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Chem Biodivers. 2016 Apr;13(4):451-8. doi: 10.1002/cbdv.201500147.

Fatty Acid Patterns of Seeds of Some Salvia Species from Iran--A Chemotaxonomic Approach.

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Department of Biology, Faculty of Basic Sciences, Shahed University, Khalije Fars Freeway, Opposite the Harame Motahare Imam Khomeini, 3319118651, Tehran, Iran.
Department of Biology, Faculty of Sciences, Bu-Ali Sina University, 65175/4161, Hamedan, Iran.
Department of Horticultural Sciences, Faculty of Agricultural Sciences and Engineering, College of Agriculture and Natural Resources, University of Tehran, 31587-77871, Karaj, Iran.
Department of Organismal Biology, Evolutionary Biology Centre, Uppsala University, SE-75236, Uppsala, Sweden.


In this study, the seed oil content and fatty acid (FA) profile of 21 populations from 16 wild Salvia species of Iran were analyzed by GC. Patterns of chemical variations of the oils among species were identified via numerical analyses and also the taxonomic status of the infrageneric grouping was outlined in the genus. Salvia species were scored based on the contents of main FAs using principal coordinate analysis (PCO). The results showed that the total oil content in the seeds varied significantly, and ranged from 6.68 to 38.53% dry weight. α-Linolenic (18:3ω3, 1.69 - 53.56%), linoleic (18:2ω6, 13.04 - 60.64%), oleic (18:1ω9, 6.15 - 27.06%), palmitic (16:0, 3.77 - 9.27%), and stearic (18:0, 1.78 - 3.05%) acid were identified as five major FAs in the oils. The amount of ω-3 and ω-6 FAs ranged between 1.90 - 53.80% and 13.46 - 60.83% of total FAs in the seed oils, respectively. The results confirmed that FA profiles were distinctive among the species and that they can be used as chemotaxonomic markers. The discrimination of Salvia species according to their botanical classification at intersectional level was supported. In general, seed oils of Salvia species were rich sources of polyunsaturated FAs, except in linoleic and α-linolenic acid, and may be valuable for food and pharmaceutical industries.


Chemotaxonomy; Salvia L.; Seed oil; Unsaturated fatty acids; ω-3 Fatty acids; ω-6 Fatty acids

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