Bioactive Compounds of Lemongrass (Cymbopogon citratus) essential oil from different parts of the plant and distillation methods as natural antioxidant in broiler meat

Abstract

The purpose of this study is to investigate bioactive compounds of lemongrass (Cymbopogon citratus) essential oil from different parts of the plant and distillation methods as natural antioxidant in broiler meat. Distillation of lemongrass leaves, stalk and whole plant was done by using steam water distillation and water distillation. Physical analysis conducted to lemongrass EO. Bioactive compounds identification by GC-MS and antioxidant activity was analyzed by DPPH radical scavenging test. The EO composition of lemongrass leaves, stalks and whole plant which been distilled using steam-water distillation and water distillation are very varied and have different inhibition. On steam water distillation, the EO was distilled from lemongrass stalk have the highest antioxidant activity up to 72.724% inhibition. While in water distillation method, the EO was distilled from whole plant of lemongrass have the highest antioxidant activity up to 70.113 % inhibition. Lemongrass oil can use as natural antioxidant in broiler meat.