# Commercial Hemp Seed Oils: A Multimethological Characterization
## 3 Results and Discussion
### Evaluation of Oxidation Susceptibility  
In order to evaluate the susceptibility of hemp seed oils to lipid peroxidation, the samples were subjected to different temperatures of storage and to a specific light exposure condition under laboratory testing [7; 47]. The results showed peculiar stability profiles of the oils with respect to linoleic acid, used as reference. Lipoperoxidation of hemp seed oils was not significantly increased over 24 h of incubation time, since the susceptibility to lipid peroxidation after 48 and 72 h was the same as of 24 h (Figure 4). Differences among the percentage of lipoperoxidation were estimated at time zero and after 24 h of exposure of the samples to different storage conditions (Table 5). \begin{table} \begin{tabular}{l c c c c c} \hline \hline  & \multicolumn{6}{c}{**Lipoperoxidation (\%)**} \\ \cline{2-7}  & **RT*** & **RT/light** & **+4** \({}^{\circ}\)**C** & **-20** \({}^{\circ}\)**C** & **+60** \({}^{\circ}\)**C** \\ \hline \multicolumn{7}{l}{_Linoleic acid_} \\  & \(t_{0}\) & 40.1 \(\pm\) 0.3 & 61.3 \(\pm\) 1.1*** & 41.8 \(\pm\) 0.8 & 37.3 \(\pm\) 0.4 & 54.2 \(\pm\) 0.3 ** \\  & \(t_{24}\) & 76.6 \(\pm\) 1.0 SSSS & \(\begin{array}{c}96.6\pm\) 0.8 \\ ***SSS \\ \end{array}\) & 76.6 \(\pm\) 1.0 SSSS & 69.1 \(\pm\) 1.3*SS & 77.0 \(\pm\) 0.3 SSSS \\
**1** & & & & & & \\  & \(t_{0}\) & 27.4 \(\pm\) 0.4 & 88.0 \(\pm\) 2.4*** & 25.9 \(\pm\) 1.2 & 21.5 \(\pm\) 0.1 * & 41.8 \(\pm\) 1.9 *** \\  & \(t_{24}\) & 21.7 \(\pm\) 0.5 & 98.2 \(\pm\) 0.5***SS & 21.2 \(\pm\) 1.1 & 19.5 \(\pm\) 0.3 * & 23.7 \(\pm\) 1.4 \\
**2** & & & & & & \\  & \(t_{0}\) & 16.6 \(\pm\) 0.3 & 26.1 \(\pm\) 1.1** & 16.5 \(\pm\) 0.3 & 17.1 \(\pm\) 0.3 & 17.4 \(\pm\) 0.5 \\  & \(t_{24}\) & 48.9 \(\pm\) 0.7 SSSS & 56.0 \(\pm\) 3.1 *SSSS & 49.3 \(\pm\) 0.4 SSSS & 48.4 \(\pm\) 2.2 SSSS & 50.8 \(\pm\) 4.6 88 SS \\
**3** & & & & & & \\  & \(t_{0}\) & 34.5 \(\pm\) 1.1 & 37.8 \(\pm\) 1.0 & 34.6 \(\pm\) 0.7 & 26.4 \(\pm\) 1.4 & 32.4 \(\pm\) 0.8 \\  & \(t_{24}\) & 25.6 \(\pm\) 1.3 & 29.6 \(\pm\) 1.3 & 24.5 \(\pm\) 0.2 & 24.0 \(\pm\) 2.3 & 24.7 \(\pm\) 0.2 \\
**4** & & & & & & \\  & \(t_{0}\) & 37.6 \(\pm\) 0.9 & 49.2 \(\pm\) 1.1 * & 31.8 \(\pm\) 0.5 & 33.4 \(\pm\) 2.4 * & 28.5 \(\pm\) 0.2 \\  & \(t_{24}\) & 24.2 \(\pm\) 0.3 & 32.8 \(\pm\) 1.6 * & 23.9 \(\pm\) 0.4 & 21.9 \(\pm\) 3.4 & 24.9 \(\pm\) 0.3 \\
**5** & & & & & & \\  & \(t_{0}\) & 25.6 \(\pm\) 0.1 & 40.4 \(\pm\) 1.0*** & 25.8 \(\pm\) 0.8 & 26.4 \(\pm\) 3.4 & 26.5 \(\pm\) 0.3 \\  & \(t_{24}\) & 21.9 \(\pm\) 1.2 & 23.2 \(\pm\) 0.6 & 21.1 \(\pm\) 1.1 & 20.8 \(\pm\) 2.4 & 21.0 \(\pm\) 0.4 \\
**6** & & & & & & \\  & \(t_{0}\) & 18.7 \(\pm\) 0.3 & 29.6 \(\pm\) 0.5 ** & 21.9 \(\pm\) 0.3 * & 16.5 \(\pm\) 0.2 * & 18.7 \(\pm\) 0.2 \\  & \(t_{24}\) & 54.2 \(\pm\) 1.6 SSSS & 53.8 \(\pm\) 0.7 SSSS & 55.7 \(\pm\) 0.1 SSSS & 53.8 \(\pm\) 0.5 SSSS & 49.7 \(\pm\) 4.4 8 SSSS \\
**7** & & & & & & \\  & \(t_{0}\) & 15.9 \(\pm\) 0.4 & 22.7 \(\pm\) 0.2 ** & 16.8 \(\pm\) 0.1 & 15.6 \(\pm\) 0.2 & 16.4 \(\pm\) 0.3 \\  & \(t_{24}\) & 51.0 \(\pm\) 0.6 SSSS & 48.9 \(\pm\) 1.4 SSSS & 49.3 \(\pm\) 0.4 SSSS & 45.8 \(\pm\) 0.1 SSSS & 47.6 \(\pm\) 3.1 §SSSS \\  & \(\boldsymbol{8}\) & & & & & \\  & \(t_{0}\) & 14.4 \(\pm\) 0.4 & 20.4 \(\pm\) 0.1 ** & 13.2 \(\pm\) 0.5 & 13.6 \(\pm\) 0.3 & 14.5 \(\pm\) 0.5 \\  & \(t_{24}\) & 48.6 \(\pm\) 0.8 SSSS & 46.4 \(\pm\) 1.3 SSSS & 45.8 \(\pm\) 1.1 §SSSS & 47.1 \(\pm\) 0.6 §SSSS & 46.7 \(\pm\) 0.6 §SSSS \\
**9** & & & & & & \\  & \(t_{0}\) & 28.3 \(\pm\) 0.5 & 34.7 \(\pm\) 0.4 * & 26.4 \(\pm\) 0.4 & 22.7 \(\pm\) 0.4 & 22.5 \(\pm\) 0.3 \\  & \(t_{24}\) & 21.6 \(\pm\) 0.7 & 24.2 \(\pm\) 1.6 * & 21.0 \(\pm\) 0.3 & 21.2 \(\pm\) 0.2 & 21.5 \(\pm\) 0.7 \\ \hline \hline \end{tabular}   
* RT: room temperature; RT/light: room temperature with direct exposure to light; +4 \({}^{\circ}\)C: cold temperature; \(-\)20 \({}^{\circ}\)C: ultra-frost temperature; + 60 \({}^{\circ}\)C: warm temperature. * \(p<\) 0.05, **\(p<\) 0.01 and ***\(p<\) 0.001 denote a statistically significant difference with respect to RT (ANOVA followed by Dunnet’s Multiple Comparison Post Test).