Nutritional Contribution and Bioactive Properties of Romanian Monoecious Hemp Seed (Cannabis sativa L.) Varieties for Potential Food Applications

Hemp seeds (Cannabis sativa L.) are nutrient-dense, plant-based food ingredients. However, cultivar-related variability in its compositional profile remains insufficiently characterized for Romanian varieties. This study evaluated six Romanian monoecious hemp seed varieties (Dacia Secuieni, Secuieni Jubileu, Ratza, Zenit, Succesiv, and Olivia), for their potential food applications. Dacia Secuieni, Secuieni Jubileu, Ratza, and Olivia showed the highest crude protein content (24.79–25.57%). Secuieni Jubileu contained the highest crude fat (30.96%) and α-tocopherol (31.14 mg/kg), with the lowest total phenolic content (0.74 mg GAE/g) and carotenoids. Dacia Secuieni had the highest phosphorus (1.32%), manganese (138.91 mg/kg), total tocopherol (227.44 mg/kg), and α-linolenic acid concentration (19.76% of total FA), with an adequate omega-6/omega-3 ratio (2.78). Ratza was characterized by the highest crude fiber content (38.85%), oleic acid (16.47%), and canthaxanthin content (1.10 mg/kg), and it exhibited the highest omega-6/omega-3 ratio (3.64%). Zenit contained the highest iron (105.21 mg/kg) and γ-linolenic acid concentration (4.307%), was second for crude fiber (37.97%), and displayed the strongest hydrosoluble antioxidant activity, total phenolic content (1.50 mg GAE/g), and ABTS radical-scavenging activity (14.97 mmol TE/kg dw). Succesiv had the lowest crude protein (23.96%) and fat (25.62%) content, but it had the highest lutein content (79.46 mg/kg), DPPH radical-scavenging activity (12.89 mmol TE/kg dw), and metal-chelating activity (3.15 mg/g EDTA), while it was second in terms of linoleic acid proportion (56.11%) and γ-linolenic acid concentration (4.116%). Olivia exhibited the highest zinc content (90.35 mg/kg), linoleic acid proportion (56.16%), and total antioxidant capacity (49.70 mmol AAE/kg dw). These results indicate that Romanian hemp seed varieties are valuable sources of protein, essential fatty acids, minerals, and antioxidant compounds. The observed variability supports cultivar-specific selection for the development of hemp-based functional food ingredients.