Skip to main content

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

Journal of the American Oil Chemists’ Society volume 72, pages 1079–1081 (1995)Cite this article

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.

This is a preview of subscription content, access via your institution.

Access options

Buy single article

Instant access to the full article PDF.

USD 39.95

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

References

  1. Oil of Chia, Jojoba Growers & Processors, Inc., Apache Junction, Arizona, 1990.

  2. Soustelle, J.,The Daily Life of the Aztecs, Macmillan Company, New York, 1962.

    Google Scholar 

  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. 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. Hirsinger, F.,Oleagineux 41:345 (1986).

    CAS  Google Scholar 

  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. Carver, B.F., J.W. Burton, T.E. Carter, Jr. and R.F. Wilson,Crop Science, 26:1176 (1986).

    CAS  Article  Google Scholar 

  8. Talha, M., and F. Osman,J. Agric. Sci. 84:49 (1975).

    Article  Google Scholar 

  9. Ayerza, R. (h), Commercial Production of Chia (Salvia hispanica L.), Annual Meeting of Association for Advancement of Industrial Crops, New Orleans, 1993.

  10. International Standards, 1st edn., International Organization for Standardization, Geneva, 1978, ISO 5509-1978.

  11. Dutton, H.J., and T.L. Mounts,J. Lipid Res. 7:221 (1966).

    CAS  Google Scholar 

  12. Wilson, R.F., J.W. Burton and C.A. Brim,Crop Sci. 21:788 (1981).

    CAS  Article  Google Scholar 

  13. Canvin, D.T.,Canadian Journal of Botany 43:63 (1965).

    CAS  Article  Google Scholar 

  14. Howell, R.W., and F.I. Collins,Agronomy Journal 49:593 (1957).

    CAS  Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Agropecuaria EI Valle S.A., 4700, Catamarca, Argentina

    Ricardo Ayerza (h)

Authors
  1. Ricardo Ayerza (h)
    View author publications

    You can also search for this author in PubMed Google Scholar

About this article

Cite this article

Ayerza (h), R. Oil content and fatty acid composition of chia (Salvia hispanica L.) from five northwestern locations in Argentina. J Am Oil Chem Soc 72, 1079–1081 (1995). https://doi.org/10.1007/BF02660727

Download citation

  • Received:

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02660727

Key Words

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