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The effect of microvawe heating on the oxidative stability of hemp (Cannabis sativa L.) oil

The aim of this paper was to study the influence of parameters of microwave heating (time, power) on the oxidative stability of cold pressed hemp (Cannabis sativa L.) oil. Furthermore, the influence of individual natural antioxidants (rosemary extract, green tea extract, pomegranate extract, share of 0.1%, 0.2%) and synthetic ones (PG, BHA, 0.01%) on the change of the oxidationstability of hemp oil were also examined. Oil samples were heated in a microwave oven at different power levels (180 W, 300 W, 450 W) for 5 minutes. The influence of microwave heating time (5, 10, 15, 20, 25 min) at constant power devices on the oxidation stability of hemp oil was investigated. The oxidative deterioration of oil is shown by the peroxide number. Increased power of microwave heating leads to temperature rising and higher oxidative deterioration of hemp oil. Longer oil treatment time with microwave heating shows the decrease in the oxidation stability of hemp oil. The addition of rosemary extract type OxyLess CS achieves greater stability of oil comparedto the application of other antioxidants.

hemp oil; microwave heating; oxidative stability; antioxidants

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