Barbosa, CássiaAndrade, MarianaVilarinho, FernandaSanches Silva, AnaFernando, Ana Luisa2024-01-172024-01-172023-03-21http://hdl.handle.net/10400.18/8915Cynara 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.engCynara cardunculus L.Poultry MeatSegurança Alimentarconference object