Lemongrass Essential Oil Research Articles

Density functional theory study, extraction and characterization of lemon grass oil (Cymbopogon citratus) as antimalaria repellant

Malaria is a life threatening disease, it is caused by female Anopheles Mosquitoes and it is a problem in several areas of the world especially Africa. Control of mosquitoes is something of utmost importance in the present day with rising number of mosquito borne illnesses. Thus, specialty products like mosquito repellent used to combat mosquitoes are required.The main objective of the work was to extract, characterize and take theoretical study of the active ingredient in Cymbopogon citratus leave and to formulate a mosquito repellent cream naturally obtained from medicinal plants.. The formulation of cream have smooth texture with a pH 7.20 which is non-irritant and suitable for the skin. The efficacy of the extract of Lemon grass (Cymbopogon citratus) was investigated on mosquito in this research using different concentrations of the oil extract. The cream with the highest concentration of the active ingredient extracted was found to be most effective in repelling mosquitoes.The oil samples extracted were analyzed to evaluate its quality by determined its chemical constituents through GC-MS. The main components detected in the Lemongrass (Cymbopogon citratus) essential oil were Citral, β-mycrene and β-Thujene. And Fourier transform infrared spectroscopy (FTIR) analysis (functional group determination) were also performed for the samples. Computational techniques using DFT at the B3LYP/6-31G* basis level was used to compare their reactivity and stability based on some theoretically calculated parameters. Quantum chemical calculations reveal total energy, dipole moment,large energy gap between the LUMO and HOMO of the constituent lemon grass oil indicating a theoretically significant interaction.It was proved that lemongrass oil cream provide good resistance against mosquito bites and also concluded that this process is one of eco-friendly.

Lemongrass essential oil and aloe vera gel based antimicrobial coatings for date fruits

• Bioactive edible coatings were developed for shelf life extension of date fruit. • Aloe vera gel and lemongrass essential oil were used as natural antimicrobials. • Emulsion-based coatings of 3% essential oil in 25% gel provided optimum results. In fruit processing industry, edible coatings/films are usually applied on various fruits to provide protection against microorganisms and to regulate various biological functions of the fruit. The current research in this domain is more focused on exploring naturally occurring bioactive materials to develop active edible coatings that can offer an extended functionality than just providing barrier properties. Therefore, here we report the application of aloe vera gel-based edible coatings, either as standalone or in combination with lemongrass essential oil to enhance the shelf life of the soft date fruit variety (as soft dates are usually more prone to spoilage). The pure aloe vera gel coatings were aqueous mixtures of 25% aloe vera gel; whereas, nanoemulsion-based coatings of lemongrass essential oil (1-5%) and aloe vera gel (25% aqueous mixture) were prepared through a high-pressure homogenizer. After preliminary physicochemical characterization of the prepared coating mixtures, the date fruit samples were dipped in coating mixtures, dried, and then stored at room temperature for 4 weeks. The analyses of date fruits during the storage revealed that the applied coatings did help in retention of physicochemical attributes (e.g., moisture, texture, and pH) and also significantly prevented microbial growth. More specifically, the nanoemulsions based coatings of lemongrass essential oil (up to 3%) and aloe vera gel exhibited excellent antifungal properties, which is quite remarkable as the date fruits are usually more susceptible to fungal growth than the bacterial growth. Based on these findings, the date fruit processing industry can utilize these natural antimicrobial coatings for the shelf life extension of date fruits.

Comparative Assessment of the Effect of Lemongrass (Cymbopogon citratus) Ethanolic Extract, Aqueous Extract and Essential Oil in High Fat Diet and Fructose Induced Metabolic Syndrome in Rats

Comparative Assessment of the Effect of Lemongrass (Cymbopogon citratus) Ethanolic Extract, Aqueous Extract and Essential Oil in High Fat Diet and Fructose Induced Metabolic Syndrome in Rats

Extraction of essential oils from tea tree (Melaleuca alternifolia) and lemon grass (Cymbopogon citratus) using betaine-based deep eutectic solvent (DES).

