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Running head: CTIRUS MACROPTERA MONTROUZ.

Domestic Use of Essential Oil from the Endangered Citrus macroptera Montrouz.

By:

Lawrence J. Aurelio
Cherlette Jade Bulacan
Jordan Moses E. Domingo

Grade VI - Masigasig
Mariano Marcos State University – College of Teacher Education
(Laboratory Elementary School)

April 10, 2019


CITRUS MACROPTERA MONTROUZ. 2

ABSTRACT

The study focused on discovering on the domestic uses of citrus essential oil extract from the C.

macroptera Montrouz. variety as well as employing home-based chemical free processes and

zero waste experimental research on the on the culinary and medicinal uses of the essential oil

from the rind of C. macroptera Montrouz. by using domestically available/ home-based

materials and tools. The young researchers drew inspiration from the emergence of different

essential oils as well as from interesting studies of the rare citrus fruit variety. Results from the

food tasting and skin topical application trials proved that the fruit’s oil extract can be possibly

enhanced as part of human diet and contributory to human health care system because of the

fruit’s food, nutritional, and medicinal properties. The researchers are hopeful that previous and

succeeding studies on this citrus fruit variety may encourage locals and authorities to initiate

sustainable and productive activities that will save the endangered species from extinction and

encourage eco-friendly utilization of the fruit bearing plant.


CITRUS MACROPTERA MONTROUZ. 3

INTRODUCTION

The investigative project on the domestic use of citrus essential oil drew inspiration from

(1) the emergence of the most common citrus essential oils commercially available in local and

international market, and (2) the different emerging science-based studies by South Asian

scholars on endangered endemic citrus varieties which provided key explanations in

understanding the findings in this project. Most citrus essential oils are extracts from the rinds

(skin peel) of oranges, lemons, limes, grapefruits, and tangerines, and the extracts are

domestically used for culinary, medicinal and other health and wellness purposes.

Amongst the fruit bearing citrus plants that are endemic in some Southeast and South

Asian countries is the Citrus macroptera Montrouz (synonym Citrus hytrix DC.) which belongs

to the Rutaceae family (Sapindales Order, Citrus Genus, and Papeda subgenus). C. macroptera

Montrouz, also known as Melanesian papeda, is called “Hatkora/Hatkara” or “Shatkora/Satkara”

in Bengal, India, “Heiribob” in Manipuri, India; “Cabuyao” or “Kabuyaw” in southern

Philippine provinces, “Caburao” in Ilocos Norte, Philippines. While the plant is native to most

Southeast and South Asian countries and its stem, leaf, rind, pulp, and juice are being used for

culinary, medicinal, dietary, and aromatherapy (Paul et al., 2015; Upadhaya, Chaturvedi and

Tiwari, 2016; Aktar and Foyzun, 2017; Nongalleima, Ajungla and Singh, 2017), this citrus

variety has been reported as becoming extinct in Northeastern India (Malik, Chaudhury,

Dhariwal and Kalia, 2006) and endangered in Ilocos Norte (Dela Rosa, 2002). More so that this

citrus variety has lesser published scientific studies on its efficacy than any other citrus fruit

especially in the Philippines.


CITRUS MACROPTERA MONTROUZ. 4

Figure 1 Figure 2 Figure 3


C. macroptera Montrouz Rind/ Skin peels Pulp with juice and seeds

This investigative project, therefore, focused on the domestic uses of the essential oil

extract from the rind (skin peels) of the day’s backyard harvest of organic C. macroptera

Montrouz.. This project is significant in promoting utilization of local indigenous produce and

science-based discovery of a zero waste production use of the plant’s stem, leaf and whole fruit

(seed, juice, pulp, and rind), and encouraging locals to propagate and preserve organic C.

macroptera Montrouz within household backyards and in larger areas of the surrounding

communities.

General Objective

To discover various domestic uses of the essential oil extract from the rind (skin peels) of

the Montrouz. variety of C. macroptera

Specific Objective

To conduct a chemical free and zero waste experimental research on the culinary and

medicinal uses of the essential oil from the rind of C. macroptera Montrouz., using domestically

available/ home-based materials and tools


CITRUS MACROPTERA MONTROUZ. 5

METHODOLOGY

This project utilized organically grown fruits from home backyard and locally available

materials and tools such as those found in household kitchens to ensure a safe conduct of each

test as the research progresses.

