ArticleInternational journal of food science2025
Microwave-Assisted Extraction of Hemp Seed Oil: Process Optimization for Enhancing Oil Yield and Bioactive Compound Extractability.
Article in International journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Method-Dependent Variability in Hempseed Lipidomics: Combined Influence of Extraction, Derivatisation, and Genotype on Fatty Acid Composition and Stability.Molecules (Basel, Switzerland) · 2026Article
- Lecithin Characteristics from Niche Oils.Molecules (Basel, Switzerland) · 2026Review
- Mechanism and Potential of Aqueous Enzymatic Extraction for Constructing Green Production System for Lipids and Proteins.Foods (Basel, Switzerland) · 2025Review
- Chemical Profile, Bioactive Constituents and In Vitro Growth Stimulation Properties of Cold-Pressed Hemp Seed Oils from Romanian Varieties: In Vitro and In Silico Evaluation.Plants (Basel, Switzerland) · 2025Article
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Hemp seed oil is a valuable source of unsaturated fatty acids. However, its high degree of unsaturation makes it highly susceptible to oxidation, which can compromise its quality and nutritional value. Enhancing its stability can be achieved by incorporating antioxidant compounds naturally present in the seeds. A deeper understanding of the interactions between the extraction process and the oil's composition would provide valuable insights for optimizing both its stability and bioactive properties. In this context, this study was aimed at investigating and optimizing the microwave-assisted extraction of hemp seed oil, enriched with bioactive compounds, using response surface methodology. Three extraction factors were investigated: microwave power (600, 750, and 900 W), cosolvent percentage (0%, 5%, and 10% ethanol relative to hexane), and extraction time (5, 10, and 15 min). Several responses were studied, including oil yield, total phenolic content (TPC), total tocopherols, oxidative stability index (OSI), chlorophylls, carotenoids, quality indices (peroxide value and conjugates [diene and triene]), and color (
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Registered trials
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