Effects of Seed Color and Growing Locations on Fatty Acid Content and Composition of Two Chia (Salvia hispanica L.) Genotypes

Abstract

The objective of this study was to investigate the effect of chia (Salvia hispanica L.) seed coat color on oil content and fatty acid composition, as well as the effect of different growing areas on chemical variation. This study was carried out using white and black-spotted chia seeds grown together at five locations of Ecuador. Oil content was not significantly (P \ 0.05) different for any of the comparative analyses performed between white and black-spotted seeds at all, although significant differences in oil content among locations were detected. The seeds from the San Pablo location showed the highest oil concentration (34.5%). No significant differences among fatty acids at any of the location were detected between white and black-spotted seeds; however, significant differences in fatty acids composition between sites were found. Overall, significant (P \ 0.05) differences in palmitic, oleic, linoleic, and a-linolenic fatty acid compositions among oils from seeds grown in different locations were detected. In conclusion, this paper shows that the larger differences found in oil content and fatty acid composition are due to location (because of the environmental differences) rather than chia seed coat color.

Antioxidant capacity and chemical composition in seeds rich in omega-3: chia, flax, and perilla

“…Evaluating the effect of different growing areas on the fatty acid composition of chia seed, Ayerza (2010) obtained LNA contents ranging from 61.06 to 66.75%, which differ from the values found in this study. Differences in fatty acid composition in chia seeds can be attributed to differences in environmental conditions such as temperature, light, soil type, nutrient availability (PEIRETTI; GAI, 2009), location (AYERZA, 2010), and the ecosystem where they are grown (AYERZA; COATES, 2011).…”

“…These results were similar to those found by Ciftci, Roman and Rudzinska (2012) for chia, perilla, and flax seeds, while Ayerza (2010) found lower rates for chia (from 0.23 to 0.32) than those reported in this study. The ratios obtained for perilla seeds were close to 0.23 (KIM; PARK; CHOUNG, 2007) and 0.25 (ECKERT; FRANKE; NOLDNER, 2010), values found in other studies.…”

“…Differences in fatty acid composition in chia seeds can be attributed to differences in environmental conditions such as temperature, light, soil type, nutrient availability (PEIRETTI; GAI, 2009), location (AYERZA, 2010), and the ecosystem where they are grown (AYERZA; COATES, 2011).…”

Physicochemical characterization of chia (<i>Salvia hispanica</i>) seed oil from Yucatán, México

“…tions. In this respect, Ayerza [43] established the existence of an inverse relationship between altitude and the content of saturated fatty acids (SFA); at low elevation, an increase in fatty acid saturation was noted in areas where the temperature was high. In Argentina, Ayerza [7] demonstrated that temperature largely contributed to the type of fatty acid found in the oil.…”

Innovative Crop Productions for Healthy Food: The Case of Chia (Salvia hispanica L.)

“…Reports on agronomic management of chia are only just starting to appear in the scientific literature; most of them are based on experiments and observations conducted in the areas of origin of South and Central America and focus mainly on the response of different genotypes to growing environments in terms of phenology, yield, and quality of seeds (Ayerza and Coates 2009a, b;Ayerza 1995Ayerza , 2010Ayerza , 2011Ayerza , 2013Lobo Zavalia et al 2011). Ongoing research in Basilicata, Southern Italy (Fig.…”