Advertisement

Journal of the American Oil Chemists’ Society

, Volume 72, Issue 9, pp 1079–1081 | Cite as

Oil content and fatty acid composition of chia (Salvia hispanica L.) from five northwestern locations in Argentina

  • Ricardo Ayerza (h)
Short Communication

Abstract

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.

Key Words

Argentina chia fatty acids linolenic acid location influence new crops oil polyunsaturated Salvia temperature influence 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Oil of Chia, Jojoba Growers & Processors, Inc., Apache Junction, Arizona, 1990.Google Scholar
  2. 2.
    Soustelle, J.,The Daily Life of the Aztecs, Macmillan Company, New York, 1962.Google Scholar
  3. 3.
    Ayerza, R. (h), and A.M. Mealla,El cultivo de la Chia en Mexico, Agropecuaria EI Valle S.A., Buenos Aires, 1993.Google Scholar
  4. 4.
    Ting, I.P., J.H. Brown, H.H. Naqvi, J. Kumamoto, and M. Matsumura inNew Industrial Crops and Products, edited by H.H. Naqvi, A. Estilai and I.P. Ting, The University of Arizona and the Association for The Advancement of Industrial Crops, Riverside, 1990, pp. 197–204.Google Scholar
  5. 5.
    Hirsinger, F.,Oleagineux 41:345 (1986).Google Scholar
  6. 6.
    Liepa, G.U., and M.A. Gorman, inIntroduction to Fats and Oils Technology, edited by P.J. Wan, American Oil Chemists’ Society, Champaign, 1988, pp. 321–330.Google Scholar
  7. 7.
    Carver, B.F., J.W. Burton, T.E. Carter, Jr. and R.F. Wilson,Crop Science, 26:1176 (1986).CrossRefGoogle Scholar
  8. 8.
    Talha, M., and F. Osman,J. Agric. Sci. 84:49 (1975).CrossRefGoogle Scholar
  9. 9.
    Ayerza, R. (h), Commercial Production of Chia (Salvia hispanica L.), Annual Meeting of Association for Advancement of Industrial Crops, New Orleans, 1993.Google Scholar
  10. 10.
    International Standards, 1st edn., International Organization for Standardization, Geneva, 1978, ISO 5509-1978.Google Scholar
  11. 11.
    Dutton, H.J., and T.L. Mounts,J. Lipid Res. 7:221 (1966).Google Scholar
  12. 12.
    Wilson, R.F., J.W. Burton and C.A. Brim,Crop Sci. 21:788 (1981).CrossRefGoogle Scholar
  13. 13.
    Canvin, D.T.,Canadian Journal of Botany 43:63 (1965).CrossRefGoogle Scholar
  14. 14.
    Howell, R.W., and F.I. Collins,Agronomy Journal 49:593 (1957).CrossRefGoogle Scholar

Copyright information

© AOCS Press 1995

Authors and Affiliations

  • Ricardo Ayerza (h)
    • 1
  1. 1.Agropecuaria EI Valle S.A.CatamarcaArgentina

Personalised recommendations