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


phenolic compounds

Chia (Salvia Hispanica L)

particle size


in vitro digestion


Renata, Adriana Labanca

Universidade Federal de Minas Gerais

Cecilia Svelander

Chalmers, Industrial and Materials Science, Design and Human Factors

Marie Alminger

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Cogent Food and Agriculture

2331-1932 (ISSN)

Vol. 5 1-13 1694775

Subject Categories

Analytical Chemistry

Food Science

Food Engineering

Areas of Advance

Life Science Engineering (2010-2018)



More information

Latest update