Ethanolic Extraction of Lemongrass in a Scaled-Up Laboratory Percolator

DOI

10.2991/978-94-6463-274-3_7How to use a DOI?

Keywords

lemongrass extraction; percolator; Alpha-glucosidase inhibitor; Cymbopogon citratus; Diabetes

Abstract

Lemongrass (Cymbopogon citratus) is widely recognized for its fragrant qualities and is commonly used as spices in Asian countries. Previous research has proven that lemongrass extract, which contains the polyphenols caffeic acid and kaempferol, can decrease the absorption of glucose in the human intestine by inhibiting the alpha-glucosidase enzyme. With this beneficial potential, the production of lemongrass extract on an industrial scale is becoming necessary. In previous research, an upscaling of lemongrass extraction process using water as a solvent has been carried out in a percolator to obtain optimum alpha-glucosidase inhibitory (AGI) activity. However, other research has also shown higher AGI level of ethanolic extract of lemongrass when compared to its aqueous extract. This study hence focused on the optimization of lemongrass extraction using ethanol in an upscaled laboratory percolator with four varied parameters, the ethanol concentration, maceration time prior to percolation, maceration temperature and the percolation time. The result showed that there was no significant difference between the use of 50% and 70%-v ethanol concentration in a mixture with water. Moreover, there was no significant difference found in the yield and AGI activity resulting from a maceration conducted at room temperature, at 30°C, 35°C, or 40°C, however, a maceration time of 5 hours was found to result in the best AGI activity. The optimum percolation time after maceration was found to be 40 minutes. In conclusion, the best conditions for the ethanolic extraction of lemongrass in this percolator are the use of 50%-v ethanol-water as a solvent and to conduct 5 hours period of maceration at room temperature prior to the 40 minutes percolation.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Diah Indriani Widiputri
AU  - Bennedick Donato
AU  - Maria DPT Gunawan-Puteri
AU  - Filiana Santoso
AU  - Elena Listianto Lie
PY  - 2023
DA  - 2023/10/27
TI  - Ethanolic Extraction of Lemongrass in a Scaled-Up Laboratory Percolator
BT  - Proceedings of the 7th International Conference on Food, Agriculture, and Natural Resources (IC-FANRES 2022)
PB  - Atlantis Press
SP  - 85
EP  - 98
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-274-3_7
DO  - 10.2991/978-94-6463-274-3_7
ID  - Widiputri2023
ER  -