Chemical and bioactive changes during fermentation and in vitro digestion of hemp pressed cake using Rhizopus oligosporus

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dc.authoridPolanowska, Katarzyna/0000-0001-6367-0528
dc.authoridAydemir, Levent Yurdaer/0000-0003-0372-1172
dc.authoridAktas, Havva/0000-0001-8126-1701
dc.contributor.authorAktas, Havva
dc.contributor.authorRaczyk, Marianna
dc.contributor.authorAydemir, Levent Yurdaer
dc.contributor.authorPolanowska, Katarzyna
dc.date.accessioned2026-02-27T07:33:10Z
dc.date.available2026-02-27T07:33:10Z
dc.date.issued2025
dc.description.abstractThe increasing popularity of hempseed oil consumption contributes to an increased production of hemp-pressed cake (HPC), which is mainly underutilized feedstock. This study aims to valorise hemp-pressed cake, a byproduct of hemp oil production, by employing solid-state fermentation with Rhizopus oligosporus to enhance its nutritional value and bioactivity. The results indicate that fermentation preserved total protein content and released free amino acids, varying with fermentation duration. Also, a gradual drop in oil content by a maximum of 41.8% after 14 days was observed. Eight fatty acids were identified, with most showing a decreasing trend during fermentation, except for C18:1 (cis-9), which increased. Fermentation contributed to an increase in antioxidant activity and total phenolic content (TPC) at varied levels depending on the extract types and fermentation duration varied levels for analysed. Additionally, in the in-vitro digestion method, the samples were then analysed for TPC, iron chelating capacity, antioxidant activity, antihypertensive activity, antidiabetic activity, and total peptide amount. In addition, fermentation can increase the bioavailability of certain compounds, and it is a prospective use of a waste material produced during cold-pressing of hemp seed oil.
dc.description.sponsorshipPolish Minister of Science and Higher Education as part of the Poznan University of Life Sciences
dc.description.sponsorshipThe publication was financed by the Polish Minister of Science and Higher Education as part of the Strategy of the Poznan University of Life Sciences for 2024-2026 in the field of improving scientific research and development work in priority research areas.
dc.identifier.doi10.1016/j.lwt.2024.117264
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.urihttp://dx.doi.org/10.1016/j.lwt.2024.117264
dc.identifier.urihttps://hdl.handle.net/20.500.14669/4466
dc.identifier.volume215
dc.identifier.wosWOS:001397487800001
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofLWT-Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20250327
dc.subjectTempeh fermentation
dc.subjectHemp pressed cake
dc.subjectCannabis sativa
dc.subjectRhizopus oligosporus
dc.subjectIn vitro digestion
dc.titleChemical and bioactive changes during fermentation and in vitro digestion of hemp pressed cake using Rhizopus oligosporus
dc.typeArticle

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