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


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 


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Copyright information

© AOCS Press 1995

Authors and Affiliations

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

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