Chemical composition and antimicrobial activity of chia (Salvia hispanica L.) essential oil

The use of natural products to control several phytopathogens is now gaining a great interest because of the environmental risks deriving from the use of synthetic drugs in controlling pathogens. Salvia hispanica L., commonly known as chia, is a traditional food in Central and Southern America. The current research is focusing on the chemical characterization of the essential oil extracted from the aerial parts of chia plant (stem and leaves) using GC–MS analysis, evaluating its antimicrobial effects. The essential oil is constituted mainly of sesquiterpenes, with caryophyllenes as main constituents. Results of antimicrobial tests proved that the essential oil could be potentially utilized in controlling some phytopathogenic fungi and bacteria.