|
KMID : 1134820180470090885
|
|
Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 9 p.885 ~ p.894
|
|
|
The Effects of Heat Treatment on the Nutritional Composition and Antioxidant Properties of Hempseed (Cannabis sativa L.)
|
|
Jang Hye-Lim
Park Seo-Yeon
Nam Jin-Sik
|
|
|
Abstract
|
|
|
|
Proximate compositions, nutritional components, and antioxidant activities of hempseed (Cannabis sativa L.) following heat treatment (roasting or steaming) were measured and compared. Hempseed contained abundant crude lipid and protein at 44.32∼46.03% and 36.61∼37.59%, respectively. The crude lipid content increased after heat treatment but this change was not significant (P>0.05). The crude protein content decreased after heat treatment but there was no significant difference after steaming (P>0.05). Aspartic acid, glutamic acid, and arginine were the major amino acids in hempseed; in particular, glutamic acid accounted for the greatest portion of the total amino acid with 17.2%. Most amino acids were highest in raw or roasted hempseed and lowest in steamed hempseed. That is, more amino acid content was lost by steaming than by roasting. Hempseed contained a large amount of potassium (K) and magnesium (Mg), and no minerals except sodium (Na) showed a significant change after heat treatment (P>0.05). The major fatty acids in hempseed such as oleic acid (C18:1), linoleic acid (C18:2, n-6), and linolenic acid (C18:3, n-3) were significantly increased by roasting (P<0.05). Total phenolic contents in the distilled water extract of hempseed decreased after roasting and steaming but this difference was not significant (P>0.05), and total phenolic and flavonoid contents in the methanol extract of hempseed displayed a tendency to increase. Roasting and steaming increased the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity but heat treatment decreased the 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity. Furthermore, the respective increase and decrease of DPPH and ABTS antioxidant activity were greater after roasting than steaming. These results are expected to improve the sitological value of hempseed and to provide basic data for the development of processed products using hempseed.
|
|
|
KEYWORD
|
|
|
hempseed, Cannabis sativa L., nutritional composition, antioxidant property, heating treatments
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|