Cargando…

Total Phenolic Content and Antioxidant Activity of In Vitro Digested Hemp-Based Products

The growth of the world population has prompted research to investigate new food/feed alternatives. Hemp-based products can be considered excellent candidates. Hemp (Cannabis sativa L.) is an environmentally sustainable plant widespread worldwide. Following the reintroduction of its cultivation, hem...

Descripción completa

Detalles Bibliográficos
Autores principales: Lanzoni, Davide, Skřivanová, Eva, Rebucci, Raffaella, Crotti, Antonio, Baldi, Antonella, Marchetti, Luca, Giromini, Carlotta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914813/
https://www.ncbi.nlm.nih.gov/pubmed/36766131
http://dx.doi.org/10.3390/foods12030601
_version_ 1784885755762442240
author Lanzoni, Davide
Skřivanová, Eva
Rebucci, Raffaella
Crotti, Antonio
Baldi, Antonella
Marchetti, Luca
Giromini, Carlotta
author_facet Lanzoni, Davide
Skřivanová, Eva
Rebucci, Raffaella
Crotti, Antonio
Baldi, Antonella
Marchetti, Luca
Giromini, Carlotta
author_sort Lanzoni, Davide
collection PubMed
description The growth of the world population has prompted research to investigate new food/feed alternatives. Hemp-based products can be considered excellent candidates. Hemp (Cannabis sativa L.) is an environmentally sustainable plant widespread worldwide. Following the reintroduction of its cultivation, hemp is attracting interest, especially in the food/feed industry. To date, scientific research has mainly focused on its nutritional aspect. Therefore, the aim of the work was also to investigate the functional profile (total phenolic content (TPC) and antioxidant activity (Ferric- reducing antioxidant power (FRAP) and 2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS)) of hemp-based products (hempseeds (HSs), flowers, and HS protein extract), following methanol extraction and in vitro digestion, to study the behaviour of the molecules involved. The results show an interesting nutritional value, even when compared to matrices used in the food/feed industry, such as soy and flaxseeds. The functional profile revealed a very interesting TPC following methanol extraction for HSs, flowers, and HS protein extract, respectively, (550.3 ± 28.27; 2982.8 ± 167.78; and 568.9 ± 34.18 mg Tannic Acid Equivalent (TAE)/100 g). This trend was also confirmed for FRAP (50.9 ± 4.30; 123.6 ± 8.08; and 29.73 ± 1.32 mg Ascorbic Acid Equivalent (AAE)/100 g), recording values similar/higher than soy protein extract and flaxseeds (17.4 ± 1.55; and 10.4 ± 0.44 mg AAE/100 g). The results were also maintained following physiological digestion. These results, although promising, need further investigation, confirming what has been observed with different antioxidant activity assays and identifying individual molecules involved in functional pathways. This information will be necessary to gain a better understanding of the functional characteristics of these matrices for use in food/feed formulations.
format Online
Article
Text
id pubmed-9914813
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-99148132023-02-11 Total Phenolic Content and Antioxidant Activity of In Vitro Digested Hemp-Based Products Lanzoni, Davide Skřivanová, Eva Rebucci, Raffaella Crotti, Antonio Baldi, Antonella Marchetti, Luca Giromini, Carlotta Foods Article The growth of the world population has prompted research to investigate new food/feed alternatives. Hemp-based products can be considered excellent candidates. Hemp (Cannabis sativa L.) is an environmentally sustainable plant widespread worldwide. Following the reintroduction of its cultivation, hemp is attracting interest, especially in the food/feed industry. To date, scientific research has mainly focused on its nutritional aspect. Therefore, the aim of the work was also to investigate the functional profile (total phenolic content (TPC) and antioxidant activity (Ferric- reducing antioxidant power (FRAP) and 2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS)) of hemp-based products (hempseeds (HSs), flowers, and HS protein extract), following methanol extraction and in vitro digestion, to study the behaviour of the molecules involved. The results show an interesting nutritional value, even when compared to matrices used in the food/feed industry, such as soy and flaxseeds. The functional profile revealed a very interesting TPC following methanol extraction for HSs, flowers, and HS protein extract, respectively, (550.3 ± 28.27; 2982.8 ± 167.78; and 568.9 ± 34.18 mg Tannic Acid Equivalent (TAE)/100 g). This trend was also confirmed for FRAP (50.9 ± 4.30; 123.6 ± 8.08; and 29.73 ± 1.32 mg Ascorbic Acid Equivalent (AAE)/100 g), recording values similar/higher than soy protein extract and flaxseeds (17.4 ± 1.55; and 10.4 ± 0.44 mg AAE/100 g). The results were also maintained following physiological digestion. These results, although promising, need further investigation, confirming what has been observed with different antioxidant activity assays and identifying individual molecules involved in functional pathways. This information will be necessary to gain a better understanding of the functional characteristics of these matrices for use in food/feed formulations. MDPI 2023-02-01 /pmc/articles/PMC9914813/ /pubmed/36766131 http://dx.doi.org/10.3390/foods12030601 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Lanzoni, Davide
Skřivanová, Eva
Rebucci, Raffaella
Crotti, Antonio
Baldi, Antonella
Marchetti, Luca
Giromini, Carlotta
Total Phenolic Content and Antioxidant Activity of In Vitro Digested Hemp-Based Products
title Total Phenolic Content and Antioxidant Activity of In Vitro Digested Hemp-Based Products
title_full Total Phenolic Content and Antioxidant Activity of In Vitro Digested Hemp-Based Products
title_fullStr Total Phenolic Content and Antioxidant Activity of In Vitro Digested Hemp-Based Products
title_full_unstemmed Total Phenolic Content and Antioxidant Activity of In Vitro Digested Hemp-Based Products
title_short Total Phenolic Content and Antioxidant Activity of In Vitro Digested Hemp-Based Products
title_sort total phenolic content and antioxidant activity of in vitro digested hemp-based products
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914813/
https://www.ncbi.nlm.nih.gov/pubmed/36766131
http://dx.doi.org/10.3390/foods12030601
work_keys_str_mv AT lanzonidavide totalphenoliccontentandantioxidantactivityofinvitrodigestedhempbasedproducts
AT skrivanovaeva totalphenoliccontentandantioxidantactivityofinvitrodigestedhempbasedproducts
AT rebucciraffaella totalphenoliccontentandantioxidantactivityofinvitrodigestedhempbasedproducts
AT crottiantonio totalphenoliccontentandantioxidantactivityofinvitrodigestedhempbasedproducts
AT baldiantonella totalphenoliccontentandantioxidantactivityofinvitrodigestedhempbasedproducts
AT marchettiluca totalphenoliccontentandantioxidantactivityofinvitrodigestedhempbasedproducts
AT girominicarlotta totalphenoliccontentandantioxidantactivityofinvitrodigestedhempbasedproducts