The essential oils of tea tree (Melaleuca alternifolia) leaves mainly contain eucalyptol, α-terpinene, -terpinene, and terpinen-4-ol and have anti-bacterial, anti-fungal, anti-infective, and anti-inflammatory actions. The essential oils of lemon grass (Cymbopogon citratus) leaves mainly contain neral, geranial, and geraniol and have anti-microbial and anti-fungal activities and hypocholesterolemic effect. The present study describes the use of low-toxicity solvents called betaine-based deep eutectic solvents (DESs) for efficient extraction of essential oils from tea tree and lemon grass. H2 O and EtOH were used for extraction as control methods. Quantitative analysis was performed using gas chromatography-mass spectrometry (GC-MS) in selected ion monitoring mode. Scanning electron micrography (SEM) and antioxidant assays for extracted samples were also conducted. The results indicated that extraction for tea tree using betaine/sucrose (molar ratio 2:1) improved the yields of terpinolene and eucalyptol 2.5- and 1.9-fold, respectively, compared with the control method. In lemon grass, extraction using betaine/sucrose (molar ratio 2:1) improved the yields of neral and geranial 1.9- and 1.7-fold, respectively, compared with the control method. These results demonstrated the effective extraction of essential oils from plant leaves under milder conditions than those needed for the conventional methods. The environmentally benign DESs for the extraction would be applicable to the food and cosmetic industries.

The Antifungal Activity and Action Mechanism of Lemongrass (Cymbopogon flexuosus) Essential Oil Against Fusarium avenaceum

Fusarium avenaceum is distributed worldwide and directly causes considerable crop losses. The compositions of lemongrass essential oils (EOs) were analysed by gas chromatography-mass spectrometry (GC-MS). The antifungal activity of lemongrass essential oils (EOs) and the main compounds against F. avenaceum were evaluated in vitro, and the underlying mechanism was investigated. Geranial, geranyl acetate, β-citronellol, citronellal, limonene, and citral were demonstrated to be the major constituents of the EOs. Lemongrass EOs and the main compounds possessed the antifungal effect against F. avenaceum, and citral exerted the strongest antifungal effects against F. avenaceum compared with other compounds, with IC50 values of 0.087 µl/mL. Lemongrass EOs and their major constituents increased the permeability of the F. avenaceum plasma membrane, resulting in increased conductivity, protein and soluble sugar leakage. The activity of pectin methyl galacturonase (PMG) in F. avenaceum was suppressed after treatment with lemongrass EOs. The results indicated that lemongrass EOs inhibited F. avenaceum growth by targeting its plasma membrane and reduced its pathogenicity by inhibiting enzyme activity.

The Effects of Post-Harvest Drying Period on the Yield and Chemical Composition of leaf Essential Oil from Cymbopogon citratus (DC.) Stapf

Lemongrass (Cymbopogon citratus) is an aromatic, medicinal oil-bearing grass that grows spontaneously in tropical regions like Malaysia and India. The effects of drying periods (fresh sample, 1 day, 2 days, and 3 days of drying) on essential oil yield and chemical composition of C. citratus was investigated. The chemical composition of the oils was analyzed using gas chromatography flame ionization detector (GC-FID) and gas chromatography-mass spectrometry (GC/MS). The post-harvest drying periods were found to be beneficial for improving oil yield of C. citratus. The highest essential oil concentration (0.392% v/w) was obtained from samples dried for 2 days post-harvest compared to 1 day (0.28%) and 3 days (0.31%) post-harvest periods. The major components were α-citral and β-citral followed by myrcene for both fresh and dried samples. Drying periods had no significant effect on the main components of the lemongrass essential oil. Nevertheless, the post-harvest drying periods had a marked effect on the proportions of monoterpenes.

Valorisation of lemongrass essential oils onto chitosan-starch film for sustainable active packaging: Greatly enhanced antibacterial and antioxidant activity

To meet the global demand for sustainability aspects, the past few decades have witnessed magnificent evidence in the pursuit of sustainable active food packaging. As part of our contribution, herein, we explored the utilization of chitosan (Ch) modified with Dioscorea hispida (Dh) starch and incorporated with lemongrass essential oil (LO) as an attempt to obtain a novel active packaging formulation of Ch/Dh/LO in food. To obtain the optimum formulation of Ch/Dh/LO, 15 experiments were designed using the Box-Behnken design (BBD) with Ch (1–2% w/v), Dh starch (0.5–1.5% w/v) and LO (0.25–0.75% v/v) against E. coli, S. typhi, S. aureus and S. epidermidis bacteria. The presence of LO caused enhancements in physical, mechanical, and thermal stability, along with the antimicrobial, and antioxidant activity. Additionally, molecular docking and molecular dynamic (MD) simulations of the active compounds in LO against the active site of the FtsA enzyme were provided to unveil the mechanism of antibacterial action. Ultimately, this result suggests hydrogen bonds and hydrophobic interactions are involved between the active compounds in LO and FtsA enzymes. In general, this research provides valuable information that sheds light on the pivotal role of LO in enhancing the mechanical, thermal, and biological properties of sustainable active food packaging-based Ch film.

