Rheological properties, biochemical changes, and potential health benefits of dehulled and defatted industrial hempseeds after fermentation

• Published in: Food chemistry Vol. 439; p. 138086
• Main Authors: Okomo Aloo, Simon, Park, SeonJu, Martins Oyinloye, Timilehin, Oh, Deog-Hwan
• Format: Journal Article
• Language: English
• Published: England 01.05.2024
• Subjects: Antioxidants - chemistry; Fermentation; Glucose; Plant Extracts - chemistry; Polyphenols - chemistry; Dehulled hempseed; Antiobesity; Phytochemicals; Antioxidant; Hempseed cake; Physicochemical properties
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.138086

Dehulled hempseed (DHS), fermented dehulled hempseed (FDHS), hempseed cake (HSC), and fermented HSC (FHSC) were examined for their phytochemical composition, health benefits, and rheological characteristics. At 500 µg/mL concentration, DHS, FDHS, HSC, and FHSC extracts exhibited the ability to inhibit DPPH radicals, with 32.46 %, 47.35 %, 33.85 %, and 47.41 %, respectively. Similarly, they demonstrated potential to scavenge ABTS radicals by 13.7 %, 27.87 %, 14.40 % and 25.70 %, respectively. For lipase inhibition activity, FDHS (72.92 %) and FDHS (85.89 %) outperformed DHS (52.94 %) and HSC (43.08 %). Furthermore, FHSC enhanced the survival and reduced fat accumulation in glucose-supplemented Caenorhabditis elegans. We used HPLC and UHPLC-ESI-QTOF-MS for metabolite analysis, quantifying eight polyphenols using HPLC and identifying thirty-four metabolites with UHPLC-ESI-QTOF-MS. Generally, metabolomics indicated an improved metabolite profile after fermentation. Fermentation also showed impact on rheological characteristics, modifying viscosity, loss modulus, and storage modulus. These findings collectively demonstrate the ability of fermentation in enhancing overall value of hempseed.