“Plants, especially those recognized for their medicinal properties, are an excellent source of bioactive components and are attracting considerable interest in the food industry due to their natural bioactivity.
In this context, hemp species (Cannabis sativa spp.) were investigated for such applications because of their well-documented antibacterial and antioxidant activities. However, the bioactive efficacy of varieties being introduced in Northern Alabama and their implications for food safety have not been studied.
The purpose of this study was to evaluate the antibacterial and antioxidative potential of four hemp varieties grown at the Alabama A&M University, Winfred Thomas Agricultural Research Station in Northern Alabama using three different extraction solvents (deionized water, acetone, and ethanol).
Antioxidant potential was evaluated by DPPH free radical scavenging activity (2, 2-diphenyl-1- picrylhydrazyl), Total phenolic and flavonoid contents. Antibacterial activity against cocktails of enteric pathogens, including Listeria monocytogenese, E. coli O157:H7, and Salmonella enterica was evaluated for optical density using a BioScreen-C microtiter. Also, the disc diffusion extraction yield was evaluated to determine the best extraction solvent. Data were expressed as mean ± standard error (n = 3) and ANOVA (P ≤ 0.05).
The ethanolic extracts exhibited the the highest extraction yield at 25.29 ± 0.70% (RE), while the antioxidant result demonstrated that the ethanolic extracts had the highest DPPH free radical scavenging activity at 64.03 ± 0.26% (RE).
The results of the antibacterial studies showed that ethanolic hemp extracts exhibited significantly higher growth inhibition against all foodborne pathogens > 70% (p ≤ 0.05).
The results show that the ethanolic extracts has significant extraction yield and bioactivity, highlighting ethanolic extract utilization in future antimicrobial nanofiber application.”
https://pubmed.ncbi.nlm.nih.gov/39891281/
“Hemp (Cannabis sativa). Cannabis sativa has been used for thousands of years to prevent disease in humans.”
“In various reports, hemp has been shown to contain phytochemical compounds (such as phenolics, flavonoids, and terpenophenolics) that effectively inhibit the growth of pathogenic bacteria and scavenge free radicals.
Hemp has been used in traditional medicine as a therapeutic agent with antibacterial, anti-inflammatory, and chemopreventive properties that can cure many ailments.
The ability of the hemp ethanolic extracts to scavenge the DPPH free radical indicates that they may have antioxidant properties. The inhibition of EC, SE, and LM in disc diffusion and growth inhibition assays by ethanolic hemp extracts suggests growth inhibitory effects of the extract, and pinpoints ethanol as the most effective extraction solvent for maceration extraction of northern Alabama varieties.
The obtained results support the idea that hemp grown in northern Alabama can be used as a plant-based natural preservative because of its antibacterial and antioxidant potential in food preservation. Future research is required to study quantitative antibacterial and antioxidant activities, mechanisms of antibacterial action, phytochemical profiles through analytical chromatography, and applications of hemp ethanol extract in nanotechnology.”
https://jcannabisresearch.biomedcentral.com/articles/10.1186/s42238-025-00258-y