Applied Pharmaceutical Innovation, Edmonton, Canada; College of Health Sciences, Faculty of Pharmacy and Pharmaceutical Sciences, University of Alberta, Edmonton, Canada.
College of Health Sciences, Faculty of Pharmacy and Pharmaceutical Sciences, University of Alberta, Edmonton, Canada.
Free Radic Biol Med. 2022 Nov 1;192:77-83. doi: 10.1016/j.freeradbiomed.2022.09.005. Epub 2022 Sep 13.
Commercial cannabis oil products are widely available in Canada even though there is a significant gap in scientific information regarding them. Oils, such as vegetable oils, are known to undergo oxidative changes through free radical mechanisms when they are heated or aged, but the cannabis oils used in this study did not have expiry dates or best-before usage dates. This led to the question of how these products would be affected with time. We hypothesized that cannabis oils would produce increased concentrations of free radicals in aging-simulated conditions, which would be related to a decrease in cannabidiol (CBD) or Δ-tetrahydrocannabinol (THC) content. Cannabis oils and their respective vehicles (oils) were heated using two protocols: One (moderate aging method) used a 2-day heating protocol at 50 °C, and the other (enhanced aging method) used a 14-day heating protocol at 70 °C. We used electron paramagnetic resonance (EPR) spectroscopy for free radical analysis using the spin trapping technique using 200 mM PBN and 0.02 mM CuCl (for peroxide breakdown to free radicals). For active ingredient analysis (CBD, THC), we used LC/MS. Cannabis oils that contained unsaturated oils as their vehicles, such as olive or sunflower oil, all showed varying degrees of free radical formation. In both aged and unaged oils containing CBD or THC, less free radical formation was detected compared to the vehicle controls. Cannabis oils using medium-chain triglycerides (MCT) showed little or no free radical formation. The most significant decrease in CBD or THC was observed in the products using sunflower oil, to a lesser extent in MCT oil, and THC also decreased in olive oil. These findings are important for consumers and policymakers considering using such products in hot beverages or cooking and highlighting the importance of appropriate storage conditions.
商业大麻油产品在加拿大广泛销售，尽管关于它们的科学信息存在很大差距。众所周知，植物油等油类在加热或老化时会通过自由基机制发生氧化变化，但本研究中使用的大麻油没有保质期或最佳使用日期。这就引出了一个问题，即这些产品随着时间的推移会如何变化。我们假设大麻油在模拟老化条件下会产生更多的自由基，这与大麻二酚（CBD）或Δ-四氢大麻酚（THC）含量的减少有关。大麻油及其各自的载体（油）通过两种方案进行加热：一种（温和老化方法）使用 50°C 的 2 天加热方案，另一种（强化老化方法）使用 70°C 的 14 天加热方案。我们使用电子顺磁共振（EPR）光谱法使用自旋捕获技术通过 200mM PBN 和 0.02mM CuCl（用于过氧化物分解为自由基）进行自由基分析。对于活性成分分析（CBD、THC），我们使用 LC/MS。含有不饱和油作为载体的大麻油，如橄榄油或葵花籽油，均显示出不同程度的自由基形成。在含有 CBD 或 THC 的老化和未老化油中，与载体对照相比，自由基形成的检测较少。使用中链甘油三酯（MCT）的大麻油显示出很少或没有自由基形成。在使用葵花籽油的产品中，CBD 或 THC 的减少最为显著，在 MCT 油中则减少较少，橄榄油中的 THC 也有所减少。这些发现对考虑在热饮或烹饪中使用此类产品的消费者和政策制定者很重要，并强调了适当储存条件的重要性。
