Agriculture Reference
In-Depth Information
the remaining 8% of non-structural carbohy-
drates is not documented explicitly (Mustafa
et al
., 1999; Leizer
et al
., 2000).
The protein deposits found in hemp seed
are primarily legumin, with edestin repre-
senting 60% of its total quantity (Patel, 1994).
Albumin is the second class of protein (30% of
the total). From a nutritional point of view,
hemp seed represents a complete and bal-
anced source of amino acids as the 20 amino
acids, including the 9 essential amino acids, are
all present. Certain minor proteins have been
isolated and purified, although no functional
properties have been attributed (sulfur-rich
protein, resembling mabilin IV, found in
Caparis masaikai
) (Odani and Odani, 1998;
Hills, 2004).
The lipid fraction of hemp seeds is com-
posed mainly of linoleic,
lope. The envelope contains three times more
oleic acid than the seed (Molleken and Theimer,
1997). The excellent nutritional qualities of
hemp seed and its oils are due to the linoleic to
linolenic ratio of 3:1 (Leizer
et al
., 2000).
Various other molecules and substances
have been described in Cannabis seeds and
fruit:
•
alkaloids such as the trigonellins, cholines,
cannabamines and isoleucin betaines
(Bercht
et al
., 1973)
cytokinin plant hormones such as zeatin
•
•
tocopherols (including
g-tocopherol),
tocotrienols and plastochromanols with
antioxidant properties and collectively
called vitamin E (Fig. 3.11)
enzyme inhibitors and antinutrients such
•
as tanins, phytates and sinapins (Mautthaus,
1997).
Finally, it should be noted that the oils extracted
from the seeds contain no psychotropic ingredi-
ents. Where ingredients such as cannabidiol
(CBD) and tetrahydrocannabinol (THC) are iden-
tified, they will have originated from the con-
tamination of the pressing process by various
other parts of the plant. A thorough cleaning
prior to pressing will correct such problems.
-linolenic and oleic
acids (80% of the lipids extracted in oil) in a
55:20:10 ratio (Fig. 3.10) (Oomah
et al
.,
2002). Palmitic, stearic and
α
-linolenic acid
make up the remaining (approximately10%)
lipids, together with a number of minor lipids,
each making up less than 0.7% of the total
(eicosenoic, vaccenic and arachidonic acids,
etc.). The distribution of these acids in the
tissues of the seed differs from that in the enve-
γ
OH
O
H
3
C
α
ω
Stearic acid (18:0)
OH
O
Saturated fatty acids
H
3
C
ω
α
Palmitic acid (16:0)
O
9
α
HO
CH
3
ω
Oleic acid (18:1
ω
9)
O
9
6
α
HO
CH
3
ω
Linoleic acid (18:2
ω
6,9)
Unsaturated fatty acids
O
9
6
3
α
HO
CH
3
ω
α
-linolenic acid (18:3
ω
3,6,9)
O
12
9
6
α
HO
CH
3
ω
g
-linolenic acid (18:3
w
6,9,12)
Fig. 3.10.
Saturated and unsaturated fatty acids derived from hemp seeds.
