Chia (Salvia Hispanica L.) Seed Soaking, Germination, And Fatty Acid Behavior At Different Temperatures

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