Antioxidant properties of Lemongrass leaves aqueous extract and its effect on fish balls oxidative stability during refrigerated storage

  • Amer H.H. Alzobaay Food Sci. Dep, Baghdad Uni,Baghdad, Iraq
  • Baidaa H. Kadhim Food Sci. Dep, Baghdad Uni,Baghdad, Iraq
  • Rawaa M. Abdul Al-wahid Agricultural Research Office,Baghdad, Iraq
Keywords: Lemongrass leaves; aqueous extract; fish balls; Antioxidant; PV; TBA.


     Lemongrass (Cymbopogon citratus) which belongs to the Gramineae family. Lemongrass leaves were extracted by water. Several methods were used to evaluate total antioxidant capacity for C.citratus leaves aqueous extract by estimation (reduction power and free radical inhibiting DPPH (1-diphenyl-2-picrylhydrazyl) effect compared with synthetic antioxidant, Propyl gallate (PG) ,butylated hydroxy toluene (BHT) and ascorbic acid. C.citratus leaves aqueous extract were showed superior to reduction power registered 135.33% than PG and BHT were 99.2% and 134.93% respectively at 50mg/ml. Aqueous extract showed highest effectiveness against free radicals reached 92.32 % at 500 µl/ml. Antioxidant properties of fish balls treated with (5 ,10, 15, 20) % C.citratus leaves aqueous extract were determined for (1,3,6,9,12,15) days under refrigerated conditions. A significant reduction in moisture and increasing in protein, fat, ash and carbohydrate contents as compared with control (untreated fish balls). Treatment Lg3 (treated with 15% aqueous extract) had the best chemical properties in thiobarbituric acid (TBA) and Peroxide value (PV) during refrigerated storage.


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How to Cite
Alzobaay, A. H., H. Kadhim, B. and Abdul Al-wahid, R. M. (2021) “Antioxidant properties of Lemongrass leaves aqueous extract and its effect on fish balls oxidative stability during refrigerated storage”, Zanco Journal of Pure and Applied Sciences, 33(s1), pp. 120-126. doi: 10.21271/ZJPAS.33.s1.13.