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Stabilization of Local Drink "Tchakpalo" produced in Benin by addition of Essential Oil Extracted from Fresh leaves of Cymbopogon citratus

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Author Affiliations

  • 1 Laboratoire d’étude et de Recherche en Chimie Appliquée/ Ecole Polytechnique d’Abomey Calavi/ University d’Abomey Calavi, Cotonou, BENIN
  • 2Ecole Supérieure des Techniques Biologiques Alimentaires (ESTBA) /Université Nationale de Lomé, Lomé, TOGO
  • 3 Unité de Recherche en Biotechnologie de la Production et Santé Animales/Ecole Polytechnique d’Abomey-Calavi/ University d’Abomey Calavi, Cotonou, BENIN

Int. Res. J. Biological Sci., Volume 1, Issue (8), Pages 40-49, December,10 (2012)

Abstract

The study is a part of the valuation of the local beer tchakpalo. It was to evaluate the preservative effect of essential oil extracted from fresh leaves of Cymbopogon citratus for the stabilization of this drink. Essential oil was extracted by hydrodistillation with a Clevenger-type apparatus and analyzed by gas chromatography and gas chromatography coupled with mass spectrometry. The efficacy of this oil was measured against microrganisms that cause fermentation and adulteration of the drink (Saccharomyces cerevisiae, Aspergillus niger, Fusarium oxysporum, Penicillium camembertii) and pathogenic microorganisms which could contaminate the product, Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC25923 by microdilution and agar diffusion methods. The yield of extraction of leaves essential oil of this plant was 1.70 ±0.02%. The major components of the essential oil of Cymbopogon citratus were geranial (41.3%), neral (33.0%) and myrcene (10.4%). The minimal inhibitory concentrations determined and the minimual bactericidal concentrations calculated for this oil allowed to value its antibiotical power. The essential oil of Cymbopogon citratus possessed antibiotical potency against Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 25923. It had fungicidal activity against Saccharomyces cerevisiae at 0.48 mg/mL, P. camembertii at 500 ppm, Aspergillus niger and F. oxysporum at 1100 ppm. The addition of this essential oil to Tchakpalo helped make this drink stable for a period of ten weeks. However, it should be noted that the conservative action of this oil is less pronounced than that of citric acid tested for the same purpose. Essential oil of Cymbopogon citratus could be a potential substitute for synthetic chemical additives used in the preservation of beverages in general. Its use as biopreservative of the food deserves to be promoted.

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