Antioxidant activity of microencapsulated lemongrass (Cymbopugon citratus) extract

International Conference on Sustainable Agriculture for Rural Development 2018

Erminawati^1 ; Naufalin, R.^1 ; Sitoresmi, I.^1 ; Sidik, W.^1 ; Bachtiar, A.^1

University of Jenderal Soedirman, Central-Java, Purwokerto, Indonesia^1

关键词: Anti-oxidant activities;    Beta-cyclodextrin;    Bioactive components;    Environmental conditions;    Heating temperatures;    ITS applications;    Natural preservatives;    Treatment combinations;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/250/1/012054/pdf
DOI  :  10.1088/1755-1315/250/1/012054

来源: IOP

【 摘 要 】

Lemongrass is a plant with various bioactive components including alkaloids, flavonoids, tannins and essential oils; which is potential to be developed into natural preservative. However, the components are susceptible to the environmental conditions, such as temperature or oxygen contact. Formulation of lemongrass extract (LE) into powder form through microencapsulation, able to retain its stability over temperature or oxygen contact, moreover in the form of powder its application on food ingredients become flexible. This study aimed to assess antioxidant activity of microencapsulated lemongrass extract. This study used Randomized Block Design (RBD) with 18 treatment combinations and conducted in two replications. Factors examined in this study include; lemongrass extract concentrations (K); 25, 16.7 and 12.5%; microcapsule ingredients (P); maltodextrin and β-cyclodextrin and heating temperature (T) of; 120, 130, and 140°C. Result of the study showed that microencapsulation of 25% lemongrass extract using β-cyclodextrin heated at 120°C gave the highest antioxidant activity of 14.14% and the highest total phenol value of 34.64 mg/100gr. This study resulted that the use of β-cyclodextrin produce microcapsule with better antioxidant activity.