QUALITY OF HEMP SEED OIL DEPENDING ON ITS OBTAINING

<p class="MsoNormal" style="text-align: justify; mso-layout-grid-align: none; text-autospace: none;">Hemp (<em style="mso-bidi-font-style: normal;">Cannabis sativa L</em>.) is probably one of the oldest field crops used in nutrition, but also for the production of fibres for clothes, ropes or canvas. Cannabis sativa is one of the most spread species of cannabis which belongs to&nbsp;family Cannabinaceae. The seeds are important part of <em style="mso-bidi-font-style: normal;">cannabis sativa</em>, which contains high part of lipids and proteins. It provides also valuable essential fatty acids, carbohydrates, fiber, vitamins and minerals. Due to low content of THC is possible to&nbsp;produce valuable oil from seeds, which is used in cosmetic and food industry.</p> <p class="MsoNormal" style="text-align: justify;"><span style="mso-ansi-language: EN-GB; mso-fareast-language: CS; mso-bidi-font-weight: bold;" lang="EN-GB">The aim of this work was to evaluate composition of hemp seeds from one harvest, observe and compare quality of parameters both cold pressed hemp seed oil and hemp seed oil by CO₂ extraction.&nbsp;</span></p><p class="MsoNormal" style="text-align: justify;">Both oils are comparable in&nbsp;composition of fatty acids which follow from results of&nbsp;analyses. Also contents of sterols and moisture are similar in both oils. The saponification value is similar in both oils, conformable to as a iodine value. Also were found dissimilarities in colours, phospholipides, unsaponifiable matter, acid value and peroxide value. The cold pressed hemp seed oil contained lower values of&nbsp;unsaponifiable matter, colours and higher concentration of phospholipides and lower acid value. It is caused by influence of CO₂. The oxidation stability of cold pressed hemp seed oil was four times higher than oil by CO₂ extraction.</p><p class="MsoNormal" style="text-align: justify;">&nbsp;</p><p class="MsoNormal" style="text-align: justify;"><span style="font-size: 12px;"><strong>doi:10.5219/32</strong></span></p><p>&nbsp;</p