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Volume 10
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10.3390/plants10061237
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Article

Advanced Characterization of Hemp Flour (Cannabis sativa L.) from Dacia Secuieni and Zenit Varieties, Compared to Wheat Flour

by
Iulian-Eugen Rusu
1,
Romina Alina Marc (Vlaic)
1,*,
Crina Carmen Mureşan
1,*,
Andruţa Elena Mureşan
1,
Miuţa Rafila Filip
2,
Bogdan-Mihai Onica
3,
Kádár Balázs Csaba
1,
Ersilia Alexa
4,
Lidia Szanto
1 and
Sevastiţa Muste
1
1
Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3–5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania
2
Raluca Ripan Institute for Research in Chemistry, Babeş-Bolyai University, 30 Fântânele Street, 400294 Cluj-Napoca, Romania
3
Department of Environmental and Plant Protection, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania
4
Department of Food Control, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania”, 300641 Timisoara, Romania
*
Authors to whom correspondence should be addressed.
Plants 2021, 10(6), 1237; https://doi.org/10.3390/plants10061237
Submission received: 31 May 2021 / Revised: 10 June 2021 / Accepted: 16 June 2021 / Published: 18 June 2021
(This article belongs to the Special Issue Edible Plants)
Review Reports Versions Notes

Abstract

The advanced characterization of flour from hemp seeds (edible fruits of Cannabis sativa L.) from the Dacia Secuieni and Zenit varieties, compared to wheat flour, was studied in this research. The aim was to present the characterization of 2 varieties, out of the 70 accepted in Europe, for human consumption. The varieties selected from hemp meet the THC level requirement (0.3 or 0.2% of the dry weight of the reproductive part of the female flowering plant) in seeds. Hemp flour was obtained by grinding. The flour samples were evaluated for physicochemical parameters (moisture, crude protein, lipids, ash, crude fiber), the content of micro and macro elements, fatty acids, amino acids, and carbohydrates. The total proteins in hemp flour are found in larger quantities by over 35% compared to wheat flour, and the lipids reach the threshold of 28%. The amount of mineral substances exceeds 3% in hemp flour, and the fibers exceed 26%, compared to 0.61% for wheat flour. The predominant mineral substances were K, Ca, Mg, p, Fe, and Mn. The predominant fatty acids were the unsaturated ones, predominantly being linoleic acid, followed by oleic and gamma-linoleic acid. In the case of amino acids, the highest amount is found in glutamic acid for hemp flours. As for carbohydrates, sucrose is found in the largest amount, followed by glucose and fructose. In conclusion, hemp flours have superior non-traditional characteristics to wheat flour, being a potential raw material for fortifying food or using them as such, having beneficial effects of consumption on the proper functioning of the human body.
Keywords: hemp flour; proximate composition; micro and macro elements; fatty acids; carbohydrate hemp flour; proximate composition; micro and macro elements; fatty acids; carbohydrate

Share and Cite

MDPI and ACS Style

Rusu, I.-E.; Marc, R.A.; Mureşan, C.C.; Mureşan, A.E.; Filip, M.R.; Onica, B.-M.; Csaba, K.B.; Alexa, E.; Szanto, L.; Muste, S. Advanced Characterization of Hemp Flour (Cannabis sativa L.) from Dacia Secuieni and Zenit Varieties, Compared to Wheat Flour. Plants 2021, 10, 1237. https://doi.org/10.3390/plants10061237

AMA Style

Rusu I-E, Marc RA, Mureşan CC, Mureşan AE, Filip MR, Onica B-M, Csaba KB, Alexa E, Szanto L, Muste S. Advanced Characterization of Hemp Flour (Cannabis sativa L.) from Dacia Secuieni and Zenit Varieties, Compared to Wheat Flour. Plants. 2021; 10(6):1237. https://doi.org/10.3390/plants10061237

Chicago/Turabian Style

Rusu, Iulian-Eugen, Romina Alina Marc (Vlaic), Crina Carmen Mureşan, Andruţa Elena Mureşan, Miuţa Rafila Filip, Bogdan-Mihai Onica, Kádár Balázs Csaba, Ersilia Alexa, Lidia Szanto, and Sevastiţa Muste. 2021. "Advanced Characterization of Hemp Flour (Cannabis sativa L.) from Dacia Secuieni and Zenit Varieties, Compared to Wheat Flour" Plants 10, no. 6: 1237. https://doi.org/10.3390/plants10061237

APA Style

Rusu, I.-E., Marc, R. A., Mureşan, C. C., Mureşan, A. E., Filip, M. R., Onica, B.-M., Csaba, K. B., Alexa, E., Szanto, L., & Muste, S. (2021). Advanced Characterization of Hemp Flour (Cannabis sativa L.) from Dacia Secuieni and Zenit Varieties, Compared to Wheat Flour. Plants, 10(6), 1237. https://doi.org/10.3390/plants10061237

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