Search Results (6)

This paper aimed to study combinations of some monoecious hemp varieties created at A.R.D.S. Secuieni and evaluate the combined influence of the variety of hemp used, the distance between rows of hemp, and the application of the Secuieni method on seed production. The Secuieni method is a cultivation method for hemp seed that is suitable for mechanical harvesting with grain combined directly from fields. This method consists of reducing the height of plants below 2 m, increasing the field uniformity, increasing seed production (sometimes by over 50%), and reducing the seeding rate from 10–15 kg/ha to 4–5 kg/ha. An experiment was carried out within the Agricultural Research—Development Station Secuieni in an experimental field in the monoecious hemp breeding laboratory. The results obtained during 2019–2023 showed that the influence of the variety led to production increases of 276 Mg·ha⁻¹, which were obtained by the Secuieni Jubileu variety compared to the control variety, Succesiv, which had a yield of 1808 Mg·ha⁻¹. The distance between the rows generated seed yields with values between 1908 Mg·ha⁻¹ and 1967 Mg·ha⁻¹, with statistically insignificant differences. The use of the Secuieni method led to production increases with different degrees of significance compared to the control variant. When analyzing the influence of the interaction between the genotype and the distance between the rows, it was observed that the productions obtained varied between 1767 Mg·ha⁻¹ (Succesiv × 50 cm) and 2121 Mg·ha⁻¹ (Secuieni Jubileu × 70 cm). In the analyzed period, the yields oscillated between 1460 Mg·ha⁻¹ (Zenit × uncut) and 2437 Mg·ha⁻¹ (Secuieni × two cuttings). In the case of the interaction between the distances used and the cuttings applied, the obtained production values varied between 1458 Mg·ha⁻¹ (50 cm × UC) and 2402 Mg·ha⁻¹ (70 cm × c₂). At the same time, in the case of the combined influence of the three experimental factors, the application of two cuttings, regardless of the variety and distance used, led to statistically assured production increases compared to the control variant (Succesiv × 50 CM × UC). Full article

Cold-pressed hemp oils are characterized by an intense color, which is undesirable when used directly. Therefore, research was undertaken on removing chlorophyll and carotenoids effectively. This publication presents the results of tests that verified the adsorption properties of seven bleaching earths (BE1–BE7) in two doses (2.5% and 5.0%) in the low-temperature bleaching process of hemp oils. These oils were obtained by cold and hot pressing of the seeds of three varieties of hemp (Cannabis sativa L.): Finola, Earlina 8FC, and Secuieni Jubileu. The color change and the content of carotenoid and chlorophyll pigments in the bleached oils were verified using the colorimetric method (CIE-Lab). The BEs used had different abilities to reduce the content of natural dyes connected with oil decolorization. The conducted research allowed us to characterize the influence of BEs on the organoleptic properties of the tested oils. Hemp oil obtained from the Secuieni Jubileu CP and HP hemp variety should be bleached with unmodified magnesian bentonite at 2.5%. Unmodified attapulgite clay is not recommended for this variety, as it strongly adsorbs carotenoids from the oil. Full article

Cannabis sativa (hemp) seeds are considered a functional food for their favorable contents of essential fatty acids, proteins and antioxidants. Beyond phenolics and carotenoids, the bioactivity of proteins has recently been investigated. However, plant genotype and environmental conditions can affect quantity and quality of macronutrients and phytochemicals in seeds, influencing their nutraceutical properties. In this study, the effects of plant variety and seed origin on the protein profile and antioxidant activity of hemp seeds were evaluated. Seeds from two cultivars, Secuieni Jubileu and Finola, were harvested from a mountain field located in Italy and compared with reference seeds used for sowing. Albumin and globulin extracts were obtained using the Osborne method and their antioxidant power was assayed (DPPH and ABTS methods). A matrix-assisted laser desorption ionization time-of-flight (MALDI-TOF) mass spectrometry method was developed for protein fingerprinting analysis. Albumins from seeds of the mountain site showed higher radical scavenging activity and compounds of lower molecular weight than reference seeds, suggesting a role of proteins in the observed bioactivity. The MALDI-TOF method discriminated samples according to origin and variety, highlighting changes in the protein profile and identifying signals which could be used as markers of hemp cultivars. Full article

