02334naa a2200409 a 450000100080000000500110000800800410001902200140006002400550007410000250012924502050015426000090035952010400036865000250140865000140143365000100144765000230145765000290148065000230150965000140153265000120154665000120155865300270157065300210159765300220161865300280164065300280166870000300169670000190172670000200174570000230176570000200178870000210180870000160182970000270184577300520187221769952025-08-19       2025    bl uuuu     u00u1 u    #d  a1542-80527 ahttps://doi.org/10.1080/15428052.2025.25205562DOI1 aALMEIDA, M. J. de O.  aInfluence of particle size fractionation on phenolic composition and antioxidant activity of pre-gelatinized whole pinhão nut flour during in vitro gastrointestinal simulation.h[electronic resource]  c2025  aThe effects of fractionation of pre-gelatinized whole pinhão nut flour on the phenolic profile and bioaccessibility during simulated digestion were evaluated. The pre-gelatinized whole pinhão nut flour was fractionated using a RO-TAP® sieve shaker into different particle sizes: unfractionated (P0), 210 µm (P1), 149 µm (P2), 105 µm (P3), and &lt105 µm (P4). Sieving significantly affected the phenolic profile of all samples. P1 and P4 presented the highest concentrations of 3,4-dihydroxybenzoic acid (39.62 and 40.12 µg/g, respectively). The total phenolic contents of P1 and P4 were higher (43.75% and 54.16%, respectively) than P0 after digestion. Only P1 and P3 showed bioaccessibility for ellagic acid (904.19% and 445.57%, respectively). The bioaccessibility index of ferulic acid, p-coumaric acid, and coumarin was higher in all sieved samples compared to P0, with values above 129%. These findings clarify the phenolic stability of pinhão flour during digestion, highlighting its nutraceutical potential.  aAntioxidant activity  aDigestion  aFlour  aPhenolic compounds  aAraucária Angustifólia  aComposto Fenólico  aDigestão  aFarinha  aPinhão  aAtividade antioxidante  aBioaccessibility  aBioacessibilidade  aNutraceutical potential  aPotencial nutracêutico1 aWANDERLEY, B. R. da S. M.1 aLIMA, N. D. de1 aMONTIBELLER, L.1 aDEOLINDO, C. T. P.1 aKLEEMANN, C. R.1 aFREIRE, C. B. F.1 aHELM, C. V.1 aAMBONI, R. D. de M. C.  tJournal of Culinary Science & Technology, 2025.