RT info:eu-repo/semantics/article
T1 Physicochemical characterisation of seeds, oil and defatted cake of three hempseed varieties cultivated in Spain
A1 Mendoza Pérez, Rito José
A1 Náthia Neves, Grazielle
A1 Blanco, Beatriz
A1 Vela Corona, Antonio José
A1 Caballero Calvo, Pedro Antonio
A1 Ronda Balbás, María Felicidad
K1 Hemp
K1 Cáñamo - Cultivo - España
K1 Hemp seeds
K1 Seeds
K1 Semillas
K1 Food - Biotechnology
K1 Food science
K1 Agriculture
K1 Agricultural innovations
K1 Agricultura - Innovaciones tecnológicas
K1 Sustainable agriculture
K1 Agricultura sostenible
K1 3102 Ingeniería Agrícola
K1 3206 Ciencias de la Nutrición
K1 3309 Tecnología de Los Alimentos
K1 3309.11 Fabricación de Harina
AB 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.
PB MDPI
SN 2304-8158
YR 2024
FD 2024
LK https://uvadoc.uva.es/handle/10324/69733
UL https://uvadoc.uva.es/handle/10324/69733
LA eng
NO Foods, 2024, Vol. 13, Nº. 4, 531
NO Producción Científica
DS UVaDOC
RD 23-dic-2024