Browsing by Author "Fernando, Ana Luisa"
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- Applying Cynara cardunculus L. leaf extracts to increase poultry meat shelf lifePublication . Barbosa, Cássia; Andrade, Mariana; Vilarinho, Fernanda; Sanches Silva, Ana; Fernando, Ana LuisaCardoon, Cynara cardunculus L. (Asteraceae), is a multipurpose crop. Its flower is used as vegetal rennet in the production of some cheeses, and its leaves, the main by-product generated, have excellent antioxidant and antimicrobial activities. These properties may be an asset in the food industry, as cardoons’ leaves may be used to delay lipid oxidation and microbial growth, thus prolonging foods’ shelf life. This study aims to evaluate the effectiveness of cultivated cardoon and globe artichoke leaf ethanolic extracts on poultry meat preservation. Extracts were mixed with the poultry meat (1% w/w) and stored under refrigeration (5°C ± 2°C) for 15 days. The microbiological growth was evaluated as well as moisture, pH, acidity, colour, Total Volatile Basic Nitrogen (TVBN), and lipid oxidation by Thiobarbituric Acid Reactive Substances (TBARS). Both extracts were effective in retarding microbial growth by maintaining a constant pH and level of acidity. After 15 days, poultry meat with both extracts showed a difference of up to 11 log CFU/g compared to control samples (without extract). Also, both extracts were able to reduce the lipid oxidation of the poultry meat when compared to the control samples at the end of the assay. The colour of extracts can be a limitation due to the greenish-yellow colour that is seen in the meat, although it was more evident in the sample with the cardoon extract. Overall, cardoon extract was the most effective in extending the shelf life of poultry meat.
- Exploring Cyanara cardunculus L. potential for the food industry: the antioxidant patternPublication . Barbosa, Cássia; Andrade, Mariana; Vilarinho, Fernanda; Fernando, Ana Luisa; Sanches Silva, AnaCynara cardunculus L. (cardoon) is a versatile perennial crop indigenous to the Mediterranean region that has three botanical varieties including wild cardoon (var. sylvestris (Lamk) Fiori), cultivated cardoon (var. altilis DC.), and globe artichoke (var. scolymus (L.) Fiori). Cardoon is mostly renowned for its flower, which is used to coagulate milk in the production of soft cheeses, with the leaves serving as the primary by-product. The bioactive compound-rich leaves are employed in traditional medicine and have interesting antioxidant and antimicrobial properties1. Cardoon leaves may therefore be used in the food sector to prolong the shelf life of foods by preventing lipid oxidation and microbiological growth. This study aims to evaluate the antioxidant capacity, through DPPH free radical scavenging and the β-carotene bleaching assays, and total phenolic compounds content (TPC) and total flavonoids content (TFC) of cultivated cardoon and globe artichoke leaves extracts, both methanolic and ethanolic. Cardoon extracts, both ethanolic (2.1 mg/mL) and methanolic (0.8 mg/mL), presented lower EC50 than artichoke extracts (EC50EtOH= 3.9 mg/mL; EC50MeOH= 1.6 mg/mL), which means greater antioxidant capacity. For the β-carotene assay, cardoon extract (AACEtOH:448.06; AACMeOH:279.67) presented a higher antioxidant capacity coefficient (AAC) than the artichoke extract (AACEtOH:90.98; AACMeOH:114.97). Accordingly, cardoon extracts (EtOH: 81.98 mg GAE/g; MeOH: 112.84 mg GAE/g) also had a higher content of TPC than artichoke (EtOH: 49.14 mg GAE/g; MeOH: 29.79 mg GAE/g). The same can also be observed for TFC, where cardoon (EtOH: 145.47 mg ECE/g; MeOH: 129.27 mg ECE/g) presented greater total flavonoids content than artichoke (EtOH: 81.33 mg ECE/g; MeOH: 21.24 mg ECE/g).These results confirm that cardoon leaves are a natural source of antioxidant compounds that can be exploited by the food industry.