Materials / Equipment:

Basic Citrus Essential Oil

rind of sixteen (16) pieces, approximately the size of a tennis ball and equivalent to 28 teaspoons,
of organic (mature green) fruit of the Montrouz. variety
140ml of virgin coconut oil (VCO)
cheese grater
ceramic bowl
teaspoon
graduated measuring cup for the VCO
double boiler/pan with water
gas stove
strainer/fine wire sieve and coffee paper filter (plain cheese cloth can also be used)
20pieces 10ml vials (sterilized) for the topical application test
1 sterilized jar for the remaining extracted oil used for cooking the pasta dish

Chicken and Tomato Penne in Citrus Essential Oil

5 tablespoons citrus essential oil


1 bulb garlic, minced
2 pieces onions (regular size of a tomato), minced
500g Semolina Penne
500 chicken strips (skin removed), seasoned with iodized salt and black pepper
250g cherry tomato
CITRUS MACROPTERA MONTROUZ. 6

10 pieces of fresh basil leaves, fine julienne cut


Half cup quick melt cheese or Parmesan cheese
10 cups of water for pasta
Large pot with long slotted or wooden laddle
Stainless wok with cooking ladle
Salt and pepper for additional seasoning

Chicken and Tomato Penne in Extra Virgin Olive Oil

5 tablespoons extra virgin olive oil


1 bulb garlic, minced
2 pieces onions (regular size of a tomato), minced
500g Semolina Penne
500 chicken strips (skin removed), seasoned with iodized salt and black pepper
250g cherry tomato
10 pieces of fresh basil leaves, fine julienne cut
Half cup quick melt cheese or Parmesan cheese
10 cups of water for pasta
Large pot with long slotted or wooden ladle
Stainless wok with cooking ladle
Salt and pepper for additional seasoning

Preparation:

Citrus Essential Oil for Food and Skin Care

In the production of the basic citrus essential oil, the fruits were processed on the same

day of harvest. Each fruit was washed thoroughly under running water to remove any dirt that

may have been attached to the fruit’s skin. Then the fruit rind was finely grated using a cheese

grater then mixed with the virgin coconut oil. A ceramic bowl is highly recommended as a
CITRUS MACROPTERA MONTROUZ. 7

mixing bowl so as to prevent chemical reaction of the mixture with the bowl’s material. The

mixture was placed in a pan with boiling water. The stove fire was adjusted to low level when

the water started boiling while the mixture was constantly stirred to prevent it from boiling and

until the rind’s oil and colour are incorporated with the VCO. The mixture was then set aside to

cool. Using a coffee filter and a strainer, the oil was then poured into a sterilized clear jar with

cover to separate the rind waste. Around 10ml (using the graduated measuring cup) of the

processed citrus essential oil was poured into each of the 20 vials which were sealed with rubber

corks and adhesive tape to prevent leakage, and labelled with the date of production, purpose and

duration of application.

Figure 4 Figure 5
Peeled C. macroptera Montrouz using Fresh C. macroptera Montrouz zest
cheese grater with virgin coconut oil
CITRUS MACROPTERA MONTROUZ. 8

Figure 6 Figure 7
Fresh C. macroptera Montrouz zest C. macroptera Montrouz zest and virgin
with virgin coconut in improvised coconut oil extract
double boiler

Chicken and Tomato Penne in Extra Virgin Olive Oil

Extra Virgin Olive Oil-based Chicken and Tomato Sauce

In a preheated stainless wok, garlic and onions were sautéed in extra virgin olive oil, after

which the chicken meat was added and cooked until meat’s juices came out. The cherry

tomatoes were added and cooked until the tomato skin was tender and the juices were

incorporated into the meat mixture. Shortly after the basil leaves were added and simmered for a

minute before the cooked Semolina pasta was added and tossed to incorporate the sauce into the

pasta. A quick melt grated cheese was added to give a balance in flavour and texture to the dish.
CITRUS MACROPTERA MONTROUZ. 9

Chicken and Tomato Penne in Citrus Essential Oil

Citrus Essential Oil-based Chicken and Tomato Sauce

In a preheated stainless wok, garlic and onions were sautéed in citrus essential oil, after

which the chicken meat was added and cooked until meat’s juices came out. The cherry

tomatoes were added and cooked until the tomato skin was tender and the juices were

incorporated into the meat mixture. Shortly after the basil leaves were added and simmered for a

minute before the cooked Semolina pasta was added and tossed to incorporate the sauce into the

pasta. A quick melt grated cheese was added to give a balance in flavour and texture to the dish.

