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. 2022 Aug;59(8):3256-3265.
doi: 10.1007/s13197-021-05325-9. Epub 2022 Jan 4.

Influence of thermal treatments on the antioxidant activity of hemp cake polar extracts

Erika Zago  1 , Ruchira Nandasiri  2   3 , Usha Thiyam-Holländer  2   3 , N A Michael Eskin  2
Affiliations

Influence of thermal treatments on the antioxidant activity of hemp cake polar extracts

Erika Zago et al. J Food Sci Technol. 2022 Aug.

Abstract

The effect of preheating temperature (X1), preheating time (X2) and the nature of the extracting solvents (X3) on the antioxidant activity of ultrasonic extracts of hemp cake was evaluated using a factorial design with a general linear multiple regression method using the three variables (X1, X2, and X3) and three levels including low (-1), intermediate (0) and high (+ 1). The results indicated that the extracting solvent and the preheating temperature levels were the principal effects influencing the total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (DPPH and FRAP). The highest level of preheating temperature (+ 1 = 180 °C) and extracting solvent (+ 1 = Ac80) were the optimal conditions for enhancing the extraction of the total phenolics and providing the highest antioxidant activity in hemp cake extracts. The interaction between temperature (X1), and the type of solvent (X3) significantly (p < 0.05) affected all the dependent variables examined.

Supplementary information: The online version contains supplementary material available at 10.1007/s13197-021-05325-9.

Keywords: Antioxidant activity; Hemp cake; TFC; TPC; Temperature.

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Conflict of interest statement

Conflict of interestThe authors declare that they have no conflict of interest.

Figures

Fig. 1
Fig. 1
Representation of the mean effect of preheating time and temperature on the TPC (A), DPPH (B), FRAP (C) and total flavonoids (D) for the Me70 (blue circle), Me + Ac (dark green circle) and Ac80 (light green circle) extracts
Fig. 1
Fig. 1
Representation of the mean effect of preheating time and temperature on the TPC (A), DPPH (B), FRAP (C) and total flavonoids (D) for the Me70 (blue circle), Me + Ac (dark green circle) and Ac80 (light green circle) extracts
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