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Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Chia (Salvia hispanica L.) Seeds

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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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Abbreviations

CSF:

Chyme-soluble fraction

PF:

Pellet fraction

IN:

Intestinal absorbed fraction

OUT:

Intestinal unabsorbed fraction

TFC:

Total flavonoid content

TPC:

Total phenolic content

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Acknowledgements

This research was supported by the grant of Ministerio de Economía, de Industria y Competitividad for the project: GL2016-75687-C2-2-R (AEI/FEDER, UE).

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Correspondence to Manuel Viuda-Martos.

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The authors declare that they have no conflict of interest.

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Pellegrini, M., Lucas-Gonzalez, R., Sayas-Barberá, E. et al. Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Chia (Salvia hispanica L.) Seeds. Plant Foods Hum Nutr 73, 47–53 (2018). https://doi.org/10.1007/s11130-017-0649-7

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Keywords

  • Gastrointestinal digestion
  • Antioxidant
  • Released profile
  • Polyphenolic