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Physicochemical studies of hemp ( Cannabis sativa ) seed oil using enzyme‐assisted cold‐pressing
Author(s) -
Latif Sajid,
Anwar Farooq
Publication year - 2009
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200900008
Subject(s) - unsaponifiable , saponification value , iodine value , chemistry , peroxide value , food science , enzyme , enzyme assay , acid value , biochemistry
The effects of enzyme‐assisted cold‐pressing (EACP) on the physicochemical attributes of Cannabis sativa (hemp) seed oil were investigated using five enzyme preparations: Protex 7L, Viscozyme L, Kemzyme, Feedzyme, and Natuzyme. The oil contents (28.4–32.8%) offered by the enzyme‐treated hempseeds were found to be significantly ( p <0.05) higher than that determined for the control (26.7%). The protein, fiber, and ash contents of the seeds were unaffected by the enzyme treatment. There were no significant ( p >0.05) variations observed for the values of iodine number, refractive index, density, unsaponifiable matter and fatty acid composition between the enzyme‐extracted and control hempseed oils. The levels of saponification value, free fatty acids, iodine value and peroxide value were slightly varied between the oils tested. The color intensity of the enzyme‐extracted oils was also higher than that of the control oil. A relatively higher level of tocopherols (724.4–788.8 mg/kg) was observed in the enzyme‐extracted oils compared to the control (691.2 mg/kg), showing an enhancement of ca. 4.8–14.1% in the total tocopherols. The Rancimat profiles and sensory scores of the enzyme‐extracted oils were noted to be improved compared to the control. The results of the present analysis (with respect to the control) showed that the enzyme added during the hempseed cold‐pressing resulted in considerably higher oil yields, without adversely affecting the quality of the oil.