Skip to main content

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