The United Nations Organization, effectively recognizing its medicinal and nutritional value, recently reclassified Cannabis sativa in international agreements. Hempseeds, considered as a by-product by Cannabis growers, could be a good source of key nutrients such as long-chain fatty acids n-3 and essential amino acids with high bioavailability. The goal of this study was to find out the proximate composition, fatty acid profile, and health lipid indices of hempseed from a local ecotype called "Beldiya" in Morocco's northern region. Lipids were extracted from seeds according to the Bligh-Dyer method (cold method), then methylated and separated by gas chromatography. The results show that the studied hempseeds “Beldiya” has an oil content of 32.81±0.43% with an oil oxidative stability index at 101°C of 10.82±0.47 hours. The average values of dry matter, ash, and protein content are 94.08±0.72%, 4.29±0.03%, and 24.84±0.9% respectively. The fatty acid profile analysis shows that the oil of “Beldiya” hempseeds has a polyunsaturated fatty acid (PUFA)/saturated fatty acids and n-6/n-3 PUFA ratio of 5.13±0.02 and 3.48±0.02, respectively. These findings demonstrate that hempseed's nutritional and balanced value as an edible fruit can contribute to a healthy lifestyle.

Cannabis sativa L., Fatty Acids, Hempseed Oil, Oxidation Stability, Proximate Composition