Extraction, Characterization, and Evaluation the Activity of Chia Seed (Salvia hispanica L.) as an Antibacterial for the Treatment of Gingivitis

Abstract

This research aims to study the effect of chia seeds extract (Salvia hispanica L.) extracted by the method (alcohol extract with soxhelt and oil extract with a screw) in the treatment of periodontitis (gingiva), where the biological activity was tested against the most important bacteria and fungi that cause gingivitis for both extracts and compared with the control. The results of the current study showed that there is a superiority of the oil extract with a screw device over the alcoholic extract in inhibiting the most important bacteria that cause gingivitis, namely (S.mutans), in addition to other types of bacteria (S. epidermidis, E. coli, S. aureus) and the fungus (C. albicans). Some chemical components (active groups) of the oil extract of chia seeds were detected, and it has been found that they contain many active groups, including tannins, resins, flavonoids... etc. the Toxicity tests of the oily extract was carried out by both methods and it was observed that it was free from it after experimenting with several concentrations (125, 250, 500, and 1000 mg/kg) of body weight on laboratory animals (mice), where The results of the study showed at concentrations (12.5, 25, 50, and 75%) positive efficacy of both types of oil extract against oral microorganisms through the zone of inhibition and the minimum inhibitory concentration higher of %75 (16mm) for bacteria (S. epidermidis, E. coli, S. aureus)of the oil extract with alcohol and 13 mm for the oil extract with a screw device for bacteria (S. epidermidis) while the highest inhibition was for the second method of extraction against the fungus (C. albicans) where it was 25mm and bacteria (S.mutans) (20mm), that was conducted in the laboratories of Ibn Al-Bitar Center/Industrial Research and Development Authority.

Keywords

• Chia seed oils
• Antimicrobial activity
• Anti-inflammatory