ANTIOXIDANT ACTIVITIES OF LEMONGRASS (CYMBOPOGON CITRATUS), LEMON (CITRUS LIMON) AND HONEY MIXED HERBAL BEVERAGES
Functional food includes herbal drinks. Lemongrass, honey and lemon are ingredients that commonly used as the main ingredients or additives for herbal beverages which are generally in mixed form in an effort to increase the benefits and taste. Lemongrass, honey and lemon each contain many seconda...
Saved in:
| Main Author: | |
|---|---|
| Format: | Theses |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/54342 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Functional food includes herbal drinks. Lemongrass, honey and lemon are ingredients
that commonly used as the main ingredients or additives for herbal beverages which
are generally in mixed form in an effort to increase the benefits and taste. Lemongrass,
honey and lemon each contain many secondary metabolites, including phenols and
flavonoids. Phenols and flavonoids are secondary metabolites that known to have
antioxidant activity. The purposes of this study were to examine total phenol, total
flavonoid, antioxidant activity of mixed herbal beverages of lemongrass, lemon and
honey with various composition, and determine marker content in lemongrass extract.
Total phenol and total flavonoid were determined using AlCl3 and Folin-Ciocalteu
reagents, respectively. Determination of antioxidant activity using the DPPH and
CUPRAC methods. Investigation of marker content in lemongrass extract was
performed by TLC-densitometry.
The amount of lemongrass in herbal beverages gave significant difference in the results
of total phenol, total flavonoid and AAI DPPH values (p <0.05). However, the amount
of lemongrass only correlated with the increase in the value of total phenols (r = 0.695;
p<0.05) and total flavonoids (r = 0.736; p<0.05). The addition of lemon juice also
showed significantly different in total phenol result compared to herbal drinks that was
not added by lemon juice (p <0.05), but there was no significant difference between
adding 1 mL and 2 mL of lemon juice. The hot and cold methods did not give any
significant difference to the total phenol, total flavonoid and antioxidant activity by
DPPH method. Lemongrass was major contributor in mixed herbal beverages of
lemongrass, lemon and honey. The best composition of mixed herbal beverages of
lemongrass, lemon and honey (hot method) that provided high antioxidant activity
using DPPH and CUPRAC methods was 20 g of lemongrass, 6 g of honey and 2 mL
of lemon (S20 M6 L2). The marker content (luteolin-7-O-glucoside) in lemongrass
extract was 1.336 ± 0.085 mg per g extract.
|
|---|