2026-04-26T20:23:01Zhttps://uvadoc.uva.es/oai/request
oai:uvadoc.uva.es:10324/697332025-02-13T10:37:19Zcom_10324_1166com_10324_931com_10324_894col_10324_1338
UVaDOC author Mendoza Pérez, Rito José author Neves, Grazielle Nathia author Blanco, Beatriz author Vela Corona, Antonio José author Caballero Calvo, Pedro Antonio author Ronda Balbás, María Felicidad 2024-09-12T12:31:41Z 2024-09-12T12:31:41Z 2024 Foods, 2024, Vol. 13, Nº. 4, 531 2304-8158 https://uvadoc.uva.es/handle/10324/69733 10.3390/foods13040531 531 4 Foods 13 2304-8158 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 (Ferimon, Henola and Uso-31), 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), Uso-31 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. eng Atribución 4.0 Internacional Hemp Cáñamo - Cultivo - España Hemp seeds Seeds Semillas Food - Biotechnology Food science Agriculture Agricultural innovations Agricultura - Innovaciones tecnológicas Sustainable agriculture Agricultura sostenible Physicochemical characterisation of seeds, oil and defatted cake of three hempseed varieties cultivated in Spain info:eu-repo/semantics/article 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URL https://uvadoc.uva.es/bitstream/10324/69733/1/Physicochemical-Characterisation-of-Seeds.pdf File MD5 51c9ad9bcb674c7085052448e411b62d 760460 application/pdf Physicochemical-Characterisation-of-Seeds.pdf