Hemp Seed Oil Lipid Composition Across Ripening Stages

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