Original scientific paper

https://doi.org/10.15255/KUI.2025.034

Determination of the Quality and Oxidative Stability of Cold-pressed Hemp Oil

Almedina Dragolj ; University of Sarajevo, Faculty of Agriculture and Food Sciences, Zmaja od Bosne 8, 71 000 Sarajevo, Bosnia and Herzegovina *
Selma Čorbo ; University of Sarajevo, Faculty of Agriculture and Food Sciences, Zmaja od Bosne 8, 71 000 Sarajevo, Bosnia and Herzegovina
Jasmin Grahić ; University of Sarajevo, Faculty of Agriculture and Food Sciences, Zmaja od Bosne 8, 71 000 Sarajevo, Bosnia and Herzegovina
Biljana Rabrenović orcid.org/0000-0002-4006-1612 ; Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11 080 Belgrade – Zemun, Serbia
Lazar Pejić ; Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11 080 Belgrade – Zemun, Serbia
Munevera Begić orcid.org/0000-0002-9425-8568 ; University of Sarajevo, Faculty of Agriculture and Food Sciences, Zmaja od Bosne 8, 71 000 Sarajevo, Bosnia and Herzegovina

* Corresponding author.

Abstract

This study aimed to determine the quality and oxidative stability of cold-pressed hemp oil. The following parameters were analysed in the base sample of cold-pressed hemp oil: fatty acid composition, nutritional indices, free fatty acid content, peroxide value, moisture content, and insoluble impurities. The results showed that unsaturated fatty acids (UFA) (89.91 %) predominated over saturated fatty acids (SFA) (10.07 %) in the examined sample.
The values of the atherogenic index (AI), thrombogenic index (TI), and hypocholesterolemic/hypercholesterolemic ratio (HH) were 0.07, 0.10, and 13.94, respectively. The influence of a temperature of 63 °C on oxidative stability, specifically on the intensity of primary oxidation, was monitored using the Schaal-Oven test over a period of up to 96 h. In addition, the effects of natural antioxidants – essential oils of mint, lavender, oregano, and basil (0.20 %) – as well as synthetic antioxidants (butylated hydroxyanisole, butylated hydroxytoluene, and propyl gallate, 0.01 %) were examined in relation to the oxidative stability of cold-pressed hemp oil. The peroxide value of hemp oil samples, both with and without added antioxidants, increased with prolonged heating. After 96 h of treatment at elevated temperatures, samples containing synthetic and natural antioxidants exhibited lower peroxide values compared with the control sample, indicating their protective effect against oxidative deterioration, to varying degrees depending on the type of antioxidant. Among the synthetic antioxidants, propyl gallate most effectively preserved hemp oil from spoilage (45.52 mmol O₂ kg−1). Among the group of natural antioxidants, oregano essential oil showed the highest antioxidant activity (97.26 mmol O₂ kg−1).

Keywords

hemp; cold-pressed oil; quality; spoilage; natural and synthetic antioxidants

Hrčak ID:

346446

URI

https://hrcak.srce.hr/346446

Publication date:

17.7.2026.

Article data in other languages: croatian

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