Many refined oils from soybean, rapeseed, and sunflower, among others, are available on the food market, except olive oil. Refining, on the small production scale of niche oils, is not used due to the high cost of the refining process. Unrefined oils are characterized by intense taste, odor, color, and undesirable nutrients. The problem to be solved is determining the effects of incomplete refining of niche oils on their composition. One process, which does not require the use of complex apparatus, is the bleaching process. The results presented in this article relate to the research stage, in which the aim is to evaluate the changes occurring in the oil due to the low-temperature bleaching process with different process parameters. The presented research results provide evidence of the absence of adverse changes in the fatty acid profile of hemp oil of the varieties ‘Finola’, ‘Earlina 8FC’, and ‘Secuieni Jubileu’. Seven different types of bleaching earth were used to bleach the oil in amounts of 2.5 and 5 g/100 g of vegetable oil. The fatty acid profile was obtained by gas chromatography (GC-FID). The obtained chromatograms were subjected to statistical analysis and principal component analysis (PCA). The results show that there was no effect of the type of bleaching earth and its amount on the change in the fatty acid profile of bleached oils. Only real differences between the types of hemp oils were observed. However, an overall positive effect of the bleaching process on hemp oil was found. The amount of saturated fatty acid (SFA) was reduced by 17.1% compared with the initial value, resulting in an increase in the proportion of polyunsaturated fatty acids (PUFA) by 4.4%, resulting in an unsaturated fatty acid (UFA) proportion of 90%. There was a significant improvement in the SFA/PUFA ratio by 26% over the baseline, and the omega-6/omega-3 ratio by 8.9% to a value of 3.1:1. The new knowledge from this study is evidence of the positive effect of the low-temperature bleaching process on the fatty acid profile. In contrast, the parameters of the bleaching process itself are not significant. Full article

Unrefined vegetable oils from niche oilseeds are now sought after by consumers because of their unique nutritional properties and taste qualities. The color and flavor intensity of niche oils is a big problem, and their refining is not industrially feasible due to the small production scale. The study undertaken aimed analyze the effect of changing the amount of phytosterols (PSs) after the bleaching process of hemp oils of the ‘Finola’, ‘Earlina 8FC’ and ‘Secuieni Jubileu’ varieties. Cold-pressed (C) and hot-pressed (H) crude vegetable oils were bleached with selected bleaching earth (BE) at two concentrations. The post-process BE was extracted with methanol. The amount of PSs in the crude oils and the extract after washing the BE with methanol was analyzed by GC (gas chromatography). The study shows that the bleaching process did not significantly affect the depletion of PSs in the oils. Trace amounts of PSs remain on the BE and, due to methanol extraction, can be extracted from the oil. The conclusion of the performed research is that the bleaching of hemp oil does not cause depletion of the oil, and it significantly improves organoleptic properties. The oil bleaching process results in an oil loss of less than 2% by weight of the bleached oil, while the loss depends on the type of BE used. The study shows that the loss of phytosterols after the bleaching process averages 2.69 ± 0.69%, and depends on the type of BE used and the oil extracted from different varieties of hemp seeds. Full article

In the last decade, the demand for edible niche oils has increased. Therefore, the aim of this study was to characterize the seeds hemp (Cannabis sativa L.) varieties: ‘Finola’ (FIN-314)’, ‘Earlina 8FC’, and ‘Secuieni Jubileu’, and cold and hot pressed oils were prepared from each seed. The seeds were examined for moisture content, granulometric distribution, bulk density, and fat content. Seeds were pressed without and with preconditioning (60 °C), and oil yield and pressing time were recorded. The oil was filtered through cellulose membranes. Oil–water content, oil color, fatty acid profile, and sterol content were studied. From the study conducted, there are significant differences in the parameters of oil recovery and its quality compared to ‘Finola’ seed oil, which is widely reported in the literature. ‘Finola’ oil yield was the lowest, with an average of 79% compared to ‘Earlina’ (82%) and ‘S. Jubileu’ (84%). All oil samples contained a comparable amount of sterols, with campesterol (0.32 mg/g), β-sitosterol (1.3 mg/g) and Δ5-avenasterol (0.15 mg/g) predominating. From the organoleptic evaluation, it was evident that both varieties hemp oils and marc (‘Earlina’ and ‘S. Jubileu’) were not bitter like the “Finola” oil and marc. More detailed studies in this direction have to be undertaken. Full article