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Quantification of sixteen cannabinoids in hemp seed edible oils and the influence of thermal processing on cannabinoid contents and profiles
To investigate cannabinoid content and profiles, 16 cannabinoids were quantified in 30 commercial hemp seed edible oils. The authors show that cannabinoid profiles can provide indications of different product characteristics (e.g. degree of processing, variety of plant material). Furthermore, intense thermal processing (200 °C, 60 min) led to 38% decrease in sum cannabinoid content (sum of all analysed cannabinoids in this study), 99% decrease in cannabinoid acids, and 22% increase in Δ9-THC.
The article was published in the journal Food Additives & Contaminants.
Quantification of sixteen cannabinoids in hemp seed edible oils and the influence of thermal processing on cannabinoid contents and profiles
Lindekamp, N., Triesch, N., Rohn, S., & Weigel, S. (2024)
Food Additives & Contaminants: Part A, 113.
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