Question

Lemon grass exract experiments to prove its faesilbilty as antioxidant

Answer 1

Lemongrass is a tropical perennial plant which yields aromatic oil. Aromatic or essential oils are highly concentrated secondary metabolites of diverse functions in plant system. They constitute hundreds of organic compounds including terpenoids, benzenoids, organic sulphur and nitrogenuous compounds, which work at different levels.  The name lemongrass is derived from the typical lemony odour of the essential oil present in the shoot. Lemongrass oil of commerce is popularly known as Cochin oil in the world trade, since 90% of it is shipped from Cochin port. The state of Kerala in India had the monopoly in the production and export of lemongrass oil. The annual world production of lemongrass oil is around 1000 t from an area of 16000 ha. In India, it is cultivated in about 4000 ha and the annual production is around 250 t. The crop is extensively cultivated in poor, marginal and waste lands and also along the bunds as live mulch. The well ramified root system of the plant helps in soil and water conservation. Dried lemongrass leaves are widely used as a lemon flavour ingredient in herbal teas, prepared either by decoction or infusion of 2-3 leaves in 250 or 500 ml of water and other formulations. Lemongrass tea is a diuretic and imparts no biochemical changes to the body in comparison with the ordinary tea. Lemongrass iced tea is prepared by steeping several stalks in a few quarts of boiling water. This can also be combined with green or black teas. Lemongrass is commonly used in Asian cookery. When Thai food was embraced in the US, lemongrass became a household name. A little experimentation with this delightfully fragrant herb is all it takes to realize that it can be used in many more ways than just in Asian dishes. A simple syrup made by steeping lemongrass in a mix of equal parts hot water and sugar can be used to enhance fruit salads or to make home made soda by mixing it with seltzer. A blend of lemongrass, garlic, ginger and oil will be stable in the freezer during winter. This paste can be fried until fragrant and then cooked down with a can of coconut milk (strain to remove tough lemongrass fibres) for delicious sauce for noodle, vegetable or seafood dishes.

Lemongrass oil is used in culinary flavouring. It is used in most of the major categories of food including alcoholic and non alcoholic beverages, frozen dairy desserts, candy baked foods, gelatines and puddings, meat and meat products and fat and oils. It is used to improve the flavour of some fish and can be used to flavour wines, sauces etc. Lemongrass oleoresin is mainly used in flavouring foods, drinks and bakery preparations. Traditionally lemongrass is developed for perfumery with emphasis on citral content. The largest collection of lemongrass germplasm at AMPRS, Odakkali offers immense scope for the identification and development of types most suitable for flavouring. This promotes product diversification in lemongrass industry necessitating increased area and production under lemongrass. The growers are also benefited as the crop serves dual functions of producing both essential oil and oleoresin required by the fragrance and flavouring industry fetching better net returns. As these products have higher export demand, it will also benefit the national exchequer.     This is a compendium of information on lemongrass collected from varying sources. We hope that this will serve as a concise and authentic source of basic information on all aspects of lemongrass cultivation and utilization. It is intended to be an excellent practical manual and reference material for students, researchers, entrepreneurs, extension personnel, farmers and all concerned with lemongrass. We are very thankful to Prof. K.V. Peter, Ex-Vice-Chancellor, Dr. D. Alexander, Director of Research, Dr. L. Rajamony, Associate Director of Research (M&E), Kerala Agricultural University and Dr. P. V. Balachandran, Associate Director of Research (Central Region), Regional Agricultural Research Station, Pattambi for their constant encouragement and guidance. We are deeply indebted to Dr. J. Thomas, Director (Research), Spices Board (Former Head, AMPRS, Odakkali) without whose untiring commitment, constant encouragement and immense help, this publication would not have been a success. We profusely thank all the staff of Aromatic and Medicinal Plants Research Station who have put in their best for this work. All Glory to God Almighty.

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