Effect of particle size of chias seeds on bioaccessibility of phenolic compounds during in vitro digestion
Journal article, 2019

Chia seeds have a high content of polyunsaturated fatty acids (PUFAs), dietary fiber, and phenolic compounds considered to have health-promoting effects. Structural properties such as botanical integrity and particle size can affect the stability, extractability, and the availability of bioactive compounds for uptake in the gastrointestinal tract. The aim of the study was to compare the release and estimate the bioaccessibility of PUFAs and phenolic compounds during in vitro digestion of chia seeds with different particle size. The effects of temperature (23.0, 5.0, and −18.0°C) and period of storage (0, 7, 14, 21, and 28 days) of milled chia seeds were also evaluated by comparing lipid autoxidation products, but significant differences were
not detected. The extractability of phenolic compounds and PUFAs were higher in chia flour with smaller particle size than in samples with larger particle size and whole chia seeds. Nevertheless, chia seeds that were included in the study serve as a richer source of omega-3 and phenolic compounds than traditional cereal crops.

in vitro digestion

phenolic compounds

particle size



Chia (Salvia Hispanica L)


Renata, Adriana Labanca

Universidade Federal de Minas Gerais

Cecilia Svelander

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Marie Alminger

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Cogent Food and Agriculture

23311932 (eISSN)

Vol. 5 1-13 1694775

Subject Categories

Analytical Chemistry

Food Science

Food Engineering

Areas of Advance

Life Science Engineering (2010-2018)



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