Hemp oil

Hemp oil or hempseed oil is obtained by pressing hemp seeds. Cold pressed, unrefined hemp oil is dark to clear light green in color, with a nutty flavour. The darker the color, the grassier the flavour. It should not be confused with hash oil, a tetrahydrocannabinol-containing oil made from the Cannabis flower, hailed by some[1] for its medicinal qualities.[2]

Description

Refined hempseed oil is clear and colorless, with little flavor and lacks natural vitamins and antioxidants. Refined hempseed oil is primarily used in body care products. Industrial hempseed oil is used in lubricants, paints, inks, fuel, and plastics. Hempseed oil is used in the production of soaps, shampoos and detergents. The oil has a 3:1 ratio of omega-6 to omega-3 essential fatty acids.[3] It may also be used as a feedstock for the large-scale production of biodiesel.[4]

Manufacture

Hempseed oil is manufactured from varieties of Cannabis sativa that do not contain significant amounts of tetrahydrocannabinol (THC), the psychoactive element present in the cannabis plant. This manufacturing process typically includes cleaning the seed to 99.99% before pressing the oil. There is no THC within the hempseed, although trace amounts of THC may be found in hempseed oil when plant matter adheres to the seed surface during manufacturing. The modern production of hempseed oil, particularly in Canada, has successfully lowered THC values since 1998.[5] Regular accredited sampling of THC in Canadian hemp seed oil shows THC levels usually below detection limit of 4 ppm (parts per million, or 4 mg/kg). Legal limit for THC content in foodstuffs in Canada is 10 ppm. Some European countries have limits of 5 ppm or none-detected, some EU countries do not have such limits at all.

Nutrition

About 49% of the weight of hempseed is an edible oil[6] that contains 76% as essential fatty acids; i.e., linoleic acid, omega-6 (LA, 54%), alpha-linolenic acid, omega-3 (ALA, 17%), in addition to gamma-linolenic acid (GLA, 3%), monounsaturated fat (5% to 11%), and stearidonic acid (2%).[7] Hemp seed oil contains 5% to 7% saturated fat.[6][7] In common with other oils, hempseed oil provides 9 kcal/g. Compared with other culinary oils it is low in saturated fatty acids.[7]

Hempseed oil has a relatively low smoke point and is not suitable for frying. Hempseed oil is primarily used as a food oil and dietary supplement.

Comparison to other vegetable oils

Vegetable oils[8][9]
TypeProcessing
treatment		Saturated
fatty acids		Monounsaturated fatty acidsPolyunsaturated fatty acidsSmoke point
Total mono[8]Oleic acid
(ω-9)		Total poly[8]linolenic acid
(ω-3)		Linoleic acid
(ω-6)
Avocado[10]11.670.613.5112.5249 °C (480 °F)[11]
Canola[12]7.463.361.828.19.118.6238 °C (460 °F)[13]
Coconut[14]82.56.361.7175 °C (347 °F)[13]
Corn[15]12.927.627.354.7158

232 °C (450 °F)[16]

Cottonseed[17]25.917.81951.9154216 °C (420 °F)[16]
Flaxseed/Linseed[18]9.018.41867.85313

107 °C (225 °F)

Hempseed[19]7.09.09.082.022.054.0

166 °C (330 °F)[20]

Olive[21]13.873.071.310.50.79.8193 °C (380 °F)[13]
Palm[22]49.337.0409.30.29.1235 °C (455 °F)
Peanut[23]20.348.146.531.531.4232 °C (450 °F)[16]
Safflower[24]7.575.275.212.8012.8212 °C (414 °F)[13]
Soybean[25]15.622.822.657.7751238 °C (460 °F)[16]
Sunflower (< 60% linoleic)[26]10.145.445.340.10.239.8

227 °C (440 °F)[16]

Sunflower (> 70% oleic)[27]9.983.782.63.80.23.6

227 °C (440 °F)[16]

Cottonseed[28]Hydrogenated93.61.50.60.3
Palm[29]Hydrogenated88.25.70
Soybean[30]Partially hydrogenated14.943.042.537.62.634.9
Values as percent (%) by weight of total fat.

