Introduction

Chia seeds ( Salvia hispanica L.; Labiataeae family), an annual herbaceous plant cultivated worldwide (Oliveira‐Alves et al. 2017; Özcan et al. 2019a, 2019b; Ergene and Bingol 2019), contain significant amounts of dietary fiber (34%–40%), protein, and phytochemicals. These components contribute to numerous health benefits, notably antioxidant and cardiovascular effects (Knez Hrnčič et al. 2020; Ghafoor et al. 2020; Islam et al. 2025). Chia seed oil supports human nutrition and health, and its consumption is gaining attention because of its exceptionally high polyunsaturated fatty acid content, exceeding 90% (Ixtaina, Martínez, et al. 2011; Ghafoor et al. 2018). Salvia hispanica L. (chia) has attracted increasing attention as a valuable functional food because of its rich composition of bioactive compounds and its well‐documented health‐promoting properties. In particular, chia seeds are an excellent source of dietary fiber, omega‐3 fatty acids, and natural antioxidants, making them an important component of a healthy diet. Research has demonstrated that regular consumption of chia seeds can positively influence lipid metabolism by increasing high‐density lipoprotein cholesterol (HDL‐C) while reducing low‐density lipoprotein cholesterol (LDL‐C), triglycerides, and total cholesterol concentrations. These effects contribute to improved cardiovascular health and highlight the cardioprotective potential of chia seeds (Motyka et al. 2023; Biswas et al. 2023). Flavonoids and tocopherols found in chia seeds have strong antioxidant properties (Hrnčič et al. 2020; Ghafoor et al. 2022). Roasting chia seeds at 120°C for 20 min negatively affected the physicochemical properties of the seeds (Ghafoor et al. 2018). Pulp derived from the chia plant is rich in phenolic constituents exhibiting strong antioxidant and biological activities (Rahman et al. 2017; Dias et al. 2017). Chia seeds are rich in antioxidant compounds, including syringic acid, _p‐_coumaric acid, resveratrol, isorhamnetin, chlorogenic acid, caffeic acid, rutin, myricetin, rosmarinic acid, quercetin, and kaempferol (Ixtaina, Martínez, et al. 2011; Dias et al. 2017; Alcantara et al. 2019; Ghafoor et al. 2020, 2022). Consumption of functional foods has increased significantly because chia seeds provide essential nutrients and phytochemicals that confer health benefits (Al‐Sheraji et al. 2013).

Ultrasound‐assisted extraction is a modern, eco‐friendly, and highly scalable technique that enhances process efficiency and is widely used for obtaining oil and other bioactive compounds from oilseeds (Mwaurah et al. 2020). The mechanism of this extraction method relies on mechanistic events that break down the seed cell walls, increase their permeability, and improve mass transfer rates (Carcel et al. 2012; Mushtaq et al. 2020). To maintain the functional and quality characteristics of low‐oil seeds, different roasting techniques, such as microwave roasting, are commonly employed (Potoˇcnik et al. 2018; Jan et al. 2019; Hatamian et al. 2020). Roasting leads to noticeable changes in the physical appearance, chemical composition, structural attributes, and sensory qualities of oilseeds (Durmaz and Gökmen 2010). Microwave roasting, frequently applied to plant‐based products including edible seeds and nuts, can induce substantial physicochemical alterations in oil and plant products, affecting color, flavor, aroma, fatty acid composition, phytochemicals, and bioactive constituents (Jogihalli et al. 2017; Ghafoor et al. 2022).

Chia seeds are incorporated into flours to enhance the taste, texture, bioactive properties, and functionality of baked goods like bread, biscuits, and chips (Tüter et al. 2025; Islam et al. 2026). They are also used as nutritional supplements in meat, seafood, and other food products (Romankiewicz et al. 2017; Özcan et al. 2019a; Rashid et al. 2021; Islam et al. 2025, 2026). Chia seeds are commercially used as thickeners, emulsifiers, and stabilizers due to their high content of chia gum and mucilage. Additionally, gluten‐free bread made with chia seed flour has been reported to be safe for celiac patients and to contain higher nutritional values, such as vitamins and minerals, than other grains (Özbek and Yeşiilc_ubuk 2018). The present study aimed to evaluate how oil content, total phenolics, total flavonoids, antioxidant capacity, individual phenolic compounds, fatty acid profile, and lipid quality indices differ between raw and roasted chia seeds when extracted using ultrasonic and water bath methods under varying temperatures and extraction durations.