Hempseeds (Cannabis spp.) as a source of functional food ingredients, prebiotics and phytosterols

Agricultural and Food Science

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Title Hempseeds (Cannabis spp.) as a source of functional food ingredients, prebiotics and phytosterols
Creator Grigoriev, Sergei
Illarionova, Ksenia
Shelenga, Tatiana
Subject industrial hemp, polyhydric alcohols, polyunsaturated fatty acids, sitosterol, campesterol, phytol
Description The history of agriculture gives evidence that hemp have been cultivated by farmers near the northern border of agriculture for seed and oil. Nowadays, hemp is a focus of interest as a source of prebiotics and functional food ingredients. This study was aimed at the evaluation of physiologically active metabolomic compounds in the seed of thirty-three Cannabis spp. accessions, representing industrial dual-purpose (fiber and seed), universal, breeding materials used for food, ruderal and recreational landraces grown the Northwest of Russia. Amounts of polyunsaturated fatty acids, polysaccharides, polyhydric alcohols, phytosterols and phytol in seeds were measured. The maximum of linoleic acid reached 4379.41 mg 100 g-1, linolenic acid 427.72, oleic acid 1711.19, polysaccharides 13111.28, polyhydric alcohols 2138.38, and sitosterol 79.36. Ruderal hemp was found abundant in phytol (3.46 mg 100 g-1). The food seed/oil material contained the maximum of campesterol and sitosterol. The evaluated hemp accessions may be used as sources of physiologically active and safe ingredients of healthy food and phytosterols as well as in breeding programs to develop hempseed cultivars.
Publisher The Scientific Agricultural Society of Finland
Date 2020-12-30
Type info:eu-repo/semantics/article
Peer-reviewed Article
Format application/pdf
Identifier https://journal.fi/afs/article/view/95620
Source Agricultural and Food Science; Vol 29 No 5 (2020); 460–470
Agricultural and Food Science; Vol 29 Nro 5 (2020); 460–470
Language eng
Relation https://journal.fi/afs/article/view/95620/58919
Rights Copyright (c) 2020 Agricultural and Food Science

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