## 3 Results and Discussion
### Fatty Acid Profile  
According to the results (Table 2), the most abundant fatty acid in hemp flours and concentrates was linoleic acid (C18:2 n6), with levels ranging from 30.65% to 56.38%. This fatty acid was followed in hemp flours by linolenic acid (C18:3n3), reaching 15.03% to 16.69% in the same samples, while the third most important fatty acid was oleic acid (C18:1) with values between 10.68% and 13.50%. However, for the protein concentrate samples, the C18:1 fatty acid was the second most important, with levels ranging from 20.58% to 23.09%, followed by palmitic acid (C16:0) with values of between 17.23% and 21.50%.  
\begin{table}
\begin{tabular}{c c c c c} \hline  & \multicolumn{2}{c}{**Hemp Flows**} & \multicolumn{2}{c}{**Hemp Protein Concentrates**} \\ \cline{2-5}  & **Organic** & **Conventional** & **Organic** & **Conventional** \\ \hline Carbohydrates & 51.75 \(\pm\) 0.01 c & 47.07 \(\pm\) 0.07 b & 34.05 \(\pm\) 0.23 a & 33.38 \(\pm\) 0.46 a \\ Fiber & 53.56 \(\pm\) 0.47 c & 40.90 \(\pm\) 0.99 b & 25.31 \(\pm\) 0.12 a & 25.50 \(\pm\) 0.08 a \\ Proteins & 31.34 \(\pm\) 0.13 a & 34.41 \(\pm\) 0.41 b & 46.33 \(\pm\) 0.40 c & 47.72 \(\pm\) 0.15 d \\ Fat & 9.93 \(\pm\) 0.01 a & 12.31 \(\pm\) 0.03 c & 10.87 \(\pm\) 0.12 b & 10.69 \(\pm\) 0.13 b \\ Starch & \textless{}0.10 * & 0.89 \(\pm\) 0.11 a & 0.82 \(\pm\) 0.03 a & 1.11 \(\pm\) 0.03 b \\ Ash & 6.92 \(\pm\) 0.02 b & 6.44 \(\pm\) 0.03 a & 8.76 \(\pm\) 0.08 d & 8.21 \(\pm\) 0.22 c \\ Energy (kcal/100 g) & 398.32 \(\pm\) 0.2 a & 415.40 \(\pm\) 0.4 a & 419.33 \(\pm\) 0.43 a & 420.63 \(\pm\) 0.65 a \\ \hline \end{tabular} a–d Values in the same row followed by different letters are significantly different (_p_ < 0.05). * Values under the detection limit of the analytical method applied.  
\end{table}
Table 1: Mean values (\(\pm\)standard deviation) of the proximate composition parameters of different hemp flours and protein concentrates (expressed in g/100 g dw).  
Therefore, in terms of the C16:0, C18:0, and C18:1 fatty acids, the protein concentrates showed a significantly higher value compared with hemp flour samples. However, C18:2 n6 and C18:3 n3 had higher concentrations in the hemp flours. Owing to these differences, the concentrations of SFAs, MUFAs, and n6/n3 were higher in the protein concentrates, and this was also the case for the PUFAs in the hemp flours. The n-6/n-3 ratio is considered to be an important nutritional index. The average n-6/n-3 ratio found was 3.65 for flours and 6.21 for concentrates, which indicates a good nutritional index for the hemp by-products studied. [PERSON] et al. [15] similarly reported that PUFAs are the predominant fatty acids in hemp flours followed by MUFAs. For hemp protein concentrates, no studies were regarding their fatty acid composition.  
Hemp seeds are rich in polyunsaturated fatty acids, which also vary among different genotypes. In addition, the fatty acid composition of hemp seed is influenced by several factors, including the origin of the seeds, as well as growth and climate conditions [38]. However, the results from this study showed no significant differences between the two samples analyzed; only the C18:3 n6 fatty acid showed a large difference between the two flours analyzed, with higher values for the conventional flour.