Effect of genotype on the physicochemical, nutritional, and antioxidant properties of hempseed

Authors

Youjie Xu
Jikai Zhao, The University of Texas Rio Grande ValleyFollow
Ruijia Hu
Weiqun Wang
Jason Griffin
Yonghui Li
Xiuzhi Susan Sun
Donghai Wang

Document Type

Article

Publication Date

3-2021

Abstract

Hempseed products has been used as nutraceutical supplements and pharmaceutical products. However, hempseed has been underutilized as a food crop for human consumption. To fill the gap of limited knowledge of the variation of hempseed for food consumption, thirteen hemp varieties were selected to evaluate the effect of genotype on the physicochemical, nutritional, and antioxidant properties of hempseed. The tested hempseed contains 26.48–32.03% crude protein with average of 28.48%, 28.03–33.23% crude oil with average of 29.54%, 28.78–36.55% crude fiber with average of 33.49%, and 5.43%–6.32% ash with average of 5.89. Average test weight of 36.85 lbs/bu was relatively low compared to the standard test weight of 44 lbs/bu. Hempseed oil contained high portions of about 80% unsaturated fatty acids such as linoleic and α-linolenic acid. The DPPH scavenging activities varied greatly (0.37–28.78%) for the hydrolysates from different hempseed varieties. This study provides comprehensive understanding of the nutritional value of hempseed for human food and potential of a new crop in agricultural food system.

Comments

Original published version available at

Recommended Citation

Xu, Youjie, et al. "Effect of genotype on the physicochemical, nutritional, and antioxidant properties of hempseed." Journal of Agriculture and Food Research 3 (2021): 100119. https://doi.org/10.1016/j.jafr.2021.100119

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-No Derivative Works 4.0 International License.

Publication Title

Journal of Agriculture and Food Research

DOI

https://doi.org/10.1016/j.jafr.2021.100119