Study of antioxidant characteristics of beverages prepared from mixture of lemongrass (cymbopogon citratus (dc.) stapf.) extract and green tea (camellia sinensis)

Ignacia, Jessica (2012) Study of antioxidant characteristics of beverages prepared from mixture of lemongrass (cymbopogon citratus (dc.) stapf.) extract and green tea (camellia sinensis). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Recent studies showed that lemongrass extract is a potential source of natural antioxidant. On the other hand, green tea infusion is already well-known due to its high antioxidant activity. Combination of lemongrass extract and green tea infusion was expected to produce a functional beverage that has potential antioxidant activity as compared to individual materials. This research was aimed to investigate proper solvent types and method of extraction to produce lemongrass extract with highest antioxidant activity and also to investigate antioxidant characteristic of beverages prepared from mixture of lemongrass extract and green tea. Lemongrass leaves were subjected to extraction under reflux and maceration using three types of solvents (distilled water, ethanol, and ethyl acetate). Resulted extract was assessed regarding total phenolic content, total flavonoid content, and antioxidant activity. Extraction under reflux and using ethanol as solvent resulted in extract with best antioxidant activity (IC50=158.7000±47.8819 mg/L for reflux method and 103.7275±8.0308 mg/L for ethanol). This extract was combined with green tea with several ratios (lemongrass extract to green tea=1:3; 1:2; 1:1; 2:1; 3:1). Four level of stevia were used in beverages (0, 200, 400, 600 ppm). Beverages made with ratio (lemongrass extract to green tea) 1:3 and 1:1 and level of stevia 600 ppm turn out as beverages with highest antioxidant activity (IC50=271.8350±44.4818 mg/L for ratio 1:3, 287.1537±36.2535 mg/L for ratio 1:1, 301.5950±80.8942 mg/L for stevia level 600 ppm). Hedonic testing on beverages revealed that beverage made from 1:1 (lemongrass extract to green tea) ratio with addition of stevia at 600 ppm is the most preferred regarding color, aroma, and overall acceptance.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Ignacia, JessicaNIM03420080034SIMPLE_TOMATO90@YAHOO.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorPokatong, Wilbur Donald RaymondNIDN0002106402UNSPECIFIED
Thesis advisorHalim, Jeremia ManuelNIDN0312118501UNSPECIFIED
Uncontrolled Keywords: Lemongrass; extraction; antioxidant; green tea; Cymbopogon citratus (DC.) Stapf.; Camellia sinensis.
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mrs Marselita Harapan
Date Deposited: 16 Oct 2018 07:36
Last Modified: 16 Oct 2020 04:26
URI: http://repository.uph.edu/id/eprint/1286

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