- Exploring Cynara cardunculus L. by-products potential: Antioxidant and antimicrobial propertiesPublication . Barbosa, Cássia H.; Duarte, Maria Paula; Andrade, Mariana A.; Mateus, Ana Rita; Vilarinho, Fernanda; Fernando, Ana Luisa; Silva, Ana SanchesCynara cardunculus L. (cardoon), a perennial crop indigenous to the Mediterranean region, has gained recognition for its remarkable resilience to diverse weather conditions and its multifaceted applications across various industries, which includes the use of the flower as a vegetable rennet to produce some cheeses, as a source of biomass for energy, or its seed oil for human consumption, biodiesel, and animal feed. In some applications (e.g. biomass or seed production), when crop is harvested at the end of the growth cycle, the leaves remain as the main by-products, along with the flowers. In the context of a circular economy, the aim of this work was to undergone studies to determinate their biological properties (antioxidant and antimicrobial). Methanolic and ethanolic extracts of C. cardunculus L. (globe artichoke var. scolymus (L.) Fiori) and cultivated cardoon (var. altilis DC.)) leaves and flowers were characterised in terms of their polyphenol profile (total phenolic content (TPC), total flavonoid compounds (TFC), and ultra-high performance liquid chromatography coupled with time-of-flight mass spectrometry (UHPLC-ToF-MS)), antioxidant capacity (free radical DPPH inhibition system, β-carotene bleaching assay), and antimicrobial capacity (minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), antifungal). In addition, the cultivated cardoon leaves extracts were assessed before and after they were dried in an oven with forced air circulation to evaluate if this treatment affected their bioactive profile. Chlorogenic acid, apigenin, and luteolin were the most quantified of a total of sixteen compounds identified by UHPLC-ToF-MS. Cultivated cardoon dry leaf extract presented the best antioxidant capacity for both methanolic (EC50 = 0.8 mg/mL, antioxidant activity coefficient (AAC) = 279.67) and ethanolic (EC50 =2.1 mg/mL, AAC = 448.06) extracts, compared to the cardoon flower extracts and the globe artichoke leaf ex tracts. Dried cultivated cardoon leaf extracts presented higher antioxidant capacity than fresh cultivated cardoon leaf extracts, but a greater number of polyphenolic compounds were identified in fresh cultivated cardoon leaf extract. The Gram-positive bacteria were more sensitive to the activity of both ethanolic and methanolic extracts than the Gram-negative and cultivated cardoon dry leaf ethanolic extract presented lower MIC and MBC values (125–2000 µg/mL) for most of the tested microorganisms, thus showing higher antimicrobial activity. As for the cultivated cardoon leaf extracts, the dried leaf extracts exhibited better antimicrobial activity, with lower MIC values, than the fresh leaf extracts. The extracts only demonstrated a slight inhibition against the fungi Aspergillus fumigatus. In conclusion, studies performed indicate that dried leaves maintain their biological activities compared to fresh leaves, and that flowers present significant biological activity which suggests the great.
- Extending poultry meat shelf life through the application of Cyanara cardunculus L. leaf extractsPublication . Barbosa, Cássia; Andrade, Mariana; Vilarinho, Fernanda; Sanches Silva, Ana; Fernando, Ana LuisaCynara cardunculus L. (Asteraceae), commonly named cardoon, is a multipurpose crop that includes three varieties, the globe artichoke (var. scolymus (L.) Fiori), the cultivated cardoon (var. altilis DC.), and the wild cardoon (var. sylvestris (Lamk) Fiori). Its flower is normally used as vegetal rennet in the production of some cheeses and its leaves, the main by-product generated, are known for its excellent antioxidant and antimicrobial activities1. These properties may be an asset in the food industry as cardoons’ leaves may be used to delay lipid oxidation and microbial growth, thus prolonging foods’ shelf life. Therefore, this study aims to evaluate the effectiveness of cultivated cardoon leaves and the globe artichoke leaves ethanolic extracts, on poultry meat preservation. Poultry meat was mixed with the different extracts at a concentration of 1% (w/w) and stored under refrigeration (5°C ± 2°C) for 15 days. The microbiological growth was evaluated through the assessment of the total mesophilic aerobic microorganisms, total psychrotrophic aerobic microorganisms, and Enterobacteriaceae. The physicochemical characterization was evaluated through moisture, pH, acidity, colour and Total Volatile Basic Nitrogen (TVBN), and the lipid oxidation by Thiobarbituric Acid Reactive Substances (TBARS). Both extracts were effective in retarding microbial growth by maintaining constant pH and level of acidity. After 15 days, poultry meat with both extracts showed a difference up to 11 log CFU/g to control samples (without extract). Also, both extracts were able to reduce the lipid oxidation of the poultry meat when compared to the control samples, at the end of the assay. The colour of extracts can be a limitation due to the greenish-yellow colour that is seen in the meat, although it was more evident in the sample with the cardoon extract. Overall, cardoon extract was the most effective in extending poultry meat shelf life.
- The influence of cultivated cardoon and globe artichoke ethanolic leaf extracts on the shelf life of poultry meatPublication . Barbosa, Cássia; Vilarinho, Fernanda; Andrade, Mariana; Sanches Silva, Ana; Fernando, Ana LuisaFood additives are commonly used to prolong the shelf life of food by slowing down natural deterioration. However, synthetic additives have raised health concerns despite the European Union's strict regulations. To address this issue, researchers are exploring natural sources of compounds that can be safely used as food additives. Extracts from plants and agro-industrial by-products, such as Cynara cardunculus L. (cardoon), are being investigated for their potential as natural food preservatives. Cardoon leaves, the main by-product generated, are rich in antioxidants and antimicrobials, making them a promising candidate. The ethanolic extracts from cultivated cardoon and globe artichoke leaves were tested for their effectiveness in extending the shelf life of refrigerated poultry meat at a temperature of 5 ºC. After different storage durations (0, 4, 8, 11, and 15 days), the samples were evaluated for lipid oxidation, moisture, colour, pH, acidity, total volatile basic nitrogen, and microbial growth. It was found that the addition to poultry meat of cultivated cardoon leaf extract exhibited the most negligible malondialdehyde value, indicating significant antioxidant capacity and a significant delay in lipid oxidation. The extracts were also effective in retarding microbial growth once the counts remained at initial levels for all microorganisms studied. The results showed that both extracts effectively preserved the meat's quality for up to 15 days, making them a promising natural alternative to synthetic additives.