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

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.

Keywords

• Hempseed
• Physicochemical composition
• Hemp oil
• Hemp protein
• Nutritional quality
• Antioxidant properties