Comparative study of antioxidant and antimicrobial activity of different parts of lemongrass leaves and their application in the functional drink

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY

Nutrition & Food Science Pub Date : 2021-11-04 DOI:10.1108/nfs-08-2021-0237

Muhammad Abbas Ranjah, A. Ismail, M. Waseem, Saira Tanweer, Baila Ahmad, T. Mehmood, Faiz-ul-Hassan Shah, Z. Ahmad, M. Hussain, T. Ismail

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引用次数: 1

Abstract

Purpose This study aims to compare the antioxidant and antimicrobial activity of different parts (tip, mid and base portion) of lemongrass leaves for application as a natural ingredient in the functional drink. Design/methodology/approach Lemongrass leaf powder was prepared from different parts of leaves and evaluated for nutritional composition. Additionally, the extracts of different portions of lemongrass leaves were analyzed for total phenolics, free radical scavenging activities, ferric reducing antioxidant potential (FRAP) and antimicrobial activities for their application in food products. Findings Tip portion of lemongrass leaf anticipated significantly (p < 0.05) higher contents of ash, protein, calcium, potassium and iron i.e. 6.2 mg/100 g, 18 mg/100 g, 340 ppm, 819 ppm and 32 ppm, respectively. Maximum (p < 0.05) phenolics (14.7 mg GAE/100 g), 2,2-diphenyl-1-picryl-hydroxyl (86.3%) and FRAP (200 mmol/100 g) were observed in lemongrass leaf tip methanolic extracts. Moreover, lemongrass leaf tip hydro-methanolic extracts portrayed maximum zone of inhibition against E. coli and Staphylococcus aureus i.e. 16.7 and 18.2 mm, respectively. Practical implications This study demonstrated higher antimicrobial and antioxidant activities of the tip of lemongrass leaves as compared with mid and base portions, hence suggesting its role in the improvement of physicochemical, antimicrobial and antioxidant properties of food products. Consequently, the application of lemongrass methanolic extract up to 10% remarkably enhanced the nutritional value and sensorial acceptance of the beverages. Originality/value The present research draws evidence from laboratory analysis of fresh lemongrass grown in Pakistan. The findings suggest that lemongrass methanolic extracts could be used as a nutritionally rich source of antioxidant activity in functional drinks.

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柠檬草叶不同部位抗氧化、抗菌活性的比较研究及其在功能饮料中的应用

目的比较香茅叶不同部位(叶尖、叶中、叶底)的抗氧化、抑菌活性，为香茅叶作为天然成分在功能饮料中的应用提供依据。设计/方法学/方法采用香茅叶的不同部位制备香茅叶粉，并对其营养成分进行评价。此外，还对香茅叶不同部位提取物的总酚类物质、自由基清除活性、铁还原抗氧化潜力(FRAP)和抗菌活性进行了分析，为其在食品中的应用奠定基础。结果表明:香茅叶中灰分、蛋白质、钙、钾和铁的含量分别为6.2 mg/100 g、18 mg/100 g、340 ppm、819 ppm和32 ppm，显著高于对照(p < 0.05);香茅叶尖甲醇提取物中酚类物质(14.7 mg GAE/100 g)、2,2-二苯基-1-苦味基-羟基(86.3%)和FRAP (200 mmol/100 g)含量最高(p < 0.05)。此外，柠檬草叶尖水甲醇提取物对大肠杆菌和金黄色葡萄球菌的最大抑制区分别为16.7和18.2 mm。实际意义本研究表明，香茅叶的尖端具有较强的抗菌和抗氧化活性，在改善食品理化、抗菌和抗氧化性能方面具有重要作用。因此，添加10%的柠檬草甲醇提取物显著提高了饮料的营养价值和感官接受度。原创性/价值本研究从巴基斯坦生长的新鲜柠檬草的实验室分析中获得证据。研究结果表明，柠檬草甲醇提取物可以作为功能饮料中抗氧化活性的营养丰富的来源。

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来源期刊

Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-

CiteScore

2.80

自引率

8.30%

发文量

期刊介绍： Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs