Kaffir Lime Peel Research Articles

Repellent Activity Testing of an Essential Oil Gel Preparation of Cinnamon (Cinnamomun Burmanii) Bark) And Kaffir Lime Peel (Citrus Hytrix) Against Aedes Aegypti Mosquitoes

Dengue fever is still a disease that dominates, especially in the Papua region. To overcome this, it is necessary to modify preparations based on medicinal plants as mosquito repellents, one of which is gel preparations. This study aims to determine the repellent activity test of essential oil gel preparations of Cinnamon Bark (Cinnamomum burmannii) and Kaffir Lime Peel (Citrus Hystrix) against the Aedes aegypti mosquito. The method used in this research uses experimental methods. This research was conducted in April - November 2022. This research used two formulations, namely cinnamon bark and kaffir lime peel (FI) formulations which were compared with formulation preparations in the form of a base without active substances (FII). The tests carried out were physical quality tests and repellent tests on the Aedes aegypti mosquito. The research results show that based on physical quality tests, it is known that FI has a distinctive odor, slightly yellowish white color and a thick shape. Meanwhile, FII has the distinctive smell of patchouli oil, milky white color and thick shape. In the homogeneity test on FI and FII it was found to be homogeneous and fulfilled the requirements. In the adhesion and spreadability tests on FI and FII it was found that they met the requirements. In the pH test, the pH of FI and FII has a pH value of 7 and meets the requirements. In the repellent test using arm-in-cage with 3 replications using 20 Aedes aegypti mosquitoes. The formulas tested were FI and FII and observations made were by recording the number of mosquitoes that landed after using the repellent for 15, 30, 60, 120, 240 and 360 minutes. The research results showed that in the 15th minute the protection power was 88.3%, in the 30th minute the protection power was 88.3%, in the 60th minute the protection power was 72.3%, in the 120th minute the protection power was 67, 1%, in the 240th minute the protection power was 51.5%, and in the 360th minute the protection power was 47.7%. Based on the research results, it can be concluded that the essential oil formulation of cinnamon bark and Kaffir lime peel is efficacious as a repellent.

The preliminary study on the antifungal effect of Kaffir lime (Citrus hystrix DC) peel extract against Malassezia furfur

Pityriasis versicolor is one of the most common fungal infections on the skin caused by Malassezia furfur. Kaffir lime fruit (Citrus hystrix DC), especially its peels’ contents in secondary metabolite, may play a healing role against such infections. Therefore, the aim of this study was to determine the antifungal potential of Kaffir lime peel extract against Malassezia furfur. Ethanol extracts of the peels of Kaffir lime were tested for its antifungal properties against Malassezia furfur at different tested concentrations, namely 25%, 50%, 75%, and 100%. Every treatment was performed with 4 replications. Inhibition zone formed surrounding the paper disc measured after 24 hours of incubation using the caliper method. Data were subjected to the Kruskal-Wallis test and the Mann-Whitney Post hoc test. The study revealed that the kaffir lime fruit extract gave a significant effect on the inhibition zone (p< 0.05). The results showed that the higher inhibition zone was found at control group and it was different significantly from other treatments. However, among the tested concentrations, the best treatment was detected at a concentration of 100%, which was significantly different from other concentrations. Kaffir lime peel has an antifungal effect against Malassezia furfur and the best tested concentration was 100%.

Formulation and Evaluation of Herbal Emulsion-Based Gel Containing Combined Essential Oils from Melaleuca alternifolia and Citrus hystrix

Aims: This study aimed to investigate the synergistic anti-inflammatory effects of combined essential oils from Melaleuca alternifolia and Citrus hystrix peel. Methodology: An emulsion-based gel containing combined essential oils from Melaleuca alternifolia and Citrus hystrix peel was topically applied to the injected area of the carrageenan-induced hind paw edema mouse model. Diclofenac sodium was used as a positive control. The inhibition percentage of protein denaturation in all mice was assessed and calculated based on paw volume (Pv). Results: The highest inhibition percentage, recorded at the third hour in the carrageenan-induced hind paw edema mouse model, was 44.76%, achieved by the mice treated with combined essential oils. This was followed by diclofenac-treated (37.14%), tea tree essential oil-treated (27.62%), and kaffir lime peel essential oil-treated mice (20.10%). A similar trend was observed after 24 hours of treatment, with the anti-inflammatory activity of combined essential oils-treated mice recorded at 46.74%, followed by diclofenac-treated (35.87%), tea tree essential oil-treated (24.97%) and kaffir lime peel essential oil-treated mice (11.97%). Conclusion: These findings confirm the synergistic anti-inflammatory effects of the combined essential oils-incorporated emulsion-based gel on the carrageenan-induced hind paw edema mouse model.

