" Biology and Life Sciences Forum 26, no. 1: 89. https://doi.org/10.3390/Foods2023-15515

APA Style

Gimeno-Martínez, D., Igual, M., García-Segovia, P., Martínez-Monzó, J., & Navarro-Rocha, J. (2023). Characterisation of the Fat Profile of Different Varieties of Hemp Seeds (Cannabis sativa L.) for Food Use. Biology and Life Sciences Forum, 26(1), 89. https://doi.org/10.3390/Foods2023-15515

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