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Oil content and fatty acid composition of chia ( Salvia hispanica L.) from five northwestern locations in Argentina
Author(s) -
Ayerza h Ricardo
Publication year - 1995
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02660727
Subject(s) - linoleic acid , linolenic acid , food science , chemistry , oleic acid , population , palmitic acid , stearic acid , composition (language) , fatty acid , crop , botany , horticulture , biology , agronomy , biochemistry , organic chemistry , demography , linguistics , philosophy , sociology
Any new crop for which there is a market, and which appears to be adapted to the region, would be attractive to replace nonprofitable traditional crops in Northwestern Argentina. Chia ( Salvia hispanica L. ) is especially attractive because it can be grown to produce oil for both food and industry. The fatty acids of chia oil are highly unsaturated, with their main components being linoleic (17–26%) and linolenic (50–57%) acids. Seeds from a chia population harvested in Catamarca were sown in five Northwestern Argentina locations. The oil from the chia seeds produced under these five field conditions was measured. Linolenic, linoleic, oleic, palmitic, and stearic fatty acid contents of the oil were determined by gas chromatographic analysis. The results showed variations in oil content, and the oleic, linoleic, and linolenic fatty acid concentrations of the oil were significantly affected by location.