Variability in Antinutritional Compounds in Hempseed Meal of Italian and French Varieties

Roberto Russo; Remo Reggiani

doi:doi:10.11648/j.plant.20130102.13

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Variability in Antinutritional Compounds in Hempseed Meal of Italian and French Varieties

Roberto Russo, Remo Reggiani

Published in Plant (Volume 1, Issue 2)

Received: 23 May 2013 Published: 30 June 2013

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Abstract

The use of hempseed flours in the animal diets may be limited by the presence of antinutritive compounds. The content of phytic acid, condensed tannins, trypsin inhibitors, cyanogenic glycosides and saponins was evaluated in hempseed meal of three italian varieties (dioecious) and three french varieties (monoecious) of Cannabis sativa L. The analysis of variance showed significant differences among varieties for all the antinutritional compounds. The italian and french hemp groups resulted significantly different in the content of phytic acid, trypsin inhibitors and cyanogenic glycosides. The concentration of phytic acid in the hempseed flour deserves attention in both groups, while the content of cyanogenic glycosides deserves attention just in the french varieties, and condensed tannins, trypsin inhibitors and saponins are instead to acceptable levels. The french varieties presented less phytic acid than those italians (-0.55 g Kg-1 of dry matter). The content of phytic acid in hemp varieties resulted inversely correlated with trypsin inhibitors and cyanogenic glycosides. Since the presence of phytic acid in meal may lead to mineral deficiencies over a long period of administration, the phytic acid contents in hempseed flour should be reduced to increase the safety of these flours, but avoiding altering trypsin inhi-bitor and cyanogenic glycoside contents.

Published in	Plant (Volume 1, Issue 2)
DOI	10.11648/j.plant.20130102.13
Page(s)	25-29
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2013. Published by Science Publishing Group

Keywords

Cannabis sativa, Condensed Tannins, Cyanogenic Glycosides, Phytic Acid, Trypsin Inhibitors, Saponins

References

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APA Style

Roberto Russo, Remo Reggiani. (2013). Variability in Antinutritional Compounds in Hempseed Meal of Italian and French Varieties. Plant, 1(2), 25-29. https://doi.org/10.11648/j.plant.20130102.13

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ACS Style

Roberto Russo; Remo Reggiani. Variability in Antinutritional Compounds in Hempseed Meal of Italian and French Varieties. Plant. 2013, 1(2), 25-29. doi: 10.11648/j.plant.20130102.13

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AMA Style

Roberto Russo, Remo Reggiani. Variability in Antinutritional Compounds in Hempseed Meal of Italian and French Varieties. Plant. 2013;1(2):25-29. doi: 10.11648/j.plant.20130102.13

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@article{10.11648/j.plant.20130102.13,
  author = {Roberto Russo and Remo Reggiani},
  title = {Variability in Antinutritional Compounds in Hempseed Meal of Italian and French Varieties},
  journal = {Plant},
  volume = {1},
  number = {2},
  pages = {25-29},
  doi = {10.11648/j.plant.20130102.13},
  url = {https://doi.org/10.11648/j.plant.20130102.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.plant.20130102.13},
  abstract = {The use of hempseed flours in the animal diets may be limited by the presence of antinutritive compounds. The content of phytic acid, condensed tannins, trypsin inhibitors, cyanogenic glycosides and saponins was evaluated in hempseed meal of three italian varieties (dioecious) and three french varieties (monoecious) of Cannabis sativa L. The analysis of variance showed significant differences among varieties for all the antinutritional compounds. The italian and french hemp groups resulted significantly different in the content of phytic acid, trypsin inhibitors and cyanogenic glycosides. The concentration of phytic acid in the hempseed flour deserves attention in both groups, while the content of cyanogenic glycosides deserves attention just in the french varieties, and condensed tannins, trypsin inhibitors and saponins are instead to acceptable levels. The french varieties presented less phytic acid than those italians (-0.55 g Kg-1 of dry matter). The content of phytic acid in hemp varieties resulted inversely correlated with trypsin inhibitors and cyanogenic glycosides. Since the presence of phytic acid in meal may lead to mineral deficiencies over a long period of administration, the phytic acid contents in hempseed flour should be reduced to increase the safety of these flours, but avoiding altering trypsin inhi-bitor and cyanogenic glycoside contents.},
 year = {2013}
}

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TY  - JOUR
T1  - Variability in Antinutritional Compounds in Hempseed Meal of Italian and French Varieties
AU  - Roberto Russo
AU  - Remo Reggiani
Y1  - 2013/06/30
PY  - 2013
N1  - https://doi.org/10.11648/j.plant.20130102.13
DO  - 10.11648/j.plant.20130102.13
T2  - Plant
JF  - Plant
JO  - Plant
SP  - 25
EP  - 29
PB  - Science Publishing Group
SN  - 2331-0677
UR  - https://doi.org/10.11648/j.plant.20130102.13
AB  - The use of hempseed flours in the animal diets may be limited by the presence of antinutritive compounds. The content of phytic acid, condensed tannins, trypsin inhibitors, cyanogenic glycosides and saponins was evaluated in hempseed meal of three italian varieties (dioecious) and three french varieties (monoecious) of Cannabis sativa L. The analysis of variance showed significant differences among varieties for all the antinutritional compounds. The italian and french hemp groups resulted significantly different in the content of phytic acid, trypsin inhibitors and cyanogenic glycosides. The concentration of phytic acid in the hempseed flour deserves attention in both groups, while the content of cyanogenic glycosides deserves attention just in the french varieties, and condensed tannins, trypsin inhibitors and saponins are instead to acceptable levels. The french varieties presented less phytic acid than those italians (-0.55 g Kg-1 of dry matter). The content of phytic acid in hemp varieties resulted inversely correlated with trypsin inhibitors and cyanogenic glycosides. Since the presence of phytic acid in meal may lead to mineral deficiencies over a long period of administration, the phytic acid contents in hempseed flour should be reduced to increase the safety of these flours, but avoiding altering trypsin inhi-bitor and cyanogenic glycoside contents.
VL  - 1
IS  - 2
ER  -

