* Corresponding Author
Valorisation of Lemongrass (Cymbopogon citratus) Leaf By-product as a Source of Essential Oil
https://doi.org/10.22146/agritech.104141 Nimasnaini Adhawati(1), Rini Yanti(2*), Dian Anggraini Suroto(3)
(1) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(2) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(3) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(*) Corresponding Author
Abstract
This research aimed to investigate the potential of lemongrass (Cymbopogon citratus) leaf agricultural by-products as a source of essential oil, and evaluate the antioxidant and antibacterial activities. In this context, the material used was subjected to microwave pre-treatment to enhance the yield. Lemongrass leaf was often discarded as an agricultural by-product. The utilization was examined through different drying methods, including fresh, wilted, and dried treatments. Lemongrass leaf was also treated with microwave (+MV) and non-microwave (-MV) pre-treatments. The essential oils were analysed for physicochemical properties. The chemical composition was determined through gas chromatography-mass spectrometry (GC-MS), and the tissue microstructure was observed by SEM. Antioxidant activity was measured with the DPPH (1,1-diphenyl-2-picrylhydrazyl) assay, while MIC and MBC values were assessed using the microdilution method. The results showed that the distillation of dried leaf with microwave pre-treatment provided the highest oil yield of 0.20%. SEM analysis showed that drying and microwave pre-treatment altered the leaf microstructure, enhanced glandular trichomes, and improved extraction efficiency. The physicochemical properties included a bright yellow colour, a fresh citrus aroma, a specific gravity of 0.971 g/mL, a refractive index of 1.486, and a solubility ratio of 1:3 in alcohol. The main components were citral (geranial (44.07–46.81%), neral (35.64 – 36.60%)), geranyl acetate (2.03–5.66%), isogeranial (1.61–2.57%), isoneral (0.96–1.76%), β-pinene (0.16–3.63%). Lemongrass leaf oil exhibited strong antioxidant activity with an IC50 of 61.65 to 84.5 µg/mL, antibacterial activity against E. coli and S. aureus with MIC of 0.3–1.3% and 0.3–1.8%, as well as an identical MBC value of 0.5–2% for both bacteria. This research showed that essential oil extraction increased the value of lemongrass leaf by-products.
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DOI: https://doi.org/10.22146/agritech.104141
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