Table 3

Fatty acid composition, oil, protein, and ash contents of chia seeds cultivated at two locations in South of France under organic conditions.

Fatty acid (%) Lavaur Samatan Effect
2015 2017 Location
C16:0 6.9 ± 0.1b 7.3 ± 0.1a **
C18:0 3.0 ± 0.1b 3.5 ± 0.2a ***
SFA 9.8 ± 0.1b 10.9 ± 0.2a ***
C18:1n7 0.8 ± 0.0a 0.8 ± 0.0a ns
C18:1n9c 5.3 ± 0.2b 5.9 ± 0.2a *
MUFA 6.1 ± 0.1b 6.7 ± 0.2a ***
C18: 2n6 18.0 ± 0.2a 17.7 ± 0.1a ns
C18:3n3 66.1 ± 0.2a 64.7 ± 0.3b ***
PUFA 84.1 ± 0.1a 82.4 ± 0.4b ***
SFA/MUFA 1.6 1.6
SFA/PUFA 0.12 0.13
ω6/ω3 0.27 0.27
OY (%) 32.9 ±0.1a 30.4 ±0.1b ***
Ash (%) 4.7 ±0.1a 4.7 ±0.1a ns
Proteins (%) 19.6 ±0.1a 19.8 ±0.1a ns

Data were means ± S.D of three replicates. C16:0 (palmitic acid); C18:0 (stearic acid); C18:1n7 (vaccenic acid); C18:1n9c (oleic acid); C18: 2n6c (linoleic acid); C18:3n3 (linolenic acid); SFA/UFA: ratio saturated/unsaturated fatty acids; ω3/ω6: ratio linolenic acid/linoleic acid; OY: oil yield. In same line, means with the same letter are not significantly different at 0.05 probability level. *, ** and *** are significant effect of studied factor at 0.05, 0.01 and 0.001 probability levels, respectively. ns: not significant.

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