Laboratory-Scale Optimization of Hemp Seed Roasting Temperature and Time for Producing a High-Quality Pressed Oil

Roasting is widely applied in oil processing to improve the extraction yield and desired sensory characteristics. The current study aimed at optimizing roasting conditions (time temperature) of hemp (Cannabis sativa L.) seeds prior seed pressing antioxidant capacity, using response surface methodology based on central composite design (CCD). Hemp were roasted five temperatures (132, 140, 160, 180, 188°C) for duration times (9, 15, 30, 45, 51 min). Mathematical models have shown that significantly affected variables ( p < 0.05 ), including yield, total phenolic content (TPC), radical scavenging activity, oxidative stability index (OSI). CCD led following optimum conditions: 163°C 15 min, which improved by 45% 80%. Thus, produced under these showed a 23.09%, TPC 121.21 mg GAE kg-1, OSI 21.37 hours. In addition, optimal did not negatively influence quality. Only chlorophylls, tocopherols, palmitic acid slightly decreased id="M2"> ) after (from 39.10 36.54 483.06 469.77 7.65 7.29%, respectively). Furthermore, concentrations most volatile compounds identified unroasted conditions, with formation new sought their positive attributes, such as pyrazines aldehydes derived from Strecker degradation, responsible roasted, nutty, almond odors. main raw β-myrcene (3170.30 1177.69 ng g-1, respectively) D-limonene (1347.25 470.35 results obtained this could provide valuable information food industry produce high nutritional quality meets consumer demands.