Extraction of bioactive compounds of lemongrass, antioxidant activity and evaluation of antimicrobial activity in fresh chicken sausage

Boeira, Caroline Pagnossim; Piovesan, Natiéli; Soquetta, Marcela Bromberger; Lucas, Bruna Nichelle; Rosa, Cláudia Severo da; Terra, Nelcindo Nascimento

doi:10.1590/0103-8478cr20180477

Cited by 25 publications

(20 citation statements)

References 16 publications

(13 reference statements)

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“…The camel burger formulated with 1% lemongrass showed the lowest total viable count and, in addition, recorded the highest in organoleptic characteristic assessment. Similarly, lemongrass (concentration of 1.0%) inhibited the growth of mesophilic and psychotrophic bacteria in fresh chicken sausage [ 101 ].…”

Section: Application Of Polyphenolic-rich Plants In Meat Systemmentioning

confidence: 99%

Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review

et al. 2021

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Comminuted meat products are highly susceptible to safety and quality degradation partly because of their large interfacial area in the emulsion. The food industry extensively uses synthetic chemical preservatives to delay that degradation which is caused by microbial growth, enzyme activities and oxidation reactions. However, due to the potential health damage (e.g., cardiovascular diseases, neurodegenerative diseases, cancers among others) synthetic preservatives in meat may cause, consumers are becoming skeptical to buy meat products containing such additives. In the meat industry, the interest of finding natural food preservatives is intensifying. Polyphenolic-rich plants used as natural food preservatives offer the best alternative for a partial or a complete replacement of their synthetic counterparts. They can be extracted from natural sources such as olives, fruits, grapes, vegetables, spices, herbs, and algae, and among others. The common feature of these phenolic compounds is that they have one or more aromatic rings with one or more -OH group which are essential for their antimicrobial and antioxidant properties. This review article is intended to provide an overview of the plant-based phenolic molecules used as natural food preservative, their antimicrobial and antioxidant mechanism of action, and their potential application in comminuted meat.

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Section: Application Of Polyphenolic-rich Plants In Meat Systemmentioning

confidence: 99%

Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review

et al. 2021

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“…Another use of the EOs is treatment of water and food, as indicated by Chaftar et al (2015) and Boeira et al (2018), who compared the effectiveness of different oils and extracts for control of crop pests and food rot.…”

Section: Experimental Workmentioning

confidence: 99%

Cymbopogon sp. from ethnobotany to antimicrobial: an integrative review

Prado¹,

Prado²,

Pinheiro³

et al. 2022

RSD

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Considering the broad potential of the genus Cymbopogon, here we present a systematic literature survey on it’s antimicrobial potential. This is a review, articles from the Scielo and PubMed platforms. The articles surveyed were published between 2015 and 2020, with the theme of microbiology, including ethnobotanical studies, literature reviews, in vitro, in vivo, reports of clinical trials. Works outside the selected period, duplicate articles, and those only reporting infections of plants by the microorganism were excluded. 98 studies were selected, 74% found in PubMed and 26% in Scielo. Of this total, 21% were ethnobotanical/ethnopharmacology or literature reviews, most of them reporting the use of infusions of the species C. citratus (DC.) Stapf. Moreover, in 57% of the studies, survey respondents did not report antimicrobial use. In relation to 79% of the experimental studies, it was observed that 77% reported total inhibition of microbial growth, 3% indicated moderate growth inhibition, 4% low growth inhibition and 5% reported no inhibition. Among the microbial species analyzed were Escherichia coli, Pseudomonas aeruginosa, Borrelia burgdorferi, Candida albicans, Salmonella enterica and Saccharomyces cerevisiae. In addition, 5% of the articles reported antiviral activity, 5% parasitic control, 1% preventive action against contamination by mesophilic microorganisms. Although the population is not aware of the antimicrobial activity of Cymbopogon sp., studies have demonstrated its antimicrobial potential, thus the extracts of this genus can be an alternative for use in folk medicine as well as a source of new drugs with antimicrobial action.

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“…Due to the antioxidant properties of natural polyphenols, they have gained applications in several fields. They have been applied in chicken patties (Ibrahim and Abu Salem, 2013), in herbal cookies (Thorat et al, 2017), in meat products (Siewe et al, 2015;Galanakis, 2018), chicken sausage (Boeira et al, 2018) (Boeira et al, 2018), and as UV booster in cosmetics (Galanakis et al, 2018).…”

Section: Determination Of Optimal Conditionsmentioning

confidence: 99%

Optimization of extraction conditions of phenolic compounds from Cymbopogon citratus and evaluation of phenolics and aroma profiles of extract

Muala

Desobgo

Jong

2021

Heliyon

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Decoction extraction procedure was implemented to regain phenolic compounds from C. citratus leaves. The extraction variables, solid/liquid ratio (2-5 g/100 mL), temperature (85-95 C), and time (5-10 min) were assessed by central composite design for process optimization. Antioxidant activity (DPPH) and total polyphenol content (TPC) were monitored as responses. The TPC and DPPH were 71.98 AE 0.33 mg GAE/100 mL extract and 80.63 AE 0.49 mg TE/100mL extract respectively under optimal conditions (solid/liquid ratio ¼ 5, temperature ¼ 93.8 C and time 11.3 min). The evaluation of phenolic compounds and volatile compounds of C. citratus extract at conditions for optimum extraction revealed that caffeic (20.81 AE 0.003 mg/100mL) and syringic acids (18.63 AE 7.390 mg/100mL) were the main phenolic compounds while citral and geraniol were the primary volatile compounds. The results achieved herein suits the potential use of C. citratus extract as natural source of antioxidant and aroma compounds that can be employed in different industrial sectors. Practical application: Lemongrass obtained at the optimal extraction conditions is a good source of antioxidants and the extract has organic acids and a lemon scent due to the presence of citral. This extract can thereby be incorporated in the production of beverages which can help aromatize the beverage and also contribute in the addition of the antioxidant property of the beverage. It is also rich in organic acids, the main being propionic acid, which is known to have antimicrobial activity primarily against bacteria and mold. The lemongrass extract can therefore, extend the shelf life of the beverage they are incorporated in and also the citral present in lemongrass has antimicrobial properties.

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Extraction of bioactive compounds of lemongrass, antioxidant activity and evaluation of antimicrobial activity in fresh chicken sausage

Cited by 25 publications

References 16 publications

Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review

Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review

Cymbopogon sp. from ethnobotany to antimicrobial: an integrative review

Optimization of extraction conditions of phenolic compounds from Cymbopogon citratus and evaluation of phenolics and aroma profiles of extract

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