APPLICATION OF LEMONGRASS AS NATURAL PRESERVATIVES FOR TOFU
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Published
27 December 2019
Keywords:
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essential oil, lemongrass, natural preservative, tofu, water extract
Abstract
Lemongrass (Cymbopogon citratus (DC.) Stapf, Poaceae) has been known for demonstrating anti-microbial activity against food spoilage bacteria. These antimicrobial properties can be further utilized for the development of natural food preservatives. In this study, the compounds present in water extract and essential oil of lemongrass were analyzed and their potential as tofu preservatives was evaluated. The water extract was prepared by the infusion method, while the essential oil was made by steam and water distillation. The phyto-chemicals composition of the water extract and essential oil was analyzed by qualitative colorimetric phyto-chemical screening and Gas Chromatography-Mass Spectroscopy (GC-MS) technique, respectively. Their preservative activity on tofu was evaluated by observing their ability to inhibit the growth of bacteria on the tofu and the physical changes of tofu during 10 days of preservation at room temperature. The results showed that lemongrass water extract contained terpenoids, tannins, and saponins. The GC-MS analysis identified 13 compounds in the essential oil. Neral, geranial, β-myrcene, juniper camphor, and viridiflorol were found as the major compounds. At concentration of 20%, lemongrass water extract demonstrated inhibition of bacterial growth during 10 day storage of tofu and improved the shelf life by 4 days longer from those of the negative control. In contrast, lemongrass essential oil did not show inhibitory activity in bacterial growth in tofu but it was capable of maintaining the color, odor, and texture of tofu as well as delaying the slime formation up to 4 days.
References
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Park JB, Kang JH, Song KB. 2018. Antibacterial activities of a cinnamon essential oil with cetyl-pyridinium chloride emulsion against Escheri-chia coli O157:H7 and Salmonella typhimurium in basil leaves. Food Sci Biotechnol 27: 47-55. DOI: 10.1007/s10068-017-0241-9.
Patel MR, Panchal HS, Saluja AK. 2016. Identifica-tion of terpenoids and steroidal compounds in Caryota urens leaves by column chromatogra-phy and various spectroscopic techniques. World J Pharm Pharm Sci 5: 1610-1622.
Pimentel RBQ, Souza DP, Albuquerque PM, Fer-nandes AV, Santos AS, Duvoisin-Jr S, Gonçal-ves JFC. 2018. Variability and antifungal activity of volatile compounds from Aniba rosaeodora Ducke, harvested from Central
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Toncer O, Karaman S, Diraz E, Sogut T, Kizil S. 2017. Essential oil composition of Thymus citriodorus (Pers.) Schreb. at different harvest stages. Not Bot Horti Agrobot Cluj-Napoca 45: 185-189. DOI: 10.15835/nbha45110672.
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Vel EV de, Sampers I, Raes K. 2017. A review on influencing factors on the minimum inhibitory concentration of essential oils. Crit Rev Food Sci Nutr 59: 357-378. DOI: 10.1080/10408398. 2017.1371112.
Wright MH, Shalom J, Matthews B, Greene AC, Cock IE. 2019. Terminalia ferdinandiana Exell: Extracts inhibit Shewanella spp. growth and prevent fish spoilage. Food Microbiol 78: 114-122. DOI: 10.1016/j.fm.2018.10.006.
Yu ZH, Ding XZ, Xia LQ, Xiao XQ, Cao ZP, Xu S, Liu S. Liu XM. 2013. Antimicrobial activity and mechanism of total saponins from Allium chinense. Food Sci 34: 75-80.
Zarin MA, Wan HY, Isha A, Armania N. 2016. Anti-oxidant, antimicrobial and cytotoxic potential of condensed tannins from Leucaena leucocepha-la hybrid-Rendang. Food Sci Hum Wellness 5: 65-75. DOI: 10.1016/j.fshw.2016.02.001.
Zohra SF, Meriem B, Samira S, Muneer MSA. 2012. Phytochemical screening and identification of some compounds from mallow. J Nat Prod Plant Resour 2: 512-516.
Aleksic V, Knezevic P. 2014. Antimicrobial and anti-oxidative activity of extracts and essential oils of Myrtus communis L. Microbiol Res 169: 240-254. DOI: 10.1016/j.micres.2013.10.003.
Anbarasu K, Vijayalakshmi G. 2007. Improved shelf life of protein-rich tofu using Ocimum sanctum (tulsi) extracts to benefit Indian rural population. J Food Sci 72: M300-M305. DOI: 10.1111/j.17 50-3841.2007.00487.x.
Anes UC, Malgwi TS, Dibal MY, Otalu-Jr O, Nuhu A. 2017. Preliminary phytochemical screening and antimicrobial activity of Cymbopogon citratus (DC.) Stapf. (Poaceae) leaf ethanol extract against selected microbes. Am J Microbiol Bio-technol 4: 61-66.
