Atividades antioxidantes e antimicrobianas dos extratos sustentáveis de sementes de Salvia hispanica L. contra bactérias Gram-positivas e Gram-negativas
Resumo
As sementes de Salvia hispanica L. (chia) são ricas em compostos bioativos com propriedades antioxidantes e antimicrobianas, tornando-se ingredientes naturais valiosos para aplicações alimentares e agroindustriais. A contaminação de alimentos por bactérias Gram-positivas e Gram-negativas continua sendo um grande desafio para a segurança alimentar, destacando a necessidade de conservantes naturais sustentáveis. Este estudo teve como objetivo comparar dois métodos de extração verde para recuperar compostos bioativos de sementes escuras de chia da Argélia e avaliar as atividades antioxidante e antimicrobiana dos extratos obtidos frente a bactérias Gram-positivas e Gram-negativas. Foram aplicadas extração aquosa Soxhlet e maceração etanólica. Os extratos foram analisados quanto ao teor total de fenóis e flavonoides, atividade antioxidante (ensaio DPPH) e atividade antimicrobiana pelo método de difusão em disco contra nove cepas microbianas, incluindo bactérias Gram-positivas e Gram-negativas e Candida albicans. O extrato aquoso Soxhlet apresentou o maior teor total de fenóis e forte atividade antioxidante (88 % de inibição DPPH a 400 μg.mL-1). O extrato de maceração etanólica foi mais rico em flavonoides e mostrou atividade antimicrobiana moderada, dependente da dose. As bactérias Gram-positivas (Staphylococcus aureus e Listeria monocytogenes) foram as mais sensíveis (até 12 ± 1 mm), enquanto as Gram-negativas foram geralmente mais resistentes, exceto Klebsiella pneumoniae (15 ± 1 mm a 15 mg.mL-1). Candida albicans apresentou alta suscetibilidade (14 ± 1 mm). Extratos de sementes de chia obtidos por métodos verdes demonstram atividades antioxidantes significativas e atividade antimicrobiana moderada, apoiando seu potencial uso na conservação de alimentos, desenvolvimento de produtos sustentáveis e aplicações agroindustriais ecológicas.
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