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| http://dx.doi.org/10.1104/pp.20.00919 | DOI Listing |
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Oven roasting effects on the physicochemical and chemosensory characteristics of hemp seeds ( L.).
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Physicochemical properties and flavor characteristics of hemp seeds (HS) were analyzed by roasting temperature (140 °C, 160 °C, 180 °C) and time (initial, 3, 6, 9, 12 min). HS with roasting showed a lightness () with increasing roasting time. Total flavonoid content (TFC) decreased significantly with roasting compared to initial, and total phenolic content (TPC) tended to decrease with increasing roasting time at low temperatures (140 °C), but relatively high temperatures (160 °C and 180 °C), TPC increased significantly with increasing roasting time.
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Chair and Department of Pharmaceutical Chemistry, Poznan University of Medical Sciences, Rokietnicka 3, 60-806 Poznan, Poland.
Background: Intravenous nanoemulsions (NEs) are gaining attention as potential delivery systems for poorly water-soluble substances like cannabidiol (CBD). This study aimed to develop novel NEs based on CBD-enriched hemp oils and evaluate their physiochemical properties.
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CSIR-CIMAP: Central Institute of Medicinal and Aromatic Plants CSIR, Botany and Pharmacognosy, Kukrail Picnic Spot Road, 226015, Lucknow, INDIA.
Cannabis sativa L. is an important medicinal plant with high commercial value. In recent years, the research interest in cannabidiol (CBD) and terpene-rich cannabis has been rapidly expanding due to their high therapeutic potential.
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