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ARS Home » Plains Area » Manhattan, Kansas » Center for Grain and Animal Health Research » Stored Product Insect and Engineering Research » Research » Publications at this Location » Publication #332808
Research Project: Impacting Quality through Preservation, Enhancement, and Measurement of Grain and Plant Traits

Location: Stored Product Insect and Engineering Research

Title: Development of whole and ground seed near-infrared spectroscopy calibrations for oil, protein, moisture and fatty acids in Salvia hispanica

Author
item SERSON, WILLIAM - University Of Kentucky
item Armstrong, Paul
item Maghirang, Elizabeth
item AL-BAKRI, AHMED - University Of Kentucky
item PHILLIPS, TIMOTHY - University Of Kentucky
item AL-AMERY, MAYTHEM - University Of Kentucky
item HILDEBRAND, DAVID - University Of Kentucky

Submitted to: Journal of the American Oil Chemists' Society
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/30/2019
Publication Date: 1/6/2020
Citation: Serson, W., Armstrong, P.R., Maghirang, E.B., AL-Bakri, A., Phillips, T., AL-Amery, M., Su, K., Hildebrand, D. 2020. Development of whole and ground seed near-infrared spectroscopy calibrations for oil, protein, moisture and fatty acids in Salvia hispanica. Journal of the American Oil Chemists' Society. 97(1):3-13. https://doi.org/10.1002/aocs.12300.
DOI: https://doi.org/10.1002/aocs.12300

Interpretive Summary: Omega-3 oil demand either from fish or plants has increased dramatically over the past few years. Due to this demand an ancient crop, Chia (Salvia hispanica), has experienced an agricultural resurgence because of its good production potential to produce seed high in omega-3 oil content. One hundred-twenty (120) lots of chia grown in Kentucky, Peru, Mexico, Arizona and Australia were assessed for oil and protein, fiber, minerals and trace elements. The mean oil content was found to be 31.3% and ranged from 21.4 to 35.3%. The oil was comprised of 56.7% omega-3 oil but varied between 33.9 to 66.4%. Seed protein averaged 22.8% and ranged between 18.2% to 28.2%. Growing location was found to affect oil composition. Non-destructive near infrared spectroscopy (NIRS) calibrations were developed on a commercial instrument for whole and ground seed oil and protein content and whole seed moisture content with accuracies of +/- 1% for protein and oil content and 0.25% for moisture content. These calibrations will be useful for breeders, agronomists and producers in evaluating seed quality.

Technical Abstract: Chia (Salvia hispanica) is an ancient crop that has experienced an agricultural resurgence in recent decades due to the high '3 content of the seeds and good production potential. We have screened 120 lots of chia which included that grown in Kentucky, Peru, Mexico, Arizona and Australia. We assessed these varieties for oil, fatty acid, protein, amino acid, fiber, minerals and trace elements. The mean values for oil content (31.3%, ranging 21.4 to 35.3%), omega-3 FAs (56.7% ranging 33.9 to 66.4%), limiting amino acids (Lys, Leu, Thr), and trace elements of Kentucky chia are similar to accessions from other global locations. Protein averaging 22.8%, ranging 18.2% to 28.2%, and fatty acid composition showed more variation depending on location. Using these seed lots, non-destructive near infrared spectroscopy (NIRS) calibrations were developed for whole and ground seed oil and protein contents and whole seed moisture content with accuracies of +/- 1% for protein and oil content and 0.25% for moisture content.