Laboratory-Scale Optimization of Hemp Seed Roasting Temperature and Time for Producing a High-Quality Pressed Oil

Mansouri, Farid; Allay, Aymane; Moumen, Abdessamad; Benkirane, Chaymae; Taaifi, Yassine; Belhaj, Kamal; Addi, Mohamed; Hano, Christophe; Fauconnier, Marie-Laure; Caid, Hana; Elamrani, Ahmed

doi:10.1155/2023/8261279

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Laboratory-Scale Optimization of Hemp Seed Roasting Temperature and Time for Producing a High-Quality Pressed Oil

Mansouri, Farid; Allay, Aymane; Moumen, Abdessamad et al.

2023 • In Journal of Food Processing and Preservation, 2023, p. 1-16

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10.1155/2023/8261279

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Keywords :

hemp; oil

Abstract :

[en] Roasting is widely applied in oil processing to improve the extraction yield and desired sensory characteristics. The current study is aimed at optimizing roasting conditions (time and temperature) of hemp (Cannabis sativa L.) seeds prior to seed pressing to improve the oil yield and antioxidant capacity, using response surface methodology based on central composite design (CCD). Hemp seeds were roasted at five temperatures (132, 140, 160, 180, and 188 °C) and for five duration times (9, 15, 30, 45, and 51 min). Mathematical models have shown that roasting conditions significantly affected response variables (p < 0:05), including oil yield, total phenolic content (TPC), radical scavenging activity, and oxidative stability index (OSI). The CCD led to the following optimum roasting conditions: 163 °C for 15 min, which improved the extraction yield by 45% and oxidative stability by 80%. Thus, the oil produced under these conditions showed a yield of 23.09%, TPC of 121.21 mg GAE kg-1 , and OSI of 21.37 hours. In addition, roasting hemp seeds under optimal conditions did not negatively influence the oil quality. Only chlorophylls, tocopherols, and palmitic acid slightly decreased (p < 0:05) after roasting (from 39.10 to 36.54 mg kg-1 , 483.06 to 469.77 mg kg-1 , and 7.65 to 7.29%, respectively). Furthermore, the concentrations of most volatile compounds identified in unroasted hemp seeds decreased after roasting under optimal conditions, with the formation of new compounds sought for their positive attributes, such as pyrazines and aldehydes derived from the Strecker degradation, responsible for the roasted, nutty, and almond odors. The main volatile compounds in raw and roasted hemp seeds were β-myrcene (3170.30 and 1177.69 ng g-1 , respectively) and D-limonene (1347.25 and 470.35 ng g-1 , respectively). The results obtained in this study could provide valuable information for the food industry to produce hemp seed oil with high nutritional quality that meets consumer demands.

Disciplines :

Chemistry
Agriculture & agronomy

Author, co-author :

Mansouri, Farid; Laboratory of Agricultural Production Improvement, Biotechnology and Environment, Faculty of Sciences, Mohammed I University, Oujda, Morocco ; High School of Education and Training, Mohammed I University, Oujda, Morocco

Allay, Aymane; Laboratory of Agricultural Production Improvement, Biotechnology and Environment, Faculty of Sciences, Mohammed I University, Oujda, Morocco

Moumen, Abdessamad; Laboratory of Agricultural Production Improvement, Biotechnology and Environment, Faculty of Sciences, Mohammed I University, Oujda, Morocco

Benkirane, Chaymae; Laboratory of Agricultural Production Improvement, Biotechnology and Environment, Faculty of Sciences, Mohammed I University, Oujda, Morocco

Taaifi, Yassine; Laboratory of Agricultural Production Improvement, Biotechnology and Environment, Faculty of Sciences, Mohammed I University, Oujda, Morocco

Belhaj, Kamal; Laboratory of Agricultural Production Improvement, Biotechnology and Environment, Faculty of Sciences, Mohammed I University, Oujda, Morocco ; Higher School of Technology-Sidi Bennour, Chouaib Doukkali University, El Jadida, Morocco

Addi, Mohamed; Laboratory of Agricultural Production Improvement, Biotechnology and Environment, Faculty of Sciences, Mohammed I University, Oujda, Morocco

Hano, Christophe; Laboratoire de Biologie des Ligneux et des Grandes Cultures, INRA USC1328, Orleans University, Orléans, France

Fauconnier, Marie-Laure ; Université de Liège - ULiège > TERRA Research Centre > Chimie des agro-biosystèmes

Caid, Hana; Laboratory of Agricultural Production Improvement, Biotechnology and Environment, Faculty of Sciences, Mohammed I University, Oujda, Morocco

Elamrani, Ahmed; Laboratory of Agricultural Production Improvement, Biotechnology and Environment, Faculty of Sciences, Mohammed I University, Oujda, Morocco

Language :

English

Title :

Laboratory-Scale Optimization of Hemp Seed Roasting Temperature and Time for Producing a High-Quality Pressed Oil

Publication date :

29 March 2023

Journal title :

Journal of Food Processing and Preservation

ISSN :

0145-8892

eISSN :

1745-4549

Publisher :

Wiley-Blackwell, Hoboken, United States - New Jersey

Volume :

2023

Pages :

1-16

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 31 March 2023

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