Potential of Solid Gel Formulation of Kaffir Lime Peel Extract Against Postharvest Pest Sitophilus Zeamais on Stored Rice

Maize weevil, Sitophilus zeamais (Motschulsky) (Coleoptera: Curculionidae) is a primary pest on maize, rice, wheat, sorghum, and other cereal grains. The purpose of this study was to determine the effectiveness of using kaffir lime peel extract in solid gel formulation as a plant-based insecticide. This study used five treatments, untreated (control), 0.5%, 1%, 1.5%, and 2%. The results of this study are the treatments tested had effects on adult mortality and repellency. The 2% concentration showed the highest adult mortality and repellency. The major volatile organic compounds contained in kaffir lime peel were α-fernesene, α-sinensal, D-citronellol, and citronellal.

Kinetics of Essential Oil Extraction of Kaffir Lime Peel Using Microwave Assisted Hydrodistillation

The purpose of this study is to study the kinetics of kaffir lime peel essential oil extraction using microwave assisted hydrodistillation. Extraction was carried out at various powers and the ratios of material to solvent for 1 hour. Soxhlet extraction using n-hexane solvent was also carried out to determine the yield of essential oil. The extraction kinetics was investigated using a mass transfer-controlled approach and expressed by the 1st and 2nd order of reaction rate. The Soxhlet extraction results indicated that the yield of kaffir lime peel essential oil was 5.65% w/w. The higher the microwave power being applied (180, 300, 450, and 600 Watt), the higher the essential oil yielded (2.2; 2.8; 3; and 3.8% w/w), respectively, but at 800 Watt, the yield decreased (3.2% w/w). The smaller the ratio of material to solvent, which means more diluted, the lower the yield of oil were, namely from 4.56; 3.9; and 3.8% w/w, at ratios of material to solvent 1:3, 1:3.5, and 1:4 w/v. Different results were obtained at a ratio of 1:3 (4.56% w/w) which produced a yield greater than the ratio of 1:1.25 (2.88% w/w). Therefore, the optimum conditions for extracting kaffir lime peel essential oil were at 600 Watt and a ratio of material to solvent 1:3 w/w for 56 minutes with a yield of 4.58% and a density of 0.86 g/cm3. The kinetics of the 2nd order of homogeneous model better represented results of the experiments with extraction rate constants at 180, 300, 450, 600, and 800 Watt of 14.89; 14.95; 15.53; 21.32; and 19.85 L.g-1.min-1. While the extraction rate constants at the material to solvent ratio of 1:2.5; 1:3; 1:3.5; and 1:4 w/v of 17.38; 19.80; 22.09; and 32.31 L.g-1.min-1. The extraction capacity was also affected by the power and the ratio of material to solvent, the extraction capacity were 0.0095; 0.0100; 0.0104; 0.0125; and 0.0106 g.L-1, at 180, 300, 450, 600, and 800 Watt respectively, and 0.0094; 0.0134; 0.0134; and 0.0118 g.L-1, at material to solvent ratio of 1:2.5; 1:3; 1:3,5; and 1:4 w/v respectively.

Digital Image Processing On Kaffir Orange Peel With Canny Edge Detection Algorithm

Object tracking is a form of application of computer vision. To be able to track an object, a stage is needed in the image processing process. Image Processing is a field related to the process of image transformation (image). The image processing process is carried out to obtain better image quality. The harvesting system in kaffir lime is done manually, by choosing fruits whose skin color is green, and not yellowish. Due to the small and asymmetrical size and shape of kaffir lime, manual harvesting systems are still widely used to maintain the quality and quantity of the harvest. In addition, the manual harvesting system can also avoid damage to kaffir lime trees and obtain optimally ripe kaffir limes. Kaffir lime also has genders like humans, namely males and females. In male kaffir lime there is a circle that is more prominent in size underneath, while female kaffir lime has a flat shape. However, for consumption and medicinal purposes both male and female kaffir lime can be used without affecting the taste or quality of the fruit. With the image processing to determine the level of wrinkles on quality kaffir lime peel, kaffir lime will be selected which is usually used for herbal medicines. In this case, the Canny Edge Detection algorithm can be used to identify density edges in kaffir lime peels. Thus, the degree of wrinkles in kaffir lime peel can be calculated and measured to be more accurate. And can be separated quality or non-quality kaffir lime with the image of kaffir lime that has been seen through the image. The results obtained in designing and analyzing the quality of kaffir lime are clearer and more accurate with an image resolution value of 248 x 216 that the orange is included in the female kaffir lime type.The results tested that the right edge detection method in carrying out the edge detection process in the image of kaffir lime peel is the Canny Edge Detection Algorithm. By using the image on the Canny Edge Detection Algorithm, more dense and quality kaffir lime results are obtained so that it can be used for herbal medicine.

