Issue

Vol. 32 No. 5 (2020): Vol 32 Issue 5

Copyright (c) 2020 AJC

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Evaluation of Physico-Chemical Properties of Lemongrass (Cymbopogon citratus L.) Essential Oil Grown in Tien Giang Province, Vietnam

Tan Phat Dao
Center of Excellence for Biochemistry and Natural Products, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam; NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
Hoang Thang Do
Department of Chemical Engineering, HCMC University of Technology, VNU-HCM, Ho Chi Minh City, Vietnam
Le Quang Khoi
Tien Giang Technical and Biotechnological Center, Tien Giang Department of Science and Technology, Tien Giang Province, Vietnam
Nguyen Van Gia Phap
Phuc Nguyen-TPD Co. Ltd., Tien Giang Province, Vietnam
Mai Huyng Cang
Department of Chemical Technology, Nong Lam University, Ho Chi Minh City, Vietnam
Tri Nhut Pham
Center of Excellence for Biochemistry and Natural Products, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam; NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
Nguyen Van Muoi
College of Agriculture, Can Tho University, Can Tho City, Vietnam

Corresponding Author(s) : Tri Nhut Pham

ptnhut@ntt.edu.vn

Asian Journal of Chemistry, Vol. 32 No. 5 (2020): Vol 32 Issue 5

Abstract

The lemongrass (Cymbopogon citratus L.) essential oil plays a vital role as an ingredient in different fields due to aromatic, antibacterial properties and antifungal activity. In this study, essential oil of lemongrass was obtained using hydrodistillation method and evaluated for chemical compositions and physico-chemical characteristics. The averaged physico-chemical parameters were determined as specific gravity (0.8865 g/cm3), acid index (2.948), ester index (6.402) and refractive index (9.35). Moreover, the hydrodistillation process performance was achieved 0.29%. The composition of essential oils was analyzed by GC-MS, revealing a total of 18 volatile constituents existing in the lemongrass oil. The major components were α-citral (40.838%), β-citral (28.494%), β-myrcene (16.654%), 2,3-dehydro-1,8-cineole (2.264%) and geraniol (2.388%). The citral component accounts for high content (more than 70% of volume) of oil.

Keywords

Cymbopogon citratus L. Lemongrass Essential oils GC-MS
Dao, T. P., Do, H. T., Khoi, L. Q., Gia Phap, N. V., Cang, M. H., Pham, T. N., & Muoi, N. V. (2020). Evaluation of Physico-Chemical Properties of Lemongrass (Cymbopogon citratus L.) Essential Oil Grown in Tien Giang Province, Vietnam. Asian Journal of Chemistry, 32(5), 1248–1250. Retrieved from https://asianpubs.org/index.php/ajchem/article/view/2525
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX
References
  1. E.H. Chisowa, D.R. Hall and D.I. Farman, Flavour Fragrance J., 13, 29 (1998); https://doi.org/10.1002/(SICI)1099-1026(199801/02)13:1<29::AIDFFJ682>3.0.CO;2-S
  2. C. Menut, J.M. Bessiére, D. Samat, A.K. Djibo, G. Buchbauer and B. Schopper, J. Essent. Oil Res., 12, 207 (2000); https://doi.org/10.1080/10412905.2000.9699499
  3. G. Sacchetti, S. Maietti, M. Muzzoli, M. Scaglianti, S. Manfredini, M. Radice and R. Bruni, Food Chem., 91, 621 (2005); https://doi.org/10.1016/j.foodchem.2004.06.031
  4. A.A. Kasali, A.O. Oyedeji and A.O. Ashilokun, Flavour Fragrance J., 16, 377 (2001); https://doi.org/10.1002/ffj.1019
  5. S.S. Ranade, Int. J. Pharm. Sci. Rev. Res., 35, 162 (2016).
  6. G.O. Onawunmi, W.A. Yisak and E.O. Ogunlana, J. Ethnopharmacol., 12, 279 (1984); https://doi.org/10.1016/0378-8741(84)90057-6
  7. A.K. Pandey, M.K. Rai, D. Acharya, Pharm. Biol., 41, 421 (2003); https://doi.org/10.1076/phbi.41.6.421.17825
  8. H.N. Abdurahman, M. Ranitha and H.N. Azhari, Int. J. Chem. Environ. Eng., 4, 221 (2013).
  9. R. Puatanachokchai, H. Kishida, A. Denda, N. Murata, Y. Konishi, U. Vinitketkumnuen and D. Nakae, Cancer Lett., 183, 9 (2002); https://doi.org/10.1016/S0304-3835(02)00111-8
  10. B. Wannissorn, S. Jarikasem, T. Siriwangchai and S. Thubthimthed, Fitoterapia, 76, 233 (2005); https://doi.org/10.1016/j.fitote.2004.12.009
  11. J.K. Parikh and M.A. Desai, Int. J. Food Eng., 7, Article 11 (2011); https://doi.org/10.2202/1556-3758.2067
  12. T. Silou, M. Malanda and L. Loubaki, J. Food Eng., 65, 219 (2004); https://doi.org/10.1016/j.jfoodeng.2004.01.018
  13. B. Marongiu, A. Piras, S. Porcedda and E. Tuveri, Nat. Prod. Res., 20, 455 (2006); https://doi.org/10.1080/14786410500277837
  14. S.R. Sargenti and F.M. Lanças, Chromatographia, 46, 285 (1997); https://doi.org/10.1007/BF02496320
  15. I.H. Bassol, A. Lamien-Meda, B. Bayala, L.C. Obame, A.J. Ilboudo, C. Franz, J. Novak, R.C. Nebi and M.H. Dicko, Phytomedicine, 18, 1070 (2011); https://doi.org/10.1016/j.phymed.2011.05.009
  16. M. Saleem, N. Afza, M.A. Anwar, S.M. Hai, M.S. Ali, S. Shujaat and Atta-Ur-Rahman, Nat. Prod. Res., 17, 159 (2003); https://doi.org/10.1080/1478641031000104118
  17. D. Ganjewala, Int. J. Essent. Oil Ther., 3, 56 (2009).
  18. J.U. Ewansiha, S.A. Garba, J.D. Mawak and O.A. Oyewole, Front. Sci., 2, 214 (2012).
  19. B. Abegaz, P.G. Yohannes and R.K. Dieter, J. Nat. Prod., 46, 424 (1983); https://doi.org/10.1021/np50027a022
Read More
Author biographies is not available.
Download
PDF
Statistic
Read Counter : 1 Download : 0