Lime (Citrus aurantifolia (Christm.) Swingle) Essential Oils: Volatile Compounds, Antioxidant Capacity, and Hypolipidemic Effect

• Published in: Foods Vol. 8; no. 9; p. 398
• Main Authors: Lin, Li-Yun, Chuang, Cheng-Hung, Chen, Hsin-Chun, Yang, Kai-Min
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI 07.09.2019; MDPI AG
• Subjects: 2,2-diphenyl-1-picrylhydrazyl; alanine transaminase; animal models; antioxidant activity; antioxidant capacity; antioxidants; aspartate transaminase; beta-pinene; blood serum; byproducts; Citrus aurantiifolia; diet; essential oils; fatty liver; food processing; gamma-terpinene; gas chromatography-mass spectrometry; hyperlipidemia; hypolipidemic effect; lime essential oil (LEO); lime juice; limonene; lipemic effect; low density lipoprotein cholesterol; obesity; protective effect; rats; triacylglycerols; volatile compounds; antioxidant capacity; lime essential oil (LEO); hypolipidemic effect

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...