Cooking the Semolina Penne for the Citrus Essential Oil-based and Extra Virgin Olive Oil-
based pasta sauces
Two sets of 500g cooked penne pasta were prepared. In a pot with boiling water and a

tablespoon of salt, the stove flame was adjusted to low heat while the penne pasta was added and

stirred constantly to prevent the pasta from clumping. The pasta doneness was checked until al

dente. Semolina or wheat penne are usually cooked longer than two minutes to have the desired

consistency of bite. The first batch of cooked pasta was drained and added immediately to the

citrus essential oil-based chicken and tomato sauce and the other 500g cooked and drained pasta

was added to the extra virgin olive-oil based chicken and tomato sauce.

Experimental Test with 20 Respondents:

Around 20 individuals with ages ranging from 20 to 77 years old were the respondents to

a survey on the citrus essential oil as a moisturizer. Each respondent was given a 10ml vial

containing the processed oil and was requested to note skin observations before, during and after

the 5-day application of the essential oil (January 30 – February 10). The same batch of

respondents for the skin moisturizer test were also the participants in the food tasting of the oil-
CITRUS MACROPTERA MONTROUZ. 10

based Chicken and Tomato Penne dishes. A serving of each of the pasta dishes were placed in a

semi-carton food box and served with half piece of toasted garlic bread. The sliced toasted bread

served as a divider to prevent one pasta dish from being mixed with the other pasta dish, and the

box top was marked as “A” and “B” to indicate two different pasta dishes. The survey form

included information of any allergies or diseases of each respondent that might have positive or

adverse reaction to citrus essential oil, and contained questions both for the skin moisturizer and

pasta food tasting tests. The qualitative data from 16 of the returned survey forms was then

collated for analysis.

Figure 8 General Profile of Respondents

Gender and Age Profile of


Respondents
90
80
70
60
50
AGE

40
30
20
10
0
1 2 3 4 5 6 7 8 9 10 11 12
Age 19 20 20 22 26 29 39 46 50 52 60 77
Female 1 3 1 1 1 1 1 2 1
Male 2 1 1

Most of the respondents/ participants were adults although the researchers considered

including participants with ages below 15 years old. However, it was decided to exclude

younger participants as the use of essential oil for topical application and ingestion of oil through

cooked dishes need the consent and supervision of parents. Time constraints in the conduct of

experimental test also limited the inclusion of younger participants.


CITRUS MACROPTERA MONTROUZ. 11

Rind Waste and Unused/Unsliced Fruit:

The rind wastes were preserved through refrigeration for trial as a body scrub, skin

moisturizer and topical application for chapped skin, and later on as an organic fertilizer. No

random test on the rind waste with the 20 respondents was conducted since the test focused on

the essential oil but the use of the rind waste after processing the essential oil is also a

consideration for future investigative studies. The unsliced fruits were also preserved in the

refrigerator for other household uses especially for culinary use and fresh juice drinks.

.
CITRUS MACROPTERA MONTROUZ. 12

RESULTS, OUTCOMES AND DISCUSSION

Survey Data Results

The actual data collected from 16 respondents were divided into three sections, using a

combination of descriptive, comparative, binary categorical, and Likert Scale questions.

Responses per question were tabulated for pattern/s of significant and/or common observations of

participants, and results were summarized and analyzed using Microsoft Excel’s Pivot Table for data

frequency and percentage analysis. Further discussion of the data results is covered in the succeeding

sections.

A. General Information on the Use of Essential Oils

Among the 16 respondents out of the original target of 20 respondents, three (3) have

never used any essential oil while 13 indicated that they either have used or are using one or

several essential oils (see Table 1) for different purposes and at different frequency of use or

application, regardless of gender and age of respondents, as shown in Figures 9 and 10 (see page

13), respectively. Other types of essential oils used by the respondents, either in pure or mixed

forms are indicated in Table 2 on page 14.

