Comparative Characterization of Hemp Seed Cakes from Dehulled and Hulled <i>Cannabis sativa</i> L. var. oleifera cv. ‘Henola’: Nutritional, Functional, and Storage Stability Insights
This study investigated the nutritional composition, antinutritional factors, oxidative stability, microbiological safety, and sensory characteristics of hempseed cake (HC) derived from <i>Cannabis sativa</i> L. cv. ‘Henola’. The effects of dehulling and storage (1, 3, and 6 months) on d...
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2025-05-01
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| author | Krystian Ambroziak Anna Wenda-Piesik |
| author_facet | Krystian Ambroziak Anna Wenda-Piesik |
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| description | This study investigated the nutritional composition, antinutritional factors, oxidative stability, microbiological safety, and sensory characteristics of hempseed cake (HC) derived from <i>Cannabis sativa</i> L. cv. ‘Henola’. The effects of dehulling and storage (1, 3, and 6 months) on dehulled (DHC) and hulled (HHC) hemp cake were systematically assessed. DHC exhibited significantly higher crude protein (up to 42.2%) and residual oil content (up to 37.5%), while HHC was richer in dietary fiber (up to 41.3%) and total carbohydrates (up to 48.2%). Despite comparable PUFA contents (63–72%) and favorable n-6/n-3 ratios (~3.1:1), DHC showed greater energy concentration and reduced levels of indigestible carbohydrates and phytates. Oxidative stability tests revealed increased acid and peroxide values in both HHC and DHC after six months, indicating quality deterioration (Totox index > 15). Microbiological analyses confirmed hygienic safety across all samples, with slightly higher microbial counts in HHC linked to hull-associated contamination. Sensory evaluations revealed stable color, odor, and texture during storage, with DHC rated more aromatic. These findings confirm that processing conditions—particularly dehulling—strongly affect the functional and nutritional profile of hempseed by-products. DHC emerges as a promising, shelf-stable, protein-rich ingredient for functional food and feed applications. |
| format | Article |
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| institution | Kabale University |
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| language | English |
| publishDate | 2025-05-01 |
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| spelling | doaj-art-8e08c983b5af417ea86aefcb249d609d2025-08-20T03:52:58ZengMDPI AGFoods2304-81582025-05-01149160510.3390/foods14091605Comparative Characterization of Hemp Seed Cakes from Dehulled and Hulled <i>Cannabis sativa</i> L. var. oleifera cv. ‘Henola’: Nutritional, Functional, and Storage Stability InsightsKrystian Ambroziak0Anna Wenda-Piesik1Department of Agronomics and Food Processing, Faculty of Agriculture and Biotechnology, Bydgoszcz University of Science and Technology, Al. Kaliskiego 7, 85-796 Bydgoszcz, PolandDepartment of Agronomics and Food Processing, Faculty of Agriculture and Biotechnology, Bydgoszcz University of Science and Technology, Al. Kaliskiego 7, 85-796 Bydgoszcz, PolandThis study investigated the nutritional composition, antinutritional factors, oxidative stability, microbiological safety, and sensory characteristics of hempseed cake (HC) derived from <i>Cannabis sativa</i> L. cv. ‘Henola’. The effects of dehulling and storage (1, 3, and 6 months) on dehulled (DHC) and hulled (HHC) hemp cake were systematically assessed. DHC exhibited significantly higher crude protein (up to 42.2%) and residual oil content (up to 37.5%), while HHC was richer in dietary fiber (up to 41.3%) and total carbohydrates (up to 48.2%). Despite comparable PUFA contents (63–72%) and favorable n-6/n-3 ratios (~3.1:1), DHC showed greater energy concentration and reduced levels of indigestible carbohydrates and phytates. Oxidative stability tests revealed increased acid and peroxide values in both HHC and DHC after six months, indicating quality deterioration (Totox index > 15). Microbiological analyses confirmed hygienic safety across all samples, with slightly higher microbial counts in HHC linked to hull-associated contamination. Sensory evaluations revealed stable color, odor, and texture during storage, with DHC rated more aromatic. These findings confirm that processing conditions—particularly dehulling—strongly affect the functional and nutritional profile of hempseed by-products. DHC emerges as a promising, shelf-stable, protein-rich ingredient for functional food and feed applications.https://www.mdpi.com/2304-8158/14/9/1605hempseed cake shelf lifedehullingcold pressingprotein contentdietary fiberantinutritional compounds |
| spellingShingle | Krystian Ambroziak Anna Wenda-Piesik Comparative Characterization of Hemp Seed Cakes from Dehulled and Hulled <i>Cannabis sativa</i> L. var. oleifera cv. ‘Henola’: Nutritional, Functional, and Storage Stability Insights Foods hempseed cake shelf life dehulling cold pressing protein content dietary fiber antinutritional compounds |
| title | Comparative Characterization of Hemp Seed Cakes from Dehulled and Hulled <i>Cannabis sativa</i> L. var. oleifera cv. ‘Henola’: Nutritional, Functional, and Storage Stability Insights |
| title_full | Comparative Characterization of Hemp Seed Cakes from Dehulled and Hulled <i>Cannabis sativa</i> L. var. oleifera cv. ‘Henola’: Nutritional, Functional, and Storage Stability Insights |
| title_fullStr | Comparative Characterization of Hemp Seed Cakes from Dehulled and Hulled <i>Cannabis sativa</i> L. var. oleifera cv. ‘Henola’: Nutritional, Functional, and Storage Stability Insights |
| title_full_unstemmed | Comparative Characterization of Hemp Seed Cakes from Dehulled and Hulled <i>Cannabis sativa</i> L. var. oleifera cv. ‘Henola’: Nutritional, Functional, and Storage Stability Insights |
| title_short | Comparative Characterization of Hemp Seed Cakes from Dehulled and Hulled <i>Cannabis sativa</i> L. var. oleifera cv. ‘Henola’: Nutritional, Functional, and Storage Stability Insights |
| title_sort | comparative characterization of hemp seed cakes from dehulled and hulled i cannabis sativa i l var oleifera cv henola nutritional functional and storage stability insights |
| topic | hempseed cake shelf life dehulling cold pressing protein content dietary fiber antinutritional compounds |
| url | https://www.mdpi.com/2304-8158/14/9/1605 |
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