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Open AccessArticle

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

1
Department of Food Science and Technology, Hungkuang University, Taichung 433, Taiwan
2
Department of Nutrition, Hungkuang University, Taichung 433, Taiwan
3
Department of Cosmeceutics, China Medical University, Taichung 404, Taiwan
4
Department of Hospitality Management, Mingdao Unicersity, ChangHua 523, Taiwan
*
Author to whom correspondence should be addressed.
Foods 2019, 8(9), 398; https://doi.org/10.3390/foods8090398
Received: 19 July 2019 / Revised: 21 August 2019 / Accepted: 2 September 2019 / Published: 7 September 2019
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. View Full-Text
Keywords: lime essential oil (LEO); antioxidant capacity; hypolipidemic effect lime essential oil (LEO); antioxidant capacity; hypolipidemic effect
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MDPI and ACS Style

Lin, L.-Y.; Chuang, C.-H.; Chen, H.-C.; Yang, K.-M. Lime (Citrus aurantifolia (Christm.) Swingle) Essential Oils: Volatile Compounds, Antioxidant Capacity, and Hypolipidemic Effect. Foods 2019, 8, 398.

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