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https://hdl.handle.net/11000/30582
Bioaccessibility of Phenolic Compounds and Antioxidant
Capacity of Chia (Salvia hispanica L.) Seeds
Title: Bioaccessibility of Phenolic Compounds and Antioxidant
Capacity of Chia (Salvia hispanica L.) Seeds |
Authors: Pellegrini, Marika ![](/jspui/image/ORCID.jpg) Lucas González, Raquel ![](/jspui/image/ORCID.jpg) Sayas-Barberá, Estrella ![](/jspui/image/ORCID.jpg) Fernandez-Lopez, Juana ![](/jspui/image/ORCID.jpg) Pérez Álvarez, José Antonio ![](/jspui/image/ORCID.jpg) Viuda-Martos, Manuel ![](/jspui/image/ORCID.jpg) |
Editor: Springer |
Department: Departamentos de la UMH::Tecnología Agroalimentaria |
Issue Date: 2017-11 |
URI: https://hdl.handle.net/11000/30582 |
Abstract:
The aim of this work was to evaluate (i) the phenol
and flavonoid recovery and bioaccessibility indexes and (ii)
the antioxidant activity of both types of non-defatted and
defatted chia seeds during the in vitro gastrointestinal digestion.
The ground samples were subjected to in vitro simulated
gastrointestinal digestion, and the resultant fractions were extracted
and subjected to spectrophotometric assays. The results
pointed to increasing concentrations of polyphenolic
compounds during digestion, although only a low-medium
percentage of phenols and a low percentage of flavonoids
were available for absorption in the intestinal tract. In addition,
the high level of fats seemed to have a negative effect on the
bioaccessibility of flavonoids. Further studies should be undertaken
to better understand the stabilization of the bioactive
compounds of chia and to improve their bioaccessibility.
Meanwhile, the present study represents a solid base for studying
the bioavailability of bioactive compounds of chia seeds
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Keywords/Subjects: Gastrointestinal digestion Antioxidant Released profile Polyphenolic |
Knowledge area: CDU: Ciencias aplicadas: Ingeniería. Tecnología |
Type of document: application/pdf |
Access rights: info:eu-repo/semantics/openAccess |
DOI: https://doi.org/10.1007/s11130-017-0649-7 |
Appears in Collections: Artículos Tecnología Agroalimentaria
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