TY  - JOUR
AU  - Alonso-Esteban, José Ignacio
AU  - Pinela, José
AU  - Ćirić, Ana
AU  - Calhelha, Ricardo C.
AU  - Soković, Marina
AU  - Ferreira, Isabel C.F.R.
AU  - Barros, Lillian
AU  - Torija-Isasa, Esperanza
AU  - Sánchez-Mata, María de Cortes
PY  - 2022
UR  - https://linkinghub.elsevier.com/retrieve/pii/S0308814621027606
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/4688
AB  - This study aimed to determine a complete chemical composition of eight different varieties of whole hemp seeds and eight samples of commercial dehulled hemp seeds. We also evaluated the phenolic profiles and antioxidant, cytotoxic, and antimicrobial properties of hydromethanolic seed extracts. Whole hemp seeds contain much more fibre than dehulled hemp seeds, which contain more fat and protein. Sucrose and raffinose were the most abundant soluble sugars, and citric and oxalic acids were the most abundant organic acids. In the hydromethanolic hemp seed extracts, we detected the phenolic acids ferulic acid-hexoside and syringic acid. Whole hemp seed extracts exhibited better antioxidant activity than dehulled hemp seed extracts, especially in the TBARS assay. Cytotoxic activity against NCI-H460 cells was also observed. The dehulled hemp seed extracts displayed antibacterial activity, especially against Bacillus cereus, Listeria monocytogenes, and Enterococcus faecalis, and antifungal activity to a lesser extent.
T2  - Food Chemistry
T1  - Chemical composition and biological activities of whole and dehulled hemp (Cannabis sativa L.) seeds
VL  - 374
DO  - 10.1016/j.foodchem.2021.131754
SP  - 131754
ER  - 

@article{
author = "Alonso-Esteban, José Ignacio and Pinela, José and Ćirić, Ana and Calhelha, Ricardo C. and Soković, Marina and Ferreira, Isabel C.F.R. and Barros, Lillian and Torija-Isasa, Esperanza and Sánchez-Mata, María de Cortes",
year = "2022",
abstract = "This study aimed to determine a complete chemical composition of eight different varieties of whole hemp seeds and eight samples of commercial dehulled hemp seeds. We also evaluated the phenolic profiles and antioxidant, cytotoxic, and antimicrobial properties of hydromethanolic seed extracts. Whole hemp seeds contain much more fibre than dehulled hemp seeds, which contain more fat and protein. Sucrose and raffinose were the most abundant soluble sugars, and citric and oxalic acids were the most abundant organic acids. In the hydromethanolic hemp seed extracts, we detected the phenolic acids ferulic acid-hexoside and syringic acid. Whole hemp seed extracts exhibited better antioxidant activity than dehulled hemp seed extracts, especially in the TBARS assay. Cytotoxic activity against NCI-H460 cells was also observed. The dehulled hemp seed extracts displayed antibacterial activity, especially against Bacillus cereus, Listeria monocytogenes, and Enterococcus faecalis, and antifungal activity to a lesser extent.",
journal = "Food Chemistry",
title = "Chemical composition and biological activities of whole and dehulled hemp (Cannabis sativa L.) seeds",
volume = "374",
doi = "10.1016/j.foodchem.2021.131754",
pages = "131754"
}

Alonso-Esteban, J. I., Pinela, J., Ćirić, A., Calhelha, R. C., Soković, M., Ferreira, I. C.F.R., Barros, L., Torija-Isasa, E.,& Sánchez-Mata, M. d. C.. (2022). Chemical composition and biological activities of whole and dehulled hemp (Cannabis sativa L.) seeds. in Food Chemistry, 374, 131754.
https://doi.org/10.1016/j.foodchem.2021.131754

Alonso-Esteban JI, Pinela J, Ćirić A, Calhelha RC, Soković M, Ferreira IC, Barros L, Torija-Isasa E, Sánchez-Mata MDC. Chemical composition and biological activities of whole and dehulled hemp (Cannabis sativa L.) seeds. in Food Chemistry. 2022;374:131754.
doi:10.1016/j.foodchem.2021.131754 .

Alonso-Esteban, José Ignacio, Pinela, José, Ćirić, Ana, Calhelha, Ricardo C., Soković, Marina, Ferreira, Isabel C.F.R., Barros, Lillian, Torija-Isasa, Esperanza, Sánchez-Mata, María de Cortes, "Chemical composition and biological activities of whole and dehulled hemp (Cannabis sativa L.) seeds" in Food Chemistry, 374 (2022):131754,
https://doi.org/10.1016/j.foodchem.2021.131754 . .