Development of Whole and Ground Seed Near‐Infrared Spectroscopy Calibrations for Oil, Protein, Moisture, and Fatty Acids in Salvia hispanica

Abstract

Chia (Salvia hispanica) is an ancient crop that has experienced an agricultural resurgence in recent decades owing to the high omega 3 fatty acid (ω‐3) content of the seeds and good production potential. Analysis of 563 lots of chia grown in Kentucky and 10 lots from Arizona, Australia, Mexico, and Peru was performed. All of these lots were assessed for fatty acid, oil, and protein content, while a subset of 120 samples were assessed for amino acids, fiber, minerals, and trace elements. The mean oil content was 31.3%, ranging from 21.4% to 35.3%. The protein content averaged 22.8%, ranging from 18.2% to 28.2%, and the ω‐3 FA α‐linolenic acid (ALA) averaged 61.3%, ranging from 33.9% to 69.9%. Using these seed lots, nondestructive near‐infrared spectroscopy (NIRS) calibrations were developed for whole and ground seed oil, protein, moisture, and the six major fatty acids. The R2 and SE of cross‐validation (SECV) values for oil were 0.78 and 0.95, respectively, while those for protein were 0.75 and 1.05, respectively. The NIRS calibrations for fatty acid had R2 and SECV greater than 0.6 and less than 10% of actual values for all major fatty acids, respectively. An R2 of 0.99 was established for moisture content of whole seeds within the range of 3–10% moisture content. The precision and accuracy of these calibrations is adequate for use by breeders, growers, and food quality experts to quantitatively assess these major constituents without the need for costly and time‐consuming chemical analysis.

Compositional analysis in sorghum (Sorghum bicolor) NIR spectral techniques based on mean spectra from single seeds

“…Overall, mean spectral based models for weight determination in single intact sorghum seeds gave the best results for both calibration and prediction performances. Similar results have been reported with another small-seeded crop, namely chia seeds for bulk oil prediction ( Serson et al., 2020 ).…”

Characterization and Evaluation of Salvia hispanica L. and Salvia columbariae Benth. Varieties for Their Cultivation in Southwestern Germany

“…As shown in Table 2, contents of all individual fatty acids, except for vaccenic acid, and respective ratios of Golden Chia differed significantly from the Salvia hispanica L. varieties G8 and SALV66. All samples were characterized by a high content of ω-3 and ω-6 polyunsaturated fatty acids, namely α-linolenic acid as the main fatty acid (60.4 to 65.9 g/100 g) and linoleic acid (15.1 to 20.4 g/100 g), being in line with values obtained by previously conducted field trials in southwestern Germany [12,22,23,[75][76][77][78][79]. We also verified the findings of Matthäus and Özcan showing that within the genus Salvia, the amount of α-linolenic acid is highest in Salvia columbariae Benth., making it highly interesting from a nutritional point of view [12].…”

Rhizobacterial species richness improves sorghum growth and soil nutrient synergism in a nutrient-poor greenhouse soil

“…The below and above-ground portions of plants were oven-dried at 60 °C for 48 h before biomass measurements. Both root and shoot samples were ground to determine their N, P, and K contents, following standard methods 53 – 56 . The details about these methods are provided (see supplementary information ).…”