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Table 1 Fatty acid composition (% of total fatty acids) of Chia seeds oil obtained by different extraction methods

From: Salvia hispanica L. (chia) seeds oil extracts reduce lipid accumulation and produce stress resistance in Caenorhabditis elegans

Fatty acids

Bligh-Dyer oil extract (BD)

Hexane oil extract (HE)

Palmitic acid 16:0

7.06 ± 0.29

6.98 ± 0.03

Stearic acid 18:0

3.04 ± 0.01

3.06 ± 0.04

Oleic acid 18:1(n-9)

5.86 ± 0.12

5.89 ± 0.03

Linolenic acid 18:2(n-6)

19.53 ± 0.11

19.65 ± 0.01

Alpha-linolenic acid 18:3(n-3)

62.90 ± 0.03

62.98 ± 0.10

Σ SFA

10.41 ± 0.28

10.33 ± 0.08

Σ UFA

89.59 ± 0.28

89.67 ± 0.08

Σ MUFA

6.82 ± 0.16

6.87 ± 0.04

Σ PUFA

82.77 ± 0.11

82.79 ± 0,11

Σ n-3

62.90 ± 0.03

62.98 ± 0.10

Σ n-6

19.53 ± 0.11

19.65 ± 0.01

  1. Results expressed as mean values and standard deviation of the means for 3 independent tests
  2. Σ SFA- sum of saturated fatty acids; Σ UFA- sum of unsaturated fatty acids; Σ MUFA- sum of mono-unsaturated fatty acids; Σ PUFA- sum of polyunsaturated fatty acids. Σ n-3-sum of all the omega 3 fatty acids; Σ n-6- sum of all omega-6 fatty acids
  3. Average content of C14: 0, C16: 1, C18: 1(n-7), C20: 0 and C20: 1(n-9), were lower than 0.5% of total fatty acids and for this reason, are not shown in the table
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Nutrition & Metabolism

ISSN: 1743-7075

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