Azwanida NN. 2015. A review on the extraction me-thods use in medicinal plants, principle, strength and limitation. Med Aromat Plants 4: 1-6. DOI: 10.4172/2167-0412.1000196.
Balakrishnan B, Paramasivam S, Arulkumar A. 2014. Evaluation of the lemongrass plant (Cym-bopogon citratus) extracted in different solvents for antioxidant and antibacterial activity against human pathogens. Asian Pacific J Trop Dis 4: S134-S139. DOI: 10.1016/S2222-1808(14)604 28-X.
Brandt M. 2010. Introduction to Absorbance Spec-troscopy. https://www.rose-hulman.edu/~brandt /Fluorescence/Absorbance_Spectroscopy.pdf [11 March 2019].
Ciccarelli D, Giovanelli S, Pistelli L. 2016. Essential oils from Anthemis maritima flowers: Infraspe-cific variability along the Adriatic Coast (Italy). Chem Biodivers 13: 561-570. DOI: 10.1002/cb dv.201500184.
De-Oliveira TLC, Cardoso MdC, Soares RdA, Ramos EM, Piccoli RH, Tebaldi VMR. 2013. Inhibitory activity of Syzygium aromaticum and Cymbopogon citratus (DC.) Stapf. essential oils against Listeria monocytogenes inoculated in bovine ground meat. Brazilian J Microbiol 44: 356-365. DOI: 10.1590/S1517-8382201300500 0040.
De-Silva BCJ, Jung WG, Hossain S, Wimalasena SHMP, Pathirana HNKS, Heo GJ. 2017. Anti-microbial property of lemongrass (Cymbopogon citratus) oil against pathogenic bacteria isolated
from pet turtles. Lab Anim Res 33: 84-91. DOI: 10.5625/lar.2017.33.2.84.
Dube P, Meyer S, Marnewick JL. 2017. Antimicrobial and antioxidant activities of different solvent extracts from fermented and green honeybush (Cyclopia intermedia) plant material. S Afr J Bot 110: 184-193. DOI: 10.1016/j.sajb.2016.10.010.
Halabi MF, Sheikh BY. 2014. Anti-proliferative effect and phytochemical analysis of Cymbopogon citratus extract. Biomed Res Int 2014: 1-8. DOI: 10.1155/2014/906239.
Hamad A, Anggraeni W, Hartanti D. 2017a. Potensi infusa jahe (Zingiber officinale R.) sebagai ba-han pengawet alami pada tahu dan daging ayam segar. J Apl Teknol Pangan 6: 177-183.
Hamad A, Hartanti D. 2015. The use of essential oil of clove (Syzygium aromaticum) as Tofu’s natu-ral preservative. Farmasains 2: 289-294.
Hamad A, Jumitera S, Puspawiningtyas E, Hartanti D. 2017b. Aktivitas antibakteri infusa kemangi (Ocimum basilicum L.) pada tahu dan daging ayam segar. Inov Teknik Kimia 2: 1-8.
Hamad A, Mahardika MGP, Yuliani I, Hartanti D. 2017c. Chemical constituents and antimicrobial activities of essential oils of Syzygium polyan-thum and Syzygium aromaticum. Rasayan J Chem 10: 564-569.
Hamad A, Nuritasari A, Hartanti D. 2017d. Chemical composition and antimicrobial study of essential oil of lemongrass (Cymbopogon citratus). Der Pharm Lett 9: 109-116.
Hartanti D, Haqqi MZU, Hamad A. 2018. Potency of combination of essential oils of ginger and le-mongrass as fresh chicken meat natural preser-vative. Adv Sci Lett 24: 91-94. DOI: 10.1166/ asl.2018.11929.
Liu Q, Meng X, Li Y, Zhao CN, Tang GY, Li HB. 2017. Antibacterial and antifungal activities of spices - a review. Int J Mol Sci 18: 1-62. DOI: 10.3390/ijms18061283.
Marcial G, Lampasona MPde, Vega MI, Lizarraga E, Viturro CI, Slanis A, Juárez MA, Elechosa MA, Catalán CAN. 2016. Intraspecific variation in essential oil composition of the medicinal plant Lippia integrifolia (Verbenaceae). Evidence for five chemotypes. Phytochemistry 122: 203-212. DOI: 10.1016/j.phytochem.2015.11.004.
Nambiar VS, Matela H. 2012. Potential functions of lemongrass (Cymbopogon citratus) in health and disease. Int J Pharm Biol Arch 3: 1035-1043.
