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Hempseed Oil Quality Parameters: Optimization of Sustainable Methods by Miniaturization

Author

Listed:
  • Mattia Rapa

    (Department of Management, “Sapienza” University, via del Castro Laurenziano 9, 00161 Rome, Italy)

  • Salvatore Ciano

    (Department of Management, “Sapienza” University, via del Castro Laurenziano 9, 00161 Rome, Italy)

  • Andrea Rocchi

    (Department of Communication and Social Research, “Sapienza” University, Via Salaria, 113, 00198 Rome, Italy)

  • Fabrizio D’Ascenzo

    (Department of Management, “Sapienza” University, via del Castro Laurenziano 9, 00161 Rome, Italy)

  • Roberto Ruggieri

    (Department of Management, “Sapienza” University, via del Castro Laurenziano 9, 00161 Rome, Italy)

  • Giuliana Vinci

    (Department of Management, “Sapienza” University, via del Castro Laurenziano 9, 00161 Rome, Italy)

Abstract

Industrial Hemp, Cannabis sativa L., is characterized by low content of THC (<0.2%). An edible oil with excellent nutritional proprieties is obtained from cold pressing of hempseed. Since Hempseed oil is not reported in a Regulation yet, in order to ensure quality parameters, it is necessary to optimize standard methods (taken from the Regulation for EVOO). In this work, the standard method of quality parameters (free fatty acidity, peroxide number, and anisidine number) were miniaturized and optimized for Hempseed oil matrix. The miniaturized methods result in being sustainable, in environmental and economical perspectives, by using a smaller amount of chemicals (e.g., reagents, solvents), also reducing waste production and the sample needed in relation to the high cost of the Hempseed oil (60–70 €/L). The standard methods of miniaturization, carried out by using the Central Composite Design, allow for great saving of sample (5.35 g vs. 29 g) and reagents (up to 50%).

Suggested Citation

  • Mattia Rapa & Salvatore Ciano & Andrea Rocchi & Fabrizio D’Ascenzo & Roberto Ruggieri & Giuliana Vinci, 2019. "Hempseed Oil Quality Parameters: Optimization of Sustainable Methods by Miniaturization," Sustainability, MDPI, vol. 11(11), pages 1-13, June.
    • Handle: RePEc:gam:jsusta:v:11:y:2019:i:11:p:3104-:d:236384
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    References listed on IDEAS

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    1. Finnan, John & Styles, David, 2013. "Hemp: A more sustainable annual energy crop for climate and energy policy," Energy Policy, Elsevier, vol. 58(C), pages 152-162.
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    Cited by:

    1. Kamil Czwartkowski & Arkadiusz Wierzbic & Wojciech Golimowski, 2022. "Awareness and Expectations of Polish Consumers Regarding Edible Niche Oils as a Food Product," Sustainability, MDPI, vol. 14(21), pages 1-15, October.
    2. Salvatore Ciano & S?verine Goscinny & Giuliana Vinci, 2020. "Hemp (Cannabis Sativa L.): Sustainability and challenges for the food sector," RIVISTA DI STUDI SULLA SOSTENIBILITA', FrancoAngeli Editore, vol. 0(1), pages 179-194.
    3. Kamil Czwartkowski & Arkadiusz Wierzbic & Wojciech Golimowski, 2022. "Quality, Key Production Factors, and Consumption Volume of Niche Edible Oils Marketed in the European Union," Sustainability, MDPI, vol. 14(3), pages 1-17, February.

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