Characterization of phenolic compounds in chia (Salvia hispanica L.) seeds, fiber flour and oil

Sheila Cristina Oliveira-Alves, Débora Barbosa Vendramini-Costa, Cinthia Baú Betim Cazarin, Mário Roberto Maróstica Júnior, João Pedro Borges Ferreira, Andreia Bento Silva, Marcelo Alexandre Prado, Maria Rosário Bronze

Research output: Contribution to journalArticlepeer-review

52 Citations (Scopus)


The consumption of chia seeds products has increased recently and it has been suggested that the inclusion of this functional food in a daily human diet could contribute to improve consumers’ health. However, a better knowledge about the composition of these products is mandatory. In this work, the phenolic compounds from commercial samples of chia seed, fiber flour and oil were extracted using an ultrasound-assisted methodology and were separated and identified by high-performance liquid chromatography coupled to a mass spectrometer. Methanol:water extracts were prepared and submitted to an acidic hydrolysis. Crude and hydrolyzed extracts were analyzed and phenolic compounds found were mainly caffeic acid and danshensu and its derivatives, such as rosmarinic and salvianolic acids. TPC was higher in the hydrolyzed extracts. These results supply new information about the main phenolic compounds presents in chia, which are important dietary sources of natural antioxidants for prevention of diseases caused by oxidative stress.

Original languageEnglish
Pages (from-to)295-305
Number of pages11
JournalFood Chemistry
Publication statusPublished - 1 Oct 2017


  • Antioxidant capacity
  • Electrochemical activity
  • Hydroxycinnamic acids
  • Salvia hispanica L.

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