Oil and protein concentration and fatty acid composition of chia (Salvia hispanica L.) as affected by environmental conditions

Autores
Perez Brandan, Jimena María; Izquierdo, Natalia Gabriela; Acreche, Martin Moises
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Chia (Salvia hispanica L.) has increased its consumption because its grains have the highest content of omega-3 acid among grain crops. The objective was to determine the effect of environmental conditions on oil and protein concentrations and the fatty acid profile of chia grains. Two field experiments were conducted in Salta (24°53′32″S, 65°82′26″W, Argentina) including two chia populations (white-seeds and mixed-seeds) and 3–4 sowing dates (depending on the season) that generated variations in temperature and radiation during grain filling. With the delay in sowing date, oil concentration decreased and protein concentration increased. There were significant and positive associations of oil concentration with day and night temperatures and accumulated intercepted radiation, whereas protein concentration showed, in general, significant and negative associations with those environmental variables. This behavior led to a negative association between these two quality components. As day and night temperatures increased, palmitic and linoleic acid concentrations decreased, whereas stearic and linolenic acid concentrations increased. In addition, there was a decrease in palmitic acid concentration and an increase in oleic acid concentration as accumulated intercepted radiation increased. An increase in oleic acid concentration was associated with an increase in stearic acid concentration and decreases in palmitic and linoleic acid concentrations; the concentration of linoleic acid was negatively associated with the concentration of linolenic acid. Although both chia populations responded similarly to environmental conditions, the white-seed population showed a higher concentration of palmitic and linolenic acids, whereas the mixed-seed population showed a higher linoleic acid concentration. During grain filling of chia, increased temperature and accumulated intercepted radiation increased the main quality attributes of this crop: oil concentration and linolenic acid concentration.
EEA Salta
Fil: Perez Brandan, Jimena. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Salta; Argentina
Fil: Perez Brandan, Jimena. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Izquierdo, Natalia Gabriela. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina
Fil: Izquierdo, Natalia Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Acreche, Martin Moises. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Salta; Argentina
Fil: Acreche, Martin Moises. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fuente
Industrial Crops and Products 177 : 114496 (March 2022)
Materia
Salvia (género)
Salvia hispanica
Contenido de Lípidos
Ácidos Grasos
Factores Ambientales
Salvia
Lipid Content
Fatty Acids
Environmental Factors
Chía
Contenido de Aceite
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
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spelling Oil and protein concentration and fatty acid composition of chia (Salvia hispanica L.) as affected by environmental conditionsPerez Brandan, Jimena MaríaIzquierdo, Natalia GabrielaAcreche, Martin MoisesSalvia (género)Salvia hispanicaContenido de LípidosÁcidos GrasosFactores AmbientalesSalviaLipid ContentFatty AcidsEnvironmental FactorsChíaContenido de AceiteChia (Salvia hispanica L.) has increased its consumption because its grains have the highest content of omega-3 acid among grain crops. The objective was to determine the effect of environmental conditions on oil and protein concentrations and the fatty acid profile of chia grains. Two field experiments were conducted in Salta (24°53′32″S, 65°82′26″W, Argentina) including two chia populations (white-seeds and mixed-seeds) and 3–4 sowing dates (depending on the season) that generated variations in temperature and radiation during grain filling. With the delay in sowing date, oil concentration decreased and protein concentration increased. There were significant and positive associations of oil concentration with day and night temperatures and accumulated intercepted radiation, whereas protein concentration showed, in general, significant and negative associations with those environmental variables. This behavior led to a negative association between these two quality components. As day and night temperatures increased, palmitic and linoleic acid concentrations decreased, whereas stearic and linolenic acid concentrations increased. In addition, there was a decrease in palmitic acid concentration and an increase in oleic acid concentration as accumulated intercepted radiation increased. An increase in oleic acid concentration was associated with an increase in stearic acid concentration and decreases in palmitic and linoleic acid concentrations; the concentration of linoleic acid was negatively associated with the concentration of linolenic acid. Although both chia populations responded similarly to environmental conditions, the white-seed population showed a higher concentration of palmitic and linolenic acids, whereas the mixed-seed population showed a higher linoleic acid concentration. During grain filling of chia, increased temperature and accumulated intercepted radiation increased the main quality attributes of this crop: oil concentration and linolenic acid concentration.EEA SaltaFil: Perez Brandan, Jimena. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Salta; ArgentinaFil: Perez Brandan, Jimena. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Izquierdo, Natalia Gabriela. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; ArgentinaFil: Izquierdo, Natalia Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Acreche, Martin Moises. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Salta; ArgentinaFil: Acreche, Martin Moises. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2022-01-10T16:23:32Z2022-01-10T16:23:32Z2022-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/11089https://www.sciencedirect.com/science/article/abs/pii/S09266690210126190926-6690https://doi.org/10.1016/j.indcrop.2021.114496Industrial Crops and Products 177 : 114496 (March 2022)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repograntAgreement/INTA/PNIND-1108064/AR./Bases ecofisiológicas del mejoramiento y sistemas de cultivo.info:eu-repo/semantics/restrictedAccess2025-09-29T13:45:27Zoai:localhost:20.500.12123/11089instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:45:27.693INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Oil and protein concentration and fatty acid composition of chia (Salvia hispanica L.) as affected by environmental conditions
title Oil and protein concentration and fatty acid composition of chia (Salvia hispanica L.) as affected by environmental conditions
spellingShingle Oil and protein concentration and fatty acid composition of chia (Salvia hispanica L.) as affected by environmental conditions
