Susanto, Adrian and Puteri, Maria Dewi P. T. Gunawan and Artanti, Nina (2019) Impact of Lemongrass (Cymbopogon Citratus) Extract Preservation Method to the Alpha-Glucosidase Inhibitory Activity and Chemical Contents. Bachelor thesis, Swiss German University.

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Abstract

Picking up from a foregoing study that promoted lemongrass extract as functional food in the form of an RTD drink, this study attempted to further increase the extract‟s value as functional food ingredient by increasing its shelf-life. Aqueous extract of lemongrass was subjected to several heat-oriented preservative treatments. At tested extract concentration (15mg/mL), time/temperature of process specification appeared to be a critical parameter: spray-dried sample saw it inhibitory activity completely diminished. The extract‟s AGI activity - measured by rat intestinal sucrase inhibition assay - and microbial growth by total plate count method were observed throughout storage period and the former seemed to be highly affected by the latter. Caffeic acid (CA), a compound that has been proposed as one of the compounds responsible for AGI activity in ethanolic extract, was also tested in this study. However, CA was confirmed not to be the same major compound with only 3% content in lemongrass water extract and its HPLC analysis was not relevant to the AGI activity.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Cymbopogon citratus ; Thermal Preservation ; Alpha Glucosidase Inhibitor ; Liquid Chromatography ; Total Plate Count
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Adityatama Ratangga
Date Deposited:	18 May 2020 04:25
Last Modified:	18 May 2020 04:25
URI:	http://repository.sgu.ac.id/id/eprint/349

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