Antioxidant and antimicrobial activities of sustainable Salvia hispanica L. seed extracts against gram-positive and gram-negative bacteria

Khawla  Hadef; Amina  Attou; Nour  Madjidi

Khawla Hadef University Ahmad DRAIA Adrar, Faculty of Natural and Life Sciences/ Department of Biological sciences, Laboratory of Saharan Natural Resources, National road number 6, Adrar PO box 01000, Algeria. University Abou Bekr Belkaid, Tlemcen. Laboratory of Food, Biomedical and Environmental Microbiology (LAMAABE). https://orcid.org/0000-0002-7211-1688
Amina Attou University Ahmad DRAIA Adrar, Faculty of Natural and Life Sciences/ Department of Biological sciences, Laboratory of Saharan Natural Resources, National road number 6, Adrar PO box 01000, Algeria. https://orcid.org/0000-0003-2762-633X
Nour Madjidi University Ahmad DRAIA Adrar, Faculty of Natural and Life Sciences/ Department of Biological sciences, Laboratory of Saharan Natural Resources, National road number 6, Adrar PO box 01000, Algeria. https://orcid.org/0009-0008-6029-5521

Palabras clave: Salvia hispanica L., extracción verde, actividad antioxidante, actividad antimicrobiana, seguridad alimentaria, bioingredientes sostenibles

Resumen

Las semillas de Salvia hispanica L. (chia) son ricas en compuestos bioactivos con propiedades antioxidantes y antimicrobianas, lo que las convierte en ingredientes naturales valiosos para aplicaciones alimentarias y agroindustriales. La contaminación de los alimentos por bacterias Gram-positivas y Gram-negativas sigue siendo un desafío importante para la seguridad alimentaria, lo que resalta la necesidad de conservantes naturales sostenibles. Este estudio tuvo como objetivo comparar dos métodos de extracción verde para recuperar compuestos bioactivos de semillas de chia oscuras de Argelia y evaluar las actividades antioxidante y antimicrobiana de los extractos resultantes frente a bacterias Gram-positivas y Gram-negativas. Se aplicaron extracción acuosa Soxhlet y maceración etanólica. Los extractos se analizaron para determinar fenoles totales y flavonoides, actividad antioxidante (ensayo DPPH) y actividad antimicrobiana mediante el método de difusión en disco frente a nueve cepas microbianas, incluidas bacterias Gram-positivas y Gram-negativas y Candida albicans. El extracto acuoso Soxhlet mostró el mayor contenido total de fenoles y una fuerte actividad antioxidante (88 % de inhibición DPPH a 400 μg.mL^-¹). El extracto de maceración etanólica fue más rico en flavonoides y presentó una actividad antimicrobiana moderada, dependiente de la dosis. Las bacterias Gram-positivas (Staphylococcus aureus y Listeria monocytogenes) fueron las más sensibles (hasta 12 ± 1 mm), mientras que las bacterias Gram-negativas generalmente fueron más resistentes, excepto Klebsiella pneumoniae (15 ± 1 mm a 15 mg.mL^-¹). Candida albicans mostró alta susceptibilidad (14 ± 1 mm). Los extractos de semillas de chia obtenidos mediante métodos verdes demuestran actividades antioxidantes significativas y moderadas actividades antimicrobianas, respaldando su potencial uso en la conservación de alimentos, desarrollo de productos sostenibles y aplicaciones agroindustriales ecológicas.

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Actividades antioxidantes y antimicrobianas de los extractos sostenibles de semillas de Salvia hispanica L. frente a bacterias Gram-positivas y Gram-negativas

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