Standard Guide for Assessing Spoilage of Hemp Seed Intended for Human Consumption

SIGNIFICANCE AND USE
3.1 This guide provides a method for rapid, visual, on-site assessment of spoilage of hemp seed that will assist in managing food quality and productivity while maintaining consumer safety. It can be augmented with a number of laboratory tests to determine spoilage.  
3.2 This guide provides a method to identify hemp seed samples that are likely to spoil by quantifying discolored (dark yellow or brown) dehulled seed. Samples from lots/batches that display more than 2 % discolored2 dehulled seed are generally considered to be compromised.  
3.3 Laboratories providing certificates of analysis can validate this spoilage test. Used in conjunction with a peroxide value (PV) and FFA content or other methods, results will help determine the acceptability of a lot/batch of seed. In addition, a trained panel can complete organoleptic testing, but this should be used in combination with other tests.  
3.3.1 It is recommended that where possible, test results taken from samples are reported with a calculated margin of error to ensure statistical significance or relevant results.  
3.4 Product wastage will be reduced when spoilage is identified early, and decisions to re-target other viable uses may help assess pricing, discounts, and salvageable seed.
SCOPE
1.1 This guide covers the recommended steps for a visual assessment of spoilage in hemp seed intended for human consumption. Additional recognized laboratory tests can be completed as necessary to augment this guide.  
1.2 This guide applies to plant breeders, hemp seed producers, storage facilities, laboratories, and processors. This guide does not apply to hemp seed intended for planting.  
1.3 Units—The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.  
1.4 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
1.5 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

General Information

Status
Published
Publication Date
31-Aug-2021
Technical Committee
Drafting Committee
Current Stage
Ref Project

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ASTM D8400-21 - Standard Guide for Assessing Spoilage of Hemp Seed Intended for Human Consumption
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This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the
Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Designation: D8400 − 21
Standard Guide for
Assessing Spoilage of Hemp Seed Intended for Human
1
Consumption
This standard is issued under the fixed designation D8400; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
INTRODUCTION
Hemp seed contains significant amounts of oil and omega fatty acids, and as a result is susceptible
to spoilage and rancidity. High-rancidity levels create an unpalatable taste and odor and can result in
unsaleableproduct.Onceinitiated,theseconditionscanquicklyspreadthroughoutaseedlot/batchand
mayrenderaloadorstoredlotunfitforhumanconsumption.Othermethodsoftestingincludeanalysis
of peroxide value and free fatty acid content, but the time needed for these results can hinder product
movement and lead to more spoilage. A timely and visual method to assess spoilage is described to
assist decision-making, product use, business transactions, and improved process flow.
1. Scope 2.1.1.1 Discussion—The terms heart, nut, and hulled hemp
seed are synonymous with dehulled hemp seed.
1.1 This guide covers the recommended steps for a visual
2.1.2 free fatty acids, FFA, n—amount of fatty acid in the
assessment of spoilage in hemp seed intended for human
consumption. Additional recognized laboratory tests can be sample that reacts with a chromogenous compound and de-
creases its color.
completed as necessary to augment this guide.
2.1.2.1 Discussion—The decreasing color is proportional to
1.2 This guide applies to plant breeders, hemp seed
the acid concentration of the sample expressed as percent of
producers, storage facilities, laboratories, and processors. This
oleic acid.
guide does not apply to hemp seed intended for planting.
2.1.3 hemp seed, n—intact achene (fruit) produced from a
1.3 Units—The values stated in SI units are to be regarded
hemp plant that is capable of normal germination.
as standard. No other units of measurement are included in this
2.1.3.1 Discussion—Primarily used for sowing to grow a
standard.
plant or for further processing, this is sometimes known as
1.4 This standard does not purport to address all of the
hemp grain.
safety concerns, if any, associated with its use. It is the
2.1.4 hemp, n—a Cannabis sativa L. plant, or any part of
responsibility of the user of this standard to establish appro-
that plant, in which the concentration of total delta-9 tetrahy-
priate safety, health, and environmental practices and deter-
drocannabinol (THC) in the flowering tops is equal to or less
mine the applicability of regulatory limitations prior to use.
than the regulated maximum level as established by authorities
1.5 This international standard was developed in accor-
having jurisdiction.
dance with internationally recognized principles on standard-
2.1.4.1 Discussion—The term hemp is synonymous with
ization established in the Decision on Principles for the
industrial hemp.
Development of International Standards, Guides and Recom-
mendations issued by the World Trade Organization Technical
2.1.5 organoleptic test, n—asubjectiveassessmentofflavor,
Barriers to Trade (TBT) Committee. odor, appearance, and texture of a food product using a trained
panel of experienced persons.
2. Terminology
2.1.5.1 Discussion—The exact method can vary depending
2.1 Definitions of Terms Specific to This Standard: on the product.
2.1.1 dehulled hemp seed, n—internal seed material of the
2.1.6 peroxide value, PV, n—a test capable of determining
hemp seed.
the milliequivalents of peroxide oxygen combined in a kilo-
gram of oil, measuring the amount of peroxide oxygen in 1 kg
1
This guide is under the jurisdiction ofASTM Committee D37 on Cannabis and
of fat or oil.
is the direct responsibility of Subcommittee D37.07 on Industrial Hemp.
2.1.7 visual spoilage test, n—theprocessofspreadingwhole
Current edition approved Sept. 1, 2021. Published September 2021. DOI:
10.1520/D8400-21. hemp seed on a precise 100-count test surface, crushing the
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

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D8400 − 21
seed, and exposing the internal condition and coloration to 5. Sampling
count discolored dehulled seed.
5.1 A prerequisite for consistent results includes the collec-
2.1.7.1 Discussion—A comparison of discolored dehulled
tion of representative samples of hemp seed and use of
hemp seed is completed using a standardized color code
...

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