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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.

The effect of the intake of freeze-dried jaboticaba peel powder on the antioxidant potential of rats' blood plasma was investigated in two experiments. In the first, 35 male rats, divided into 5 groups, received 7 mg of anthocyanins/100 g of body weight, by gavage. The blood was withdrawn 0, 30, 60, and 120 min after gavage. The antioxidant capacity was evaluated in plasma by ORAC and TEAC. There was no significant difference in the plasmatic antioxidant potential among the groups. In the second experiment, 40 male rats were divided into 4 groups that consumed, respectively, 0, 1, 2, and 4% of freeze-dried jaboticaba peel powder added to their diet. An increase in the plasmatic antioxidant potential was observed for groups that received 1 and 2% of jaboticaba peel powder (1.7 times by TEAC method and 1.3 times by ORAC); however, the group that received 4% of the powder did not show antioxidant effects according to the methods used.