CONTENT OF NUTRIENTS COMPONENT AND FATTY ACIDS IN CHIA SEEDS (SALVIA HISPANICA L.) CULTIVATED IN ECUADOR

Objective: The aim of this work was to determine the fatty acids content in chia seeds oil ( Salvia hispanica L.) sample cultivated in Ecuador. Methods: Chia oil was obtained from chia seeds using the cold pressing method. Methyl esters fatty acids (FAME) analysis was carried out using the gas chromatography (GC) method with a mass selective detector (MSD) and using the database Library NIST14.L to identify the compounds present in the oil of chia seed. Results: Methyl esters fatty acids were identified from chia ( Salvia hispanica L.) seeds using the GC–mass spectrometer (GS–MS) analytical method. The total protein, lipid, and fiber content of chia seeds of plants cultivated in Ecuador was of 19.78, 16.06, and 27.88%, respectively, of the total content on fresh weight. Fatty acids were analyzed as methyl esters on a capillary column DB-WAX 122-7062 with a good separation of palmitic acid, stearic acid, oleic acid, elaidic acid, linoleic acid, arachidic acid, and linolenic acid. The structure of FAME was determined using the GS-MS. Chia oil high content of linolenic acid (omega 3) with a value of 54.08% the total content of fatty acids in chia oil. Omega 6 content was of 18.69% and omega 9 content was of 10.24% the total content of fatty acids in chia oil. Conclusions: Chia oil has a good content of fatty acids omega 3, 6, and 9. The higher value was of omega 3 with 54.08%. Omega 3 is recommended to the prevention of risk cardiovascular.