Planta Med 2011; 77 - PJ11
DOI: 10.1055/s-0031-1282618

Fatty acid profile from samples of hemp seeds of dioecious and monoecious hemp varieties approved in Romania

G Pop 1, M Mihoc 1, E Alexa 1, M Poiana 1, C Sandor 2
  • 1Banat's University of Agricultural Science, Timisoara, Romania
  • 2Agricultural Research and Development Station, Lovrin, Romania

Cannabis sativa L. hemp seeds can be a complete and balanced source of fatty acids with an optimal omega 6/omega 3 ratio of 3:1 [1], but with limited use in Romania because of the stigma of drug.

Whole hemp seeds have oil content of about 25–35% [2], but in Russia there is a cultivated variety called „olifera“ which contains 40% oil [3].

About 30–35% of the weight of hempseed is an edible oil that contains about 80% as essential fatty acids (EFAs), linoleic acid, omega-6 (LA, 55%), alpha-linolenic acid, omega-3 (ALA, 22%), in addition to gamma-linolenic acid, omega-6 (GLA, 1–4%) and stearidonic acid, omega-3 (SDA, 0–2%).

This study aims to investigate the impact of the extraction technology of oil content and fatty acid profile from samples of hemp seeds of dioecious and monoecious varieties hemp obtained in research stations from different areas of the country and approved in Romania.

Hemp oil has been extracted from the seeds by cold pressing using a press and by Soxhlet method with a Velp block of mineralization.

Investigation of fatty acid profile and oil content was performed by gas chromatography GC-MS whit Shimadzu GC MS QP 2010.

Hemp seeds not only contain essential fatty acids, but come with substantial contribution of 20–25% protein, essential amino acids, which make hemp seed an ideal food for vegetarians, successfully replacing the lack of animal protein, with a high nutritional value for human consumption in salads, bread and even chocolate.

References: [1] Callaway JC. (2004) Euphytica 140: 65–72

[2] Şandru ID, Paraschivoiu R, Găucă C (1996) Cultura cânepii, Helicon, Timişoara

[3] Deferne JL and Pate DW (1996) Journal of the International Hemp Association 3(1): 4–7