Coates, W. and Ayerza, R. (2009) Chia (Salvia hispanica L.) seed as an n-3 fatty acid source for finishing pigs: Effects on fatty acid composition and fat stability of the meat and internal fat, growth performance, and meat sensory characteristics. Journal of Animal Science, 87, 3798-3804.
http://dx.doi.org/10.2527/jas.2009-1987

has been cited by the following article:

• TITLE: Physicochemical characterization of chia (Salvia hispanica) seed oil from Yucatán, México

  AUTHORS: Maira Rubi Segura-Campos, Norma Ciau-Solís, Gabriel Rosado-Rubio, Luis Chel-Guerrero, David Betancur-Ancona

  KEYWORDS: Chía; Salvia hispanica; Oil; Physicochemical Characteristic

  JOURNAL NAME: Agricultural Sciences, Vol.5 No.3, February 19, 2014

  ABSTRACT: A physicochemical characterization of oil from chia seeds was carried out. Proximate composition analysis showed that fat and fiber were the principal components in the raw chia flour. Physical characterization showed that chia oil has a relative density from 0.9241, a refraction index of 1.4761 and a color with more yellow than red units. Chemical characterization showed that chia oil registered an acidity index of 2.053 mg KOH/g oil, a saponification index of 222.66 mg KOH/g oil, a content of unsaponifiable matter of 0.087%, an Iodine index of 193.45 g I/100 g oil and a peroxide index of 17.5 meq O2/kg oil. Chia oil showed a higher content of α and β linolenic and palmitic acids. Chia oil is the vegetable source with the highest content of essential fatty acids.