Processing and storage effects on the oxidative stability of hemp (Cannabis sativa L.) oil-in-water emulsions

Vasileios Raikos, Vasiliki Konstantinidi, Garry Duthie

Research output: Contribution to journalArticlepeer-review

11 Citations (Scopus)


Hempseed oil was used to form oil-in-water emulsions, and the effect of heating, storage and light on the oxidative stability of the dispersed phase was investigated. Lipid oxidation rate increased following thermal processing and light exposure, whereas oxidation markers remained relatively unaffected during emulsions storage at 4 °C for 10 days. Induction times of the emulsions were reduced up to 26% and the concentration of thiobarbituric acid reactive substances increased up to 4.5-fold, depending on the processing conditions. Selected berries as potential sources of natural antioxidants were screened for poly-phenol and anthocyanin content in order to investigate their ability to retard lipid oxidation in comparison with a commercially available synthetic counterpart. Raspberry powder extract significantly improved the oxidative stability of hemp-based emulsion compared with the control and was even more effective compared to a synthetic antioxidant when samples were subjected to heat treatment.
Original languageEnglish
Pages (from-to)2316-2322
Number of pages7
JournalInternational Journal of Food Sciences and Nutrition
Issue number10
Early online date27 Jul 2015
Publication statusPublished - 1 Oct 2015


  • Antioxidant
  • emulsion
  • hempseed oil
  • oxidative stability
  • processing
  • storage


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