Canna~Fangled Abstracts

Characterization of a new type of mead fermented with Cannabis sativa L. (hemp)

By February 8, 2021February 10th, 2021No Comments
Volatile organic compounds found (mainly alcohols, esters, and terpenes) conferred freshness and “hemp aroma” characteristics.
. 2021 Feb 8.

doi: 10.1111/1750-3841.15614. Online ahead of print.

Raffaele Romano 1, Alessandra Aiello 1, Lucia De Luca 1, Rosario Sica 1, Emilio Caprio 1, Fabiana Pizzolongo 1, Giuseppe Blaiotta 1
Affiliations 

Abstract

Mead, one of the oldest existing drinks, is a fermented product based on honey, water, and the possible addition of spices and selected yeasts. In this work, various parts (inflorescences, leaves, and steams) of Cannabis sativa L. at different concentrations and Saccharomyces cerevisiae biotype M3/5 were added during mead fermentation. The physicochemical parameters (pH, alcoholic content, sugar content, titratable acidity, and organic acids) of the mead were assessed at the beginning and end of fermentation. Moreover, polyphenols, cannabidiol and volatile organic compounds were identified at the end of fermentation and compared with the control sample prepared without hemp and with only indigenous yeasts. The mead fermented with hemp showed the highest quantity of polyphenols (227 to 256 mg GAE/L) and a level of cannabidiol ranging from 0.26 to 0.49 mg/kg. The volatile organic compounds found were mainly alcohols, esters and terpenes, which were present at higher concentrations in the mead prepared with C. sativa L. than in the control mead and conferred freshness and “hemp aroma” characteristics. PRACTICAL APPLICATION: Inflorescences, leaves, and steams of Cannabis sativa L. were added at different concentrations during mead fermentation. This type of mead showed high quantity of polyphenols (227 to 256 mg GAE/L) and a level of cannabidiol ranging from 0.26 to 0.49 mg/kg which have anxiolytic and neuro-protective properties. Moreover the volatile organic compounds found (mainly alcohols, esters, and terpenes) conferred freshness and “hemp aroma” characteristics.

 

Keywords: cannabidiol, hemp, honey, total polyphenols, volatile organic compounds

References

REFERENCES

    1. Aiello, A., Pizzolongo, F., Scognamiglio, G., Romano, A., Masi, P., & Romano, R. (2020). Effects of supercritical and liquid carbon dioxide extraction on hemp (Cannabis sativa L.) seed oil. International Journal of Food Science & Technology, 55(6), 2472-2480. https://doi.org/10.1111/ijfs.14498
    1. Aponte, M., & Blaiotta, G. (2016). Selection of an autochthonous Saccharomyces cerevisiae strain for the vinification of “Moscato di Saracena”, a southern Italy (Calabria Region) passito wine. Food Microbiology, 54, 30-39. https://doi.org/10.1016/j.fm.2015.10.019
    1. Aizpurua-Olaizola, O., Soydaner, U., Öztürk, E., Schibano, D., Simsir, Y., Navarro, P., Etebarria, N., & Usobiaga, A. (2016). Evolution of the cannabinoid and terpene content during the growth of Cannabis sativa plants from different chemotypes. Journal of Natural Products, 79(2), 324-331. https://doi.org/10.1021/acs.jnatprod.5b00949
    1. Benes, I., Furdikova, K., & Šmogrovičová, D. (2015). Influence of Saccharomyces cerevisiae strain on the profile of volatile organic compounds of blossom honey mead. Czech Journal of Food Sciences, 33(4), 334-339. https://doi.org/10.17221/48/2015-CJFS
    1. Bonini, S. A., Premoli, M., Tambaro, S., Kumar, A., Maccarinelli, G., Memo, M., & Mastinu, A. (2018). Cannabis sativa: A comprehensive ethnopharmacological review of a medicinal plant with a long history. Journal of Ethnopharmacology, 227, 300-315. https://doi.org/10.1016/j.jep.2018.09.004

Leave a Reply