Influence of extraction methods and temperature on hemp seed oil stability: A comprehensive quality assessment
Hemp seed oil's increasing popularity demands a comprehensive understanding of the impact of processing on its quality and stability. This study investigated the effects of extraction methods (hydraulic pressing, Bligh and Dyer method, and Soxhlet extraction) combined with storage temperatures...
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000125 |
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| author | Theeraphol Senphan Natthaphong Mungmueang Chodsana Sriket Pornpimol Sriket Sirima Sinthusamran Patcharaporn Narkthewan |
| author_facet | Theeraphol Senphan Natthaphong Mungmueang Chodsana Sriket Pornpimol Sriket Sirima Sinthusamran Patcharaporn Narkthewan |
| author_sort | Theeraphol Senphan |
| collection | DOAJ |
| description | Hemp seed oil's increasing popularity demands a comprehensive understanding of the impact of processing on its quality and stability. This study investigated the effects of extraction methods (hydraulic pressing, Bligh and Dyer method, and Soxhlet extraction) combined with storage temperatures (45 °C and 55 °C) on oil characteristics over 60 days. The oil extraction processes were conducted using standard protocols, followed by storage under controlled conditions. Analysis encompassed color changes, oxidation indicators (peroxide value, p-anisidine value, TBARS), free fatty acids, moisture content, and Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy for molecular-level changes. Hydraulic press extraction demonstrated superior stability with minimal linoleic acid reduction (0.75 %) compared to Bligh and Dyer method (1.43 %) at 55 °C (p < 0.05) and Soxhlet extraction method (1.09 %). Higher storage temperature (55 °C) accelerated quality degradation significantly faster than 45 °C (p < 0.05), affecting oxidation markers and sensory attributes. Color darkening intensified at elevated temperatures, particularly in Bligh and Dyer extracted oils. ATR-FTIR spectroscopy analysis revealed significant changes in characteristic bands (2923.78 and 2854.07 cm⁻¹), with hydraulic press-extracted oils showing better stability in peak intensities at 45 °C compared to other methods at 55 °C (p < 0.05). While most fatty acids remained stable, polyunsaturated fatty acids showed temperature and extraction-dependent degradation. These findings highlight the critical role of extraction method selection and temperature control in preserving hemp seed oil quality, suggesting hydraulic pressing as the preferred commercial extraction method. Implementation of appropriate storage conditions and the potential incorporation of natural antioxidants could further enhance oil stability. |
| format | Article |
| id | doaj-art-e22a264c804a49e6830c14ffbf3e772a |
| institution | DOAJ |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-e22a264c804a49e6830c14ffbf3e772a2025-08-20T02:39:50ZengElsevierApplied Food Research2772-50222025-06-015110070210.1016/j.afres.2025.100702Influence of extraction methods and temperature on hemp seed oil stability: A comprehensive quality assessmentTheeraphol Senphan0Natthaphong Mungmueang1Chodsana Sriket2Pornpimol Sriket3Sirima Sinthusamran4Patcharaporn Narkthewan5Program in Food Science and Technology, Faculty of Engineering and Agro-Industry, Maejo University, Sansai, Chiang Mai 50290, ThailandProgram in Food Science and Technology, Faculty of Engineering and Agro-Industry, Maejo University, Sansai, Chiang Mai 50290, ThailandDepartment of General Science and Liberal Arts, Food Innovation and Management Program, King Mongkut's Institute of Technology Ladkrabang, Prince of Chumphon Campus, Pathiu, Chumphon 86160, Thailand; Corresponding author.Nettrio Innosine Co., Ltd, 31/3, Soi Daranee, Sukayang Road, Tambon, Betong District, Betong, Yala 95110, ThailandDepartment of Agricultural Education, School of Industrial Education and Technology, King Mongkut's Institute of Technology Ladkrabang, Chalongkrung Road, Ladkrabang, Bangkok 10520, ThailandDepartment of General Science and Liberal Arts, Food Innovation and Management Program, King Mongkut's Institute of Technology Ladkrabang, Prince of Chumphon Campus, Pathiu, Chumphon 86160, ThailandHemp seed oil's increasing popularity demands a comprehensive understanding of the impact of processing on its quality and stability. This study investigated the effects of extraction methods (hydraulic pressing, Bligh and Dyer method, and Soxhlet extraction) combined with storage temperatures (45 °C and 55 °C) on oil characteristics over 60 days. The oil extraction processes were conducted using standard protocols, followed by storage under controlled conditions. Analysis encompassed color changes, oxidation indicators (peroxide value, p-anisidine value, TBARS), free fatty acids, moisture content, and Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy for molecular-level changes. Hydraulic press extraction demonstrated superior stability with minimal linoleic acid reduction (0.75 %) compared to Bligh and Dyer method (1.43 %) at 55 °C (p < 0.05) and Soxhlet extraction method (1.09 %). Higher storage temperature (55 °C) accelerated quality degradation significantly faster than 45 °C (p < 0.05), affecting oxidation markers and sensory attributes. Color darkening intensified at elevated temperatures, particularly in Bligh and Dyer extracted oils. ATR-FTIR spectroscopy analysis revealed significant changes in characteristic bands (2923.78 and 2854.07 cm⁻¹), with hydraulic press-extracted oils showing better stability in peak intensities at 45 °C compared to other methods at 55 °C (p < 0.05). While most fatty acids remained stable, polyunsaturated fatty acids showed temperature and extraction-dependent degradation. These findings highlight the critical role of extraction method selection and temperature control in preserving hemp seed oil quality, suggesting hydraulic pressing as the preferred commercial extraction method. Implementation of appropriate storage conditions and the potential incorporation of natural antioxidants could further enhance oil stability.http://www.sciencedirect.com/science/article/pii/S2772502225000125Extraction methodsFatty acid profileATR-FTIR spectroscopyHemp seed oilOxidative stabilityQuality indicators |
| spellingShingle | Theeraphol Senphan Natthaphong Mungmueang Chodsana Sriket Pornpimol Sriket Sirima Sinthusamran Patcharaporn Narkthewan Influence of extraction methods and temperature on hemp seed oil stability: A comprehensive quality assessment Applied Food Research Extraction methods Fatty acid profile ATR-FTIR spectroscopy Hemp seed oil Oxidative stability Quality indicators |
| title | Influence of extraction methods and temperature on hemp seed oil stability: A comprehensive quality assessment |
| title_full | Influence of extraction methods and temperature on hemp seed oil stability: A comprehensive quality assessment |
| title_fullStr | Influence of extraction methods and temperature on hemp seed oil stability: A comprehensive quality assessment |
| title_full_unstemmed | Influence of extraction methods and temperature on hemp seed oil stability: A comprehensive quality assessment |
| title_short | Influence of extraction methods and temperature on hemp seed oil stability: A comprehensive quality assessment |
| title_sort | influence of extraction methods and temperature on hemp seed oil stability a comprehensive quality assessment |
| topic | Extraction methods Fatty acid profile ATR-FTIR spectroscopy Hemp seed oil Oxidative stability Quality indicators |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225000125 |
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