Atsiri Oil Potential of Peel of Kaffir Lime, Lime, and Calamansi Orange as Antioxidant and Antibacteria

Orange is a member of the Rutaceae family which is known as one of the horticultural crops that is widely cultivated in the tropical and subtropical regions of southern Asia. Citrus plants such as fruit peels are used as a source of essential oil-producing ingredients that have antioxidant and antimicrobial activity. This study aims to determine the potential of kaffir lime, lime, and calamansi orange peel essential oils as antioxidants and antibacterials. Scoping review uses the PEOS framework and several databases such as the electronic database Atlantis Press, PubMed, ScienceDirect, and the Google Scholar search engine. Search results that meet the criteria are then analyzed using PRISMA Flowchart, Data Extraction, and Theme Mapping. The results of the scoping review study of 74 articles related to titles and abstracts, 8 articles met the inclusion and exclusion criteria. Essential oils from kaffir lime peel (Citrus hystrix), lime (Citrus aurantifolia), and calamansi orange (Citrus microcarpa Bunge.) have antioxidant and antibacterial activities. The higher the concentration of essential oils from the peel of the fruit, the greater the antioxidant and antibacterial activity produced. Fresh orange peel essential oil has the strongest antioxidant and antibacterial activity compared to orange twig and leaf oil.

Physicochemical, thermal properties, and in vitro rumen fermentation of four different underutilized fruit by-products

Abstract. Fidriyanto R, Priadi G, Ridwan R, Nahrowi N, Jayanegara A. 2023. Physicochemical, thermal properties, and in vitro rumen fermentation of four different underutilized fruit by-products. Biodiversitas 24: 2416-2425. The objective of this study was to investigate the potential use of selected agricultural wastes consisting of Mangosteen (Garcinia mangostana L.) Peel (MGP), pomegranate (Punica granatum L.) Peel (PGP), kaffir lime (Citrus hystrix DC.) Peel (KLP), and Melastoma candidum D.Don Fruit (MCF) as ruminant feeds and enteric methane mitigation. The samples were analyzed for proximate, phytochemical, enzyme inhibition activity, XRD, FTIR, TGA, and in vitro rumen fermentation. The study found that MCF had the highest protein content (105.69 g/kg DM), while KLP had the lowest crude fiber (115.89 g/kg DM). MCF extract had the highest total phenol and flavonoid, and PGP extract had the highest enzyme inhibition activity. XRD analysis showed that KLP had the highest crystallinity (18.23%), followed by MCF (17.95%). KLP had the highest potential gas production (147.78 mL), followed by PGP (62.20 mL), MCF (27.86 mL), and MGP (4.46 mL). In addition, rumen digestibility, post-rumen digestibility, and VFA followed a similar pattern. The lowest methane production was observed in MGP and MCF. In conclusion, kaffir lime peel is potentially used as ruminant feed due to its higher digestibility and VFA production. Although MCF has lower digestibility, it is potentially used as a source of phenolic compounds to reduce methane production due to its higher phenolic and flavonoid content.

