Effect of the Bleaching Process on Changes in the Fatty Acid Profile of Raw Hemp Seed Oil (Cannabis sativa)

Wojciech Golimowski; Mirosława Teleszko; Adam Zając; Dominik Kmiecik; Anna Grygier

doi:10.3390/molecules28020769

Effect of the Bleaching Process on Changes in the Fatty Acid Profile of Raw Hemp Seed Oil (Cannabis sativa)

Molecules. 2023 Jan 12;28(2):769. doi: 10.3390/molecules28020769.

Authors

Wojciech Golimowski¹, Mirosława Teleszko², Adam Zając³, Dominik Kmiecik⁴, Anna Grygier⁴

Affiliations

¹ Department of Agroengineering and Quality Analysis, Faculty of Production Engineering, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland.
² Department of Food Technology and Nutrition, Faculty of Production Engineering, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland.
³ Department of Bioorganic Chemistry, Faculty of Production Engineering, Wroclaw University of Economics and Business, Komandorska 118/120 Street, 53-345 Wroclaw, Poland.
⁴ Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland.

Abstract

Many refined oils from soybean, rapeseed, and sunflower, among others, are available on the food market, except olive oil. Refining, on the small production scale of niche oils, is not used due to the high cost of the refining process. Unrefined oils are characterized by intense taste, odor, color, and undesirable nutrients. The problem to be solved is determining the effects of incomplete refining of niche oils on their composition. One process, which does not require the use of complex apparatus, is the bleaching process. The results presented in this article relate to the research stage, in which the aim is to evaluate the changes occurring in the oil due to the low-temperature bleaching process with different process parameters. The presented research results provide evidence of the absence of adverse changes in the fatty acid profile of hemp oil of the varieties 'Finola', 'Earlina 8FC', and 'Secuieni Jubileu'. Seven different types of bleaching earth were used to bleach the oil in amounts of 2.5 and 5 g/100 g of vegetable oil. The fatty acid profile was obtained by gas chromatography (GC-FID). The obtained chromatograms were subjected to statistical analysis and principal component analysis (PCA). The results show that there was no effect of the type of bleaching earth and its amount on the change in the fatty acid profile of bleached oils. Only real differences between the types of hemp oils were observed. However, an overall positive effect of the bleaching process on hemp oil was found. The amount of saturated fatty acid (SFA) was reduced by 17.1% compared with the initial value, resulting in an increase in the proportion of polyunsaturated fatty acids (PUFA) by 4.4%, resulting in an unsaturated fatty acid (UFA) proportion of 90%. There was a significant improvement in the SFA/PUFA ratio by 26% over the baseline, and the omega-6/omega-3 ratio by 8.9% to a value of 3.1:1. The new knowledge from this study is evidence of the positive effect of the low-temperature bleaching process on the fatty acid profile. In contrast, the parameters of the bleaching process itself are not significant.

Keywords: Cannabis sativa L.; Earlina8FC; Finola; Secuieni Jubileu; bleaching earth; fatty acid profile; hemp oil.

MeSH terms

Cannabis* / chemistry
Fatty Acids / analysis
Fatty Acids, Omega-3* / analysis
Fatty Acids, Unsaturated
Plant Extracts
Plant Oils / chemistry

Substances

Fatty Acids
hempseed oil
Plant Extracts
Plant Oils
Fatty Acids, Unsaturated
Fatty Acids, Omega-3

Grants and funding

The project is financed by the Ministry of Education and Science in Poland under the program “Regional Initiative of Excellence” 2019–2023 project number 015/RID/2018/19; total funding amount 10 721 040,00 PLN.