| Abstrakt: |
The aromatic, flavorful, and fragrant qualities of lemongrass (Cymbopogon citratus) make it a valuable herb for culinary and medical uses. This study investigated the sensory quality of C. citratus and its richness in chemical compounds. The sensory tests were realized on the infusion of the plant and compared to 4 Teas among a group of participants. Further, total polyphenol, flavonoid, and tannin contents, and antioxidant activity were evaluated in the infusions of tested products. The primary metabolites in the dry matter of the plant were also measured. Before beginning, each participant was required to read and fill out an informed permission form by the national legislation and the Declaration of Helsinki's Ethical Principles for Medical Research Involving Human Subjects. Participants were aged between 20 and 60 years old with dominance of 20-39 years old (80%). Moreover, 60% of participants were women compared to 40% of men. Half the participants drink aromatized tea, mainly menthe. The infusion of C. citratus had the highest rating, calculated at 9.33±0.62 compared to the other aromas. The infusion of C. citratus was distinguished by its strong flavour and order, as well as its pleasant aroma, flavor, and aftertaste. The values of TPC, TFC, and tannin were 0.463 mg eq Q/g dry matter, 0.033 mg eq Q/g dry matter, and 21.96 mg eq AT /g dry matter, respectively. The antioxidant activity was 98.07%. The total sugar was the most dominant in the infusion of the plant with 0.376 g per g of dry matter of C. citratus, followed by lipids with 0.106 g per g of dry matter. This study presents new data on the nutritional value of C. citratus in Morocco and is suggested to be a reference for future research. [ABSTRACT FROM AUTHOR] |
