Hemp oil
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Hemp oil or hempseed oil is obtained by pressing hemp seeds. Cold pressed, unrefined hemp oil is dark to clear light green in color, with a nutty flavour. The darker the color, the grassier the flavour. It should not be confused with hash oil, a tetrahydrocannabinol-containing oil made from the Cannabis flower, hailed by some[1] for its medicinal qualities.[2]
Description
Refined hempseed oil is clear and colorless, with little flavor and lacks natural vitamins and antioxidants. Refined hempseed oil is primarily used in body care products. Industrial hempseed oil is used in lubricants, paints, inks, fuel, and plastics. Hempseed oil is used in the production of soaps, shampoos and detergents. The oil has a 3:1 ratio of omega-6 to omega-3 essential fatty acids.[3] It may also be used as a feedstock for the large-scale production of biodiesel.[4]
Manufacture
Hempseed oil is manufactured from varieties of Cannabis sativa that do not contain significant amounts of tetrahydrocannabinol (THC), the psychoactive element present in the cannabis plant. This manufacturing process typically includes cleaning the seed to 99.99% before pressing the oil. There is no THC within the hempseed, although trace amounts of THC may be found in hempseed oil when plant matter adheres to the seed surface during manufacturing. The modern production of hempseed oil, particularly in Canada, has successfully lowered THC values since 1998.[5] Regular accredited sampling of THC in Canadian hemp seed oil shows THC levels usually below detection limit of 4 ppm (parts per million, or 4 mg/kg). Legal limit for THC content in foodstuffs in Canada is 10 ppm[citation needed]. Some European countries have limits of 5 ppm or none-detected, some EU countries do not have such limits at all.
Nutrition
About 49% of the weight of hempseed is an edible oil[6] that contains 76% as essential fatty acids; i.e., linoleic acid, omega-6 (LA, 54%), alpha-linolenic acid, omega-3 (ALA, 17%), in addition to gamma-linolenic acid (GLA, 3%), monounsaturated fat (5% to 11%), and stearidonic acid (2%).[7] Hemp seed oil contains 5% to 7% saturated fat.[6][7] In common with other oils, hempseed oil provides 9 kcal/g. Compared with other culinary oils it is low in saturated fatty acids.[7]
Hempseed oil has a relatively low smoke point and is not suitable for frying. Hempseed oil is primarily used as a food oil and dietary supplement.
Comparison to other vegetable oils
Type | Processing treatment[10] |
Saturated fatty acids |
Monounsaturated fatty acids |
Polyunsaturated fatty acids |
Smoke point | ||||
---|---|---|---|---|---|---|---|---|---|
Total[8] | Oleic acid (ω-9) |
Total[8] | α-Linolenic acid (ω-3) |
Linoleic acid (ω-6) |
ω-6:3 ratio | ||||
Avocado[11] | 11.6 | 70.6 | 52–66 [12] |
13.5 | 1 | 12.5 | 12.5:1 | 250 °C (482 °F)[13] | |
Brazil nut[14] | 24.8 | 32.7 | 31.3 | 42.0 | 0.1 | 41.9 | 419:1 | 208 °C (406 °F)[15] | |
Canola[16] | 7.4 | 63.3 | 61.8 | 28.1 | 9.1 | 18.6 | 2:1 | 204 °C (400 °F)[17] | |
Coconut[18] | 82.5 | 6.3 | 6 | 1.7 | 0.019 | 1.68 | 88:1 | 175 °C (347 °F)[15] | |
Corn[19] | 12.9 | 27.6 | 27.3 | 54.7 | 1 | 58 | 58:1 | 232 °C (450 °F)[17] | |
Cottonseed[20] | 25.9 | 17.8 | 19 | 51.9 | 1 | 54 | 54:1 | 216 °C (420 °F)[17] | |
Cottonseed[21] | hydrogenated | 93.6 | 1.5 | 0.6 | 0.2 | 0.3 | 1.5:1 | ||
Flaxseed/linseed[22] | 9.0 | 18.4 | 18 | 67.8 | 53 | 13 | 0.2:1 | 107 °C (225 °F) | |
Grape seed | 10.4 | 14.8 | 14.3 | 74.9 | 0.15 | 74.7 | very high | 216 °C (421 °F)[23] | |
