Table 2.
Composition of fatty acids and unsaponifiable components in lipid extracts from hemp edible products (Fedora cv).
| Flour Lipids | Cold Pressed Oil | Seed Lipids | ||
|---|---|---|---|---|
| N. | Component (Area %) | Fatty Acids | ||
| 1 | Palmitic, C16:0 | 7.35 ± 0.35 | 7.15 ± 0.42 | 7.03 ± 0.31 |
| 2 | Stearic, C18:0 | 2.62 ± 0.25 | 2.73 ± 0.21 | 2.78 ± 0.38 |
| 3 | Oleic, C18:1 ω-9c | 12.79 ± 1.14 | 12.75 ± 1.10 | 12.74 ± 1.25 |
| 4 | Linoleic, C18:2 ω-6c | 56.42 ± 3.98 | 56.08 ± 3.05 | 56.16 ± 3.45 |
| 5 | Arachidic, C20:0 | 0.74 ± 0.07 | 0.89 ± 0.05 | 0.81 ± 0.02 |
| 6 | γ-Linolenic, C18:3 ω-6 | 3.00 ± 0.40 | 3.03 ± 0.42 | 2.94 ± 0.37 |
| 7 | cis-11-Eicosenoic, C20:1 | 0.45 ± 0.05 | 0.26 ± 0.02 | 0.37 ± 0.07 |
| 8 | α-Linolenic, C18:3 ω-3 | 14.55 ± 1.47 | 14.89 ± 1.18 | 15.02 ± 1.12 |
| 9 | cis-11,14-Eicosadienoic, C20:2 | 0.82 ± 0.27 | 1.03 ± 0.32 | 0.99 ± 0.21 |
| 10 | Behenic, C22:0 | 0.29 ± 0.05 | 0.20 ± 0.06 | 0.27 ± 0.03 |
| Σ-SFA | 11.00 ± 0.42 | 10.97 ± 0.47 | 10.89 ± 0.49 | |
| Σ-MUFA | 13.24 ± 1.14 | 13.01 ± 1.10 | 13.11 ± 1.25 | |
| Σ-PUFA | 74.79 ± 4.27 | 75.03 ± 3.31 | 75.11 ± 3.65 | |
| Σ-PUFA/Σ-SFA | 6.80 | 6.84 | 6.90 | |
| Component (mg kg−1) | Unsaponificable Fraction | |||
| Squalene | 40.1 ± 6.1 | 43.5 ± 5.2 | 49.3 ± 5.6 | |
| α-tocoferol | 3.2 ± 0.7 | 2.7 ± 0.5 | 3.5 ± 0.9 | |
| γ-tocoferol | 5.8 ± 0.6 | 5.0 ± 0.8 | 5.5 ± 1.3 | |
| Brassicasterol | - | - | - | |
| Campesterol | 125.1 ± 8.2 | 117.4 ± 9.3 | 115.4 ± 10.3 | |
| Stigmasterol | 27.4 ± 2.8 | 28.2 ± 2.1 | 24.7 ± 2.5 | |
| β-sitosterol | 528.4 ± 28.8 | 530.4 ± 25.4 | 536.1 ± 31.5 | |
| Δ5-avenasterol | 69.6 ± 8.6 | 72.6 ± 6.6 | 76.2 ± 8.4 | |