Formulation of Herbal Toothpaste Combination of Anna Apple Peel and Kaffir Lime Peel with Variation of Sodium Lauryl Sulfate Concentration

Toothpaste is a preparation whose use aims to clean the mucous membranes of the mouth. Anna's apple is a fruit that contains malic acid which has the ability to whiten teeth. Kaffir lime contains essential oils that have effects as antibacterial, antifungal and refreshing. This study aims to formulate herbal toothpaste preparations a combination of Anna Apple Skin extract (Malus domestica) and Purut Orange Peel extract (Citrus hystrix) and determine the physical quality of the preparation made. This type of research is experimental research using maceration methods with physical quality stability testing, namely organoleptic observations, homogeneity, pH, foam height, viscosity, and dispersion. In this study, two herbal toothpaste formulations were made with variations in the concentration of Sodium Lauryl Sulfate as a foaming agent in toothpaste. From the results of the study, it was obtained that the combination of the two extracts can be formulated into herbal toothpaste preparations and based on the results of physical quality tests, both formulations with variations in the concentration of Sodium Lauryl Sulfate 1.5% and 2.5% meet the requirements of the established standards.

THE EFFECT OF KAFFIR LIME PEEL EXTRACT (Citrus hystrix) ON SPATIAL MEMORY OF MICE WITH DEMENTIA USING MORRIS WATER MAZE

Background: Antioxidants are a group of chemicals that protect biological systems against the potential harmful effects of oxidation processes or its reactions. Kaffir lime peel (Citrus hystrix) contains various potential antioxidants substances those are able to protect neurons from free radical-induced damage. Objective: To evaluate the effect of kaffir lime peel extract (Citrus hystrix) on the spatial memory of mice induced by Scopolamine (SCM). Methods: This research was a true experimental study with a post-test-only controlled group design. Thirty mice were randomly divided into 5 groups. SCM was injected intraperitoneally on day 1-7 and kaffir lime peel extract was given orally on day 2-7, the spatial memory testing of mice using Morris Water Maze on day 8. Data analysis used One-Way ANOVA test (α = 0.05) and continued with Post Hoc LSD test (α = 0.05). Results: The mean spatial memory of K+, K-, P1, P2,P3 were 16,33 ± 7,42; 70,00 ± 32,24; 25,66 ± 24,43; 23,00 ± 19,39; 25,00 ± 19,50 seconds respectively. There were significant differences in spatial memory in P1, P2, dan P3 to the negative control group, but there is no significant differences between treatment grups. Conclusion: Kaffir lime peel extract (Citrus hystrix) can improve the spatial memory of scopolamine-induced dementia (SCM) mice. There is no dose effect relationship between the treatment groups

Valorization of kaffir lime peel through extraction of essential oil and process optimization for phenolic compounds

AbstractBACKGROUNDKaffir lime peel is a food waste which contains good aromatic essential oil and phenolic compounds. Extraction of essential oil from kaffir lime peel is conducted to obtain the extract for using as biological ingredients in various products. After essential oil extraction, kaffir lime peel residue has been remained, and it can be considered as another by‐product. Therefore, it is interesting to evaluate the contents of phenolic compounds in the kaffir lime peel residue to understand the possibility of valorization of kaffir lime peel wastes at a practical level. In this study, extraction of essential oil from fresh kaffir lime peel was conducted by hydrodistillation, and phenolic compounds were extracted from the kaffir lime peel residue by process optimization of an ethanolic extraction method.RESULTSThrough hydrodistillation and gas chromatography–mass spectrometry analysis, essential oil of kaffir lime peel contained terpinene‐4‐ol (19%), β‐pinene (15.8%) and d‐limonene (15.6%) as the major volatile compounds. In extraction of phenolic compounds from kaffir lime peel residue, all investigated parameters had significant linear effects on the yield of phenolic compounds, but no interaction effects among the extraction parameters were observed. Optimal conditions for the extraction were 120 min, 60 °C and 1:20 g mL−1, resulting in phenolic compounds of 8.6 mg GAE g−1 sample. The phenolic compound yield extracted from fresh kaffir lime peel at the optimal conditions was close to that extracted from the kaffir lime peel residue.CONCLUSIONSThrough hydrodistillation, only essential oil was extracted from kaffir lime peel, while phenolic compounds are still remained in the solid residue of the kaffir lime peel at high concentration as the fresh sample. Results of this study are useful for maximizing extraction yield of phenolic compounds from kaffir lime peel. The results of this study also revealed the possibility of maximizing the utilization of kaffir lime peel wastes at the practical stage through extraction of both essential oils and phenolic compounds. © 2023 Society of Chemical Industry (SCI).

