Citrus aurantifolia: Phytochemical Constituents, Food Preservative Potentials, and Pharmacological Values

This chapter focuses on the phytochemical constituents, food preservative potentials, pharmacological values, safety considerations, and research needs of Citrus aurantifolia. The phytochemical components of Citrus aurantifolia offer diverse health benefits, including strengthening the immune system, supporting collagen synthesis, enhancing iron absorption, reducing inflammation (vitamin C), providing anti-inflammatory and antioxidant effects, and antiviral activities (Flavonoids). Also, the other phytochemicals, including limonoids, essential oils, alkaloids, coumarins, terpenes, and phenolics, have specific health effects. Citrus aurantifolia is an antioxidant and anti-inflammatory compound that may alleviate conditions like arthritis. The essential oils from the fruit can inhibit pathogenic microbes, while limonoids and coumarins possess anticancer potentials. Citrus aurantifolia extracts can also be used to reduce stress and manage diabetes. They also function as an analgesic, anti-cholinesterase agent, immune modulator, anti-diarrheal, antiulcer, anthelmintic, and, surprisingly, a contraceptive method for some women. Citrus aurantifolia offers natural antimicrobial properties effective against foodborne pathogens, preserving freshness and flavor while reducing reliance on synthetic preservatives. On safety considerations, Citrus aurantifolia can trigger allergies, irritate the stomach, erode dental health, heighten photosensitivity, and interact with medications. Overconsumption may lead to dehydration and peel pesticide residues may transfer to the juice. Proper handling and storage are crucial. Potential research needs include comprehensive phytochemical profiling and isolation, investigation of antioxidant, antibacterial, and antifungal properties, research on bioavailability and pharmacokinetics, clinical trials for health applications, safety and toxicology studies, synergy with other compounds, and sustainable cultivation and processing methods.