Chia (Salvia hispanica L.) Seed Soaking, Germination, and Fatty Acid Behavior at Different Temperatures

被引：16

作者：

Cabrera-Santos, Daniel ^{[1
]}

Ordonez-Salanueva, Cesar A. ^{[1
]}

Sampayo-Maldonado, Salvador ^{[1
]}

Campos, Jorge E. ^{[2
]}

Orozco-Segovia, Alma ^{[3
]}

Flores-Ortiz, Cesar M. ^{[1
,4
]}

机构：

[1] Univ Nacl Autonoma Mexico, Fac Estudios Super Iztacala, Unidad Biol Tecnol & Prototipos UBIPRO, Lab Fisiol Vegetal, Av Barrios 1, Los Reyes Iztacala 54090, Tlalnepantla, Mexico

[2] Univ Nacl Autonoma Mexico, Fac Estudios Super Iztacala, Unidad Biol Tecnol & Prototipos UBIPRO, Lab Bioquim Mol, Av Barrios 1, Los Reyes Iztacala 54090, Tlalnepantla, Mexico

[3] Univ Nacl Autonoma Mexico, Inst Ecol, Lab Ecol Fisiol, Mexico City 04510, DF, Mexico

[4] Univ Nacl Autonoma Mexico, Fac Estudios Super Iztacala, Lab Nacl Salud, Av Barrios 1, Los Reyes Iztacala 54090, Tlalnepantla, Mexico

来源：

AGRICULTURE-BASEL | 2021年 / 11卷 / 06期

关键词：

fatty acid isomerization; germination phases; homeoviscous adaptation; linolenic acid; lipid metabolism; polyunsaturated fatty acids; Salvia hispanica; seed imbibition; GROWING CYCLE LENGTH; OIL CONTENT; HOMEOVISCOUS ADAPTATION; ANTIOXIDANT ACTIVITY; LIPID OXIDATION; DIETARY-FIBER; PLANTS; METABOLISM; EXTRACTION; LAMIACEAE;

D O I：

10.3390/agriculture11060498

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The temperature reduces the viability and seed vigor; however, the effect of temperature on imbibition and fatty acid profile has not been studied. Chia (Salvia hispanica L.) seeds have a substantial quantity of oil, making them a potential study model for fatty acid metabolism. Therefore, we explore the effect of temperature (10, 20, and 30 degrees C) on chia seed imbibition, germination, and fatty acid profile by GC-MS. Imbibition FI occurs within the first hour in all the treatments; while FII and FIIend elapse with an hour of difference at 20 degrees C and 30 degrees C. The highest viability and germination rate were observed at 30 degrees C; while the highest concentrations of all fatty acids, except oleic acid, were observed at 20 degrees C. Maximum fatty acid concentrations were detected at FI and FIIend; while at 30 degrees C, different patterns for saturated and unsaturated fatty acids and three linolenic acid isomers were observed. A shorter FII is associated with earlier germination; the increase in concentration in fatty acids after 3 h and a negative correlation between linoleic and linolenic acid observed at 20 degrees C were related to a higher germination efficiency. At 30 degrees C, isomer formation is related to homeoviscous cell membrane adaptation.

引用

页数：16

共 98 条

[1] Oil content and fatty acid composition of almond kernels from different genotypes and California production regions [J].