Chemical and functional characterization of the main bioactive molecules contained in hulled Cannabis sativa L. seeds for use as functional ingredients

Abstract

Functional nutrition is a key tool for preventing and improving health conditions both in humans and animals. Among the different functional ingredients, industrial hemp (Cannabis sativa L.) has received particular attention, with most studies extolling its high nutritional value, however it also has several functional benefits due to its content of the different bioactive molecules. This study thus comprehensively analyzes the chemical and functional aspects of hulled hemp seeds, and also assesses the retention of these functional properties after the digestive process in order to consider using hemp in animal nutrition. Bioactive molecules were identified through metabolomic analysis along with the determination of the total phenolic and total flavonoid content. The functional properties of the hemp seeds were also determined before and after digestion, which was simulated with a 3-step in vitro process. Specifically, the antioxidant activity was assessed using the 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonate) assay (ABTS), while the antimicrobial activity was assessed by the microdilution method. The analysis confirmed the high nutritional value of hemp seeds, represented mainly by crude lipids (52.02 ± 0.94% on a fresh matter basis) and crude protein (34.52 ± 0.38% on a fresh matter basis). The metabolomic characterization highlighted bioactive molecules belonging to the polyphenol and flavonoid families. These molecules could explain the antioxidant activity observed (2720.95 ± 85.58 μM Trolox equivalents) and the antimicrobial properties. Our results also highlighted those bioactive compounds also persisted after in vitro digestion. The polyphenol content increased after digestion from 172.30 ± 4.06 mg TEA/g of sample after the oral phase to 358.60 ± 14.04 mg TEA/g of sample after the intestinal phase. The same trend was also observed for flavonoids (from 4.39 ± 1.11 mg CE/g sample to 20.97 ± 1.40 mg CE/g sample). In vitro digestion significantly increased (p < 0.01) the radical scavenging capacity of the plants, suggesting an increase in the bioavailability of the bioactive compounds in the hulled hemp seeds after digestion. In conclusion, the high nutritional value of hemp combined with its functional nature suggest that hemp can be considered a viable alternative for the feed industry. It provides essential nutrients and simultaneously promotes the health status of animals, overall contributing to the reduction in antibiotics.

Keywords

• Cannabis sativa L.
• Hemp seeds
• Bioactive compounds
• Functional properties
• Bio accessibility