ESSENTIAL FATTY ACIDS, NUTRITIVE VALUE AND OXIDATIVE STABILITY OF COLD PRESSED HEMPSEED (CANNABIS SATIVA L.) OIL FROM DIFFERENT VARIETIES

The fatty acid composition, nutritive value and oxidative stability of cold pressed oils, obtained from seven different hemp cultivars, were investigated. The results show that the content of gamma-linolenic acid in the oil depends on the cultivar, ranging from 0.80 to 2.46%. The ratio between essential omega-6 and omega-3 fatty acids in the oil was 3.5:1 to 4.2:1, satisfying the demands of modern healthy nutrition regarding lipids. Due to high content of polyunsaturated fatty acids, the oxidative stability of cold pressed hemp oil is poor. The induction period at 100 degrees C, determined by accelerated oxidative method-Rancimat test, was 6.4 to 7.6 h.