Infrared pretreatment for improving oxidative stability, physiochemical properties, phenolic, phytosterol and tocopherol profile of hemp (Cannabis sativa L.) seed oil

The quality of oil extracted from thermally processed hemp seeds is crucial for advancing the large-scale industrial processing and utilization of hemp seed oil (HsO). In this research, the influence of infrared pretreatment (InP) at 160, 180, and 200C (for 5, 10, 15, and 20 min) on the physiochemical properties, phenolic composition, tocopherols, oxidative stability index (OSI), phytosterols, and fatty acid profile (FAP) of HsO were studied. The phenolic acids, flavonoids, and Maillard products (MPs) were increased in HsO by InP. The oil yield (OY), phytosterols, tocopherols, carotenoids, and chlorophylls initially augmented while declined at higher InP conditions. The FAP and infrared spectra indicated slight changes in the level of fatty acids and the formation of secondary compounds in HsO upon InP at higher temperatures. The OSI increased due to the favorable impact of InP on the formation of MPs and the release of antioxidants (phenolic acids and flavonoids) in HsO. InP at 160C for 10 min is found suitable for improving OY, physiochemical attributes, OSI, and antioxidant properties of HsO. The results indicated that industries can use InP to produce HsO as a valuable source of bioactive compounds.

Automated summary

Infrared pretreatment can improve the quality of hemp seed oil and increase the content of bioactive compounds. Among the different parameters tested, infrared pretreatment at 160C for 10 minutes was found to be the most suitable condition.