Effect of year of cultivation on the oil content and fatty acid composition of chia seeds (Salvia hispanica L.) grown in France

Description of the subject. Spanish sage or chia (Salvia hispanica) has attracted increasing interest over the last decade due to the composition of its seeds. It is now cultivated in several European countries. Objectives. The aims of this study were to investigate the oil content and composition of seeds from chia cultivated over a three-year period in South-West France. Method. The cultivar Oruro (Panam, France) was used for this study. It was cultivated in 2014, 2015 and 2017 at Villemur-sur-Tarn (South-West France). Oil, ash and protein contents (Kjeldahl) was assessed, fatty acids (GC-FID), sterols (GC), tocopherols (HPLC) composition was determined on seeds. Results. Cultivation year affected oil, protein and ash contents, and the content and composition of fatty acid, sterols and tocopherols. Oil (range of 30.6-34.7%) and ash (4.8-5.2%) contents were higher in 2014 and 2015 (higher rainfall than 2017). Protein content was higher in 2017 (21.7%) than in the other two years (17.5-19.9%). This trend was expected, given the negative correlation between oil and protein contents. Polyunsaturated fatty acids predominated, and their levels were highest in 2015 and lowest in 2017. Saturated and monounsaturated fatty acid levels followed the opposite pattern (lowest in 2015 and highest in 2017). Sterols and tocopherols accumulated to higher levels in the seeds in 2014 than in 2017. Conclusions. All the seed quality traits of chia cultivated in France were affected by the climatic conditions of the year of cultivation.