Hemp seed oil established fact for the nutraceutical, aesthetic and pharmaceutical properties because of a content that is perfectly balanced of 3 and omega 6 polyunsaturated essential fatty acids. Its value for individual health is mirrored by the success in the marketplace of natural items in the last few years. Nevertheless, it really is most important to consider that its healthier properties are strictly related to its chemical structure, which differs depending not just regarding the production technique, but in addition regarding the hemp variety used. Within the work that is present we analyzed the chemical profile of ten commercially available natural hemp seed natural oils. Their cannabinoid profile had been examined by a fluid chromatography method combined to mass spectrometry that is high-resolution. Besides tetrahydrocannabinol and cannabidiol, other 30 cannabinoids were identified when it comes to time that is first hemp seed oil. The outcomes acquired were processed based on a metabolomics that are untargeted. The multivariate analysis that is statistical extremely significant differences in the chemical structure and, in specific, when you look at the cannabinoid content associated with the hemp oils under research.
Introduction
Cannabis sativa L. the most extensive cultivations in the entire world, well recognized for its characteristic to create a course of terpenophenolic substances called phytocannabinoids (Elsohly and Slade, 2005). Based on the latest cannabinoid stock, at least 120 phytocannabinoids have already been identified up to now (Hanuљ et al., 2016). They may be divided in to 11 subclasses according to their chemical structure: cannabigerol (CBG-type), (–)-? 9 -tetrahydrocannabinol (? 9 -THC-type), cannabidiol (CBD-type), cannabichromene (CBC-type), cannabinol (CBN-type), (–)-? 8 -tetrahydrocannabinol (? 8 -THC-type), cannabicyclol (CBL-type), cannabinodiol (CBND-type), cannabielsoin (CBE-type), cannabitriol (CBT-type) and miscellaneous kind (Elsohly and Slade, 2005). Continue reading →