ABSTRACT

The edible oil contains approximately 80% essential fatty acids. Hempseed oil is a rich and balanced source of omega-6 and omega-3 polyunsaturated fatty acids. Hemp oil contains 60% linolenic acid, 1-4% linolenic acid, 60% γ-linolenic acid, 0-2% stearidonic acid and 11% oleic acid.

Microwave treatment improved oil yield, increased carotenoid and other pigment contents and decreased p-anisidine value without significant changes in other properties. β-Tocopherol concentrations increased, while the major tocopherol, γ-tocopherol, and fatty acid composition of the oil were unaffected by microwave treatment of hempseed.

In 8 cultivars of hempseed collected from different regions of China, the concentration of unsaturated fatty acids exceeded 90%, higher than most conventional vegetable oils. Moreover, polyunsaturated fatty acids ranged from 76.26% to 82.75% and were mainly composed of linoleic acid and α-linolenic acid with a ratio close to 3:1. γ-Tocopherol was found at an average concentration of 28.23 mg/100 g of hempseed oil.