Evaluation of Hemp Seed Oils Stability under Accelerated Storage Test

Area of Science:

• Food Science
• Lipid Chemistry
• Oxidation Studies

Background:

• Hemp seed oil's popularity is rising due to new food regulations.
• Its high polyunsaturated fatty acid content makes it susceptible to oxidation.
• Understanding hemp seed oil's oxidative stability is crucial for food applications.

Purpose of the Study:

• To investigate the oxidative deterioration of cold-pressed hemp seed oils under accelerated thermal conditions.
• To evaluate the effectiveness of traditional oxidation markers (peroxide value, TBARs) in assessing hemp seed oil stability.
• To identify key volatile compounds indicative of hemp seed oil oxidation.

Main Methods:

• Nine types of cold-pressed hemp seed oils were subjected to accelerated thermal oxidation (60 °C for 18 days).
• Primary (peroxide value) and secondary (TBARs) oxidation products were measured.
• Volatile compounds, including aldehydes, ketones, acids, and furan derivatives, were analyzed.

Main Results:

• Traditional markers (peroxide value, TBARs) were insufficient for accurately evaluating hemp seed oil oxidation.
• Significant increases in volatile compounds like aldehydes, ketones, acids, and 2-pentyl-furan were observed.
• Antioxidant levels decreased, and specific volatile compounds (α-pinene, β-pinene) diminished during storage.

Conclusions:

• Assessing hemp seed oil's oxidative status requires analyzing volatile compounds alongside traditional markers.
• Increased levels of specific aldehydes, ketones, acids, and 2-pentyl-furan are key indicators of hemp seed oil deterioration.
• The study highlights the importance of monitoring volatile profiles for ensuring the quality and shelf-life of hemp seed oil products.