Journal Algérien des Régions Arides
Volume 18, Numéro 2, Pages 43-51
2025-07-01

Comparative Evaluation Of Extraction Methods On The Phytochemical Content And Biological Activities Of Salvia Hispanica (chia) Seed Extracts



Authors : Rahmoune Ibtissem . Karoune Samira . Saad Somia . Kechebar Mohamed Seifallah .

Abstract

Chia seeds (Salvia hispanica L.) are gaining global attention as a functional food due to their rich content of polyphenols and flavonoids, known for their antioxidant, antimicrobial, and an-ti-inflammatory properties. This study investigates the influence of extraction methods specifi-cally ethanolic maceration and aqueous Soxhlet extraction on the recovery of these bioactive compounds and their associated biological activities. The extracts were evaluated for total phe-nolic and flavonoid content, antioxidant capacity (via DPPH and ABTS assays), antimicrobial ac-tivity (disk diffusion), and α-amylase inhibition potential. The aqueous Soxhlet extract showed the highest phenolic content and strongest antioxidant activity, while the ethanolic maceration extract exhibited greater flavonoid content, notable antimicrobial efficacy, and the most potent α-amylase inhibition (IC₅₀ = 18.38 µg/mL). These findings demonstrate that solvent polarity and extraction technique significantly affect the chemical composition and bioactivity of chia seed ex-tracts, suggesting that each extract may have targeted applications in nutritional and pharmaceu-tical formulations.

Keywords

Chia seeds ; extraction methods ; polyphenols ; flavonoids ; antioxidant activity ; antimicrobial activity ; α-amylase inhibition.

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