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

Author

Listed:
  • Daniel Cabrera-Santos

    (Laboratorio de Fisiología Vegetal, Unidad de Biología, Tecnología y Prototipos (UBIPRO), Facultad de Estudios Superiores Iztacala, Universidad Nacional Autónoma de México, Av. de los Barrios No. 1, Los Reyes Iztacala, Tlalnepantla C.P. 54090, Mexico)

  • Cesar A. Ordoñez-Salanueva

    (Laboratorio de Fisiología Vegetal, Unidad de Biología, Tecnología y Prototipos (UBIPRO), Facultad de Estudios Superiores Iztacala, Universidad Nacional Autónoma de México, Av. de los Barrios No. 1, Los Reyes Iztacala, Tlalnepantla C.P. 54090, Mexico)

  • Salvador Sampayo-Maldonado

    (Laboratorio de Fisiología Vegetal, Unidad de Biología, Tecnología y Prototipos (UBIPRO), Facultad de Estudios Superiores Iztacala, Universidad Nacional Autónoma de México, Av. de los Barrios No. 1, Los Reyes Iztacala, Tlalnepantla C.P. 54090, Mexico)

  • Jorge E. Campos

    (Laboratorio de Bioquímica Molecular, Unidad de Biología, Tecnología y Prototipos (UBIPRO), Facultad de Estudios Superiores Iztacala, Universidad Nacional Autónoma de México, Av. de los Barrios No. 1, Los Reyes Iztacala, Tlalnepantla C.P. 54090, Mexico)

  • Alma Orozco-Segovia

    (Laboratorio de Ecología Fisiológica, Instituto de Ecología, Universidad Nacional Autónoma de México, Coyoacán, Mexico City C.P. 04510, Mexico)

  • Cesar M. Flores-Ortiz

    (Laboratorio de Fisiología Vegetal, Unidad de Biología, Tecnología y Prototipos (UBIPRO), Facultad de Estudios Superiores Iztacala, Universidad Nacional Autónoma de México, Av. de los Barrios No. 1, Los Reyes Iztacala, Tlalnepantla C.P. 54090, Mexico
    Laboratorio Nacional en Salud, Facultad de Estudios Superiores Iztacala, Universidad Nacional Autónoma de México, Av. de los Barrios No. 1, Los Reyes Iztacala, Tlalnepantla C.P. 54090, Mexico)

Abstract

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 °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 FII end elapse with an hour of difference at 20 °C and 30 °C. The highest viability and germination rate were observed at 30 °C; while the highest concentrations of all fatty acids, except oleic acid, were observed at 20 °C. Maximum fatty acid concentrations were detected at FI and FII end ; while at 30 °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 °C were related to a higher germination efficiency. At 30 °C, isomer formation is related to homeoviscous cell membrane adaptation.

Suggested Citation

  • Daniel Cabrera-Santos & Cesar A. Ordoñez-Salanueva & Salvador Sampayo-Maldonado & Jorge E. Campos & Alma Orozco-Segovia & Cesar M. Flores-Ortiz, 2021. "Chia ( Salvia hispanica L.) Seed Soaking, Germination, and Fatty Acid Behavior at Different Temperatures," Agriculture, MDPI, vol. 11(6), pages 1-16, May.
    • Handle: RePEc:gam:jagris:v:11:y:2021:i:6:p:498-:d:563418
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