Open AccessPhysicochemical Profile of Essential Oils Obtained from Chia (Salvia hispanica L.) Seeds Grown in Different Agro-Ecological Zones of Kenya
Author(s) -
Clement Komu,
Monica Wanjiku Mburu,
Daniel Njoroge,
Richard Koskei
Publication year - 2021
Publication title -
european journal of advanced chemistry research
Language(s) - English
Resource type - Journals
ISSN - 2684-4478
DOI - 10.24018/ejchem.2021.2.3.56
Subject(s) - saponification , saponification value , chemistry , linoleic acid , food science , polyunsaturated fatty acid , fatty acid , linolenic acid , specific gravity , botany , iodine value , biology , mineralogy , chromatography , organic chemistry
The chia seed samples were purchased from farmers in five locations in three agro-ecological zones in Kenya. The oil was obtained by cold pressing and physicochemical properties were determined; the fatty acid profile was determined by Gas chromatography. The mean oil yield from pressing was 16%, the refractive index of chia seed oil at 25 °C ranged from 1.4811 to 1.4832, specific gravity ranged from 0.9616 to 0.9629, acidity index and free fatty acids content ranged from 0.0345-0.0808 mg KOH/g oil, and 0.1736-0.4061%, respectively. The matter in volatiles ranged from 0.047-0.086%. The saponification value ranged from 162.1969–183.3791 milligrams (mg) of potassium hydroxide (KOH) per gram (g) of chia seed oil. The differences in refractive index, acidity index, free fatty acids, specific gravity, and saponification value, were statistically significant at (P<0.05). The α-linolenic (C18:3) and linoleic acids (C18:2) were the dominant fatty acids in chia seed oil and they varied with regions. The levels α-linolenic (C18:3) and linoleic acids (C18:2) ranged from 53.32-64.04% and 19.37-22.87%, respectively. The levels of oleic, linoleic, and linolenic fatty acids in chia seed oils from different regions were statistically significant at (P<0.05). The study recommended the cultivation of chia seed in agro-ecological zones II and III where higher yields and higher content of linoleic and linolenic fatty acids were reported, consumption of chia seed oil as edible oil, and substitution of marine oils with chia oil as potential sources of polyunsaturated fatty acids.