Fig. 1. Indian chia lipid content analysis a in Functional characterization of acyltransferases from Salvia hispanica that can selectively catalyze the formation of trilinolenin

Fig. 1. Indian chia lipid content analysis a) Lipid content of developing seeds, expressed as % of dry weight. b) Fatty acid composition of developing seeds. c) Representative GC-MS chromatogram showing the fatty acid profile of chia seeds (21 DAF). d) RP-HPLC chromatogram showing the major TAG species present in chia seed oil (28 DAF). All values are represented as the mean of biological triplicates ± SD. DAF- Days after flowering; PA- Palmitic acid (C16:0), SA- Stearic acid (C18:0), OA- Oleic acid (C18:1), LA- Linoleic acid (C18:2), ALA- α-Linoleic acid (C18:3); 18:3/18:3/18:3 – Trilinolenin.Published as part of Gopalam, Rahul & Tumaney, Ajay W., 2021, Functional characterization of acyltransferases from Salvia hispanica that can selectively catalyze the formation of trilinolenin, pp. 1-9 in Phytochemistry (112712) 186 on page 2, DOI: 10.1016/j.phytochem.2021.112712, http://zenodo.org/record/825868