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Chia’s fatty acid composition

AM Aida Medina-Urrutia
AL Angel R. Lopez-Uribe
MH Mohamed El Hafidi
MG Maria del Carmen González-Salazar
RP Rosalinda Posadas-Sánchez
EJ Esteban Jorge-Galarza
LV Leonardo del Valle-Mondragón
JJ Juan G. Juárez-Rojas
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The chia seeds were milled and analyzed for fatty acid content according to the AOAC [17] procedures, modified in our laboratory. Briefly, 100 mg of the milled seeds in the presence of 100 μg of heptadecanoic acid (C17:0), as internal standard, were stirred in 2 mL of a mixture of chloroform/methanol (2:1, v/v), containing 0.002% of butylated hydroxytoluene (BHT) as antioxidant, in an ice bed overnight. At the end of this period, 1 mL of NaCl solution (0.8%) was added and vortexed for 1 min; the solvent was decanted and collected. This step was repeated twice. The organic layer was dehydrated with anhydride sodium sulfate, filtered and evaporated under a gentle stream of nitrogen. Fatty acids of the residue were transesterified to their corresponding methyl ester and analyzed by gas chromatography as described above.

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