Effect of extrusion technology on hempseed ( <i>Cannabis sativa L</i> .) oil cake: Polyphenol profile and biological activities

Abstract Effects of extrusion with varying barrel temperature, moisture content, and screw speed on hempseed oil cake were studied for the first time. Extrusion at lower (30%) higher (300 rpm) significantly increased proportion free polyphenols, flavonoids, phenylpropionamide -glucosidase acetylcholinesterase inhibition activities. Full factorial design confirmed three-way interactions among all parameters chemical assays bound phenolic fraction, total flavonoid DPPH activity fraction. HPLC-DAD-ESI-QTOF-MS/MS analysis tentatively identified 26 phenylpropionamides, contents N-trans-caffeoyltyramine (66.26 µg/g) phenylpropionamides (85.77 after conditions. The could be due to (r = 0.99, p < 0.01), while AChE appeared influenced more by cannabisins A-C, M > 0.8, 0.01). Practical Application Hempseed is a byproduct extraction, high protein fiber contents. results this research used directly in food industry improve nutritional commercial value technology.