Physiochemical properties of hemp extract (Cannabis sativa L) inflorescences grown in Northern Alabama

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science Pub Date : 2025-02-03 DOI:10.1111/1750-3841.17642

Aaron Dudley, Lamin Kassama, Armitra Jackson-Davis, Xianyan Kuang, Ernst Cebert

{"title":"Physiochemical properties of hemp extract (Cannabis sativa L) inflorescences grown in Northern Alabama","authors":"Aaron Dudley, Lamin Kassama, Armitra Jackson-Davis, Xianyan Kuang, Ernst Cebert","doi":"10.1111/1750-3841.17642","DOIUrl":null,"url":null,"abstract":"<div>\n \n <section>\n \n \n <p>Medicinal plants are an excellent source of bioactive components and are gaining significant attention for food protection due to their bioactive properties. In this context, hemp (<i>Cannabis</i> sp.) is being explored for such applications because of its well-known antibacterial and antioxidant activities. However, the bioactive efficacy of cultivars currently grown in Northern Alabama has not been widely studied. Therefore, the purpose of this study was to evaluate the physicochemical properties of two hemp cultivars (Hemp 5 and Hemp 17). Hemp inflorescences grown at the Winfred Thomas Agricultural Research Station were used in this study. The antioxidant activity and content of the extracts were determined by ferric reducing antioxidant power, radical scavenging activity, total phenolic content, and total flavonoid content. Antibacterial activity against cocktails of <i>Listeria monocytogenes</i> (LM) and <i>Salmonella enterica</i> (SE) was evaluated by optical density and disc diffusion. All treatments were analyzed in triplicate, and analysis of variance was conducted with statistical significance based on <i>p</i> ≤ 0.05. Results indicated that cultivars and defatting significantly affected (<i>p</i> ≤ 0.05) the antioxidant properties, with Hemp 17 DF (defatted) having the highest RSA (70.51 ± 4.24%) compared to the positive control of ascorbic acid (83.81 ± 5.85%). Antibacterial results based on optical density indicated that hemp extracts had a significantly (<i>p</i> ≤ 0.05) lower optical density compared to the negative controls (LM and SE). These findings suggest that Northern Alabama hemp cultivars can potentially be utilized to enhance food safety and quality.</p>\n </section>\n \n <section>\n \n <h3> Practical Application</h3>\n \n <p>Northern Alabama cultivars of hemp extract can be utilized for the enhancement of the safety and quality application due to inherent antioxidant and antimicrobial properties.</p>\n </section>\n </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 2","pages":""},"PeriodicalIF":3.4000,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science","FirstCategoryId":"97","ListUrlMain":"https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.17642","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Medicinal plants are an excellent source of bioactive components and are gaining significant attention for food protection due to their bioactive properties. In this context, hemp (Cannabis sp.) is being explored for such applications because of its well-known antibacterial and antioxidant activities. However, the bioactive efficacy of cultivars currently grown in Northern Alabama has not been widely studied. Therefore, the purpose of this study was to evaluate the physicochemical properties of two hemp cultivars (Hemp 5 and Hemp 17). Hemp inflorescences grown at the Winfred Thomas Agricultural Research Station were used in this study. The antioxidant activity and content of the extracts were determined by ferric reducing antioxidant power, radical scavenging activity, total phenolic content, and total flavonoid content. Antibacterial activity against cocktails of Listeria monocytogenes (LM) and Salmonella enterica (SE) was evaluated by optical density and disc diffusion. All treatments were analyzed in triplicate, and analysis of variance was conducted with statistical significance based on p ≤ 0.05. Results indicated that cultivars and defatting significantly affected (p ≤ 0.05) the antioxidant properties, with Hemp 17 DF (defatted) having the highest RSA (70.51 ± 4.24%) compared to the positive control of ascorbic acid (83.81 ± 5.85%). Antibacterial results based on optical density indicated that hemp extracts had a significantly (p ≤ 0.05) lower optical density compared to the negative controls (LM and SE). These findings suggest that Northern Alabama hemp cultivars can potentially be utilized to enhance food safety and quality.

Practical Application

Northern Alabama cultivars of hemp extract can be utilized for the enhancement of the safety and quality application due to inherent antioxidant and antimicrobial properties.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

北阿拉巴马州种植的大麻提取物（Cannabis sativa L）花序的理化性质。

药用植物是生物活性成分的极好来源，由于其生物活性特性，在食品保护方面受到了极大的关注。在这种情况下，大麻（大麻sp.）正在探索这种应用，因为其众所周知的抗菌和抗氧化活性。然而，目前在阿拉巴马州北部种植的品种的生物活性功效尚未得到广泛研究。因此，本研究的目的是评价两个大麻品种（麻5号和麻17号）的理化性质。本研究以Winfred Thomas农业研究站种植的大麻花序为研究对象。通过铁还原抗氧化能力、自由基清除能力、总酚含量和总黄酮含量测定提取物的抗氧化活性和含量。采用光密度法和盘片扩散法对单增李斯特菌（LM）和肠炎沙门氏菌（SE）混合菌的抑菌活性进行了评价。所有处理均为3个重复，以p≤0.05为差异有统计学意义进行方差分析。结果表明，品种和脱脂对抗氧化性能有显著影响（p≤0.05），其中麻17 DF（脱脂）的抗坏血酸RSA最高（70.51±4.24%），阳性对照为83.81±5.85%；基于光密度的抑菌结果表明，与阴性对照（LM和SE）相比，大麻提取物的光密度显著（p≤0.05）降低。这些发现表明，北阿拉巴马州大麻品种可以潜在地用于提高食品安全和质量。实际应用：由于其固有的抗氧化和抗菌特性，阿拉巴马州北部的大麻提取物品种可以用于提高安全性和质量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.