Table 1 Common Essential Oils Used by


Respondents
Oil Respondents
Virgin Coconut Oil (VCO) 4
Ginger Oil 1
Lavander Oil (fused) 2
Pau liniment (brand) 1
Efficascent Oil (brand) 1
Olive Oil 3
Argan Oil 1
Eagle Liniment Oil (brand) 1
CITRUS MACROPTERA MONTROUZ. 13

Alabaster Oil (brand) 1


Sesame Oil 1
Coconut oil/ Good Friday Oil 3
Baby Oil (brand) 2
Bio Oil (brand) 1

Figure 9 Uses of Essential Oils

Common Use of Essential Oils


4.5
4
No. of Respondents

3.5
3
2.5
2
1.5
1
0.5
0
For scalp and Food Home
Body Skin Did Not
hair Preparation/ remedy
Massage Moisturizer Answer
revitalisation Cooking medicine
Count 4 3 3 1 1 4

Figure 10 Frequency of Use or Application

Frequency in Using Essential Oils


5
No. of Respondents

4
3
2
1
0
Once Three
Once a As Every After At No
every 3 times a Everyday
week needed night bath bedtime Answer
months week
Count 1 1 1 4 1 1 2 1 4
CITRUS MACROPTERA MONTROUZ. 14

Table 2 Other Types and Classification of Essential Oils in Pure or Mixed Use

Other
Classification Oil Pure Mixed
Responses
Food Virgin coconut oil 1
Food Ginger Oil 1
Food Other Vegetable Oil 1

Food Olive Oil 3 1

Food Palm Oil 1


Food Canola Oil 2
Food Sesame oil 1 1
Food Coconut oil 1
Food Garlic Oil 1
Non-food Lavander Oil 1

Non-food Efficascent Oil 1

Non-food Lotion 1
Non-food Mixed 1
Answered NO 4
Did Not
Answer 2

B. Use of Essential Oils for Food Preparation/ Culinary Purpose

Ten (10) participants indicated that they use essential oils for different dishes, while five

(5) responded that they neither have used or are using essentials, and one (1) did not indicate any

response. The most commonly used oil for culinary is olive oil and some other oils as shown in

the following Figure 11 (see page 15). In terms of the basic considerations of the participants in

their choices of essential oil, 12 responded that the health benefits is a top consideration,

followed by nine (9) responses for the aroma, and seven (7) for the flavour.
CITRUS MACROPTERA MONTROUZ. 15

Figure 11 Essential Oils for Food Preparation/ Culinary Purpose

Essential Oils for Food Preparation


8
No. of Respondents

6
4
2
0
Other
Coconut Did Not
Olive oil Sesame oil Vegetable Mixed oil
oil Answer
oil
Count 7 3 2 1 1 2

Distinguishing Olive Oil and Citrus Essential Oil in Pasta Dish

The respondents were asked to identify which essential oil was used in the two samples

of the Chicken and Tomato Penne in Oil dish. Only six (6) respondents were able to identify the

olive oil used in Pasta Dish A while 12 respondents were able to identify the citrus oil extract

used in Pasta B as shown in the following Table 3. Participants’ food taste test observations as

to the degree/level (1- mild, 2- moderate, and 3- strong) of the two pasta dish samples’ aroma,

flavour, and texture are shown in Table 4 (see page 16), and participants preferred pasta sample

and suggestions in Table 5 (see page 17).

Table 3 Identifying Essential Oils in Pasta Samples

Pasta A Count Pasta B Count


Vegetable Oil 3 Citrus Oil 12
Olive oil 6 Coconut oil 2
Cooking oil 1
No essential
oil was used 2
Garlic oil 1
No Answer 3 2
CITRUS MACROPTERA MONTROUZ. 16

Table 4 Pasta Dish Samplings Comparison

Pasta A Pasta B
Aroma Count Flavour Count Texture Count Aroma Count Flavour Count Texture Count
1- bland, 1- mild
no hint of aromatic/
1- mild/ oil 1- citrus- 1- mild
odourless 6 flavour 6 smooth 6 like 3 sour 1 1- Fine 2

