Quality and safety assessment of hemp-based food products: Insights into seeds, flours, and oils
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F25%3A43933111" target="_blank" >RIV/60461373:22330/25:43933111 - isvavai.cz</a>
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0889157525011536?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0889157525011536?via%3Dihub</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.jfca.2025.108337" target="_blank" >10.1016/j.jfca.2025.108337</a>
Alternative languages
Result language
angličtina
Original language name
Quality and safety assessment of hemp-based food products: Insights into seeds, flours, and oils
Original language description
The demand for hemp-derived food products, including oils, seeds, and flours, is growing because of their presumed nutritional benefits. However, concerns remain regarding the (unintentional) presence of psychotropic phytocannabinoids such as Δ⁹-tetrahydrocannabinol (Δ⁹-THC), even in products made from low-THC cultivars. This study presents a comprehensive analysis of 86 hemp food products purchased across the European market between 2022 and 2024. Using UHPLC-HRMS/MS, targeted analysis of 47 phytocannabinoids and 52 polyphenols was performed to assess both hazardous and health-promoting compounds. Phytocannabinoids, including trans-Δ⁹-THC, cis-Δ⁹-THC, and their precursor Δ⁹-THCA, were frequently quantified, especially in hemp seed oils. In several cases, calculated Δ⁹-THC intake exceeded the acute reference dose (ARfD) for a 70 kg adult after a standard serving, raising concerns about consumer safety, particularly for products labeled as 'THC-free'. A shift toward lower Δ⁹-THC was observed in samples collected after the 2023 EU regulation setting maximum limits for this psychotropic compound. In addition to phytocannabinoids, polyphenols were quantified in all product types, with hemp seed flours showing the greatest diversity and highest concentrations of these bioactive secondary metabolites. In hemp oils, cannflavins A and B, unique lipophilic prenylflavonoids of Cannabis sativa L., were dominant. These findings highlight the value of advanced analytical approaches for characterization and quality control of hemp based foods. © 2025
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40500 - Other agricultural sciences
Result continuities
Project
<a href="/en/project/GA22-20860S" target="_blank" >GA22-20860S: Anti-inflammatory properties of bioactive compounds isolated from Cannabis sativa L.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
ISSN
0889-1575
e-ISSN
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Volume of the periodical
148
Issue of the periodical within the volume
2
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
12
Pages from-to
nestránkováno
UT code for WoS article
001583109200002
EID of the result in the Scopus database
2-s2.0-105016663358