ANTIMICROBIAL POTENTIAL OF Salvia hispanica (CHIA SEED)

ABSTRACT

Salvia Hispanica, commonly known as chia seeds, has gained attention for its nutritional richness and potential health benefits. Rich in omega-3 fatty acids, fiber, protein, vitamins, and minerals, emerging research suggests that Salvia Hispanica may possess antimicrobial properties, which could have significant implications for human health. In this study, the anti microbial activities of chia seed extracts was assessed against some clinical bacterial and fungal isolates. Chai seeds were collected, blended and extracted with water using a beaker and sieve mesh. From the results, it was observed that chia seed extract demonstrated the highest inhibitory activity against the growth of Pseudomonas sp. at concentrations of 80 mg/ml and 100 mg/ml with zones of inhibition measured at 11.5±0.5 and 16.5±5.0 respectively. The chia seed extract also demonstrated slightly less inhibitory activity against Staphylococcus aureus at concentrations of 80 mg/ml and 100 mg/ml with zones of inhibition measured at 2.0±0.5 and 6.5±0.5. Results of the minimum inhibitory concentration was 100mg/ml for Escherichia coli and Klebsiella sp. 50mg/ml for Staphylococcus aureus, and 50mg/ml for Pseudomonas sp. and Trichoderma harzianum. The minimum bactericidal concentration was 100mg/ml for Escherichia coli, 50mg/ml for Pseudomonas sp, 100mg/ml for Staphylococcus,100mg/ml for Klebsiella sp. and minimum fungicidal concentration for Trichoderma harzianum was 50mg/ml. The most resistant bacterial strain was Escherichia coli and Pseudomonas sp (60%) while the least resistant was Klebsiella sp. (20%). Chia seeds might be promising sources in the development of novel therapeutic agents against diseases.