Food Ingredients Derived from Lemongrass Byproduct Hydrodistillation: Essential Oil, Hydrolate, and Decoction
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%),...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-04-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/27/8/2493 |
| _version_ | 1827599793359159296 |
|---|---|
| author | Luís Rodrigues Elisabete Coelho Renata Madeira Pedro Teixeira Isabel Henriques Manuel A. Coimbra |
| author_facet | Luís Rodrigues Elisabete Coelho Renata Madeira Pedro Teixeira Isabel Henriques Manuel A. Coimbra |
| author_sort | Luís Rodrigues |
| collection | DOAJ |
| description | 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 <i>Escherichia coli</i>, <i>Salmonella enterica</i>, and <i>Staphylococcus aureus</i>, 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 <i>Cymbopogon citratus</i> byproducts allows for valorizing of the essential oil, hydrolate, and decoction for use as food ingredients. |
| first_indexed | 2024-03-09T04:22:16Z |
| format | Article |
| id | doaj.art-b724fa6748504917af64f55017a436f8 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T04:22:16Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-b724fa6748504917af64f55017a436f82023-12-03T13:46:28ZengMDPI AGMolecules1420-30492022-04-01278249310.3390/molecules27082493Food Ingredients Derived from Lemongrass Byproduct Hydrodistillation: Essential Oil, Hydrolate, and DecoctionLuís Rodrigues0Elisabete Coelho1Renata Madeira2Pedro Teixeira3Isabel Henriques4Manuel A. Coimbra5Laboratório Associado para a Química Verde (LAQV-REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, PortugalLaboratório Associado para a Química Verde (LAQV-REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, PortugalLaboratório Associado para a Química Verde (LAQV-REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, PortugalCentre of Environmental and Marine Studies (CESAM), Biology Department, University of Aveiro, 3810-193 Aveiro, PortugalCentre for Functional Ecology, Department of Life Sciences, Faculty of Science and Technology, University of Coimbra, 3000-456 Coimbra, PortugalLaboratório Associado para a Química Verde (LAQV-REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, PortugalEssential 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 <i>Escherichia coli</i>, <i>Salmonella enterica</i>, and <i>Staphylococcus aureus</i>, 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 <i>Cymbopogon citratus</i> byproducts allows for valorizing of the essential oil, hydrolate, and decoction for use as food ingredients.https://www.mdpi.com/1420-3049/27/8/2493<i>Cymbopogon citratus</i>aromatic plantsantioxidant activitycitralantimicrobial activitypolysaccharides |
| spellingShingle | Luís Rodrigues Elisabete Coelho Renata Madeira Pedro Teixeira Isabel Henriques Manuel A. Coimbra Food Ingredients Derived from Lemongrass Byproduct Hydrodistillation: Essential Oil, Hydrolate, and Decoction Molecules <i>Cymbopogon citratus</i> aromatic plants antioxidant activity citral antimicrobial activity polysaccharides |
| title | Food Ingredients Derived from Lemongrass Byproduct Hydrodistillation: Essential Oil, Hydrolate, and Decoction |
| title_full | Food Ingredients Derived from Lemongrass Byproduct Hydrodistillation: Essential Oil, Hydrolate, and Decoction |
| title_fullStr | Food Ingredients Derived from Lemongrass Byproduct Hydrodistillation: Essential Oil, Hydrolate, and Decoction |
| title_full_unstemmed | Food Ingredients Derived from Lemongrass Byproduct Hydrodistillation: Essential Oil, Hydrolate, and Decoction |
| title_short | Food Ingredients Derived from Lemongrass Byproduct Hydrodistillation: Essential Oil, Hydrolate, and Decoction |
| title_sort | food ingredients derived from lemongrass byproduct hydrodistillation essential oil hydrolate and decoction |
| topic | <i>Cymbopogon citratus</i> aromatic plants antioxidant activity citral antimicrobial activity polysaccharides |
| url | https://www.mdpi.com/1420-3049/27/8/2493 |
| work_keys_str_mv | AT luisrodrigues foodingredientsderivedfromlemongrassbyproducthydrodistillationessentialoilhydrolateanddecoction AT elisabetecoelho foodingredientsderivedfromlemongrassbyproducthydrodistillationessentialoilhydrolateanddecoction AT renatamadeira foodingredientsderivedfromlemongrassbyproducthydrodistillationessentialoilhydrolateanddecoction AT pedroteixeira foodingredientsderivedfromlemongrassbyproducthydrodistillationessentialoilhydrolateanddecoction AT isabelhenriques foodingredientsderivedfromlemongrassbyproducthydrodistillationessentialoilhydrolateanddecoction AT manuelacoimbra foodingredientsderivedfromlemongrassbyproducthydrodistillationessentialoilhydrolateanddecoction |