Effect of particle size of chia seeds on bioaccessibility of phenolic compounds during in vitro digestion

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dc.creatorRenata Adriana Labanca
dc.creatorCecília Svelander
dc.creatorMarie Alminger
dc.date.accessioned2022-05-02T21:58:27Z
dc.date.accessioned2025-09-09T00:38:07Z
dc.date.available2022-05-02T21:58:27Z
dc.date.issued2019
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.description.sponsorshipOutra Agência
dc.format.mimetypepdf
dc.identifier.doi10.1080/23311932.2019.1694775
dc.identifier.issn2331-1932
dc.identifier.urihttps://hdl.handle.net/1843/41305
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofCogent Food & Agriculture
dc.rightsAcesso Aberto
dc.subjectTecnologia de alimentos
dc.subjectBioacessibilidade
dc.subjectChia
dc.subject.otherPhenolic compounds
dc.subject.otherBioaccessibility
dc.subject.otherPUFAs
dc.subject.otherChia (Salvia hispanica L.)
dc.subject.otherIn vitro digestion
dc.subject.otherParticle size
dc.titleEffect of particle size of chia seeds on bioaccessibility of phenolic compounds during in vitro digestion
dc.typeArtigo de periódico
local.citation.epage13
local.citation.issue1
local.citation.spage1
local.citation.volume5
local.description.resumoChia 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.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://www.tandfonline.com/doi/full/10.1080/23311932.2019.1694775

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