Physicochemical Profile of Essential Oils Obtained from Chia (Salvia hispanica L.) Seeds Grown in Different Agro-Ecological Zones of Kenya

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dc.contributor.author Komu, Clement
dc.contributor.author Mburu, Monica Wanjiku
dc.contributor.author Njoroge, Daniel
dc.contributor.author Koskei, Richard
dc.date.accessioned 2021-08-23T07:46:25Z
dc.date.available 2021-08-23T07:46:25Z
dc.date.issued 2021-08-15
dc.identifier.citation Komu, C., Mburu, M., Njoroge, D., & Koskei, R. (2021). Physicochemical Profile of Essential Oils Obtained from Chia (Salvia hispanica L.) Seeds Grown in Different Agro-Ecological Zones of Kenya. European Journal of Advanced Chemistry Research, 2(3), 21-26. https://doi.org/10.24018/ejchem.2021.2.3.56 en_US
dc.identifier.issn 2684 - 4478
dc.identifier.uri http://dx.doi.org/10.24018/ej chem . 2021 . 2.3 . 56
dc.identifier.uri https://doi.org/10.24018/ejchem.2021.2.3.56
dc.identifier.uri http://repository.dkut.ac.ke:8080/xmlui/handle/123456789/4837
dc.description.abstract The chia seed samples were purchased from farmers in five locations in three agro-ecological zones in Kenya. The oil was obtained by cold pressing and physicochemical properties were determined; the fatty acid profile was determined by Gas chromatography. The mean oil yield from pressing was 16%, the refractive index of chia seed oil at 25 °C ranged from 1.4811 to 1.4832, specific gravity ranged from 0.9616 to 0.9629, acidity index and free fatty acids content ranged from 0.0345-0.0808 mg KOH/g oil, and 0.1736-0.4061%, respectively. The matter in volatiles ranged from 0.047-0.086%. The saponification value ranged from 162.1969–183.3791 milligrams (mg) of potassium hydroxide (KOH) per gram (g) of chia seed oil. The differences in refractive index, acidity index, free fatty acids, specific gravity, and saponification value, were statistically significant at (P<0.05). The α-linolenic (C18:3) and linoleic acids (C18:2) were the dominant fatty acids in chia seed oil and they varied with regions. The levels α-linolenic (C18:3) and linoleic acids (C18:2) ranged from 53.32-64.04% and 19.37-22.87%, respectively. The levels of oleic, linoleic, and linolenic fatty acids in chia seed oils from different regions were statistically significant at (P<0.05). The study recommended the cultivation of chia seed in agro-ecological zones II and III where higher yields and higher content of linoleic and linolenic fatty acids were reported, consumption of chia seed oil as edible oil, and substitution of marine oils with chia oil as potential sources of polyunsaturated fatty acids. en_US
dc.language.iso en en_US
dc.publisher European Journal of Advanced Chemistry Research en_US
dc.subject alpha - linolenic acids en_US
dc.subject Chia seeds en_US
dc.subject Omega - 3 fatty acid en_US
dc.subject polyunsaturated fatty acids en_US
dc.subject Salvia hispanica L. en_US
dc.title Physicochemical Profile of Essential Oils Obtained from Chia (Salvia hispanica L.) Seeds Grown in Different Agro-Ecological Zones of Kenya en_US
dc.type Article en_US


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