Effect of cooking temperature and time on the quality and safety of hemp seed oil

Abstract

Hemp seed oil, known for its abundance in polyunsaturated fatty acids, is considered an emerging nutritious alternative to conventional edible oils available in the market. However, the knowledge about the oil quality and stability during cooking is limited. The impact of different cooking temperatures (170 °C, 190 °C, 210 °C, 230 °C) and times (15 min, 30 min, 1 h, 2 h, 3 h) on the fatty acid profiles and physicochemical properties (peroxide and acid values) of three types of hemp seed oil (original hemp oil, garlic infused hemp oil, chili infused hemp oil) were investigated in this study. When subjected to the tested heating temperatures and times, the peroxide and acid values of these oil..