Hemp containing breads: Cannabinoid content, profiles, and thermal stability during baking.

Abstract

The increasing use of hemp in food products raises questions about the stability of cannabinoids during food processing. This study investigated the effects of baking temperature and time on the cannabinoid profile of hemp seed breads and evaluated commercial hemp bakery products for cannabinoid content. Using a validated method, 19 cannabinoids were quantified via liquid chromatography coupled to tandem mass spectrometry (HPLC-MS/MS) in commercial samples (n = 31) and manufactured breads (n = 72). Commercial products contained Δ9-tetrahydrocannabinol (Δ9-THC) equivalents ranging from 1 to 66 μg kg-1. Temperature and time had significant (p < 0.05) effects on cannabinoids during the baking process, e.g., promoting decarboxylation and a change of Δ9-THC content by -7 to +53 %. Raw material cannabinoid content variability was identified as a more critical determinant of final cannabinoid content than processing conditions. These findings improve the understanding of cannabinoid behaviour in thermally processed foods.