INNOVHUB SSI Azienda Speciale della Camera di Commercio di Milan

Milano, Italy

INNOVHUB SSI Azienda Speciale della Camera di Commercio di Milan

Milano, Italy

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Rovellini P.,INNOVHUB SSI Azienda Speciale della Camera di Commercio di Milan | Folegatti L.,INNOVHUB SSI Azienda Speciale della Camera di Commercio di Milan | Baglio D.,INNOVHUB SSI Azienda Speciale della Camera di Commercio di Milan | De Cesarei S.,INNOVHUB SSI Azienda Speciale della Camera di Commercio di Milan | And 3 more authors.
Rivista Italiana delle Sostanze Grasse | Year: 2013

The present paper has focused its attention on the chemical characterization of the oil obtained from cold pressed hulled Cannabis Sativa L. seeds. The Cannabis Sativa L. is a plant belonging to the Cannabinacee family, and it is annual, herbaceous, very rustic, not very demanding, adaptable to all soil types. It is also one of the most well-known plants in traditional medicine and one of the most studied from a phytochemical point of view. The hemp seeds and the products derived from it are important not only for their nutritional values but have also shown beneficial effects regarding haematic cholesterol, triglycerides, in lowering blood pressure, in dermatitis care, in the degenerative illnesses of the immune apparatus and of the breathing apparatus. Also there have been found in them uses in the field of food as integrator for traditional medicine preparation. The chemical characterization has regarded the principal quality parameters, the content and the fatty acids, sterols and triglycerides composition, oxidized fatty acids, oxidized tocopherols and carbonylic volatile compounds. Moreover, we have determined the principal vitamins contents, pigments contents (chlorophylls and carotenoids) and characterized phenolic compounds profile. The values of some parameters are within the Codex limits for virgin olive oils obtained from pressed seeds, for instance humidity (0.08%), impurity (0.01%) and acidity (0.49% as oleic acid); while it has been evidenced a sure oxidized status on the basis of peroxide number (28.2 meqO2/kg), of K232 (5.13), oxidized fatty acids (13.92 mg/100 mg) and of the carbonylic volatile compounds content (465 mg/kg). Lutein presence was checked (5 mg/kg), there was an absence of beta-carotene but a presence of a good chlorophyllian pigment content (51.8 mg/kg). Concerning the fatty acids composition the high content of PUFAs (79.25%) and the ratio of ω6/ω3 of 3.20 confirms the good nutritional contribution of hemp oil. The sterolic composition has evidenced β-sitosterol as a principal component and a good level of total sterols (4393 mg/kg). From a profile of the triglycerides analysis the peak of LLL (16.78%) resulted in the prevailing of a range of ECN classes from 30 to 52. The total tocopherols content resulted to be of 928 mg/kg with a ratio between the different isomers similar to that of soybean oil. From the point of view of phenolic compounds it has been pointed out the presence of cinnamic acid. At last from the multi-screening analysis of vitamins it has been evidenced the presence of vitamin A, D2, K1, B3 (PP), coenzyme Q10, Q9 and Ubichinol 9.


Baglio D.,INNOVHUB SSI Azienda Speciale della Camera di Commercio di Milan | Folegatti L.,INNOVHUB SSI Azienda Speciale della Camera di Commercio di Milan
Rivista Italiana delle Sostanze Grasse | Year: 2013

The present study aims to develop and validate analytical methods for the determination of 14 metallic elements (Al, As, Cd, Co, Cr, Cu, Fe, Mn, Mo, Ni, Pb, Sn, Zn and V) in extra virgin olive oils by diluting the sample in an organic solvent (cyclohexane) and a direct introduction into a graphite furnace atomic absorption spectrophotometer. The different methods of analysis have been optimized to fit the type of samples, selecting the best matrix modifier and the best instrumental conditions of the temperature for the process of the pyrolysis and atomization. The methodologies were subsequently validated by determining the linearity in the range between 10 and 60 μg/kg of oil, the precision in terms of repeatability, the accuracy and the sensitivity in terms of the limit of detection and limit of quantification. The results obtained were compared with the ISO reference methods, when available, and showed good agreement between them. The content of the individual metals in the oil samples were then used to classify the different extra virgin olive oils on the basis of geographical origins using chemometric techniques and in particular principal components analysis and linear discriminant analysis.

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