2- 2-
2- moderate 1 1- mild 1 smooth 1 aromatic 3 3- Fine 1
2- 3- sour 1- Al
aromatic/ after dente/fi
1- bland 2 1- salty 2 1- Fine 2 salty 1 taste 3 rm 1
1-
chicken 1- firm/ 3- citric 1-
2- bland 2 taste 1 Al dente 1 aroma 2 bitter 7 3- Firm 1
2-
1- smells 1- tangy modera 1-
good 1 1- natural 1 2- firm 1 aroma 1 te bitter 2 Smooth 5
2-
2- smells chicken 3- fine 1- 2-
good 1 taste 1 and firm 1 2- tangy 1 acidic 4 Smooth 2
1- blend
of the
citrus
aroma
2- and 2- 3-
tasteless 1 1- bland 1 cheese 1 acidic 1 smooth 1
1- oily
when
1- with smelled
3- taste 1- an with a
like an consisten inviting differen
olive oil 1 cy 2 taste 1 t taste 1 1- soft 1

2-
2- sweet 1 bland 1 tangy 1 2- soft 3
2- smells
like 2- more 1-
Did Not Did Not Did Not coconut flavorf consist
Answer 3 Answer 1 Answer 1 oil 1 ul 1 ency 1
A little
bit of
3- foul oily
smell 1 1- salty 2 taste 1
1-
spicy 1
2-
bland 1
3-
bland 1
TOTAL 16 16 16 16 26 19
CITRUS MACROPTERA MONTROUZ. 17

Table 5 Preferred Pasta and Suggestions for Improvement

Pasta A Reason Pasta B Reason Suggestions Count


mild flavour while acidity plays an
Pasta B has sour important role in less essential/ citric
6 after taste 10 food production oil 2
If there is a
possibility to
used to eating pasta it is more flavourful eliminate/ minimize
with olive oil and aromatic the bitter after taste 2
the taste is unusual
and different from
other pasta I have
I like the tasted. It has a more ingredients to
consistency pleasing aroma make it attractive 1
tastier than A;
healthier since
essential oil was
taste and aroma are used in the
ok preparation
the texture is softer
tastier than A
due to its sour
flavour

C. Use of Citrus Essential Oil as Skin Moisturizer

14 participants out of the 16 respondents have noted that the samples of citrus essential

oil in 10ml vials have strong citrus and tangy aroma, and consistent texture almost similar

with other common citrus fruits such as lemon, pomelo, and calamansi. 15 participants

indicated that the body skin part where they have applied the citrus essential oil for 5

continuous days have shown changes from being dry, rough, and chipping as further detailed

in Table 6 (see pages 18-19). One (1) respondent did not indicate response to this section of

the trial survey.


CITRUS MACROPTERA MONTROUZ. 18

Table 6 Results of Skin Moisturizer Trial

Body Skin
Day 1 Day 2 Day 3 Day 4 Day 5
Area
A little
Dry and smoother and
rough Dry Still dry Less Dry Less Dry moisturized
My skin is
moisturized My skin is My skin is My skin is My skin is
immediately moisturized moisturized moisturized moisturized
and lasts immediately immediately immediately immediately
long and lasts long and lasts long and lasts long and lasts long
My heel My heel My heel My heel My heel
rough heel became soft became soft became soft became soft became soft
It is soothing
and the scent My skin I feel Skin became Skin became
rough heel is aromatic becme soft refreshed. soft soft.
There were
no visible
changes
aside from The skin The dry skin
the dry skin seems to The dry skin became
became smoothen a became smooth and
rough and dry shiny. Shiny skin. bit. smooth. shiny.
There is still
Dry skin dryness but Moisturized
area other areas skin and moist and soft moist and
dry smoothen soften lightens skin soft skin
No change
rough (elbow on the first Smoother
part) day Smoother skin Smoother skin Smoother skin skin
Skin became Skin became
smoother. Skin became Skin became Skin became smoother.
No adverse smoother. No smoother. No smoother. No No adverse
Smooth effect adverse effect adverse effect adverse effect effect
Skin was
softer but
Skin was a bit reddish and a
softer but bit itchy on
No change No change on quite reddish the fifth day
on the first the second on fourth day of
a bit rough day day A bit softer of application application
No change No change on
on the first the second The skin was
a bit rough day day A bit softer A bit softer softened.
CITRUS MACROPTERA MONTROUZ. 19