Food Ingredients Derived from Lemongrass Byproduct Hydrodistillation: Essential Oil, Hydrolate, and Decoction.

Essential oil (EO), hydrolate, and nondistilled aqueous phase (decoction) obtained from the hydrodistillation of lemongrass byproducts were studied in terms of their potential as food ingredients under a circular economy. The EO (0.21%, dry weight basis) was composed mainly of monoterpenoids (61%), the majority being citral (1.09 g/kg). The minimal inhibitory concentrations (MIC) of lemongrass EO against Escherichia coli, Salmonella enterica, and Staphylococcus aureus, were 617, 1550, and 250 μg/mL, respectively. This effect was dependent on the citral content. Particularly for Gram-negative bacteria, a synergism between citral and the remaining EO compounds enhanced the antimicrobial activity. The polymeric material obtained from the nondistilled aqueous phase was composed of phenolic compounds (25% gallic acid equivalents) and carbohydrates (22%), mainly glucose (66 mol%). This polymeric material showed high antioxidant activity due to bound phenolic compounds, allowing its application as a functional dietary fiber ingredient. Matcha green tea formulations were successfully mixed with lemongrass hydrolate containing 0.21% EO (dry weight basis) with 58% of monoterpenoids, being citral at 0.73 g/kg, minimizing matcha astringency with a citrus flavor and extending the product shelf life. This holistic approach to essential oils’ hydrodistillation of Cymbopogon citratus byproducts allows for valorizing of the essential oil, hydrolate, and decoction for use as food ingredients.

Formulation and stability evaluation of a cosmetics emulsion loaded with different concentrations of synthetic and natural preservative

Essential oils are currently the topic of extensive scientific research, and their potential as active pharmacological chemicals or natural preservatives has attracted the attention of the cosmetic and pharmaceutical industries. Modern cosmetics, with their complex compositions, watery formulations, and direct contact with bacterial skin flora, provide excellent habitat for microbe growth. The use of preservatives is required due to the significant danger of contamination and, as a result, a risk to customers' health. The aim of the study was to formulate and subsequently evaluate the stability of a cosmetic emulsion based on different concentrations of synthetic and natural preservatives. We have performed a cosmetic emulsion base with triethanolamine as an emulsifier. Four samples were prepared using the formulation base and a synthetic preservative, methylparaben, in concentrations 0.2% and 0.3%, and a natural preservative, lemongrass essential oil, in concentrations, 1%, and 2%. The samples were stored for 4 weeks in room conditions. They were evaluated immediately after preparation and for four weeks related to smell, color, odor, consistency, homogeneity, pH, phase separation, viscosity changes and microbial growth. After two weeks, there was a phase separation in two formulations with methylparaben. After four weeks, other formulations were stable in odor, appearance, color, homogeneity. The essential oils didn’t significantly affect the pH values of the formulation, it was in the recommended range. Adding the essential oil affected the viscosity of the formulation base, and the more the concentration of essential oil was more the viscosity of the formulation lowered. The emulsions formulated with lemongrass essential oil had no microbial and fungal growth, so the self-preserving effect was demonstrated. We concluded that cosmetic emulsion entrapped with lemongrass essential oil in a concentration of 1% showed promising stability, physicochemical characteristics and self-preserving effect in room storage conditions.

Assessing the Use of Aloe vera Gel Alone and in Combination with Lemongrass Essential Oil as a Coating Material for Strawberry Fruits: HPLC and EDX Analyses

