Chemical Characteristics and Fatty Acid Composition of Hemp (Cannabis Sativa L.) Seed Oil: A Comparative Evaluation of the Narli Variety

This study analyzed the fatty acid profile and basic properties of the seed oil from the Narlı cultivar of Cannabis sativa L. farmed in Çumra Konya, Turkey. The two extraction methods evaluated were supercritical carbon-dioxide (SC-CO₂) extraction and mechanical cold pressing. A GC-FID system was used to measure essential analytical indices, including the distribution of fatty acids, refractive index, saponification and iodine values, along with acid and peroxide levels. The SC-CO₂ method yielded approximately 14% oil, whereas the cold-press method generated around 28%. In contrast to oils obtained via supercritical CO₂ extraction, oils from cold pressing demonstrated significantly lower oxidation values. The ratio of linoleic and α-linolenic acids was preserved. These results indicate that the extraction method significantly influences the oxidative stability and yield of Narlı hemp-seed oil. In practice, cold pressing yields an oil that is appropriate for dietary or nutritional purposes and is resistant to oxidation. Conversely, SC-CO₂ extraction increases the proportion of polyunsaturated fatty acids, enhancing the final oil's suitability for medicinal and cosmetic uses.