20.500.12556/RUL-180962 Impact of hemp (Cannabis sativa L.) variety on the seed and stem yield, biochemical characteristics of the inflorescences and nutritional quality of seeds Hemp is becoming increasingly popular, and many new varieties are coming onto the market to meet the requirements of different industries. In this study, the seed and stem yield, seed nutritional properties and the biochemical characteristics of the inflorescences of seven European varieties (Fedora 17, Futura 75, KC Dóra, Monoica, Santhica 27, Tiborszallasi, USO 31) were investigated in a 3-year field trial. Futura 75 and Tiborszallasi stand out as varieties with the highest potential in the conditions of the experiment (humid continental climate with oceanic influences, heavy soil). Futura 75 achieved the highest seed yield (505 kg/ha dry matter), stem yield (8 036 kg/ha fresh matter), protein yield (140 kg/ha) and oil yield (181 kg/ha). There were no differences in protein content (average 21.0%) among varieties. The total unsaturated fatty acid content was as high as 87.6% at Tiborszallasi. The best ratio between omega-6 and omega-3 fatty acids was 3 : 1 in Tiborszallasi, which had also the highest oil content (30.2%), the highest total phenolic content (2.8 mg caffeic acid (CA)/g) and the best antioxidant potential (6.69 EC50 DPPH (2,2-diphenyl-1-picrylhydrazyl) mg/L). Most varieties had higher cannabidiol and tetrahydrocannabinol contents in the inflorescence at seed maturity (from 0.22 to 3.3 for cannabidiol (CBD) and from 0.00 to 0.32 for tetrahydrocannabinol (THC)) compared to full flowering (from 0.17 to 4.33 for CBD and from 0.00 to 0.52 for THC, on average 2.64% for CBD and 0.19% for THC), presenting an opportunity for dual-purpose use. agronomic performance varietal comparison phytochemical profiling fatty acid composition antioxidant capacity cannabinoid profile industrijska konoplja Cannabis sativa L. konopljina semena maščobnokislinska sestava antioksidativna učinkovitost kanabinoidi true false true Angleški jezik Slovenski jezik Članek v reviji 2026-03-20 13:27:41 2026-03-20 13:27:46 2026-03-22 04:12:04 0000-00-00 00:00:00 2026 0 0 Str. 122-137 no. 2 Vol. 72 2026 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 2026-01-01 633.522:66.094.3.097.8 1214-1178 10.17221/556/2025-PSE 269478659 RAZ_Flajsman_Marko_2026.pdf RAZ_Flajsman_Marko_2026.pdf 1 9D5A9172C85EEA78022F99DCB78BB576 d5a98365344ec1ad25295dae0bf3d8b86aac75cb9b742d4950a5d56c9c3edee5 3fd27675-2458-11f1-b0ab-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=230999 https://pse.agriculturejournals.cz/corproof.php?tartkey=pse-000004-7407 1 1f81f652-2458-11f1-b0ab-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=230997 Biotehniška fakulteta 0 0 0