## 3 Results and Discussion
### Phenolic Composition  
Significant differences between flours and protein concentrates could be observed in the total flavonoid content (TFC), whereby concentrates showed higher values (77.11 mg rutin/100 g fw) than flours (62.44 mg rutin/100 g fw). The total phenolic content (TPC) \begin{table}
\begin{tabular}{c c c c} \hline \hline  & \multicolumn{2}{c}{**Hemp Flours**} & \multicolumn{2}{c}{**Hemp Protein Concentrates**} \\ \cline{2-4}  & **Organic** & **Conventional** & **Organic** & **Conventional** \\ \hline Na & 641.4 \(\pm\) 6.6 b & 846.1 \(\pm\) 5.6 c & 42.35 \(\pm\) 0.5 a & 35.72 \(\pm\) 0.5 a \\ Mg & 5255.2 \(\pm\) 69.0 b & 4702.0 \(\pm\) 149.6 a & 8946.1 \(\pm\) 28.2 d & 7849.2 \(\pm\) 33.4 c \\ P & 10717.6 \(\pm\) 24.5 b & 9099.1 \(\pm\) 141.1 a & 15814.8 \(\pm\) 104.3 d & 13179.8 \(\pm\) 109.3 c \\ K & 10686.2 \(\pm\) 174.4 a & 10419.2 \(\pm\) 144.3 a & 16574.9 \(\pm\) 42.9 b & 14878.1 \(\pm\) 73.8 b \\ Ca & 1776.8 \(\pm\) 17.9 b & 1290.4 \(\pm\) 0.7 a & 2329.4 \(\pm\) 13.8 d & 2072.1 \(\pm\) 1.45 c \\ Cr & 0.3 \(\pm\) 0.01 b & 1.0 \(\pm\) 0.02 c & 0.1 \(\pm\) 0.00 a & 0.1 \(\pm\) 0.01 a \\ Ni & 3.4 \(\pm\) 0.03 b & 16.1 \(\pm\) 0.08 d & 6.4 \(\pm\) 0.02 c & 1.4 \(\pm\) 0.02 a \\ Se & ND & ND & 0.2 \(\pm\) 0.00 a & 0.2 \(\pm\) 0.03 a \\ Cu & 18.9 \(\pm\) 0.9 b & 14.9 \(\pm\) 1.1 a & 21.3 \(\pm\) 0.0 b & 15.4 \(\pm\) 0.5 a \\ Zn & 76.9 \(\pm\) 0.4 c & 48.1 \(\pm\) 0.8 a & 78.4 \(\pm\) 0.4 c & 62.9 \(\pm\) 0.5 b \\ Fe & 142.2 \(\pm\) 0.6 b & 102.6 \(\pm\) 1.2 a & 244.6 \(\pm\) 1.1 d & 197.2 \(\pm\) 0.2 c \\ Mn & 166.6 \(\pm\) 0.9 a & 204.0 \(\pm\) 2.5 b & 220.0 \(\pm\) 6.4 c & 173.4 \(\pm\) 4.6 a \\ \hline \hline \end{tabular} ND: not detected. a–d Values in the same row followed by different letters are significantly different (\(p<0.05\)).  
\end{table} 
Table 3: Mean values (\(\pm\)standard deviation) of the mineral compounds of different hemp flows and protein concentrates (expressed in mg/kg fw). and flavanone and dihydroflavonol content (F/DF) showed no differences between flows and concentrates (Table 4). Concentrations found in previous studies for phenolic compounds range from 79.0 to 662 mg GAE/100 g for hemp protein concentrates [53]. For flours, values from 74.4 to 468 mg GAE/100 g have been described [54]. This wide variability in concentrations can be attributed to the different composition of different hemp varieties [11]. Hemp seeds are rich in several phenolic acids, ligninides, phenolic amides, and flavonoids [55]. In hemp flour samples, the most abundant phenolic compounds found were hydroxycinamic and protocatechic acids [56], while flavanols (catechin and epicatechin), isoflavionoids (biochanin A), and flavonoids (quercetin and tyrosol) have also been described [57]. The total antioxidant activity (TEAC) was higher in the flours (3.6 nmols Trolox/100 g) than in the concentrates (2.44 nmols Trolox/100 g). [PERSON] et al. [58] found antioxidant activity in hemp seed products; they described an antioxidant activity similar to that of soy for protein concentrates. This activity seems to depend on the type of protease, the degree of hydrolysis, and the processing conditions of the concentrate [41]. The hydrolysis process that fragments proteins to release bioactive peptides appears to be one of the most influential factors [48]. Regarding the different commercial brands, only the TPC showed differences, with that of organic flour being higher (79.53 mg GAE/100 g). Previous studies have found that food products deriving from organic agriculture have a similar or slightly higher polyphenol content and antioxidant capacity [59]. In all the other bioactive compounds, no significant differences were observed in either flours or concentrates. [PERSON] et al. [60] suggested that phenolic compounds are closely associated with proteins, lipids, and polysaccharides via non-specific or covalent interactions. These interactions would explain why there are hardly any differences between the phenolic content of the flours and the concentrates analyzed. [PERSON] et al.