Hemp seed[24] | 7.0 | 9.0 | 9.0 | 82.0 | 22.0 | 54.0 | 2.5:1 | 166 °C (330 °F)[25] | |
High-oleic safflower oil[26] | 7.5 | 75.2 | 75.2 | 12.8 | 0 | 12.8 | very high | 212 °C (414 °F)[15] | |
Olive (extra virgin)[27] | 13.8 | 73.0 | 71.3 | 10.5 | 0.7 | 9.8 | 14:1 | 193 °C (380 °F)[15] | |
Palm[28] | 49.3 | 37.0 | 40 | 9.3 | 0.2 | 9.1 | 45.5:1 | 235 °C (455 °F) | |
Palm[29] | hydrogenated | 88.2 | 5.7 | 0 | |||||
Peanut[30] | 16.2 | 57.1 | 55.4 | 19.9 | 0.318 | 19.6 | 61.6:1 | 232 °C (450 °F)[17] | |
Rice bran oil | 25 | 38.4 | 38.4 | 36.6 | 2.2 | 34.4[31] | 15.6:1 | 232 °C (450 °F)[32] | |
Sesame[33] | 14.2 | 39.7 | 39.3 | 41.7 | 0.3 | 41.3 | 138:1 | ||
Soybean[34] | 15.6 | 22.8 | 22.6 | 57.7 | 7 | 51 | 7.3:1 | 238 °C (460 °F)[17] | |
Soybean[35] | partially hydrogenated | 14.9 | 43.0 | 42.5 | 37.6 | 2.6 | 34.9 | 13.4:1 | |
Sunflower[36] | 8.99 | 63.4 | 62.9 | 20.7 | 0.16 | 20.5 | 128:1 | 227 °C (440 °F)[17] | |
Walnut oil[37] | unrefined | 9.1 | 22.8 | 22.2 | 63.3 | 10.4 | 52.9 | 5:1 | 160 °C (320 °F)[38] |
Wood finish
Hemp oil is a "drying oil", as it can polymerize into a solid form. Due to its polymer-forming properties, hemp oil is used on its own or blended with other oils, resins, and solvents as an impregnator and varnish in wood finishing, as a pigment binder in oil paints, and as a plasticizer and hardener in putty. It has uses similar to linseed oil and characteristics similar to tung oil.[39]
Gallery
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Bottles of hempseed oil
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Hemp seed oil (right)
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Hempseeds from which hempseed oil can be extracted
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Tasmanian Organic Hemp Seed Oil
See also
References
- ^ "THC, Laboratory/Animal/Preclinical Studies, Anti-tumor Effects". National Cancer Institute at the National Institutes of Health. April 2014. Archived from the original on April 7, 2014. Retrieved April 3, 2014.
{{cite web}}
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suggested) (help) - ^ "Hemp-Oil Medicine". High Times. November 2013. Archived from the original on December 12, 2013. Retrieved December 7, 2013.
{{cite web}}
: Unknown parameter|deadurl=
ignored (|url-status=
suggested) (help) - ^ Callaway, J. C. (2004). "Hempseed as a nutritional resource: An overview". Euphytica. 140: 65–72. doi:10.1007/s10681-004-4811-6. Retrieved January 20, 2014.
- ^ Agua Das (November 16, 1997). "Hemp Oil Fuels & How to Make Them". HempFarm.com. Archived from the original on October 29, 2006. Retrieved November 18, 2006.
{{cite web}}
: Unknown parameter|deadurl=
ignored (|url-status=
suggested) (help) - ^ Holler JM, et al.(2008) delta-9-Tetrahydrocannabinol Content of Commercially Available Hemp Products. Journal of Analytical Toxicology 32: 428–432
- ^ a b "Hemp seeds, hulled". USDA National Nutrient Database,. April 2018. Retrieved September 10, 2018.
{{cite web}}
: CS1 maint: extra punctuation (link) - ^ a b c "King's College Review of Nutritional Attributes of Cold Pressed Hemp Seed Oil" (PDF). Nutritional Sciences Division, King’s College, London. February 26, 2009.
{{cite web}}
: Unknown parameter|authors=
ignored (help) - ^ a b c "US National Nutrient Database, Release 28". United States Department of Agriculture. May 2016. All values in this table are from this database unless otherwise cited or when italicized as the simple arithmetic sum of other component columns.
