Phenolic profile and antioxidant activity of hemp co-products following green chemical extraction and ex vivo digestion

Abstract

The valorisation of biomass generated along the agri-food chain into co-products represents a valid approach to produce alternative and sustainable feed ingredients. Although to date, some co-products have already been included in the diets of livestock animals, the characterisation of hemp co-products (Cannabis sativa L.) is still at an early stage. For this, the aim of this this work was to investigate the nutritional and functional profile [total phenolic content (TPC) and antioxidant activity (ABTS, FRAP)] of hemp co-products [mix flowers and leaves (MFL), hulls (HLs) and hempseeds cake], after green chemical extraction (0% EtOH; 50% EtOH; 100% EtOH) and ex vivo digestion process. High-Performance Thin Layer Chromatography was performed on 50% EtOH chemical extracts to identify the main phenolic compounds. The results reported an interesting nutritional profile, although dependent on the processing to obtain the co-product. The functional aspect of the chemical extracts showed a higher TPC for MFL, especially after 50% EtOH extraction (3551.12 ± 98.54 mg TAE/100 g) identifying Quercetin, Kaempferol, Rutin, Chlorogenic acid, Ferulic acid, Cannabigerol and α-tocopherol as the main compounds present, a profile similar to that of HLs. This was also observed for ABTS (6950.10 ± 546.82 mg TE/100 g) and FRAP (130.05 ± 4.67 mg FeSO4/100 g). Ex vivo digestion confirmed the high functional profile of the two matrices. Despite this, it is important to emphasise that processing co-products are characterised by a high variability that may lead to different results and effects on the health and performance of monogastric animals.

HIGHLIGHTS

• The high environmental impact of the food/feed sector has prompted scientific research to valorise the co-products of the food chain.

• Hemp co-products are characterised by an interesting nutritional profile, particularly in terms of protein and fat content.

• Hemp co-products, particularly hulls and mix flowers/leaves are characterised by high functional activity.

Keywords:

• Antioxidant
• extraction
• digestion
• hemp
• phenols

Disclosure statement

No potential conflict of interest was reported by the author(s).

Acknowledgement

The authors would like to thank the company Roero Green Flower, for the valuable advice and material provided for the research.

Data availability statement

The dataset generated during and/or analysed during the current study are available from the corresponding author on reasonable request.

Additional information

Funding

This study was carried out within the Agritech National Research Center and received funding from the European Union Next-GenerationEU (PIANO NAZIONALE DI RIPRESA E RESILIENZA (PNRR) – MISSIONE 4 COMPONENTE 2, INVESTIMENTO 1.4 – D.D. 1032 17/06/2022, CN00000022). This manuscripts reflects only the authors’ views and opinions, neither the European Union nor the European Commission can be considered responsible for them. Part of the data was presented at the Feed International Congress (Milan, 9–10 October 2023).