Table 3.

Fatty acid composition (% of the total fat content) of the chia seed samples.

Fatty Acid	CS-CS	SMF-CS	SSF-CS
	%, of the Total Fat Content
C16:0	6.91 ± 0.25 a	6.44 ± 0.23 a	6.51 ± 0.47 a
C18:0	3.57 ± 0.02 b	2.60 ± 0.02 a	2.57 ± 0.01 a
C18:1	6.82 ± 0.04 b	4.95 ± 0.04 a	4.94 ± 0.03 a
C18:2	20.6 ± 0.20 c	19.4 ± 0.10 a	19.8 ± 0.02 b
C18:3 α	61.9 ± 0.17 a	66.4 ± 0.23 b	66.0 ± 0.21 b
C20:0	0.24 ± 0.02 b	0.17 ± 0.01 a	0.21 ± 0.02 b
C20:1	0.13 ± 0.01 a	nd	nd
SFA	10.6 ± 0.11 b	9.22 ± 0.09 a	9.29 ± 0.14 a
MUFA	6.94 ± 0.05 b	4.95 ± 0.04 a	4.94 ± 0.25 a
PUFA	82.5 ± 0.35 a	85.8 ± 0.13 b	85.8 ± 0.32 b
Omega-3	61.9 ± 0.14 a	66.4 ± 0.23 b	66.0 ± 0.32 b
Omega-6	20.6 ± 0.16 c	19.4 ± 0.10 a	19.8 ± 0.15 b
Omega-9	6.94 ± 0.07 b	4.95 ± 0.04 a	4.94 ± 0.10 a

CS—chia seeds; C—control, non-fermented chia seeds; SMF—submerged-fermented; SSF—solid-state-fermented; C16:0—palmitic acid; C18:0—stearic acid; C18:1—octadecenoic acid; C18:2—linoleic acid; C18:3 α—α-linolenic acid; C20:0—eicosanoic acid; C20:1—cis-11-eicosenoic acid; SFA—saturated fatty acids; MUFA—monounsaturated fatty acids; PUFA—polyunsaturated fatty acids. The data is expressed as mean values (n = 3) ± SE; SE—standard error; nd—not detected. a–c Mean values between samples within the columns with different letters are significantly different (p ≤ 0.05).