Strawberry is a non-climacteric fruit but exhibits a limited postharvest life due to rapid softening and decay. A strawberry coating that is natural and safe for human consumption can be used to improve the appearance and safeguard the fruits. In this study, 20% and 40% Aloe vera gel alone or in combination with 1% lemongrass essential oil (EO) was used as an edible coating for strawberries. After application of all the treatments, the strawberry fruits were stored at a temperature of 5 ± 1 °C at a relative humidity (RH) of 90%–95% for up to 16 days and all the parameters were analyzed and compared to control (uncoated fruits). The results show that A. vera gel alone or with lemongrass EO reduced the deterioration and increased the shelf life of the fruit. Treatment with A. vera gel and lemongrass EO decreased acidity and total anthocyanins and maintained fruit firmness. Treatment with A. vera gel 40% + lemongrass EO 1% led to the lowest weight loss, retained firmness and acidity, but increased the total soluble solids and total anthocyanins compared to uncoated fruits during storage of up to 16 days. The phenolic compounds of A. vera gel were analyzed by HPLC, and the most abundant compounds were found to be caffeic (30.77 mg/mL), coumaric (22.4 mg/mL), syringic (15.12 mg/mL), sinapic (14.05 mg/mL), ferulic (8.22 mg/mL), and cinnamic acids (7.14 mg/mL). Lemongrass EO was analyzed by GC–MS, and the most abundant compounds were identified as α-citral (neral) (40.10%) ꞵ-citral (geranial) (30.71%), γ-dodecalactone (10.24%), isoneral (6.67%), neryl acetal (5.64%), and linalool (1.77%). When the fruits were treated with 20% or 40% A. vera gel along with 1% lemongrass, their total phenolic content was maintained during the storage period (from 4 to 8 days). The antioxidant activity was relatively stable during the 8 days of cold storage of the fruits coated with A. vera gel combined with lemongrass EO because the activity of both 20% and 40% gel was greater than that for the other treatments after 12 days of storage in both experiments. Moreover, all the treatments resulted in lower numbers of total microbes at the end of the storage period compared with the control treatment. This study indicates that the use of Aloe vera gel with lemongrass EO as an edible coating considerably enhances the productivity of strawberry fruits and the treatment could be used on a commercial scale.

Uncovering the Industrial Potentials of Lemongrass Essential Oil as a Food Preservative: A Review.

The food industry is growing vastly, with an increasing number of food products and the demand of consumers to have safe and pathogen-free food with an extended shelf life for consumption. It is critical to have food safe from pathogenic bacteria, fungi, and unpleasant odors or tastes so that the food may not cause any health risks to consumers. Currently, the direction of food industry has been shifting from synthetically produced preservatives to natural preservatives to lower the unnecessary chemical burden on health. Many new technologies are working on natural prevention tools against food degradation. Lemongrass is one such natural preservative that possesses significant antimicrobial and antioxidant activity. The essential oil of lemongrass contains a series of terpenes that are responsible for these activities. These properties make lemongrass acceptable in the food industry and may fulfill consumer demands. This article provides detailed information about the role of lemongrass and its essential oil in food preservation. The outcomes of the research on lemongrass offer room for its new technological applications in food preservation.

Physiological and sanitary attributes of organic lettuce seeds treated with essential oils during storage

The use of quality seeds becomes crucial in the seed production system. In the production of organic seeds, there is a need for specific techniques. Therefore, the objective of this work was to evaluate the applications of clove, lemongrass, rosemary, eucalyptus, ginger and tea tree essential oils in different concentrations of lettuce seeds. Seed quality was determined by physical (water content), physiological (germination and vigor) and sanitary parameters, immediately after the application of essential oils and after 180 days of storage. The design was completely randomized in a factorial scheme (6x5) with four replications. The application of rosemary, ginger and tea tree essential oils to the seeds shortly after harvest did not interfere with germination. The other essential oils resulted in reduced germination and vigor. Increasing the concentration of essential oils, especially clove and lemongrass, reduced germination, vigor and incidence of fungi. It was concluded that Clove, Lemongrass, eucalyptus, ginger, Rosemary and tea tree essential oils reduced the physiological quality of lettuce seeds and inhibited the development of Alternaria sp. lettuce.

Lemongrass Growth, Essential Oil, and Active Substances as Affected by Water Deficit

