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EnglishThe aim of this work was to determine the best extraction condition of bioactive compounds from lemongrass (Cymbopogon citratus), using the conventional method and ultrasonic assisted extraction, varying the temperature, in order to evaluate the antioxidant activity and the antimicrobial activity of the extract with higher antioxidant power in fresh chicken sausages during the storage period. The extracts were obtained by the conventional method (solvent extraction) and by ultrasound assisted extraction, varying the temperature (20°C, 40°C and 60°C). Phenolic compounds, total flavonoids and antioxidant activity were measured by the DPPH, FRAP, ORAC methods. Conventional extraction and ultrasound methods influenced the phenolic and total flavonoid content at all tested temperatures. Conventional and ultrasonic methods did not influence the IC50 at temperatures of 40°C and 60°C. The antioxidant activity by the DPPH method and by the FRAP method was superior in the conventional method at the temperature of 60°C, however by the ORAC method the best results were in the extraction by ultrasound. The results demonstrate that the conventional extraction at 60oC was better to obtain extracts of lemongrass with greater amount of bioactive compounds. The antimicrobial capacity evaluated in sausage of fresh chicken showed that in the concentration of 1.0% of the extract protected the product as the growth of mesophilic aerobes and against the growth of psychrotrophic bacteria. Lemongrass can be considered as a natural alternative to obtain extracts rich in bioactive compounds, with antioxidant activity and high antimicrobial capacity. Key words: Cymbopogon citratus; natural antioxidants; ultrasound; chicken sausage portuguesO objetivo deste trabalho foi determinar a melhor condicao de extracao de compostos bioativos do capim-limao (Cymbopogon citratus), usando o metodo convencional e extracao assistida por ultrassom, em diferentes temperaturas, a fim de avaliar a atividade antioxidante e a atividade antimicrobiana do extrato com maior poder antioxidante em linguicas de frango frescal durante o periodo de armazenamento. Os extratos foram obtidos pelo metodo convencional (extracao com solvente) e por extracao assistida por ultrassom, variando a temperatura (20°C, 40°C e 60°C). Foram medidos os compostos fenolicos, flavonoides totais e atividade antioxidante pelos metodos DPPH, FRAP, ORAC. Os metodos de extracao convencional e ultrassom influenciaram no teor de fenolicos e flavonoides totais em todas as temperaturas testadas. Os metodos convencional e ultrassom nao influenciaram no IC50 nas temperaturas de 40oC e 60oC. A atividade antioxidante pelo metodo DPPH e pelo metodo FRAP foi superior no metodo convencional na temperatura de 60°C, entretanto pelo metodo ORAC os melhores resultados foram na extracao por ultrassom. Os resultados demonstram que a extracao convencional a 60oC foi melhor para obter extratos de capim-limao com maior quantidade de compostos bioativos. A capacidade antimicrobiana avaliada em linguica frescal mostrou que na concentracao de 1,0% do extrato protegeu o produto quanto o crescimento de aerobios mesofilos e contra o crescimento de bacterias psicrotroficas. O capim-limao pode ser considerado uma alternativa natural para obtencao de extratos ricos em compostos bioativos, com atividade antioxidante e elevada capacidade antimicrobiana. Palavras-chaves: Cymbopogon citratus; antioxidantes naturais; ultrassom; linguica de frango

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