Chia (Salvia hispanica l.) seed soaking, germination, and fatty acid behavior at different temperatures

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 FIIend 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 FIIend; 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.