Perez Brandan, Jimena María
Salvia (género)
Salvia hispanica
Contenido de Lípidos
Ácidos Grasos
Factores Ambientales
Salvia
Lipid Content
Fatty Acids
Environmental Factors
Chía
Contenido de Aceite
title_short Oil and protein concentration and fatty acid composition of chia (Salvia hispanica L.) as affected by environmental conditions
title_full Oil and protein concentration and fatty acid composition of chia (Salvia hispanica L.) as affected by environmental conditions
title_fullStr Oil and protein concentration and fatty acid composition of chia (Salvia hispanica L.) as affected by environmental conditions
title_full_unstemmed Oil and protein concentration and fatty acid composition of chia (Salvia hispanica L.) as affected by environmental conditions
title_sort Oil and protein concentration and fatty acid composition of chia (Salvia hispanica L.) as affected by environmental conditions
dc.creator.none.fl_str_mv Perez Brandan, Jimena María
Izquierdo, Natalia Gabriela
Acreche, Martin Moises
author Perez Brandan, Jimena María
author_facet Perez Brandan, Jimena María
Izquierdo, Natalia Gabriela
Acreche, Martin Moises
author_role author
author2 Izquierdo, Natalia Gabriela
Acreche, Martin Moises
author2_role author
author
dc.subject.none.fl_str_mv Salvia (género)
Salvia hispanica
Contenido de Lípidos
Ácidos Grasos
Factores Ambientales
Salvia
Lipid Content
Fatty Acids
Environmental Factors
Chía
Contenido de Aceite
topic Salvia (género)
Salvia hispanica
Contenido de Lípidos
Ácidos Grasos
Factores Ambientales
Salvia
Lipid Content
Fatty Acids
Environmental Factors
Chía
Contenido de Aceite
dc.description.none.fl_txt_mv Chia (Salvia hispanica L.) has increased its consumption because its grains have the highest content of omega-3 acid among grain crops. The objective was to determine the effect of environmental conditions on oil and protein concentrations and the fatty acid profile of chia grains. Two field experiments were conducted in Salta (24°53′32″S, 65°82′26″W, Argentina) including two chia populations (white-seeds and mixed-seeds) and 3–4 sowing dates (depending on the season) that generated variations in temperature and radiation during grain filling. With the delay in sowing date, oil concentration decreased and protein concentration increased. There were significant and positive associations of oil concentration with day and night temperatures and accumulated intercepted radiation, whereas protein concentration showed, in general, significant and negative associations with those environmental variables. This behavior led to a negative association between these two quality components. As day and night temperatures increased, palmitic and linoleic acid concentrations decreased, whereas stearic and linolenic acid concentrations increased. In addition, there was a decrease in palmitic acid concentration and an increase in oleic acid concentration as accumulated intercepted radiation increased. An increase in oleic acid concentration was associated with an increase in stearic acid concentration and decreases in palmitic and linoleic acid concentrations; the concentration of linoleic acid was negatively associated with the concentration of linolenic acid. Although both chia populations responded similarly to environmental conditions, the white-seed population showed a higher concentration of palmitic and linolenic acids, whereas the mixed-seed population showed a higher linoleic acid concentration. During grain filling of chia, increased temperature and accumulated intercepted radiation increased the main quality attributes of this crop: oil concentration and linolenic acid concentration.
EEA Salta
Fil: Perez Brandan, Jimena. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Salta; Argentina
Fil: Perez Brandan, Jimena. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Izquierdo, Natalia Gabriela. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina
Fil: Izquierdo, Natalia Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Acreche, Martin Moises. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Salta; Argentina
Fil: Acreche, Martin Moises. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Chia (Salvia hispanica L.) has increased its consumption because its grains have the highest content of omega-3 acid among grain crops. The objective was to determine the effect of environmental conditions on oil and protein concentrations and the fatty acid profile of chia grains. Two field experiments were conducted in Salta (24°53′32″S, 65°82′26″W, Argentina) including two chia populations (white-seeds and mixed-seeds) and 3–4 sowing dates (depending on the season) that generated variations in temperature and radiation during grain filling. With the delay in sowing date, oil concentration decreased and protein concentration increased. There were significant and positive associations of oil concentration with day and night temperatures and accumulated intercepted radiation, whereas protein concentration showed, in general, significant and negative associations with those environmental variables. This behavior led to a negative association between these two quality components. As day and night temperatures increased, palmitic and linoleic acid concentrations decreased, whereas stearic and linolenic acid concentrations increased. In addition, there was a decrease in palmitic acid concentration and an increase in oleic acid concentration as accumulated intercepted radiation increased. An increase in oleic acid concentration was associated with an increase in stearic acid concentration and decreases in palmitic and linoleic acid concentrations; the concentration of linoleic acid was negatively associated with the concentration of linolenic acid. Although both chia populations responded similarly to environmental conditions, the white-seed population showed a higher concentration of palmitic and linolenic acids, whereas the mixed-seed population showed a higher linoleic acid concentration. During grain filling of chia, increased temperature and accumulated intercepted radiation increased the main quality attributes of this crop: oil concentration and linolenic acid concentration.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-10T16:23:32Z
2022-01-10T16:23:32Z
2022-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/11089
https://www.sciencedirect.com/science/article/abs/pii/S0926669021012619
0926-6690
https://doi.org/10.1016/j.indcrop.2021.114496
url http://hdl.handle.net/20.500.12123/11089
https://www.sciencedirect.com/science/article/abs/pii/S0926669021012619
https://doi.org/10.1016/j.indcrop.2021.114496
identifier_str_mv 0926-6690
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repograntAgreement/INTA/PNIND-1108064/AR./Bases ecofisiológicas del mejoramiento y sistemas de cultivo.
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Industrial Crops and Products 177 : 114496 (March 2022)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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