ANTIOXIDANT ACTIVITIES OF LEMONGRASS (CYMBOPOGON CITRATUS), LEMON (CITRUS LIMON) AND HONEY MIXED HERBAL BEVERAGES

• Main Author: Azkia Zahra, Aliya
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/54342
• Institution: Institut Teknologi Bandung

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.