Bioaccessibility of Phenolic Compounds and Polyunsaturated Fatty Acids in Whole and Ground Chia Seeds and Sprouts.
- 1Graduate Program in Food, Nutrition, and Health, Institute of Nutrition, State University of Rio de Janeiro, 524, 12◦ andar, sala 12006 D - Maracanã, Rio de Janeiro, RJ, CEP: 20550-013, Brazil.
- 2Food Biotechnology Laboratory, School of Pharmacy, Fluminense Federal University, Niteroi, Brazil.
- 3Graduate Program in Food, Nutrition, and Health, Institute of Nutrition, State University of Rio de Janeiro, 524, 12◦ andar, sala 12006 D - Maracanã, Rio de Janeiro, RJ, CEP: 20550-013, Brazil. [email protected].
Abstract
This study investigated the effect of grinding and germination on phenolic compounds, fatty acids, and antioxidant capacity of chia seeds after in vitro gastrointestinal digestion. After digestion, the samples ground chia (GC) and ground chia sprouts (GCS) showed the highest values of total phenolic compounds, antioxidant capacity, and fatty acids when compared to the respective whole samples, whole chia (WC), and whole chia sprout (WCS). The total phenolic compounds reached 7.00 mg GAE/g (GC) and 8.76 mg GAE/g (GCS), compared to 4.40 mg GAE/g (WC) and 2.57 mg GAE/g (WCS). In the evaluation of antioxidant capacity, GC and GCS showed higher values in the FRAP (40.38 and 38.62 µmol FS/g), ABTS (79.98 and 74.99 µmol TE/g), and DPPH assays (63.36 and 51.51% AA), compared to WC and WCS (FRAP: 2.85 and 11.53 µmol FS/g; ABTS: 57.40 and 47.98 µmol TE/g; DPPH: 39.27 and 42.11% AA, respectively). In addition, rosmarinic acid was detected only in the ground samples (seeds or sprouts), while rosmarinic acid 3-O-glycoside and caffeic acid were detected only in the ground seeds after digestion. Regarding the lipid content, values of 6.33 g/100 g for GC and 5.36 g/100 g for GCS were obtained, while WC and WCS showed only 0.19 g/100 g. On the other hand, omega-3 was identified in all samples, although its amount decreased in the sprouts. It is concluded that under the evaluated conditions, grinding was a more determining factor than germination in improving the bioaccessibility of phenolic compounds and fatty acids in chia seeds.
Related
- Integrated Bioprocessing and Nanoencapsulation of Brewer’s Spent Grain Phenolic Compounds: A Sustainable Valorization Strategy
- Impaired adaptation to smoke-derived phenolic compounds in Listeria monocytogenes CC204 from smoked salmon and trout
- Phenolic Compounds from Ruta chalepensis Var. angustifolia as Potential HMG-CoA Reductase Inhibitors: Bioactivity-Guided Fractionation and Preliminary Identification of Active Metabolites
- Phenolic Compounds from Passiflora edulis and Their Effect on Social Behavior and the AMPA Receptor in a Preclinical Model of Autism
- Nutritional Composition, Volatile Compounds, and Phenolic Constituents of Ficus mathewsii and Ficus benjamina Infructescences (Moraceae)
BibTeX
@article{brito2026bioaccessibility,
title = {{Bioaccessibility of Phenolic Compounds and Polyunsaturated Fatty Acids in Whole and Ground Chia Seeds and Sprouts.}},
author = {Flávia Oliveira Brito and Lilia Zago and Juliana Delvizio and Carolina Beres and Kim Ohanna Pimenta Inada and Vanessa Naciuk Castelo-Branco and Roberta Fontanive Miyahira},
journal = {Plant foods for human nutrition (Dordrecht, Netherlands)},
year = {2026},
month = oct,
doi = {10.1007/s11130-026-01577-y},
url = {https://europepmc.org/article/MED/42873374},
note = {CC BY},
}
RIS
TY - JOUR
TI - Bioaccessibility of Phenolic Compounds and Polyunsaturated Fatty Acids in Whole and Ground Chia Seeds and Sprouts.
AU - Flávia Oliveira Brito
AU - Lilia Zago
AU - Juliana Delvizio
AU - Carolina Beres
AU - Kim Ohanna Pimenta Inada
AU - Vanessa Naciuk Castelo-Branco
AU - Roberta Fontanive Miyahira
PY - 2026
DA - 2026/10/14
JO - Plant foods for human nutrition (Dordrecht, Netherlands)
DO - 10.1007/s11130-026-01577-y
UR - https://europepmc.org/article/MED/42873374
AB - This study investigated the effect of grinding and germination on phenolic compounds, fatty acids, and antioxidant capacity of chia seeds after in vitro gastrointestinal digestion. After digestion, the samples ground chia (GC) and ground chia sprouts (GCS) showed the highest values of total phenolic compounds, antioxidant capacity, and fatty acids when compared to the respective whole samples, whole chia (WC), and whole chia sprout (WCS). The total phenolic compounds reached 7.00 mg GAE/g (GC) and 8.76 mg GAE/g (GCS), compared to 4.40 mg GAE/g (WC) and 2.57 mg GAE/g (WCS). In the evaluation of antioxidant capacity, GC and GCS showed higher values in the FRAP (40.38 and 38.62 µmol FS/g), ABTS (79.98 and 74.99 µmol TE/g), and DPPH assays (63.36 and 51.51% AA), compared to WC and WCS (FRAP: 2.85 and 11.53 µmol FS/g; ABTS: 57.40 and 47.98 µmol TE/g; DPPH: 39.27 and 42.11% AA, respectively). In addition, rosmarinic acid was detected only in the ground samples (seeds or sprouts), while rosmarinic acid 3-O-glycoside and caffeic acid were detected only in the ground seeds after digestion. Regarding the lipid content, values of 6.33 g/100 g for GC and 5.36 g/100 g for GCS were obtained, while WC and WCS showed only 0.19 g/100 g. On the other hand, omega-3 was identified in all samples, although its amount decreased in the sprouts. It is concluded that under the evaluated conditions, grinding was a more determining factor than germination in improving the bioaccessibility of phenolic compounds and fatty acids in chia seeds.
SN - 0921-9668
SN - 1573-9104
ER -