Fatty acid and amino acid profiling of chia seeds and physicochemical characterisation of chia seeds oil

The study analysed the fatty and amino acid compositions of chia seeds physicochemical characterisation oil. quantification acids was done using high-performance liquid chromatography (HPLC) gas equipped with a flame ionisation detector (GC-FID). from were leucine, valine, phenylalanine, lysine, isoleucine, threonine, histidine, methionine 1.63, 1.37, 1.34, 1.14, 0.98, 0.88 0.81 g/100 g, respectively. Saturated unsaturated 3.95 30.48%, Meanwhile, mean ratio Omega 6/Omega 3 0.333. established characteristics CSO value 2.63 mg KOH/g, peroxide 6.23 meq active oxygen/kg, iodine 200.721 g I2/100 saponification 193.345 refractive index 1.454 at 40°C relative density 0.8824 g/cm3 20°C specific gravity 0.882 40°C. profiling revealed presence an appreciable amount polyunsaturated (PUFA) essential acids. constitute drying oil category that requires timely usage proper storage condition to reduce rancidity air or light exposure.   Key words: Chia seeds, oil, acids, characteristics.