A commercially available health food product of cold-pressed hemp seed oil ingested by one volunteer twice a day for 4 1/2 days (135 mL total). Urine specimens collected from the volunteer were subjected to standard workplace urine drug testing procedures, and the following concentrations of 11-nor-delta9- tetrahydrocannabinol carboxylic acid (9-THCA) were detected: 41 ng/mL 9-THCA at 45 h, 49 ng/mL at 69 h, and 55 ng/mL at 93 h. Ingestion was discontinued after 93 h, and the following concentrations were detected: 68 ng/mL at 108 h, 57 ng/mL at 117 h, 31 ng/mL at 126 h, and 20 ng/mL at 142 h. The first specimen that tested negative (50 ng/mL initial immunoassay test, 15 ng/mL confirmatory gas chromatographic-mass spectrometric test) was at 146 h, which was 53 h after the last hemp seed oil ingestion. Four subsequent specimens taken to 177 h were also negative. This study indicates that a workplace urine drug test positive for cannabinoids may arise from the consumption of commercially available cold-pressed hemp seed oil.
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http://dx.doi.org/10.1093/jat/21.4.283 | DOI Listing |
J Food Sci Technol
February 2025
Department of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju, 52725 Republic of Korea.
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.
View Article and Find Full Text PDFPlants (Basel)
January 2025
Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA.
Defatting dehulled hemp seeds is a crucial step prior to protein extraction. However, conventional methods rely on flammable solvents, posing significant health, safety, and environmental concerns. Additionally, hemp protein has poor extractability, challenging functionality, and flavor limitations, restricting its broader application in foods.
View Article and Find Full Text PDFPlants (Basel)
January 2025
Laboratory of Agricultural Zoology and Entomology, Department of Science of Crop Production, Agricultural University of Athens, 11855 Athens, Greece.
The most common and damaging plant parasitic nematodes are root-knot nematodes (RNK). Although hemp has been clearly infected by RNK, little information is available regarding the extent of the damage and losses caused. In addition, no information is available concerning hemp seed extracts' activity against RNK.
View Article and Find Full Text PDFMolecules
January 2025
Department of Commodity and Food Analysis, The Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, Poland.
The aim of this study was to assess the effect of selected plant additives on changes in the content of fatty acids, lipid quality indicators and mineral composition of yogurts produced from cow's milk. The analysis included natural yogurts and yogurts enriched with 10% of chia seeds, hulled hemp seeds, quinoa seeds and oat bran. The fatty acid composition, the content of lipid quality indicators and the content of mineral components was varied in all analyzed yogurts.
View Article and Find Full Text PDFFoods
January 2025
Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, Str. Nowoursynowska 159C, 02-776 Warsaw, Poland.
Oil cakes are biomass wastes created by pressing oil from oilseeds. Their chemical composition (including high fat or protein content, a favorable fatty acid profile, and a high proportion of unsaturated acids) makes them valuable raw materials not only in animal feeding but are increasingly gaining popularity in biotechnological processes. This article examines the possibility of valorizing oil cakes using the lipid fraction extracted from them or their raw form in a two-pot biosynthesis process of GDDL-a cyclic ester with a creamy-peach aroma.
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