Abou-Raya, M., Khalil, M., Soliman, A., AbdElmoula, M. (2023). Antimicrobial and Antioxidant Activities of Lemongrass Oil (Cymbopogon citratus), in Preservation of Fresh Orange Juice. Journal of Food and Dairy Sciences, 14(11), 251-260. doi: 10.21608/jfds.2023.239136.1131
M. A. Abou-Raya; Mona M. Khalil; A. H. S. Soliman; M. R. AbdElmoula. "Antimicrobial and Antioxidant Activities of Lemongrass Oil (Cymbopogon citratus), in Preservation of Fresh Orange Juice". Journal of Food and Dairy Sciences, 14, 11, 2023, 251-260. doi: 10.21608/jfds.2023.239136.1131
Abou-Raya, M., Khalil, M., Soliman, A., AbdElmoula, M. (2023). 'Antimicrobial and Antioxidant Activities of Lemongrass Oil (Cymbopogon citratus), in Preservation of Fresh Orange Juice', Journal of Food and Dairy Sciences, 14(11), pp. 251-260. doi: 10.21608/jfds.2023.239136.1131
Abou-Raya, M., Khalil, M., Soliman, A., AbdElmoula, M. Antimicrobial and Antioxidant Activities of Lemongrass Oil (Cymbopogon citratus), in Preservation of Fresh Orange Juice. Journal of Food and Dairy Sciences, 2023; 14(11): 251-260. doi: 10.21608/jfds.2023.239136.1131
Antimicrobial and Antioxidant Activities of Lemongrass Oil (Cymbopogon citratus), in Preservation of Fresh Orange Juice
1Food Industries Dept; Fac, of Agric., Mansoura Univ.; Egypt.
2Food Tech. Res. Inst., Agric. Res. Center, Giza, Egypt.
Abstract
In this study illustrated that LGEO (Cymbopogon citratus) had antimicrobial activity influenced of G–ve and G+ve bacteria like E. coli, S. Typhi, B. subtilis and Staph. aureus. In context, it was observed inhibition of fungi and yeast by CCEO especially A. flavus, A. niger, and S. cervisiae. Our study elicited that CCEO had antioxidant capacity which was DPPH scavenging activity (%) of essential oils. In addition, findings showed that antioxidant activity of essential oils (ferric reducing assay), hence, there was an incremental trend of ferric reducing assay with increasing concentration of oil. The chemical composition of Cymbopogon citratus essential oil was included 34 compounds, hence, the main components were α-citral (18.1%), Neral (14.08%). The results showed that increased of CCEO concentration even 1.25 μl/ml, was reinforced of antimicrobial and antioxidant activities. The incorporation of three concentrations of CCEO with cooling at 4 °C was natural preservation of fresh orange juice. Hence, it greatly improved the natural properties and microbiological properties of the fresh juice. It can be recommended that using of LGEO as a natural additive preservative in fresh orange juice with cold storage against the spoilage flora of fresh orange juice, because it has antimicrobial and antioxidants activity, in the same time did not find more of side effects on product and human health that may be occur when use chemical preservatives.
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