Citrus belongs to the genus Citrus L. under the family Rutaceae and is one of the most important and widely cultivated fruit crops around the world. These fruits are widely grown both in tropical and subtropical areas, with over 100 million tons produced every year globally (Zou et al. 2016). Citrus fruits have become extraordinarily popular among consumers around the world because of their attractive colors, distinctive aromas, and appealing flavors. According to Liu et al. (2012) and Rawat et al. (2015), they represent one of the most economically and nutritionally significant fruit groups and are suitable as mainstays in daily diets on many continents. Examples of citrus species grown for fresh consumption and processing into juices or other value-added products include oranges, grapefruits, limes, lemons, and tangerines. Besides their culinary significance, citrus fruits are valued for their many industrial uses and rich nutritional value. The fruits and their by-products are rich in vitamins A, C, and E, minerals, dietary fiber, and various phytochemicals that include flavonoids, carotenoids, limonoids, coumarins, terpenes, and phenolic acids (Maqbool et al. 2023). Numerous biological characteristics of these bioactive substances, such as antioxidant, anti-inflammatory, antimutagenic, anticancer, and antiaging effects, help prevent chronic illnesses like diabetes, neurodegenerative diseases, and cardiovascular disorders (Ke et al. 2015; Abakpa and Adenaike 2021).