Ortega‐Ramirez LA, Silva‐Espinoza BA, Vargas‐Arispuro I, Gonzalez‐Aguilar GA, Cruz‐Valen-zuela MR, Nazzaro F, Ayala‐Zavala JF. 2017. Combination of Cymbopogon citratus and Allium cepa essential oils increased antibacte-rial activity in leafy vegetables. J Sci Food Agric 97: 2166-2173. DOI: 10.1002/jsfa.8025.
Park JB, Kang JH, Song KB. 2018. Antibacterial activities of a cinnamon essential oil with cetyl-pyridinium chloride emulsion against Escheri-chia coli O157:H7 and Salmonella typhimurium in basil leaves. Food Sci Biotechnol 27: 47-55. DOI: 10.1007/s10068-017-0241-9.
Patel MR, Panchal HS, Saluja AK. 2016. Identifica-tion of terpenoids and steroidal compounds in Caryota urens leaves by column chromatogra-phy and various spectroscopic techniques. World J Pharm Pharm Sci 5: 1610-1622.
Pimentel RBQ, Souza DP, Albuquerque PM, Fer-nandes AV, Santos AS, Duvoisin-Jr S, Gonçal-ves JFC. 2018. Variability and antifungal activity of volatile compounds from Aniba rosaeodora Ducke, harvested from Central
Amazonia in two different seasons. Ind Crop Prod 123: 1-9. DOI: 10.1016/j.indcrop.2018.06.055.
Pinto ZT, Sánchez FF, Santos ARdos, Amaral ACF, Ferreira JLP, Escalona-Arranz JC, Queiroz MM deC. 2015. Chemical composition and insectici-dal activity of Cymbopogon citratus essential oil from Cuba and Brazil against housefly. Rev Bras Parasitol Vet 24: 36-44. DOI: 10.1590/S19 84-29612015006.
Rialita T. 2014. Efektivitas Antibakteri Kombinasi Mi-nyak Atsiri Zingiber Officinale var. Rubrum dan Alpinia Purpurata K. Schum dan Aplikasinya pada Model Pangan [Dissertation]. Bogor: Sekolah Pascasarjana, Institut Pertanian Bogor.
Risma N, Sudrajat, Kusumawati E. 2016. Pengaruh infusa batang serai dapur (Cymbopogon citra-tus) terhadap pertumbuhan bakteri pada daging ikan nila (Oreochromis niloticus), 404–408. Pro-siding Seminar Sains dan Teknologi, Fakultas MIPA Universitas Mulawarman, Samarinda.
Sahne F, Mohammadi M, Najafpour GD, Mogha-damnia AA. 2016. Extraction of bioactive com-pound curcumin from turmeric (Curcuma longa L.) via different routes: A comparative study. Pakistan J Biotechnol 13: 173-180.
Toncer O, Karaman S, Diraz E, Sogut T, Kizil S. 2017. Essential oil composition of Thymus citriodorus (Pers.) Schreb. at different harvest stages. Not Bot Horti Agrobot Cluj-Napoca 45: 185-189. DOI: 10.15835/nbha45110672.
[USDA] United States Department of Agriculture. 2019. National Nutrient Database for Standard Reference Legacy Release: Tofu. https://ndb. nal.usda.gov/ndb/foods/show?ndbno=16427 [3 February 2019].
Vel EV de, Sampers I, Raes K. 2017. A review on influencing factors on the minimum inhibitory concentration of essential oils. Crit Rev Food Sci Nutr 59: 357-378. DOI: 10.1080/10408398. 2017.1371112.
Wright MH, Shalom J, Matthews B, Greene AC, Cock IE. 2019. Terminalia ferdinandiana Exell: Extracts inhibit Shewanella spp. growth and prevent fish spoilage. Food Microbiol 78: 114-122. DOI: 10.1016/j.fm.2018.10.006.
Yu ZH, Ding XZ, Xia LQ, Xiao XQ, Cao ZP, Xu S, Liu S. Liu XM. 2013. Antimicrobial activity and mechanism of total saponins from Allium chinense. Food Sci 34: 75-80.
Zarin MA, Wan HY, Isha A, Armania N. 2016. Anti-oxidant, antimicrobial and cytotoxic potential of condensed tannins from Leucaena leucocepha-la hybrid-Rendang. Food Sci Hum Wellness 5: 65-75. DOI: 10.1016/j.fshw.2016.02.001.
Zohra SF, Meriem B, Samira S, Muneer MSA. 2012. Phytochemical screening and identification of some compounds from mallow. J Nat Prod Plant Resour 2: 512-516.
Authors
HamadA., NurlaeliE., PradaniD. Y., DjalilA. D., & HartantiD. (2019). APPLICATION OF LEMONGRASS AS NATURAL PRESERVATIVES FOR TOFU. Jurnal Teknologi Dan Industri Pangan, 30(2), 100-109. https://doi.org/10.6066/jtip.2019.30.2.100
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