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

Foods - Tập 8 Số 9 - Trang 398
Li-Yun Lin1, Cheng‐Hung Chuang2, Hsin‐Chun Chen3, Kai–Min Yang4
1Department of Food Science and Technology, Hungkuang University, Taichung 433, Taiwan
2Department of Nutrition, Hungkuang University, Taichung 433, Taiwan
3Department of Cosmeceutics, China Medical University, Taichung 404, Taiwan
4Department of Hospitality Management, Mingdao Unicersity, ChangHua 523, Taiwan

Tóm tắt

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.

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Tập 8 Số 9

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