Hedonic Ratings and Physicochemical Stability of Antiaging Cream Formulas with Natural Active Ingredients of Nanophytosome from Combination of Merbau Wood-Gotu Kola Leaves Extracts and Essential Oils

Nanophytosome from the combination of Merbau wood (Intsia sp.) and Gotu Kola leaves (Centella asiatica) extracts (NMG) have the potential as natural active ingredients of antiaging creams. This study aims to analyze the preference level of creams with the active ingredient of 4% NMG and the additions of essential oils and to test the physicochemical stability of the most preferred cream. The cream added the essential oil of nutmeg leaf, kaffir lime peel, and lime peel at consentration of 0%, 0.5%, 1%, and 1.5% (w/w). The preference level was measured by hedonic rating tests on the scent, texture, and viscosity by 30 non-standard panelists aged ≥25 years. The most preferred formula was tested for physicochemical stability by storage at low temperature (±4 °C), room temperature (±27 °C), and extreme temperature (±40 °C) for 21 days. The results showed that the most preferred formula was F9, which used 1% kaffir lime peel essential oil. The higher the temperature, the spreadability of the cream will increase; conversely, the higher the storage temperature, the lower the pH value, viscosity and stickiness of the cream, but it still meets the physicochemical standard of cosmetics cream. So this antiaging cream can be used for cosmetic applications.

The Formulation and Analysis of Solid Bath Soap from Ethanol Extract Of Kaffir Lime Peel (Citrus hystrix DC.) With Several Concentrations

Solid bath soap is a cosmetic preparation to remove dirt from skin surfaces. Kaffir lime peel is a good natural ingredient for skin health. The aim of this study was to produce cosmetic preparation of solid bath soap from a thick extract kaffir lime peel with several concentrations. The thick extract of kaffir lime peel is made by maceration by dissolving 500 grams of powder with 96 % ethanol as solvent as much as 1,000 mL for 2x24 hours and concentrated using a rotary evaporator at 500 C. the method used in soap making is cold processing. The result of the study was a solid bath soap, smelling of fresh orange, bluish color to turquoise blue depends on the concentration of the active substance of kaffir lime extract, soft texture and homogeneous color, Formula 1 with concentration of kaffir lime peel extract of 1 % has pH 10.0, foam height of 5.0 cm, water content was 1.76% and free fatty acids was 2.51%. Formula 2 with concentration was kaffir lime peel extract of 3 % value pH 10.0, foam height of 5.0 Cm, moisture content of 1.95 % and free fatty acids was 2.51 % while formula 3 with an extract of 5 % has a pH 10.0 foam height was 5.0 cm, water content was 0.73 % and free fatty acid was 2.51 %. Solid bath soap with thick extract off kaffir lime peel meets the requirements of SNI number 3532 of 2016 for pH, and moisture content tests while the free fatty acid test does not meet these requirements of SNI

THE EFFECTIVENESS OF KAFFIR LIME PEEL EXTRACT (Citrus hystrix) ON PLASMA MALONDIALDEHYDE LEVEL IN DEMENTIA MICE

ABSTRACTBackground: Antioxidant is a substance that can catch and neutralize free radicals so that the process of oxidative stress can be stopped and cell damage can be avoided. Kaffir lime peel contains antioxidant compounds that have the potential to be the neuroprotective agent and can protect neurons from free radical-induced damage.Objective: To evaluate the effect of kaffir lime peel extract (Citrus hystrix) on the plasma malondialdehyde (MDA) level of mice induced by Scopolamine (SCM).Method: This research was a true experimental study with a post-test-only controlled group design. Thirty mice were randomly divided into 5 groups consisting of a healthy control (K+), Negative Control (K-), extract 5 mg/20gBW group (P1), 10 mg/20gBW group (P2), 20 mg/20gBW group (P3). SCM was injected intraperitoneally on days 1-7 and kaffir lime peel extract was given orally on days 2-7, the MDA levels testing of mice using TBARS method on day 8. Data analysis used One-Way ANOVA test and continued with Post Hoc LSD test.Results: The mean MDA levels of K+, K-, P1, P2, P3 were 4,212; 4,644; 3,481; 4,555; 4,733 nmol/mL, respectively. MDA levels of P1 were lower than K-, even though there were no statistically significant differences.Conclusion: There was no effect of administration kaffir lime peel extract (Citrus hystrix) on MDA levels in mice with scopolamine-induced dementia.Keywords: Citrus hystrix, malondialdehyde, dementia, mice

Antibacterial Properties of Essential Oil Extracted from Kaffir Lime (Citrus Hystrix) Peel

