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Title: | Food Ingredients Derived from Lemongrass Byproduct Hydrodistillation: Essential Oil, Hydrolate, and Decoction | Authors: | Rodrigues, Luís Coelho, Elisabete Madeira, Renata Teixeira, Pedro Henriques, Isabel Coimbra, Manuel A. |
Keywords: | Cymbopogon citratus; antimicrobial activity; antioxidant activity; aromatic plants; citral; flavor; hydrosol; matcha tea; polysaccharides; terpenes | Issue Date: | 12-Apr-2022 | Publisher: | MDPI | Project: | info:eu-repo/grantAgreement/UIDB/04004/2020 info:eu-repo/grantAgreement/FCT/POR_CENTRO/SFRH/BD/132046/2017/PT/Enterobacteriaceae as mediators for carbapenem resistance transfer between environmental and human settings 049-88-ARH/2018 CDL-CTTRI-88-ARH/2018 UIDB/50006/2020 UIDP/50006/2020 UIDP/50017/2020 ItemCrisRefDisplayStrategy.project.deleted.icon UIDB/50017/2020 |
Serial title, monograph or event: | Molecules | Volume: | 27 | Issue: | 8 | Abstract: | Essential oil (EO), hydrolate, and nondistilled aqueous phase (decoction) obtained from the hydrodistillation of lemongrass byproducts were studied in terms of their potential as food ingredients under a circular economy. The EO (0.21%, dry weight basis) was composed mainly of monoterpenoids (61%), the majority being citral (1.09 g/kg). The minimal inhibitory concentrations (MIC) of lemongrass EO against Escherichia coli, Salmonella enterica, and Staphylococcus aureus, were 617, 1550, and 250 μg/mL, respectively. This effect was dependent on the citral content. Particularly for Gram-negative bacteria, a synergism between citral and the remaining EO compounds enhanced the antimicrobial activity. The polymeric material obtained from the nondistilled aqueous phase was composed of phenolic compounds (25% gallic acid equivalents) and carbohydrates (22%), mainly glucose (66 mol%). This polymeric material showed high antioxidant activity due to bound phenolic compounds, allowing its application as a functional dietary fiber ingredient. Matcha green tea formulations were successfully mixed with lemongrass hydrolate containing 0.21% EO (dry weight basis) with 58% of monoterpenoids, being citral at 0.73 g/kg, minimizing matcha astringency with a citrus flavor and extending the product shelf life. This holistic approach to essential oils' hydrodistillation of Cymbopogon citratus byproducts allows for valorizing of the essential oil, hydrolate, and decoction for use as food ingredients. | URI: | https://hdl.handle.net/10316/100135 | ISSN: | 1420-3049 | DOI: | 10.3390/molecules27082493 | Rights: | openAccess |
Appears in Collections: | I&D CFE - Artigos em Revistas Internacionais |
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