Effect of malting on nutritional and antioxidant properties of the seeds of two industrial hemp (Cannabis sativa L.) cultivars
•Effects of malting on the antioxidant and nutritional features of hempseeds were investigated.
•Malting improved the antioxidant profile of hempseeds and increased their protein content without affecting the amount of fat and ash, neither the fatty acids profile.
•When the temperature of 70 °C was used during the kilning step, the amount of the trypsin inhibitors was significantly reduced.
•The content of N-trans-caffeoyltyramine and cannabisin A significantly increased after malting using the kilning temperature of 70 °C.
“The impact of malting on antioxidant, nutritional, and antinutritional features of two industrial hemp cultivars was investigated. The seeds were steeped (5 h; RT), germinated (3-days; 24°C), and kilned at different temperatures (6 h; 50°C or 70°C). The following determinations were performed on malted and unmalted samples: total phenolic content, polyphenol profile, total antioxidant capacity, tocopherol composition, proximate analysis, fatty acids profile, trypsin inhibitors and phytate content. The results showed that malting increased the protein content up to 9%, without affecting the fat amount, and the fatty acids profile. Total phenolic content, tocopherol profile and total antioxidant capacity were also improved. 70 °C kilning temperature resulted effective to reduce the trypsin inhibitors (up to -27%), increase the reducing power and the level of N-trans-caffeoyltyramine and cannabisin A. Based on this, malting using 3 germination days and 70°C as kilning temperature could be considered suitable transformation process for improving hempseeds quality.”