The purpose of this study was to evaluate how cannabis-derived nonindustrial hemp seed (HS) inclusion in laying hen diets, as well as treatment duration, affected the fatty acid (FA) profile, cholesterol level, and tocopherol composition of egg yolks. Ninety-six ( ) Lohmann Brown classic laying hens were randomly assigned to one of the four groups: control (standard diet) and HS-containing diets (10% HS, 20% HS, and 30% HS). The study was conducted for a period of 4 months. The findings demonstrated that the FA profile and the tocopherol composition are strongly impacted by the addition of HS to the diet of laying hens ( ), but the cholesterol content remained unaffected. The increase in the dose of cannabis incorporated into the hen’s diet (HS-30% group) led to a significant increase in the amounts of the polyunsaturated fatty acids n-3 and n-6 content of egg yolk. This enrichment was accompanied by a considerable decrease in the n-6/n-3 ratio ( ) from 8.19 to 4.88, on day 84 of the experiment. The total tocopherol content significantly increased ( ) from 281.44 (control) to 327.02 μg/g yolk (HS-30%) on day 84. Finally, in the context of warfare, these seeds might be used as a feed additive for laying hens to produce higher nutritive value eggs with affordable prices.

Background: Screw press extraction is widely used due to its simplicity and efficiency, but the impact of extraction temperature on oil characteristics requires further study. Existing studies highlight that high temperatures can improve yield but compromise oil quality. This study aims to assess the effects of different screw press extraction temperatures on hemp oil yield, composition and quality. Methods: The study was conducted to examine the influence of screw press extraction temperatures (30, 60, 80, 100, 120 and 140 °C) on hemp oil yield and quality. Extracted oils were analyzed according to key parameters, including oil yield, total phenolic content, tocopherols, oxidation stability index (OSI), pigments, quality indices (free fatty acids (FFA), peroxide value (PV), conjugated diene (K232) and conjugated triene (K270)), fatty acid profiles and color parameters (L*, a*, b*, C*_ab and h_ab). The differences between oils extracted by pressing at different temperatures were evaluated via one-way multivariate analysis of variance. Results: The temperature played a key role in yield, reaching a maximum of 21.82%, representing an oil recovery of 66.68% at 100 °C, an improvement of approximately 4% over cold pressing (30 °C). Increasing the extraction temperature from 30 °C to 140 °C resulted in an increase in tocopherol content from 410.84 mg/kg to 512.98 mg/kg. On the other hand, temperature had no significant effect on the TPC, which varied from 31.76 mg GAE/kg to 41.89 mg GAE/kg as confirmed by HPLC-DAD/ESI-MS² analysis. On the other hand, oils extracted at higher temperatures were lower in quality, with higher PV, ranging from 6.36 meq O₂/kg at 30 °C to 13.86 meq O₂/kg at 140 °C, accompanied by a slight decrease in OSI. In addition, a decrease in chlorophyll-a content was observed, from 54.60 mg/kg at 30 °C to 36.10 mg/kg at 140 °C, which also led to a reduction in the a* value (green hue). Despite these alterations, the fatty acid profiles remained constant, whatever the thermal regime applied. Conclusion: Extraction temperature has a significant influence on the yield and quality of hemp oil. Underline the importance of selecting the optimum extraction temperature to balance yield and quality.

