INVESTIGATION ON CHEMICAL COMPOSITION OF THE LEMONGRASS HERB AND ITS EFFECT ON ANTIMICROBIAL ACTIVITIES

Abstract

The research aimed to estimate lemongrass's chemical composition and preparation, conduct a qualitative diagnosis of its active compounds, and estimate its effectiveness as an antioxidant and an antimicrobial agent. The diagnosis of the herb matched the database of the Center for Desert Studies at the University of Anbar. The chemical composition results showed that the percentages of moisture, protein, fat, and ash in the herb were 70.66, 7.33, 2.24, and 5.33%, respectively, based on dry weight. The herb also contained mineral elements, the most important of which were potassium (130 mg per 100 g) and calcium (52.2 mg per 100 g). The results showed a greater ability of the alcoholic extract of the herb to inhibit types of microorganisms compared to the aqueous extract. This inhibition was higher towards Gram-positive bacteria than Gram-negative ones if the diameter of the highest inhibition zone for Staphylococcus aureus reached 20.8 mm in the alcoholic extract and 11.9 mm when using the aqueous extract. In comparison, the diameter of inhibition for Salmonella typhi was 18.8 mm and 10 mm. 1 mm, respectively, and the alcoholic extract of the herb contained an abundance of phenols, flavonoids, terpenes, alkaloids, and saponins known for their antioxidant and microbiological ability.