Effect of Microwave and Oven Drying on the Phytochemical Profile and Bio-activities of Cannabis Sativa L, seeds Aqueous Extract

Cannabis sativa L. seeds are gaining interest for their rich phytochemical content and associated health-promoting properties. This study investigates the effects of two drying methods, oven and microwave, on the yield of aqueous extracts, phenolic profiles, antioxidant, antibacterial, and antifungal activities of seeds from two C. sativa varieties (Beldia and Critical), collected from contrasting Moroccan regions (Ketama and Taounate). HPLC analysis identified 15 phenolic compounds, with 4-hydroxybenzoic and caffeic acids being the predominant ones. Microwave drying enhanced extraction efficiency and better-preserved antioxidant and antimicrobial activities compared to oven drying. In vitro assays confirmed potent radical scavenging and antimicrobial activities, particularly in Critical seeds from Ketama. Furthermore, in silico molecular docking and molecular dynamics simulations revealed strong binding affinities of key phenolic acids, especially caffeic acid, toward antioxidant (Keap1, SOD1), antibacterial (LasR, DNA-gyrase B), and antifungal (CYP51, lipase) targets, supporting their multitarget bioactivity. These findings emphasize the combined value of experimental and computational approaches in optimizing the functional and therapeutic potential of C. sativa seed extracts.