DRYING AND EXTRACTION PROCESS OF LEMONGRASS (Cymbopogon citratus)

DRYING AND EXTRACTION PROCESS OF LEMONGRASS (Cymbopogon citratus)

Lemongrass (Cymbopogon citratus) is one of the most used plants in Mexico folk medicine for treating nervous and gastrointestinal disturbances. Tray drying is an efficient alternative to preserve perishable food as lemongrass; however, the choice of drying conditions is determinant in order to provide plants with better quality after harvesting. The objective of this study was to show the effect of different drying conditions on the performance of extracts and quality attributes of extract of C. citratus. A randomized experimental design 32 with three replications was used, the factors studied were surface areas (2, 4 and 6 cm2 ) and drying air temperature (40, 60 and 80 °C), the experimental unit was lemongrass leaves with a length of 60?3 cm, and he results were analyzed using ANOVA (p?0.05).The results indicated that the drying kinetics of lemongrass were affected (p?0.05) by the air temperature and surface area during drying, while color parameters (L, Hue, Chroma, DE) increased with drying time. As size increase from 2 to 6 cm2 , luminosity of lemongrass samples increased slightly, whereas Hue and Chroma value increased for all temperatures. However, the greatest color difference (from 5.2 to 6.9) was observed in dehydrated lemongrass samples at 40 °C. The statistical analysis of drying results showed significant effect (p?0.05) on extraction degree of lemongrass. The extract color and pH were influenced significantly (p?0.05) by solvent and sample type of extraction process. The experimental values of the antioxidant activity (DPPH method) were 87.29 % and 63.6 % for the aqueous and ethanolic extract, respectively. Moreover, the lemongrass extract had no significant antimicrobial effect on yeast (Saccharomyces cerevisiae). Lemongrass samples achieved high degree of microbiological and chemical stability; therefore, not only can be used as food additive but also for preparing antioxidant drinks.