Background: Citrus hystrix (C. hystrix), locally known as ‘limau purut,’ is Malaysia’s major commercial fruit harvest. Besides being a common ingredient in Asian cuisines, the extracted essential oil has diverse applications. The essential oil can be extracted from peels or leaves, which could give strong aromatic properties. Objective: The main purpose of this study is to evaluate the antibacterial activity of C. hystrix essential oil by using disc diffusion method. Materials and Methods: C. hystrix essential oil was extracted from the peels using the Clevenger apparatus of hydro-distillation method. The antibacterial activity of essential oil was evaluated by agar disc diffusion method against four strains of bacteria: two Gram-positive bacteria (Staphylococcus aureus ATCC 25923 and Staphylococcus epidermidis ATCC 12228) and two Gram-negative bacteria (Escherichia coli ATCC 25922 and Shigella dysenteriae ATCC 13313). Each assay was done in triplicates. In this research, positive controls gentamicin and streptomycin were used as indicators to prove the research’s validity. Results: The Gram-positive bacteria were more susceptible to the essential oil (average zone of inhibition diameter; S. aureus = 19.3 ± 1.5 mm and S. epidermidis = 19.3.0 ± 0.6 mm) as compared to the Gram-negative bacteria (average zone of inhibition diameter; E. coli = 8.3 ± 0.6 mm and S. dysenteriae = 11.7 ± 0.6 mm). Gentamicin was recorded to be most effective against all tested bacteria (more than 15 mm zone of inhibition diameter). However, only S. epidermidis showed resistance to streptomycin. Conclusion: C. hystrix essential oil was found to possess antibacterial activity. Thus, these findings indicated that C. hystrix essential oil could be developed as an antibacterial agent in various applications.

Antibacterial activity of infused peel of kaffir lime, manurun banana, and pineapple against the number of Staphylococcus aureus and Escherichia coli colonies

The rind of the citron (Citrus hytrix DC), manurun banana (Musaparadisiaca Linn), and pineapple (Ananas comosus L. Merr) fruit contains antibacterial compounds of flavonoids, alkaloids, and tannins, which have the potential to be used as alternative antiseptic ingredients. This study aimed to analyze the antibacterial activity of kaffir kaffir lime, manurun banana, and pineapple peel-infused water on the number of Staphylococcus aureus and Escherichia coli bacteria colonies. The research design used a post-test-only with control group design. The test treatments were an infusion of three types of fruit peel at concentrations of 25%, 50%, 75%, and 100%, 70% alcohol, and distilled water. The results of the analysis of research data using the ANOVA test and Duncan’s post-hock test (0.05), showed that there were differences in the number of test bacteria in all the fruit peel infusions tested. The least number of bacteria was in the kaffir lime peel infusion treatment. The conclusion is that there are differences in the antibacterial activity of the infusion of the kaffir lime, manurun banana, and pineapple peel infused water on the number of S. aureus and E. coli bacteria colonies; 100% kaffir lime peel infused water had a better effect on reducing the number of tested bacterial colonies than other tested infusion treatments (p < 0.05).

Potensi Limbah Pertanian Indonesia sebagai Agen Antidiabetes: Studi Kasus Rambut Jagung dan Kulit Jeruk

Agricultural by-products such as corn silk and kaffir limepeels have not been utilized well. Since every part of a plant contains phenolicscompounds as a result of their secondary metabolism, it is possible that these two wastes can be used as a source of natural antioxidants. Therefore in this study, we investigated the phenolic content in corn silk and citrus peel and assess the ability of the extracts to reduce the conversion of starch to sugar in antidiabetic assessment. Research procedures include raw materialpreparation, extraction, activity assessment and loading the extract into the nanomaterialpores. The results showed that corn silk and kaffir lime peels have different total phenolic contents. Specifically for corn silk, it can be seen clearly that the plant varietycontribute to the amount of total phenolic content. Corn silk from P11 variety has the largest phenolic content up to 1.58 mg GAE/g. Therefore this materialexhibited the highest antioxidant activity against DPPH free radicals, but it has a relatively low for antidiabetic activity. For citrus, this study showed that peels of lemon, lime and kaffir lime exhibited different content of phenolicswith kaffir lime peels extract had the highest phenolics, up to 23.36 mg GAE/g, while the extract of lemon and lime peels were 7.94 and 9.71 mg GAE/g, respectively. In addition, extract of kaffir lime peels has the highest phenolics content compared to other parts such as leaves and juice. The use of different solvents provides different antidiabetic activity. The loading of kaffir lime peels extract into nanomaterial pores was successful, promising future application in the field of drug delivery. However, other studies are still required to improve the effectiveness of diabetes therapy using natural products.

