Supercritical CO2 extraction of hemp seeds: A multivariate perspective on the influence of processing parameters on oil composition, antioxidant activity, and enzyme inhibition

Food Chemistry X · Aralık 2025

Makale Bilgileri

DergiFood Chemistry X

Yayın TarihiAralık 2025

Cilt / Sayfa32

DOI10.1016/j.fochx.2025.103296

Scopus ID2-s2.0-105022103646

Erişim🔓 Açık Erişim

Özet Hemp seeds are valued for their unique nutritional and health benefits. This study examined the impact of supercritical (sc)CO<inf>2</inf> extraction conditions on hemp seed oil yield, composition, antioxidant activity, and enzyme inhibition using a multivariate approach. While pressure (300–500 bar) had minimal effects, temperature (40–60 °C) and ethanol addition (0.6–1.5 %) significantly influenced oil yield. The levels of fatty acids, tocopherols, carotenoids, chlorophylls, phenolics, and flavonoids varied independently of extraction pressure and temperature, but their extractability generally increased with ethanol concentration. The co-solvent addition also enhanced radical scavenging activity but diminished the metal-reducing and chelating properties. Hemp seed oils inhibited enzymes linked to chronic diseases like diabetes, skin disorders, and Alzheimer's. Multivariate analysis grouped samples by fatty acid profile, pigment content, and bioactivity. This work provides novel insights into how scCO<inf>2</inf> conditions affect the chemical and biological properties of hemp seed oils.