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Hemp (Cannabis sativa L.) Seed Oil: Analytical and Phytochemical Characterization of the Unsaponifiable Fraction

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† Department of Pharmacology, Faculty of Pharmacy, University of Seville, 41012 Seville, Spain
‡ Laboratory of Cellular and Molecular Nutrition, Instituto de la Grasa, Spanish National Research Council (CSIC), 41012 Seville, Spain
*Telephone: +34659603457. E-mail: [email protected]
Cite this: J. Agric. Food Chem. 2014, 62, 5, 1105–1110
Publication Date (Web):January 15, 2014
https://doi.org/10.1021/jf404278q
Copyright © 2014 American Chemical Society
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    Non-drug varieties of Cannabis sativa L., collectively namely as “hemp”, have been an interesting source of food, fiber, and medicine for thousands of years. The ever-increasing demand for vegetables oils has made it essential to characterize additional vegetable oil through innovative uses of its components. The lipid profile showed that linoleic (55%), α-linolenic (16%), and oleic (11%) were the most abundant fatty acids. A yield (1.84–1.92%) of unsaponifiable matter was obtained, and the most interesting compounds were β-sitosterol (1905.00 ± 59.27 mg/kg of oil), campesterol (505.69 ± 32.04 mg/kg of oil), phytol (167.59 ± 1.81 mg/kg of oil), cycloartenol (90.55 ± 3.44 mg/kg of oil), and γ-tocopherol (73.38 ± 2.86 mg/100 g of oil). This study is an interesting contribution for C. sativa L. consideration as a source of bioactive compounds contributing to novel research applications for hemp seed oil in the pharmaceutical, cosmetic food, and other non-food industries.

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