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Abstract
Lime peels are mainly obtained from the byproducts of the juice manufacturing industry, which we obtained and used to extract essential oil (2.3%) in order to examine the antioxidant and hypolipidaemic effects. We identified 60 volatile compounds of lime essential oil (LEO) with GC/MS, of which the predominant constituents were limonene, γ-terpinene, and β-pinene. Lime essential oil was measured according to the DPPH assay and ABTS assay, with IC50 values of 2.36 mg/mL and 0.26 mg/mL, respectively. This study also explored the protective effects of LEO against lipid-induced hyperlipidemia in a rat model. Two groups of rats received oral LEO in doses of 0.74 g/100 g and 2.23 g/100 g with their diets. Eight weeks later, we found that the administration of LEO improved the serum total cholesterol, triglyceride, low-density lipoprotein cholesterol, alanine aminotransferase, and aspartate transaminase levels in the hyperlipidemic rats (p < 0.05). Simultaneously, the LEO improved the health of the rats in terms of obesity, atherogenic index, and fatty liver.
Highlights
The genus Citrus (Rutaceae) is one of the most commonly consumed and widely distributed fruits in the world
We found that the administration of lime essential oil (LEO) improved the serum total cholesterol, triglyceride, low-density lipoprotein cholesterol, alanine aminotransferase, and aspartate transaminase levels in the hyperlipidemic rats (p < 0.05)
Essential oils and oleoresin were found in citrus peels and produced by the cells within the rind, the bulk of which were mainly obtained as byproducts of the juice manufacturing industry [6]
Summary
The genus Citrus (Rutaceae) is one of the most commonly consumed and widely distributed fruits in the world. These fruits are most commonly consumed as fresh whole fruits or juices because of their nutritional values and pleasant flavors [2] Some of these citrus fruits and juices have been used as functional foods and drinks with potential application in the treatment of diet-related diseases in people with different health conditions. Lime ripens green to yellow and, tends to become softer to perishable during storage
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