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(searched for: doi:10.33555/jffn.v2i2.61)
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G Priadi, Y G D Anggraheni, E S Mulyaningsih, N S Hartati, Y Hapsari, Bustanussalam, P Simanjuntak
IOP Conference Series: Earth and Environmental Science, Volume 978; https://doi.org/10.1088/1755-1315/978/1/012050

Abstract:
Lemongrass is a wealth of Indonesian spices that have many functional benefits. The purpose of the study was to extract lemongrass essential oil and determine the difference of the type of material, extraction method, and plant parts on the phytochemical characteristics of the extract produced. Lemongrass is extracted in fresh and dried form. The selected extraction method is sonication and maceration with parts of stalks and leaves as the material. The plant material was extracted using 96% ethanol solvent. The phytochemical characteristics analyzed were antioxidant capacity, total polyphenols, and flavonoids. The results showed the highest antioxidant capacity and total phenol obtained from the fresh leaves extracted by maceration. Plant part and type of material significantly affect antioxidant capacity, total polyphenols, and total flavonoids in lemongrass. The antioxidant capacity of lemongrass is positively correlated with total polyphenols
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