Effect of malting on nutritional and antioxidant properties of the seeds of two industrial hemp (Cannabis sativa L.) cultivars. (15th February 2022)

• Record Type: Journal Article
• Authors: Farinon, Barbara; Costantini, Lara; Molinari, Romina; Di Matteo, Giacomo; Garzoli, Stefania; Ferri, Serena; Ceccantoni, Brunella; Mannina, Luisa; Merendino, Nicolò
• Is Part Of: Food chemistry. Volume 370(2022)
• Publication Date: 2022-02-15
• Subjects: Cannabis sativa L. seeds -- Industrial hemp -- Malting -- Antioxidant capacity -- Phenolic compound -- Tocopherols; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.131348
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Malting improved the antioxidant profile of hempseeds. Malting increased the hempseeds' protein content without affect fat and ash amount. Malting did not affect the hempseeds' fatty acids profile. Kilning temperature of 70 °C significantly reduced the trypsin inhibitors' amount. Malting at 70 °C significantly increased N - trans -caffeoyltyramine and cannabisin A. Abstract: The impact of malting on antioxidant, nutritional, and antinutritional features of two industrial hemp cultivars was investigated. The seeds were steeped (5 h; RT), germinated (3-days; 24 °C), and kilned at different temperatures (6 h; 50 °C or 70 °C). The following determinations were performed on malted and unmalted samples: total phenolic content, polyphenol profile, total antioxidant capacity, tocopherol composition, proximate analysis, fatty acids profile, trypsin inhibitors and phytate content. The results showed that malting increased the protein content up to 9%, without affecting the fat amount, and the fatty acids profile. Total phenolic content, tocopherol profile and total antioxidant capacity were also improved. 70 °C kilning temperature resulted effective to reduce the trypsin inhibitors (up to −27%), increase the reducing power and the level of N - trans -caffeoyltyramine and cannabisin A. Based on this, malting using 3 germination days and 70 °C as kilning temperature could be considered suitable transformation process for improving hempseeds quality.