Hemp Seed Oil Lipid Composition Across Ripening Stages
by Silvia Marzocchi / University of Bologna
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Description
Two hemp cultivars, Futura 75 and Carmagnola, were analyzed for lipid composition at three ripening stages during August and September 2015. The study by Silvia Marzocchi of the University of Bologna determined that linoleic acid was the preponderant fatty acid, while γ-tocopherol and β-sitosterol were the predominant tocopherol and sterol, respectively. Ripening stage significantly affected fatty acid ratios and total sterol content in the hempseed oil.
Use Cases
Modeling the relationship between harvest time and fatty acid ratios based on linoleic:α-linolenic acid data.
Comparing lipid profiles between different hemp cultivars like Futura 75 and Carmagnola.
Analyzing trends in tocopherol and sterol content throughout the maturation process.
Strengths
Data covers two distinct hemp cultivars across three specific ripening stages.
Analysis includes multiple lipid components: fatty acids, tocopherols, and sterols.
Study was conducted by a researcher from a recognized institution, the University of Bologna.
Limitations
Row count and specific column-level documentation are unknown, limiting suitability assessment.
Data is from a single growing season (2015), which may limit generalizability.
The dataset's freshness is unverified as the last update date is unknown.
Provenance
Source
University of Bologna
Collection Method
Hemp seeds were collected at three ripening stages and their lipid composition was determined by analytical techniques.
Time Range
August and September 2015
License is listed as Open Access (green); specific terms should be verified.