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Antioxidant Activities of Lemongrass with Solvent Multi-Step Extraction Microwave-Assisted Extraction as Natural Food Preservative

Erminawati Wuryatmo, Anita Suri, Rifda Naufalin

Abstract: The use of synthetic preservatives is considered to have an adverse effect (carcinogenic) upon prolong consumption. Lemongrass (Cymbopogon citratus) is a plant that has bioactive components to act as antioxidants and potential to use as a natural food preservative. Bioactive components can be non-polar, semi-polar and polar; therefore, to determine the dominant bioactive components, a solvent multi-step extraction carried out. This study aimed to determine the specific bioactive components of lemongrass (antioxidant activity, total phenolic content and total flavonoids) suitable of polarity in the leaves and stem of lemongrass extract obtained from solvent multi-step extraction with Microwave-Assisted Extraction. The solvent used is ethanol (polar), ethyl acetate (semi-polar) and n-hexane (non-polar). The result showed that the highest bioactive components obtained from the polar stem lemongrass with total phenolic content of 19.31 mg GAE/g, flavonoids of 3.31 mg GAE/g. This result related to antioxidant activity of the extract of 79.96 %. The high antioxidant activity showed that lemongrass has potential to be used as a natural food preservative, especially in high fat food products.
Keywords: antioxidant activity / bioactive / phenolic / polar / lemongrass / GAE/g / Microwave Assisted Extraction

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