dryness and dry and


roughness are rough skin
lessened with improved
roughness is a milder with the use
Still dry and lessened a bit skin became aroma of the of this
dry and rough rough but still dry moisturized oil organic oil
Aroma is The dry part
strong but of my skin
Still dry and Still dry but a skin became dissipates in a has been
rough skin rough bit moistened moisturized minute moistened.
Spots/pigment
s on my skin
My skin became lighter Spots are no
dry and Skin became became firm than on longer
pigmented No change smooth. and hydrated previous days. visible.
Rough and
dark spot was
Continuous softened and
rough and application Dark spot on lightened due
dark spot on Moistened moistened my wrist lightened Dark spot also to continuous
wrist my skin skin a bit. have softened. application.
The skin was
rough and The skin was
dry. Some free of the The applied
portion of the The skin The skin chipped portion
skin chipped The skin was became less began to be portions of the became very
off. still rough. rough. smooth. skin. smooth.

Analysis of Data

Based on the data gathered on the general knowledge of participants about essential oils,

most of the participants are familiar with commercially branded (foreign and local) homemade

essentials from available raw materials that are also local to some of the places in the Philippines

and some are imported ones. It was also noted that the common use of essential oils either in

pure or mixed forms, are for culinary purpose and health and wellness, the latter of which

includes use for body massage, as skin moisturizer, and for home remedy medicine. The choice

and frequency of use or application of essential oils may depend on individual specific criteria or
CITRUS MACROPTERA MONTROUZ. 20

considerations of each respondent as observed in all data under Section A (please refer to page

12).

Another highlight in Section A is the consistent preference of olive oil over other locally

available oil for food preparation. Whereas, while Section B results indicated that olive oil is

also consistently a preferred essential oil for food preparation/ cooking among the respondents,

the majority choice among the respondents of the Chicken and Tomato Penne in Citrus Essential

Oil-based Sauce as their preferred pasta is an indication that the newly discovered oil product as

part of human diet partly reaffirms that the fruit has digestive stimulant properties, and that as

observed by most the respondents, the pasta dish with citrus essential oil has an aromatic inviting

taste – encouraging human appetite. As noted by the respondents, the new oil product could be

enhanced by taking into account the different positive and negative observations on aroma,

flavour, and texture especially a balance of other essential oils and raw materials mixed with the

extract; seeking possible scientific-based remedies to neutralize the bitter taste from the fruit’s

rind without losing its food and nutritional properties; and further study of positive and adverse

effects of human ingestion of any extract from the stem, leaf and whole fruit (seed, juice, pulp,

and rind) of the C. macroptera Montrouz. variety.

Further, the observed positive effects of the citrus essential oil as a topical application to

moisten dry and rough body skin areas is an indication that C. macroptera Montrouz. variety has

medicinal and aromatherapy properties aside from its food and nutritional value for culinary and

dietary purposes. The different intervals as to when the positive changes unto the respondents’

skin areas may be explained through differences in skin types also relative to skin aging. The

significance of the positive changes is relative to the anti-septic, astringent, and restorative

properties of citrus fruits (Upadhaya, Chaturvedi and Tiwari, 2016). The findings in this study
CITRUS MACROPTERA MONTROUZ. 21

on the domestic uses of the C. macroptera Montrouz. rind’s oil extract combined with virgin

coconut oil reaffirms previous South Asian studies on the importance of the said citrus fruit (Paul

et al., 2015; Upadhaya, Chaturvedi and Tiwari, 2016; Aktar and Foyzun, 2017; Nongalleima,

Ajungla and Singh, 2017)


CITRUS MACROPTERA MONTROUZ. 22

CONCLUSION AND RECOMMENDATION

The conduct of this study contributed to discovering various domestic uses of the

essential oil extract from the rind (skin peels) of the Montrouz. variety of C. macroptera, as well

as getting to know the different beneficial properties of the fruit documented in various studies.

