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Influence of thermal treatments on the antioxidant activity of hemp cake polar extracts

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Abstract

The effect of preheating temperature (X1), preheating time (X2) and the nature of the extracting solvents (X3) on the antioxidant activity of ultrasonic extracts of hemp cake was evaluated using a factorial design with a general linear multiple regression method using the three variables (X1, X2, and X3) and three levels including low (-1), intermediate (0) and high (+ 1). The results indicated that the extracting solvent and the preheating temperature levels were the principal effects influencing the total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (DPPH and FRAP). The highest level of preheating temperature (+ 1 = 180 °C) and extracting solvent (+ 1 = Ac80) were the optimal conditions for enhancing the extraction of the total phenolics and providing the highest antioxidant activity in hemp cake extracts. The interaction between temperature (X1), and the type of solvent (X3) significantly (p < 0.05) affected all the dependent variables examined.

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Acknowledgements

University of Manitoba’s GETS scholarship for Ruchira Nandasiri and University of Manitoba’s postdoctoral fellowship for Dr. Erika Zago is kindly acknowledged. In addition, we would like to acknowledge Dr. Rasheda Rabbani, Faculty Biostatistician, Department of George & Fay Yee Centre for Healthcare Innovation (CHI), Community Health Sciences (CHS), University of Manitoba is kindly acknowledged for her statistical advice.

Funding

This project was funded by NSERC Discovery Grant RGPIN‐2015‐03809. The grant holder, Dr. Usha Thiyam‐Holländer, sadly passed away on December 24th, 2020 and this publication is one several manuscripts submitted after her death. Dr. Michael Eskin was a close collaborator of Dr. Thiyam-Holländer.

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Author notes

  1. Dr. Usha Thiyam-Holländer passed away on 24th December 2020.

Authors and Affiliations

  1. BioMatter Unit - École Polytechnique de Bruxelles, Université libre de Bruxelles (ULB), Avenue F.D. Roosevelt, 50 - CP 165/61, 1050, Brussels, Belgium

    Erika Zago

  2. Department of Foods and Human Nutritional Sciences, University of Manitoba, W383 Duff Robin Building, Winnipeg, MB, R3T 2N2, Canada

    Ruchira Nandasiri, Usha Thiyam-Holländer & N. A. Michael Eskin

  3. Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, 196 Innovation Drive, Winnipeg, MB, R3T 6C5, Canada

    Ruchira Nandasiri & Usha Thiyam-Holländer

Authors
  1. Erika Zago
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  2. Ruchira Nandasiri
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  3. Usha Thiyam-Holländer
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  4. N. A. Michael Eskin
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Contributions

Dr. EZ designed the study, conducted the statistical analysis and drafted the manuscript. Both Dr. EZ and Dr. RN performed experiments, and interpreted and reviewed the results. Dr. ME, Dr. EZ and Dr. RN reviewed and approved the final version of the manuscript. Dr. UT-H conceived the research idea and funding acquisition.

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Correspondence to Ruchira Nandasiri.

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Zago, E., Nandasiri, R., Thiyam-Holländer, U. et al. Influence of thermal treatments on the antioxidant activity of hemp cake polar extracts. J Food Sci Technol 59, 3256–3265 (2022). https://doi.org/10.1007/s13197-021-05325-9

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  • DOI: https://doi.org/10.1007/s13197-021-05325-9

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