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

@article{Ayerza1995OilCA,
  title={Oil content and fatty acid composition of chia (Salvia hispanica L.) from five northwestern locations in Argentina},
  author={Ricardo Ayerza},
  journal={Journal of the American Oil Chemists’ Society},
  year={1995},
  volume={72},
  pages={1079-1081}
}
  • R. Ayerza
  • Published 1 September 1995
  • Chemistry
  • Journal of the American Oil Chemists’ Society
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… 

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