Boussetta Oumayma, Elrherabi Amal, Nasr Fahd A, Loukili El Hassania, Idrissi Yahyaoui Meryem, Amrani Nouhaila, Chebaibi Mohamed, Asehraou Abdeslam, Bouhrim Mohamed, Al-Zharani Mohammed, Qurtam Ashraf Ahmed, Ramdani Mohammed
Laboratory of Applied Chemistry and Environment, Faculty of Science University Mohammed 1st Oujda Morocco.
Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences University Mohammed 1st Oujda Morocco.
Food Sci Nutr. 2025 Sep 1;13(9):e70894. doi: 10.1002/fsn3.70894. eCollection 2025 Sep.
This research investigates how oven and microwave drying methods influence mass reduction, oil yield, chemical composition, and bioactivity of seed oil, from two L. varieties-Beldia and Critical-grown in Ketama and Taounate, Morocco. Microwave drying resulted in greater mass loss (2.1%-1.8%) compared to oven drying (1.48%-1.1%), but reached moisture stabilization within just 25 min, significantly faster than the 21 h needed for oven drying. Drying enhanced oil yield, with the highest recorded at 23.12% in oven-dried Ketama Critical seeds and 23% in microwave-dried Taounate Critical seeds, whereas untreated seeds yielded between 18.75% and 20.36%. GC-MS analysis identified linoleic acid as the predominant fatty acid, comprising 79.85% in fresh Ketama Beldia seeds and decreasing to 66.40% (oven-dried) and 79.27% (microwave-dried). Antioxidant capacity, assessed via the DPPH assay, peaked in the non-dried Ketama Beldia oil (IC = 9.617 μg/mL), surpassing even ascorbic acid (IC = 61.34 μg/mL). However, drying significantly diminished antioxidant activity, with IC values rising to 31.185 μg/mL (oven), and 20.377 μg/mL (microwave). Antibacterial tests revealed inhibition zones ranging from 11 to 15.7 mm, with the microwave-dried Taounate Beldia variety showing the strongest effect. Antifungal assays also indicated improved activity post-drying, with a minimum inhibitory concentration (MIC) of 0.25% against in oven-dried Taounate Beldia seeds. These findings highlight the potential contribution of Cannabis sativa seed oil to food security through its nutritional and bioactive properties.
本研究调查了烘箱干燥法和微波干燥法如何影响摩洛哥凯塔马和陶纳特种植的两种大麻品种——贝迪亚和临界型种子油的质量减轻、出油率、化学成分及生物活性。与烘箱干燥（1.48%-1.1%）相比，微波干燥导致更大的质量损失（2.1%-1.8%），但仅在25分钟内就达到了水分稳定状态，明显快于烘箱干燥所需的21小时。干燥提高了出油率，烘箱干燥的凯塔马临界型种子出油率最高记录为23.12%，微波干燥的陶纳特临界型种子出油率为23%，而未处理的种子出油率在18.75%至20.36%之间。气相色谱-质谱联用（GC-MS）分析确定亚油酸为主要脂肪酸，新鲜的凯塔马贝迪亚种子中亚油酸占79.85%，烘箱干燥后降至66.40%，微波干燥后降至79.27%。通过二苯基苦味酰基自由基（DPPH）测定法评估的抗氧化能力在未干燥的凯塔马贝迪亚油中达到峰值（IC₅₀ = 9.617 μg/mL），甚至超过了抗坏血酸（IC₅₀ = 61.34 μg/mL）。然而，干燥显著降低了抗氧化活性，烘箱干燥后的IC₅₀值升至31.185 μg/mL，微波干燥后的IC₅₀值升至20.377 μg/mL。抗菌测试显示抑菌圈范围为11至15.7毫米，微波干燥的陶纳特贝迪亚品种效果最强。抗真菌试验也表明干燥后活性有所提高，烘箱干燥的陶纳特贝迪亚种子对白色念珠菌的最低抑菌浓度（MIC）为0.25%。这些发现突出了大麻籽油通过其营养和生物活性特性对粮食安全的潜在贡献。
