EVALUATION OF FRUIT QUALITY AND ESSENTIAL OIL EXTRACTED FROM PEEL OF FOUR LIME SPECIES (Citrus sp.) GROWN IN AN GIANG PROVINCE, VIETNAM

Abstract

The economic value of lime mainly comes from the juice and their essential oils extracted from the peel. This study aimed to evaluate various fruit quality indicators and juice characteristics of four lime species commonly cultivated in An Giang province, Vietnam. The species of Citrus are: Citrus aurantifolia, Citrus latifolia, Citrus hystrix, Citrus limonia. The findings indicated that C. latifolia exhibited the highest fruit weight, fruit firmness, and brightness, with peel thickness comparable to that of C. hystrix and superior to the other species. C. latifolia had lower total soluble solids and total titratable acidity levels than C. hysdrix, but similar vitamin C and ash content, and greater than C. aurantifolia, C. limonia. Gas chromatography-mass spectrometry (GC-MS) analysis revealed that limonene was the most abundant compound in the essential oils of C. aurantifolia, C. latifolia and C. limonia, while beta-Pinene was the most abundant compound in the essential oil of C. hystrix. Although C. hystrix demonstrated the highest essential oil recovery efficiency, C. latifolia exhibited the greatest antioxidant activity, as evidenced by a DPPH assay value of 96.14%, was noted for having a more prevalent aroma than the other species. Consequently, the extraction of essential oils from the peel and the development of value-added products from the juice of C. latifolia appear to be of considerable economic benefit and enhance the value of limes.