Extraction and Quality Characterisation of Essential Oil from Lemongrass Cultivated in Benue State

Lemongrass (Cymbopogon citratus) is cultivated across several states in North Central Nigeria and possesses essential oil with documented antimicrobial, antifungal, and food flavouring properties. This study extracts and characterises essential oil from lemongrass leaves harvested at different stages of maturity from farms in Gboko, Benue State. Essential oil was extracted by hydrodistillation using a Clevenger apparatus, and oil yield was determined gravimetrically. Chemical composition was characterised by gas chromatography-mass spectrometry. Quality parameters including refractive index, specific gravity, optical rotation, acid value, ester value, and saponification value were determined using standard methods. Antimicrobial activity against Escherichia coli, Staphylococcus aureus, and Candida albicans was evaluated by disc diffusion and minimum inhibitory concentration assays. Results showed maximum oil yield of 0.82 percent at 16 weeks of maturity. Gas chromatography-mass spectrometry analysis identified citral (comprising neral and geranial) as the dominant component, accounting for 72 percent of the oil. All tested microorganisms were inhibited, with minimum inhibitory concentrations of 0.25 mg/ml against S. aureus. The study contributes to the characterisation literature for Nigerian lemongrass essential oil and provides a basis for its application in food preservation and flavouring. Findings are relevant to essential oil processors, food and pharmaceutical industries, and agricultural diversification programmes in Benue State. Keywords: lemongrass, essential oil, hydrodistillation, antimicrobial, Benue State