Environmental stress has a major influence on the growth and quality of medicinal plants. More than half of the agricultural land worldwide suffers from a lack of water. In this study, we estimated the effect of different irrigation intervals on growth, yield, and essential oil content as well as their effect on the main compounds of the essential oil of lemongrass, Cymbopogon citratus. The major objective was to test how much irrigation consumption can be lowered without a significant impact on yield and quality properties. Water deficit led to significant decreases in growth characteristics including the number of tillers as well as fresh and dry herb yield. In addition, the relative leaf greenness decreased under water deficit, especially in plants irrigated every 20 days. In contrast, proline content increased with increasing water deficit, especially in plants irrigated every 15 and 20 days. Essential oil percentage also increased under a water deficit condition, and the highest essential oil percentage was observed in plants irrigated every 15 and 20 days. However, the yield of essential oil per plant significantly decreased due to decreasing the herb yield. GC-MS analysis identified 31 compounds, mainly geranial and neral. Geranial and neral percentage decreased under a water deficit of 10-day irrigation intervals but increased with increasing the water deficit severity at irrigation intervals of 15 and 20 days. These results suggest that the lemongrass plant was sensitive to drought. Nevertheless, the quality represented by essential oil percentage and the main active substances improved with prolonging the irrigation intervals. This study recommends increasing irrigation intervals to 10 days to maintain small decreases in the yield with higher quality. In addition, it is recommended to conduct more studies to improve the growth of lemongrass under water shortage conditions.

In vitro and in vivo anti-Candida activity of citral in combination with fluconazole

ABSTRACT Background The ability of Candida to develop biofilms on inert surfaces or living tissues favors recalcitrant and chronic candidiasis associated, in many instances, with resistance to current antifungal therapy. Aim The aim of this study was to evaluate the antifungal activity of citral, a phytocompound present in lemongrass essential oil, in monotherapy and combined with fluconazole against azole-resistant Candida planktonic cells and biofilms. The effect of citral combined with fluconazole was also analysed with regard to the expression of fluconazole resistance-associated genes in Candida albicans and the effectiveness of the combination therapy in a Caenorhabditis elegans model of candidiasis. Results Citral reduced biofilm formation at initial stages and the metabolic activity of the mature biofilm. The combination of citral with fluconazole was synergistic, with a significant increase in the survival of C. elegans infected with Candida. RNA analysis revealed a reduction of the expression of the efflux pump encoded by MDR1, leading to a greater effect of fluconazole. Conclusion Citral in monotherapy and in combination with fluconazole could represent an interesting therapy to treat recalcitrant Candida infections associated to biofilms.

Preparation and Characterization of Sodium Alginate-Based Edible Film with Antibacterial Additive using Lemongrass Oil

Sodium alginate films at various concentrations of glycerol (0.4, 0.6, and 0.8% v/v) were prepared and characterized. The thickness, water solubility (WS), water vapor transmission rate (WVTR), tensile strength (TS), elongation at break (EB) and Young’s Modulus (YM) of the films were affected by the amount of glycerol added. Among these films, the film containing lower glycerol (0.4 % v/v) presents better WS, WVTR, and the highest TS compared to other concentrations. Sodium alginate films containing lemongrass essential oil (LEO) were prepared to examine its antibacterial properties on four common foodborne pathogens: B. subtilis, S. aureus, E. coli, and P. aeruginosa using Disc-diffusion assay. The highest inhibition was shown by E. coli (21 mm/susceptible), B. subtilis (18 mm/intermediate), S. aureus (16 mm/intermediate), and P. aeruginosa (13.5 mm/resistant). The incorporation of lemongrass essential oil as a natural antibacterial agent in the film formulation has developed its potential to be used as an active packaging with improved physical properties, especially water barrier properties.

Effects of Gum Arabic Coatings Enriched with Lemongrass Essential Oil and Pomegranate Peel Extract on Quality Maintenance of Pomegranate Whole Fruit and Arils.

The effects of gum arabic coatings combined with lemongrass oil and/or pomegranate peel extract on freshly harvested mature ‘Wonderful’ pomegranate fruit were studied. Fruit were coated with gum arabic (GA) (1.5% w/v) alone or enriched with lemongrass oil (LM) (0.1% v/v) and/or pomegranate peel extract (PP) (1% w/v). Fruit were packed into standard open top ventilated cartons (dimensions: 0.40 m long, 0.30 m wide and 0.12 m high), and stored for 6 weeks at 5 ± 1 °C (90% RH). Evaluations were made every 2 weeks of cold storage and after 5 d of shelf life (20 °C and 65% RH). Fruit coated with GA + PP (4.09%) and GA + PP + LM (4.21%) coatings recorded the least cumulative weight loss compared to the uncoated control (9.87%). After 6 weeks, uncoated control and GA + PP + LM recorded the highest (24.55 mg CO2Kg−1h−1) and lowest (10.76 mg CO2Kg−1h−1) respiration rate, respectively. Coating treatments reduced the incidence of decay and treatments GA + LM + PP and GA + PP recorded the highest total flavonoid content between 2 and 6 weeks of storage. The findings suggest that GA coatings with/without LM and PP can be a beneficial postharvest treatment for ‘Wonderful’ pomegranates to reduce weight loss and decay development during cold storage.

