4. Conclusions
This study confirms that ripening stage affects the quality of hempseed
oil extracted from Cannabis sativa L.; oil content was constant
during the maturity and moisture content decreased constantly; essential
fatty acids (LA and ALA) increased with ripening while tocopherols
decreased. Sterols showed a different trend in the two varieties
considered, in Futura 75 the total concentration increased and inCarmagnola decreased. Knowledge of the influence of ripening
stage on hempseed oil quality has important consequences for industrial
output, as harvest could be programmed when oil, tocopherols and sterols
are most abundant. Futura 75 seemed to have a higher
concentration of oil, sterols and LA/ALA ratio; while Carmagnolaa higher concentration of tocopherols and PUFA/SFA ratio. The comparison
between the two varieties and the results obtained are very important
for hemp seeds producers since they can choose the best variety to plant
from a production and quality point of view
AKNOWLEDGEMENT
The authors are grateful to Dr. Itzhak Moreno and the company “Az.
Agraria Trionfi Honorati Giuseppe e Giovanna & C.” for the seeds
samples used in this study.
This research did not receive any specific grant from funding agencies
in the public, commercial, or not-for-profit sectors