Table 1 Major of fatty acid composition of non-stripped and stripped of chia seed oil1,2
From: Compositional characteristics and oxidative stability of chia seed oil (Salvia hispanica L)
FA (%) | NCh | SCh |
|---|---|---|
C16:0 | 6.7 ± 0.1a | 6.6 ± 0.2a |
C18:0 | 3.2 ± 0.1a | 3.4 ± 0.1a |
C18:1 | 6.0 ± 0.1a | 6.3 ± 0.1a |
C18:2 | 16.6 ± 0.0a | 16.4 ± 0.3a |
C18:3 | 61.1 ± 0.9a | 61.0 ± 0.9a |
C20:0 | 0.8 ± 0.0a | 0.8 ± 0.0a |
C20:1 | 0.8 ± 0.0a | 0.8 ± 0.0a |
C20:2 | 0. 6 ± 0.0a | 0.6 ± 0.0a |
C22:1 | – | – |
ƩSFA | 10.8 | 10.8 |
ƩMUFA | 6.9 | 7.1 |
ƩPUFA | 78.3 | 78.0 |