Leaf Oil Composition ofSalvia hispanicaL. from Three Geographical Areas

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

“…Ethnobotanical uses of chia leaves (Cahill 2003) include leaves and vegetative parts of Salvia hispanica L. for medicinal purposes. Ahmed et al (1994) report that due to their oil composition, chia leaves are of potential interest for extracting flavors and fragrance; they also raise the hypothesis of use as insecticides, based on the observation that the canopy seems to deter whitefly and other insects. Subsequent research, though, has shown attacks by insects as reported below (section on disease and insect control).…”

“…Seeds may be consumed whole, after oil extraction (consuming both oil and meals), or ground as an additive to other food ingredients. They offer advantages over other available ω-3 sources such as the higher content of ω-3 (Ayerza and Coates 2004), the long shelf-life of whole seeds (Ahmed et al 1994;Amato et al 2015), and the lack of fishy flavors (Coates and Ayerza 1998). According to Ayerza and Coates (2011), keeping into account the variation in α-linolenic fatty acid contents found in chia seeds between growing environments, an adult with an intake of 2,700 cal would need between 22.5 and 26.5 g/day of seeds or between 6.9 and 7.9 g/day of oil to reach the required daily recommendations of ω-3 fatty acid.…”

“…This mucilage has been reported to be essentially composed of polysaccharides (de la Paz Salgado-Cruz et al 2013) and to have exceptional physical properties due to the high soluble to insoluble fiber ratio (de la Paz Salgado-Cruz et al 2013): it absorbs 27 times its own weight of water, and this amount is affected by the concentration and type of salts (Muñoz et al 2012a, b). According to Ahmed et al (1994) hydrated seeds are traditionally used in beverages called "agua fresca" or "chia fresca" in Mexico.…”

“…Ahmed et al (1994) studied leaf oil and its composition from leaves and found 52 compounds. They identified 42 of the chemical components and found that oil composition was dominated by β-caryophyllene, globulol, γ-murolene, β-pinene, α-humulene, germacrene-B, and widdrol, but the relative amounts varied as a function of geographical area where the plant was grown, ranging from California to Texas to Argentina.…”

Essential Oil Composition, Antimicrobial and Antioxidant Activities of Salvia staminea

“…The ionization voltage was 70 eV. Identification of compounds was based on a comparison of their mass spectra with standards [20][21][22]. Confirmation of compound identities was obtained using retention index [22].…”