Optimization and evaluation of a hydration method for producing high quality oil and defatted meal from hemp seed kernels

S. Wang; W. Wu

doi:10.3989/gya.1128212

Authors

S. Wang College of Food Science, Southwest University https://orcid.org/0000-0001-5285-0021
W. Wu College of Food Science, Southwest University https://orcid.org/0000-0002-4000-5709

DOI:

https://doi.org/10.3989/gya.1128212

Keywords:

Green technology, High oil recovery rate, Hydration of non-oil solids, Sustainability

Abstract

A green and efficient method for producing high quality oil and defatted meal is in high demand, which has promoted the development of a hydration method for extracting oils from hem seed kernels. The hydration method optimized in this study recovered > 96% oil, which was further proved by infrared spectra, and extracted > 91% tocopherols, vitamin A, carotenoids, coenzyme Q10, phytosterols and squalene into the oil phase; while only small portions of flavonoids, other phenolic compounds and free fatty acids were extracted. The defatted meal was rich in water-soluble vitamins (including thiamin, riboflavin, niacin, pyridoxine, folate and vitamin C), proteins, dietary carbohydrates and phospholipids. The hydration method produced oils with lower AV or PV compared to solvent extraction, supercritical CO₂ and cold-pressing methods and a defatted meal with a protein content (52.69%) which was significantly higher than that obtained by supercritical CO₂ and cold-pressing methods. The hydration method is a type of green technology for sustainablly processing hempseeds.

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