The Effect of Lemongrass (Cymbopogon citratus) Essential Oil on Shelf-Life of Yoghurt

The Effect of Lemongrass (Cymbopogon citratus) Essential Oil on Shelf-Life of Yoghurt

Inhibition of Staphylococcus aureus on a laboratory medium and black peppercorns by individual and combinations of essential oil vapors

The objectives of this study were to screen essential oil (EO) vapors for inhibitory activities against Staphylococcus aureus on a laboratory medium and to validate their antibacterial effects on dried black peppercorns (Piper nigrum). Among 84 commercially available EOs, using a vapor disc assay, vapors from caraway seed, carrot seed, cinnamon bark, citronella, kanuka, lemongrass, may chang, oregano, and thyme thymol EOs were found to be more inhibitory to S. aureus. The minimal inhibitory concentration (MIC) and minimal lethal concentration (MLC) of nine EO vapors from these plant materials were measured on a laboratory medium. Citronella, lemongrass, and oregano EO vapors had the lowest MIC and MLC values, at 0.0781 and 0.1563 μL/mL, respectively. Using a checkerboard assay, partial synergism in inhibitory activity of a combination of citronella and lemongrass EO vapors was observed (fractional inhibitory concentration index = 0.6250). When tested against S. aureus on black peppercorns, citronella, lemongrass, and oregano EO vapors, both individually and in combination, showed a significant antibacterial effect (P ≤ 0.05). Notably, a combination of citronella and lemongrass EO vapors (1:4 vol ratio) showed significant synergistic activity, reducing the S. aureus population by ca. ≥ 1.3–1.8 log CFU/g more than treatment with single EOs (P ≤ 0.05). The results of this study provide important basic information for developing technologies to control S. aureus on the surfaces of dried foods using EO vapors.

Comparasion of different of Difference Extraction Methods, Types of Materials and Plant Parts of Indonesian Local Lemongrass (Cymbopogon citratus) on Phytochemical Quality

Lemongrass is a wealth of Indonesian spices that have many functional benefits. The purpose of the study was to extract lemongrass essential oil and determine the difference of the type of material, extraction method, and plant parts on the phytochemical characteristics of the extract produced. Lemongrass is extracted in fresh and dried form. The selected extraction method is sonication and maceration with parts of stalks and leaves as the material. The plant material was extracted using 96% ethanol solvent. The phytochemical characteristics analyzed were antioxidant capacity, total polyphenols, and flavonoids. The results showed the highest antioxidant capacity and total phenol obtained from the fresh leaves extracted by maceration. Plant part and type of material significantly affect antioxidant capacity, total polyphenols, and total flavonoids in lemongrass. The antioxidant capacity of lemongrass is positively correlated with total polyphenols

Essential oil from Cymbopogon citratus exhibits \u201canti-aspergillosis\u201d potential: in-silico molecular docking and in vitro studies

BackgroundAspergillosis, has recently confounded some states of India. Due to major role in fungal cell wall synthesis, in the present study UDP-glycosyltransferase, Glucosamine-6-phosphate synthase and chitin synthase were chosen as an appropriate sites to design drug. The objective of present study was molecular docking of lemon grass essential oil component citral and in vitro validation. GC-FID analysis was used to find out aromatic profile. For docking, Patch-dock analysis was used. Ligand Protein 2D and 3D Interactions were also studied. Drug likeliness, and toxicity profile were also studied. Docking analysis indicated effective binding of citral to UDP-glycosyltransferase, Glucosamine-6-phosphate synthase and chitin synthase. In vitro validation was performed by fungal strain Aspergillus fumigatum.ResultsGC-FID profiling revealed the presence of citral as major bioactive compound. Interactions results indicated that, UDP-glycosyltransferase, Glucosamine-6-phosphate synthase and chitin synthase enzymes and citral complexes forms hydrogen and hydrophobic interactions. Citral also depicted drug likeliness by LIPINSKY rule, sufficient level of bioactivity, drug likeliness and toxicity.ConclusionIn vitro results revealed that lemon grass oil was able to inhibit growth of fungal strains toxicity thus signifying its role as potent anti-fungal drug.