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Author Information

Roberto Russo

Istituto di Biologia e Biotecnologia Agraria, CNR, Milano, Italy
Remo Reggiani

Istituto di Biologia e Biotecnologia Agraria, CNR, Milano, Italy

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Plain Text BibTeX RIS

APA Style

Roberto Russo, Remo Reggiani. (2013). Variability in Antinutritional Compounds in Hempseed Meal of Italian and French Varieties. Plant, 1(2), 25-29. https://doi.org/10.11648/j.plant.20130102.13

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ACS Style

Roberto Russo; Remo Reggiani. Variability in Antinutritional Compounds in Hempseed Meal of Italian and French Varieties. Plant. 2013, 1(2), 25-29. doi: 10.11648/j.plant.20130102.13

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AMA Style

Roberto Russo, Remo Reggiani. Variability in Antinutritional Compounds in Hempseed Meal of Italian and French Varieties. Plant. 2013;1(2):25-29. doi: 10.11648/j.plant.20130102.13

Copy | Download

@article{10.11648/j.plant.20130102.13,
  author = {Roberto Russo and Remo Reggiani},
  title = {Variability in Antinutritional Compounds in Hempseed Meal of Italian and French Varieties},
  journal = {Plant},
  volume = {1},
  number = {2},
  pages = {25-29},
  doi = {10.11648/j.plant.20130102.13},
  url = {https://doi.org/10.11648/j.plant.20130102.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.plant.20130102.13},
  abstract = {The use of hempseed flours in the animal diets may be limited by the presence of antinutritive compounds. The content of phytic acid, condensed tannins, trypsin inhibitors, cyanogenic glycosides and saponins was evaluated in hempseed meal of three italian varieties (dioecious) and three french varieties (monoecious) of Cannabis sativa L. The analysis of variance showed significant differences among varieties for all the antinutritional compounds. The italian and french hemp groups resulted significantly different in the content of phytic acid, trypsin inhibitors and cyanogenic glycosides. The concentration of phytic acid in the hempseed flour deserves attention in both groups, while the content of cyanogenic glycosides deserves attention just in the french varieties, and condensed tannins, trypsin inhibitors and saponins are instead to acceptable levels. The french varieties presented less phytic acid than those italians (-0.55 g Kg-1 of dry matter). The content of phytic acid in hemp varieties resulted inversely correlated with trypsin inhibitors and cyanogenic glycosides. Since the presence of phytic acid in meal may lead to mineral deficiencies over a long period of administration, the phytic acid contents in hempseed flour should be reduced to increase the safety of these flours, but avoiding altering trypsin inhi-bitor and cyanogenic glycoside contents.},
 year = {2013}
}

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TY  - JOUR
T1  - Variability in Antinutritional Compounds in Hempseed Meal of Italian and French Varieties
AU  - Roberto Russo
AU  - Remo Reggiani
Y1  - 2013/06/30
PY  - 2013
N1  - https://doi.org/10.11648/j.plant.20130102.13
DO  - 10.11648/j.plant.20130102.13
T2  - Plant
JF  - Plant
JO  - Plant
SP  - 25
EP  - 29
PB  - Science Publishing Group
SN  - 2331-0677
UR  - https://doi.org/10.11648/j.plant.20130102.13
AB  - The use of hempseed flours in the animal diets may be limited by the presence of antinutritive compounds. The content of phytic acid, condensed tannins, trypsin inhibitors, cyanogenic glycosides and saponins was evaluated in hempseed meal of three italian varieties (dioecious) and three french varieties (monoecious) of Cannabis sativa L. The analysis of variance showed significant differences among varieties for all the antinutritional compounds. The italian and french hemp groups resulted significantly different in the content of phytic acid, trypsin inhibitors and cyanogenic glycosides. The concentration of phytic acid in the hempseed flour deserves attention in both groups, while the content of cyanogenic glycosides deserves attention just in the french varieties, and condensed tannins, trypsin inhibitors and saponins are instead to acceptable levels. The french varieties presented less phytic acid than those italians (-0.55 g Kg-1 of dry matter). The content of phytic acid in hemp varieties resulted inversely correlated with trypsin inhibitors and cyanogenic glycosides. Since the presence of phytic acid in meal may lead to mineral deficiencies over a long period of administration, the phytic acid contents in hempseed flour should be reduced to increase the safety of these flours, but avoiding altering trypsin inhi-bitor and cyanogenic glycoside contents.
VL  - 1
IS  - 2
ER  -

Copy | Download