The major and minor components of Kaffir Lime (Citrus hystrix DC) essential oil in the steam distillation process

Essential oils are natural products used in many fields, including perfumes, cosmetics, aromas, spices and nutrition. Kaffir Lime (Citrus hystrix DC), which belongs to the Rutaceae family, is a prominent tree in the southwest region, particularly in An Giang province (Vietnam). Moreover, Kaffir Lime is known as a potential candidate for aromatherapy and cosmetics, a natural alternative for insect repellents, an antioxidant and spice for food. Therefore, the purpose of this study is analyze the phytochemical content of Kaffir Lime essential oil using the steam distillation method. The process of steam distillation was conducted by continuously applying heat onto 500 g of imported Kaffir Lime peels. After 15 min of condensation, the yield of essential oil extraction achieved 1.6%. The essential oil was primarily composed of monoterpene hydrocarbon, aldehyde and ester with sabinene (22.875%), (3-pinene (33.939%), D-limonene (15.847%) and P-citronellal (14.791%) being the main components. Other ingredients included a-pinene (3.099%), (3-myrcene (0.836%), eucalyptol (0.354%), y-terpinene (0.476%), 4-terpineol (2.246%), a-terpineol (1.426%and linalool (1.139%). The presented extraction process as well as phytochemical profiles of Kaffir Lime suggested further studies on potential bioactivities of these constituents.

Antimicrobial activity and physical properties of starch/chitosan film incorporated with lemongrass essential oil and its application

Starch-based composite films incorporated with lemongrass essential oil (LEO) have been successfully made by the casting method. The effect of five types of essential oils (EOs), lemongrass, kaffir lime peel, guava leaf, plai and fingerroot to pathogenic microorganisms showed that LEO had the least minimum inhibitory concentration (MIC) towards E. coli TISTR 512, S. thypimureum TISTR 1470, S. aureus TISTR 746, B. cereus TISTR 035 C. albicans TISTR 5554 and A. niger TISTR 3130 at 1.56 ± 0.00, 0.65 ± 0.23, 0.39 ± 0.00, 0.39 ± 0.00, 0.52 ± 0.18 and 0.78 ± 0.00 μl mL−1 respectively. Moreover, the minimum bactericidal concentration (MBC) of all bacteria was different from each species, and the least concentration was LEO. Incorporating LEO to the cassava starch/chitosan film showed the reduction of both tensile strength and elongation at break. Therefore, glycerol with different concentrations was added to get the optimum condition on film properties. Among the different concentrations added, 20% of glycerol resulted in an optimum condition toward physical (water vapor permeability and water solubility) and mechanical properties (tensile strength and elongation at break). The coating system was successfully conducted on chilies and showed a significant value on the total microbial reduction growth compared with the control during 16 days of storage.

EFFECTS OF KAFFIR LIME PEEL EXTRACT AND GINGER EXTRACT ON THE POSTHARVEST QUALITY OF TOMATO

Harvested tomatoes are very sensitive to changing environments and rough handling techniques. This practice becomes a major challenge to the sellers either for fresh market or long-distance market to maintain the quality and prolong its shelf life. Fungal disease and mechanical injuries due to improper handling practice will deteriorate the fruits, thus reducing the customer’s acceptability and its market value. This study was aimed to provide a low-cost technique by evaluating the potential of aqueous kaffir lime peel extract (KLE) and aqueous ginger extract (GG) in maintaining the quality of tomatoes. For this purpose, healthy tomatoes at stage 5 were dipped in 20% GG, 25% KLE and 50% KLE before incubated at room temperature. The data on postharvest parameters namely weight loss, firmness, total soluble solids (TSS), and lycopene content were recorded at two days intervals. The results show that 25% KLE and 50% KLE recorded a good promising agent to maintain the quality of tomatoes. Also, treatment of tomatoes with 50% KLE can significantly preserve the weight, firmness, TSS, and lycopene content of the fruits. None of the tomatoes treated with 20% GG showed significant results in this study. The output of this study will provide important information on the potential of KLE and GG in prolonging the shelf life of tomatoes.