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Main Authors: Guadalupe Luna-Solano1, Diana G. Viloria-Perez1, Juliana Villegas-Santiago1, Marco A. Salgado-Cervantes2, Alfredo Domínguez-Niño
Format: Digital revista
Language:spa
Published: Colegio de Postgraduados 2019
Online Access:https://www.agrociencia-colpos.org/index.php/agrociencia/article/view/1795
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institution COLPOS
collection OJS
country México
countrycode MX
component Revista
access En linea
databasecode rev-agrociencia-mx
tag revista
region America del Norte
libraryname Departamento de documentación y biblioteca de COLPOS
language spa
format Digital
author Guadalupe Luna-Solano1
Diana G. Viloria-Perez1
Juliana Villegas-Santiago1
Marco A. Salgado-Cervantes2
Alfredo Domínguez-Niño
spellingShingle Guadalupe Luna-Solano1
Diana G. Viloria-Perez1
Juliana Villegas-Santiago1
Marco A. Salgado-Cervantes2
Alfredo Domínguez-Niño
DRYING AND EXTRACTION PROCESS OF LEMONGRASS (Cymbopogon citratus)
author_facet Guadalupe Luna-Solano1
Diana G. Viloria-Perez1
Juliana Villegas-Santiago1
Marco A. Salgado-Cervantes2
Alfredo Domínguez-Niño
author_sort Guadalupe Luna-Solano1
title DRYING AND EXTRACTION PROCESS OF LEMONGRASS (Cymbopogon citratus)
title_short DRYING AND EXTRACTION PROCESS OF LEMONGRASS (Cymbopogon citratus)
title_full DRYING AND EXTRACTION PROCESS OF LEMONGRASS (Cymbopogon citratus)
title_fullStr DRYING AND EXTRACTION PROCESS OF LEMONGRASS (Cymbopogon citratus)
title_full_unstemmed DRYING AND EXTRACTION PROCESS OF LEMONGRASS (Cymbopogon citratus)
title_sort drying and extraction process of lemongrass (cymbopogon citratus)
description Lemongrass (Cymbopogon citratus) is one of the most used plants in Mexico folk medicine for treating nervous and gastrointestinal disturbances. Tray drying is an efficient alternative to preserve perishable food as lemongrass; however, the choice of drying conditions is determinant in order to provide plants with better quality after harvesting. The objective of this study was to show the effect of different drying conditions on the performance of extracts and quality attributes of extract of C. citratus. A randomized experimental design 32 with three replications was used, the factors studied were surface areas (2, 4 and 6 cm2 ) and drying air temperature (40, 60 and 80 °C), the experimental unit was lemongrass leaves with a length of 60?3 cm, and he results were analyzed using ANOVA (p?0.05).The results indicated that the drying kinetics of lemongrass were affected (p?0.05) by the air temperature and surface area during drying, while color parameters (L, Hue, Chroma, DE) increased with drying time. As size increase from 2 to 6 cm2 , luminosity of lemongrass samples increased slightly, whereas Hue and Chroma value increased for all temperatures. However, the greatest color difference (from 5.2 to 6.9) was observed in dehydrated lemongrass samples at 40 °C. The statistical analysis of drying results showed significant effect (p?0.05) on extraction degree of lemongrass. The extract color and pH were influenced significantly (p?0.05) by solvent and sample type of extraction process. The experimental values of the antioxidant activity (DPPH method) were 87.29 % and 63.6 % for the aqueous and ethanolic extract, respectively. Moreover, the lemongrass extract had no significant antimicrobial effect on yeast (Saccharomyces cerevisiae). Lemongrass samples achieved high degree of microbiological and chemical stability; therefore, not only can be used as food additive but also for preparing antioxidant drinks.
publisher Colegio de Postgraduados
publishDate 2019
url https://www.agrociencia-colpos.org/index.php/agrociencia/article/view/1795
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spelling oai:ojs.pkp.sfu.ca:article17952020-05-14T08:17:03Z DRYING AND EXTRACTION PROCESS OF LEMONGRASS (Cymbopogon citratus) PROCESO DE SECADO Y EXTRACCIÓN DE HOJAS DE ZACATE LIMÓN (Cymbopogon citratus). Guadalupe Luna-Solano1 Diana G. Viloria-Perez1 Juliana Villegas-Santiago1 Marco A. Salgado-Cervantes2 Alfredo Domínguez-Niño Cymbopogon citratus drying extraction color antioxidant activity Cymbopogon citratus secado extracción color actividad antioxidante. Lemongrass (Cymbopogon citratus) is one of the most used plants in Mexico folk medicine for treating nervous and gastrointestinal disturbances. Tray drying is an efficient alternative to preserve perishable food as lemongrass; however, the choice of drying conditions is determinant in order to provide plants with better quality after harvesting. The objective of this study was to show the effect of different drying conditions on the performance of extracts and quality attributes of extract of C. citratus. A randomized experimental design 32 with three replications was used, the factors studied were surface areas (2, 4 and 6 cm2 ) and drying air temperature (40, 60 and 80 °C), the experimental unit was lemongrass leaves with a length of 60?3 cm, and he results were analyzed using ANOVA (p?0.05).The results indicated that the drying kinetics of lemongrass were affected (p?0.05) by the air temperature and surface area during drying, while color parameters (L, Hue, Chroma, DE) increased with drying time. As size increase from 2 to 6 cm2 , luminosity of lemongrass samples increased slightly, whereas Hue and Chroma value increased for all temperatures. However, the greatest color difference (from 5.2 to 6.9) was observed in dehydrated lemongrass samples at 40 °C. The statistical analysis of drying results showed significant effect (p?0.05) on extraction degree of lemongrass. The extract color and pH were influenced significantly (p?0.05) by solvent and sample type of extraction process. The experimental values of the antioxidant activity (DPPH method) were 87.29 % and 63.6 % for the aqueous and ethanolic extract, respectively. Moreover, the lemongrass extract had no significant antimicrobial effect on yeast (Saccharomyces cerevisiae). Lemongrass samples achieved high degree of microbiological and chemical stability; therefore, not only can be used as food additive but also for preparing antioxidant drinks. El zacate limón (Cymbopogon citratus) es una de las plantas más utilizadas en la medicina tradicional mexicana para tratar enfermedades del sistema nervioso y gastrointestinal. El secado en bandeja es una alternativa eficiente para conservar alimentos perecederos, como el zacate limón; sin embargo, las condiciones de secado son determinantes para proporcionar plantas de mejor calidad postcosecha. El objetivo de este estudio fue estudiar el efecto de diferentes condiciones de secado en el desempeño y la calidad de extractos de C. citratus. El diseño experimental fue aleatorizado 32 con tres repeticiones, los factores evaluados fueron el área superficial (2, 4 y 6 cm2 ) y la temperatura del aire de secado (40, 60 y 80 °C); la unidad experimental consistió en hojas de zacate limón con una longitud de 60?3 cm y los resultados se analizaron con ANOVA (p?0.05). Los resultados indican que las cinéticas de secado del zacate limón son susceptibles (p?0.05) a la temperatura del aire y al área superficial durante el secado, mientras que los parámetros colorimétricos (L, tono, croma, E) aumentan con el tiempo de secado. En las muestras de zacate limón, la luminosidad incrementó ligeramente conforme aumentó el tamaño de 2 a 6 cm2 ; mientras que los valores de tono y croma aumentaron con todas las temperaturas. Sin embargo, la mayor diferencia de color (de 5.2 a 6.9) se observó en las muestras de zacate limón deshidratadas a 40 °C. El análisis estadístico de los resultados del secado demuestra un efecto significativo (p?0.05) en el grado de extracción del zacate limón. El disolvente y el tipo de muestra utilizados en el proceso de extracción afectan significativamente (p?0.05) el color y pH del extracto. Los valores experimentales de la actividad antioxidante (Método del DPPH) fueron 87.29 % y 63.6 % para el extracto acuoso y etanólico, respectivamente. Además, el extracto de zacate limón no presentó un efecto antimicrobiano significativo en levaduras (Saccharomyces cerevisiae). Las muestras de zacate limón alcanzaron un alto grado de estabilidad microbiológica y química, por lo cual se pueden usar como aditivo alimentario y para preparar bebidas antioxidantes. Colegio de Postgraduados 2019-05-15 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Artículo revisado por pares application/pdf https://www.agrociencia-colpos.org/index.php/agrociencia/article/view/1795 Agrociencia; Vol. 53 No. 3 (2019): 1 de abril - 15 de mayo 2019.; 447-464 Agrociencia; Vol. 53 Núm. 3 (2019): 1 de abril - 15 de mayo 2019.; 447-464 2521-9766 1405-3195 spa https://www.agrociencia-colpos.org/index.php/agrociencia/article/view/1795/1792

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