Wood finish

Hemp oil is a "drying oil", as it can polymerize into a solid form. Due to its polymer-forming properties, hemp oil is used on its own or blended with other oils, resins, and solvents as an impregnator and varnish in wood finishing, as a pigment binder in oil paints, and as a plasticizer and hardener in putty. It has uses similar to linseed oil and characteristics similar to tung oil.[31]

See also

References

  1. ↑ "THC, Laboratory/Animal/Preclinical Studies, Anti-tumor Effects". National Cancer Institute at the National Institutes of Health. April 2014. Archived from the original on April 7, 2014. Retrieved April 3, 2014.
  2. ↑ "Hemp-Oil Medicine". High Times. November 2013. Archived from the original on December 12, 2013. Retrieved December 7, 2013.
  3. ↑ Callaway, J. C. (2004). "Hempseed as a nutritional resource: An overview". Euphytica. 140: 65–72. doi:10.1007/s10681-004-4811-6. Retrieved 20 January 2014.
  4. ↑ Agua Das (November 16, 1997). "Hemp Oil Fuels & How to Make Them". HempFarm.com. Archived from the original on October 29, 2006. Retrieved November 18, 2006.
  5. ↑ Holler JM, et al.(2008) delta-9-Tetrahydrocannabinol Content of Commercially Available Hemp Products. Journal of Analytical Toxicology 32: 428–432
  6. 1 2 "Hemp seeds, hulled". USDA National Nutrient Database,. April 2018. Retrieved 10 September 2018.
  7. 1 2 3 Tom Sanders, Fioa Lewis (February 26, 2009). "King's College Review of Nutritional Attributes of Cold Pressed Hemp Seed Oil" (PDF). Nutritional Sciences Division, King’s College, London.
  8. 1 2 3 "US National Nutrient Database, Release 28". United States Department of Agriculture. May 2016. All values in this column are from the USDA Nutrient database unless otherwise cited.
  9. ↑ "Fats and fatty acids contents per 100 g (click for "more details") example: avocado oil; user can search for other oils". Nutritiondata.com, Conde Nast for the USDA National Nutrient Database, Standard Release 21. 2014. Retrieved 7 September 2017. Values from Nutritiondata.com (SR 21) may need to be reconciled with most recent release from the USDA SR 28 as of Sept 2017.
  10. ↑ "Avocado oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  11. ↑ What is unrefined, extra virgin cold-pressed avocado oil?, The American Oil Chemists’ Society
  12. ↑ "Canola oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  13. 1 2 3 4 Katragadda, H. R.; Fullana, A. S.; Sidhu, S.; Carbonell-Barrachina, Á. A. (2010). "Emissions of volatile aldehydes from heated cooking oils". Food Chemistry. 120: 59. doi:10.1016/j.foodchem.2009.09.070.
  14. ↑ "Coconut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  15. ↑ "Corn oil, industrial and retail, all purpose salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  16. 1 2 3 4 5 6 Wolke, Robert L. (May 16, 2007). "Where There's Smoke, There's a Fryer". The Washington Post. Retrieved March 5, 2011.
  17. ↑ "Cottonseed oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  18. ↑ "Linseed/Flaxseed oil, cold pressed, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  19. ↑ "Efficacy of dietary hempseed oil in patients with atopic dermatitis". Journal of Dermatological Treatment. 2005. Retrieved 25 October 2017.
  20. ↑ https://www.veghealth.com/nutrition-tables/Smoke-Points-of-Oils-table.pdf
  21. ↑ "Olive oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  22. ↑ "Palm oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  23. ↑ Vegetable Oils in Food Technology (2011), p. 61.
  24. ↑ "Safflower oil, salad or cooking, high oleic, primary commerce, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  25. ↑ "Soybean oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  26. ↑ "Sunflower oil, less than 60% of total fats as linoleic acid, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  27. ↑ "Sunflower oil, high oleic - 70% or more as oleic acid, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  28. ↑ "Cottonseed oil, industrial, fully hydrogenated, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  29. ↑ "Palm oil, industrial, fully hydrogenated, filling fat, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  30. ↑ "Soybean oil, salad or cooking, (partially hydrogenated), fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  31. ↑ "Badger Wood Oil - Why Hemp?". badger-canoe-paddles.blogspot.ca. Archived from the original on December 13, 2013. Retrieved April 30, 2018.
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