Literature Review: Calamondins

CHAPTER 2

LITERATURE REVIEW

2.1 Calamondin

In Malaysia, the calamondin (Citrus microcarpa) is commonly known as Limau Kasturi and Limau Chuit while in other countries it is known as Jeruk Peres, Jeruk Potong and Jeruk Kasturin Indonesia; Kalamansi, Kalamonding and Limonsito in Philippines; and Sommapit and Manao-wan in Thailand. Calamondins are round, greenish-yellow in colour and have a diameter of 2-4 cm. This fruit are found to have full maturity in about 5 months after flowering and rich in phosphorus, calcium, iron and vitamin C which is similar to other citrus fruits. Calamondin juice has the mandarin-like aroma with combination of zesty taste of lime and with hint of acidic astringent. In Malaysia, calamondin usually squeezed for juiced

Essential oils are absorbed by skin and mucosa into the blood stream, affecting the circulation as whole. It is reported that essential oil have warmth effect that can produce better local blood circulation and also provide pain relief through their analgesic or numbing effect and also proved to relieve local inflammation which in turn cause the blood vessels to expand, so that the blood are able to move easily and reduce swelling (Lawless, 2013).

It is also found that essential oil can increase microcirculation and provide slight local anaesthetic action, are able to eliminate gastrointestinal spasms, and also anti-flammatory (Rao & Pandey, 2007). In addition, essential oil aids in absorption of vitamin C, boasts immunity, has warmth effect, relieves symptoms of chronic fatigue syndrome, heals mouth ulcers and gingivitis and also settles painful muscles and joints (Fong,

The temperature used in this method must be low so that the essentials oil are not damaged, and must be completely evaporated to ensure no residue is left. The solvent solution is then filtered and concentrated by distillation, which remains the substance of resin or a combination of wax and essential oil (known as concrete). The concrete is further extracted with pure alcohol and evaporates to left only oil.

The advantage of solvent extraction over steam distillation is that it requires low temperature, typically less than 60oC and when the plant material is soaked in organic solvent, the temperature is typically between 5oC to 25oC (Milner et al., 1997). However, this method is not considered the best method for extraction of essential oil as the solvent used can leave a small residue which can cause allergies and thus affect the human immune system (Rao & Pandey, 2007).

2.4.3 Supercritical fluid