ArticleJournal of food science and technology2021
Effect of seed roasting on oxidative stability and antioxidant content of hemp seed oil.
Article in Journal of food science and technology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
9 citing papers in PubMed, 29 citations in OpenAlex.
- Effects of Pretreatment Technologies on the Physicochemical Properties, Fatty Acid Composition, Active Components, Antioxidant Capacity, and Volatile Flavor Compounds of Cold-PressedFood science & nutrition · 2026Article
- Sanitation of medical cannabis flowers (Cannabis sativa L., flos): comparing current technologies and non-thermal plasma novelties from safety and quality perspectives.Journal of cannabis research · 2026Review
- Investigating the Influence of Drying Methods on the Quality and Bioactive Properties of Hemp (Food science & nutrition · 2025Article
- Improvement of the Oxidative Stability of Rosehip, Hemp, and Passion Fruit Oils by the Addition of Monocyclic Phenols as Antioxidants.Antioxidants (Basel, Switzerland) · 2025Article
- Microwave-Assisted Extraction of Hemp Seed Oil: Process Optimization for Enhancing Oil Yield and Bioactive Compound Extractability.International journal of food science · 2025Article
- Effect of Filtration Process on Oxidative Stability and Minor Compounds of the Cold-Pressed Hempseed Oil during Storage.Antioxidants (Basel, Switzerland) · 2023Article
- Sensory Wheel and Lexicon for the Description of Cold-Pressed Hemp Seed Oil.Foods (Basel, Switzerland) · 2023Article
- Assessment of Hemp Seed Oil Quality Pressed from Fresh and Stored Seeds ofFoods (Basel, Switzerland) · 2022Article
- Evaluation of Hemp Seed Oils Stability under Accelerated Storage Test.Antioxidants (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, some chemical components of hemp seed, which widely consumed as snack food in Middle East were determined. The effects of different roasting temperatures (140, 160 and 180 °C) and times (0-60 min) on the oxidative stability and antioxidant content of hemp seed oil were investigated. Hemp seed oil contained high levels of linoleic acid (54.85%), α-linolenic acid (18.13%) and γ-tocopherol (707.47 mg/kg oil). While tocopherol isomers decreased with increasing roasting time and temperature, total phenolic content and antioxidant activity showed increasing trend. The peroxide and
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.