Table 5.
Determination of fatty acids profile in USO 31 and Futura 75 hempseeds oil (HSO) and their processing byproducts (hempseed meal, HSM) by GC-FID and GC–MS analysis. Data, which represent the mean ± standard deviations (SD) of three independent experiments (n = 3), are expressed as percentages (%) of total fatty acid methyl esters (FAMEs).
| Fatty Acids | USO 31 HSO | USO 31 HSM | Futura 75 HSO | Futura 75 HSM |
|---|---|---|---|---|
| C14:0–Myristic acid | 0.05 ± 0.00 a | 0.03 ± 0.00 b | 0.02 ± 0.00 | 0.04 ± 0.00 |
| C16:0–Palmitic acid | 8.67 ± 0.05 a | 7.77 ± 0.04 b | 6.95 ± 0.03 | 8.04 ± 0.04 |
| C16:1n7–Palmitoleic acid | 0.11 ± 0.00 | 0.10 ± 0.00 b | 0.11 ± 0.00 | 0.14 ± 0.00 |
| C17:0–Heptadecanoic acid | 0.05 ± 0.00 a | 0.03 ± 0.00 b | 0.03 ± 0.00 | 0.02 ± 0.00 |
| C18:0–Stearic acid | 3.76 ± 0.01 a | 3.63 ± 0.02 b | 2.68 ± 0.03 | 3.07 ± 0.02 |
| C18:1n9–Oleic acid | 16.73 ± 0.13 a | 16.43 ± 0.14 b | 12.31 ± 0.15 | 13.15 ± 0.12 |
| C18:2n6–Linoleic acid | 51.39 ± 0.25 a | 52.78 ± 0.28 | 56.16 ± 0.33 | 52.84 ± 0.27 |
| C18:3n6–Linolenic acid | 2.03 ± 0.02 a | 1.95 ± 0.02 b | 2.33 ± 0.05 | 2.60 ± 0.08 |
| C18:3n3–Linolenic acid | 15.36 ± 0.18 a | 15.35 ± 0.11 b | 17.74 ± 0.16 | 18.15 ± 0.13 |
| C18:4n3–Stearidonic acid | 0.56 ± 0.01 a | 0.56 ± 0.01 b | 0.81 ± 0.01 | 0.93 ± 0.02 |
| C20:0–Arachidic acid | 0.73 ± 0.02 a | 0.79 ± 0.03 b | 0.50 ± 0.02 | 0.57 ± 0.02 |
| C20:1n9–Eicosenoic acid | 0.33 ± 0.01 a | 0.32 ± 0.02 | 0.24 ± 0.01 | 0.28 ± 0.02 |
| C22:2n6–Docosadienoic acid | 0.24 ± 0.01 a | 0.27 ± 0.01 b | 0.14 ± 0.00 | 0.16 ± 0.00 |
| SFAs | 12.53 | 11.45 | 9.68 | 11.17 |
| MUFAs | 17.17 | 16.85 | 12.65 | 13.58 |
| PUFAs | 70.31 | 71.70 | 77.67 | 75.25 |
| n-3 PUFAs | 15.91 | 15.91 | 18.55 | 19.08 |
| n-6 PUFAs | 54.39 | 55.79 | 59.12 | 56.18 |
| n-6/n-3 PUFAs | 3.42 | 3.51 | 3.19 | 2.94 |
SFAs, saturated fatty acids; MUFAs, monounsaturated fatty acids; PUFAs, polyunsaturated fatty acids; a p < 0.05 vs. Futura 75 HSO; b p < 0.05 vs. Futura 75 HSM; LOD ≤ 10 ng/mL.