Antimycotic property of enzymatically extracted lemon grass (Cymbopogon citratus Staph.) essential oil and its potential as a natural preservative in ready-to-drink malunggay (Moringga oleifera Lam.) beverage 1

Date

12-2014

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Rona Camille M. Lizardo

Abstract

The efficacy of lemon grass EO as an antimycotic agent in ready-to-drink malunggay beverage was determined. Agar well diffusion assay was used to screen the antimycotic activity of lemon grass EO. D. hansenii showed the largest zone of inhibition (10.67 ± 1.15mm). It was followed by H. anomala and T. candida which measured 5.67 ± 0.58 mm and 3.67 ± 0.58 mm respectively. For molds, P. roqueforti was reported to have 2.33 ± 0.58 mm, while M. rouxii has 2.00 ± 1.00 mm. Agar dilution method was done to determine MIC. D. hansenii was the most susceptible yeast reported to be inhibited at 1.5 uL/mL of EO. It was followed by H. anomala and T. candida which can be inhibited at a minimum of 3 uL/mL and 5 uL/mL of EO respectively. After fungal monitoring of malunggay beverage containing different concentrations of EO in 10 days, 10 uL/mL of EO was found to be the most effective. In sensory evaluation, the general acceptability of the juice with lemon grass EO falls into low to moderate acceptability. Physico-chemical analysis including pH, ˚Brix and TTA showed no significant differences among treatments. In conclusion, lemon grass EO is an effective antimycotic agent in ready-to-drink malunggay beverage.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2014 F61 /R66

Notes

status: in process

loc: UPLB Main Library Cataloging Section

Document Type

Thesis

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