Antioxidant Activity Of Lemongrass (Cympogon nardus L.) Hydrosol With Various Extraction Time

Abstract

Lemongrass are well known in the community as a cooking spice, cultivated for their essential oil, and used as raw material for perfume and medicine. Hydrosol is a by-product of essential oil extraction. The purpose of this study was to determine the antioxidant activity of the lemongrass hydrosol and to determine the effect or difference of extraction time on the antioxidant activity of the lemongrass hydrosol. The research method used is experimental. Determination of antioxidant activity using the DPPH (2,2-diphenyl 1 picrylhidrazil) method with a UV-Vis Spectrophotometer. Variations in extraction time were 1 hour, 2 hours and 3 hours. The results of the antioxidant activity test on lemongrass hydrosol were shown by the IC50 values at extraction times of 1 hour, 2 hours and 3 hours respectively 11.16 ± 2.51 ppm, 9.32 ± 1.63 ppm and 2.12 ± 0.72 ppm. It was concluded that there was no significant difference in the variation of distillation extraction time with the antioxidant activity of lemongrass hydrosols.