The edible part of the prickly pear fruit is most commonly consumed, while the peel is often discarded, leading to the loss of valuable bioactive components, such as phenolic compounds. This research aims to assess the antioxidant activity, total phenolic content, and quantities of phenolic and flavonoid contents of fruit peel of Opuntia ficus-indica, Opuntia robusta, and Opuntia dillenii. Ten phenolic compounds were identified, with isorhamnetin being the most abundant flavonoid measuring 7184.09 μg/g, while sinapic acid was identified as the major phenolic acid measuring 1806.36 μg/g. Opuntia robusta exhibited the highest total phenolic content, total flavonoids, and total phenolic acids measuring 5583.19 mg GAE 100 g⁻¹, 21041.03 μg/g, and 3265.17 μg/g, respectively. Opuntia robusta and Opuntia dillenii demonstrated the higher antioxidant capacity in scavenging 2,2‐azinobis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid) compared to Opuntia ficus-indica, whereas Opuntia dillenii and Opuntia ficus-indica exhibited the highest concentration of antioxidants capable of reducing the Fe³⁺ complex of ferric ions (TPTZ)³⁺ to the ferrous complex Fe (TPTZ)²⁺. In contrast, the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and total antioxidant capacity (TAC) assays showed no significant difference between the examined species. Compared to the local species Opuntia ficus-indica, the two newly introduced Dactylopius opuntiae‐resistant species are richer in phenolic compounds and exhibit greater antioxidant activity.

This study investigates the impact of dietary nonindustrial Moroccan hemp seed (HS) on the fatty acid profile, cholesterol, and tocopherol levels, in the liver of 120 Lohmann brown laying hens aged 22 weeks during 12 weeks of treatment. The hens are randomly allocated into four treatment groups, each subdivided into six replicates with five birds in each replicate. The dietary treatments consist of 0% HS (control), 10% HS, 20% HS, and 30% HS. Results indicate a substantial increase in polyunsaturated fatty acids, including omega 3 (n-3) and omega 6 (n-6) types, with the inclusion of HS in the diet. The n-6/n-3 ratio is significantly reduced , and there is a significant reduction in saturated fatty acids only for the 30% HS treatment, indicating a more favorable fatty acid composition. Cholesterol levels remain largely unaffected by HS inclusion, except for the 10% HS group, which shows a significant decrease . Moreover, hepatic tocopherol levels are significantly elevated in subjects receiving the HS diet, with the 30% HS group exhibiting the highest tocopherol content. In summary, incorporating HS into the diet up to 30% appears to offer promising benefits for hepatic lipid composition, particularly in terms of n-3 polyunsaturated fatty acids, the n-6/n-3 ratio, and tocopherol levels, while having minimal impact on cholesterol levels.

Hemp seed oil is a valuable source of unsaturated fatty acids. However, its high degree of unsaturation makes it highly susceptible to oxidation, which can compromise its quality and nutritional value. Enhancing its stability can be achieved by incorporating antioxidant compounds naturally present in the seeds. A deeper understanding of the interactions between the extraction process and the oil’s composition would provide valuable insights for optimizing both its stability and bioactive properties. In this context, this study was aimed at investigating and optimizing the microwave‐assisted extraction of hemp seed oil, enriched with bioactive compounds, using response surface methodology. Three extraction factors were investigated: microwave power (600, 750, and 900 W), cosolvent percentage (0%, 5%, and 10% ethanol relative to hexane), and extraction time (5, 10, and 15 min). Several responses were studied, including oil yield, total phenolic content (TPC), total tocopherols, oxidative stability index (OSI), chlorophylls, carotenoids, quality indices (peroxide value and conjugates [diene and triene]), and color ( L ∗, a ∗, b ∗, C ∗ _ab , and h _ab ). The optimum extraction conditions were 800 W, 7.5% EtOH, and 13.60 min, reaching a maximum yield of 30.69%. The resulting oil showed a high OSI (28.60 h) and a richness in TPC, tocopherols, carotenoids, and chlorophylls (88.55, 510.64, 27.21, and 99.68 mg/kg oil, respectively) along with an acceptable oxidation quality and intense color parameters ( L ∗ = 33.54, a ∗ = −4.01, and b ∗ = 3.17). Furthermore, a detailed analysis of phenolic compounds using HPLC‐DAD/ESI‐MS was carried out on microwave‐extracted oils. The finding showed that both variables (power and %EtOH) resulted in notable fluctuations in the phenolic profile of the extracted oil. The contents of phenolic acids (13.48 mg/kg), hydrocinnamic acid amides (9.97 mg CTE/kg), and lignanamides (16.18 mg CTE/kg) identified in the hemp seed oil were highest under 600 W, 10% ethanol, and 10 min.