Antioxidant Potential and Chemical Profiling of Citrus hystrix

Abstract

Citrus hystrix (kaffir lime) is traditionally used in Southeast Asia, yet its antioxidant properties are not well studied. This research evaluated the antioxidant activity and chemical composition of C. hystrix essential oil (EO) for its potential use in food, cosmetics, and pharmaceuticals. Four in vitro antioxidant assays were used: DPPH, FRAP, β-carotene bleaching (BCB), and total phenolic content (TPC). While the DPPH assay showed a negative scavenging value (–74.23%), the FRAP assay indicated strong reducing activity (851.33 µM Trolox equivalent), and the BCB assay demonstrated 74.32% inhibition, close to L-ascorbic acid (75.33%). TPC was 1.741 mg gallic acid equivalent/g EO. GC-MS identified major constituents like d-limonene (48.64%), β-pinene (22.22%), and sabinene (14.56%). Statistical analysis revealed significant differences between assays (p < 0.05), with a positive correlation between TPC, FRAP, and BCB values.