- ^ "Fats and fatty acids contents per 100 g (click for "more details"). Example: Avocado oil (user can search for other oils)". Nutritiondata.com, Conde Nast for the USDA National Nutrient Database, Standard Release 21. 2014. Retrieved September 7, 2017. Values from Nutritiondata.com (SR 21) may need to be reconciled with most recent release from the USDA SR 28 as of Sept 2017.
- ^ "USDA Specifications for Vegetable Oil Margarine Effective August 28, 1996" (PDF).
- ^ "Avocado oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved September 6, 2017.
- ^ Ozdemir F, Topuz A (2004). "Changes in dry matter, oil content and fatty acids composition of avocado during harvesting time and post-harvesting ripening period" (PDF). Food Chemistry. Elsevier. pp. 79–83. Archived from the original (PDF) on January 16, 2020. Retrieved January 15, 2020.
- ^ Wong M, Requejo-Jackman C, Woolf A (April 2010). "What is unrefined, extra virgin cold-pressed avocado oil?". Aocs.org. The American Oil Chemists' Society. Retrieved December 26, 2019.
- ^ "Brazil nut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved September 6, 2017.
- ^ a b c d Katragadda HR, Fullana A, Sidhu S, Carbonell-Barrachina ÁA (2010). "Emissions of volatile aldehydes from heated cooking oils". Food Chemistry. 120: 59–65. doi:10.1016/j.foodchem.2009.09.070.
- ^ "Canola oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved September 6, 2017.
- ^ a b c d e f Wolke RL (May 16, 2007). "Where There's Smoke, There's a Fryer". The Washington Post. Retrieved March 5, 2011.
- ^ "Coconut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved September 6, 2017.
- ^ "Corn oil, industrial and retail, all purpose salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved September 6, 2017.
- ^ "Cottonseed oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved September 6, 2017.
- ^ "Cottonseed oil, industrial, fully hydrogenated, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved September 6, 2017.
- ^ "Linseed/Flaxseed oil, cold pressed, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved September 6, 2017.
- ^ Garavaglia J, Markoski MM, Oliveira A, Marcadenti A (2016). "Grape Seed Oil Compounds: Biological and Chemical Actions for Health". Nutrition and Metabolic Insights. 9: 59–64. doi:10.4137/NMI.S32910. PMC 4988453. PMID 27559299.
- ^ Callaway J, Schwab U, Harvima I, Halonen P, Mykkänen O, Hyvönen P, Järvinen T (April 2005). "Efficacy of dietary hempseed oil in patients with atopic dermatitis". The Journal of Dermatological Treatment. 16 (2): 87–94. doi:10.1080/09546630510035832. PMID 16019622. S2CID 18445488.
- ^ Melina V. "Smoke points of oils" (PDF). veghealth.com. The Vegetarian Health Institute.
- ^ "Safflower oil, salad or cooking, high oleic, primary commerce, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved September 6, 2017.
- ^ "Olive oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved September 6, 2017.
- ^ "Palm oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved September 6, 2017.
- ^ "Palm oil, industrial, fully hydrogenated, filling fat, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved September 6, 2017.
- ^ "Oil, peanut". FoodData Central. usda.gov.
- ^ Orthoefer FT (2005). "Chapter 10: Rice Bran Oil". In Shahidi F (ed.). Bailey's Industrial Oil and Fat Products. Vol. 2 (6th ed.). John Wiley & Sons, Inc. p. 465. doi:10.1002/047167849X. ISBN 978-0-471-38552-3.
- ^ "Rice bran oil". RITO Partnership. Retrieved January 22, 2021.
- ^ "Oil, sesame, salad or cooking". FoodData Central. fdc.nal.usda.gov. April 1, 2019.
- ^ "Soybean oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved September 6, 2017.
- ^ "Soybean oil, salad or cooking, (partially hydrogenated), fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved September 6, 2017.
- ^ "FoodData Central". fdc.nal.usda.gov.
- ^ "Walnut oil, fat composition, 100 g". US National Nutrient Database, United States Department of Agriculture.
- ^ "Smoke Point of Oils". Baseline of Health. Jonbarron.org.
- ^ "Badger Wood Oil - Why Hemp?". badger-canoe-paddles.blogspot.ca. Archived from the original on December 13, 2013. Retrieved April 30, 2018.
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