Apart from the most common citrus fruits among the respondents and locally, the introduction of

the Montrouz. variety in this study is one way of disseminating the existence and importance of

such citrus fruit bearing plant, thereafter, encouraging propagation and cultivation of the plant

back into the local ecological environment especially in Ilocos Norte.

The introduction of the essential oil extract from the Montrouz. variety may encourage

and inspire enterprising and young scientists and authorities as well to venture into further

research and development beneficial to an eco-friendly and sustainable development of the

community and to scientific practice especially in the pharmaceutical industry as well as food

and beverage industry. While the methodology and procedures tried to employ a chemical free

and zero waste experimental research on the culinary and medicinal uses of the essential oil from

the rind of C. macroptera Montrouz., using domestically available/ home-based materials and

tools, the young researchers involved in this project would like to encourage people, young and

old, to continue seeking knowledge by reading reliable materials other than imitating procedures

that are commonly made available through the YouTube. A close supervision of adults during

the process of experimentation is highly advised especially when incorporating chemicals that

may harm young researchers.


CITRUS MACROPTERA MONTROUZ. 23

BIBLIOGRAPHY

Aktar, K. and Foyzun, T. (2017). Phytochemical and pharmacological studies of citrus


macroptera: a medicinal plant review. Evidence-Based Complementary and Alternative
Medicine, 1-7. https://doi.org/10.1155/2017/9789802

Dela Rosa, J. (2002). 113 plant species in Ilocos in danger of becoming extinct. Bureau of
Agricultural Research (BAR) Research and Development Digest, 4(1). Retrieved 12 January
2019 from https://www.bar.gov.ph/index.php/digest-home/digest-archives/95-2002-1st-
quarter/3304-jan-mar02-113-plant-species-in-ilocos-in-danger-of-becoming-extinct

Malik, S., Chaudhury, R., Dhariwal, O.P. and Kalia, R.K. (2006). Collection and characterization
of citrus indica Tanaka and C. macroptera Montr.: wild endangered species of northeastern India.
Genetic Resources and Crop Evolution, 53(7): 1485-1493. DOI: 10.007/s10722-005-7468-7

Nongalleima, K., Ajungla, T. and Singh, C.B. (2017). Phytochemical, total phenolic, total
flavonoid and total flavonol content estimation in citrus macroptera Montruz. Journal of
Medicinal Plant Studies, 5(3): 114-118. Retrieved 12 January 2019 from
http://www.plantsjournal.com/archives/2017/vol5issue3/PartB/5-2-57-196.pdf

Paul, S., Hossen, Md. S., Tanvir, E.M., Islam, Md. A., Afroz, R., Ahmed, I., Saha, M., Gan,
S.H., and Khalil, Md. I. (2015). Antioxidant properties of citrus macroptera fruit and its in vivo
effects on the liver, kidney and pancreas in wistar rats. International Journal of Pharmacology,
1-11. DOI: 10.3923/ijp.2015

Upadhya, A., Chatuverdi, S.S., and Tiwari, B.K. (2016). Utilization of wild citrus by Khasi and
Garo tribes of Meghalaya. Indian Journal of Traditional Knowledge, 25(1): 121-127. Retrieved
14 January 2019 from
nopr.niscair.res.in/bitstream/123456789/33568/1/IJTK%2015%281%29%20121-127.pdf
CITRUS MACROPTERA MONTROUZ. 24

APPENDIX A

SURVEY FORM FOR INVESTIGATIVE PROJECT ON CITRUS ESSENTIAL OIL

GENERAL INFORMATION
Gender:
Age:
Allergies or Diseases (including those that might have positive/ adverse reaction to essential oils):

1. Do you use or have you used essential oils?


2. If the answer is yes (no. 1) , which essential oil/s do you use/ have you used and the particular
application essential oil?

3. How often do you use essential oils?

4. Do you use pure essential oils or mixed oils with other chemical substance (e.g. processed oils for
food, cosmetics, health and wellness)? If yes, which particular oil (indicate if pure or mixed oils)
and use?

5. CITRUS ESSENTIAL OIL (ingredients: Virgin coconut oil and citrus oil extract)

PASTA SAMPLES A AND B

a. Do you use/ have you used essential oils in food preparation? If yes, which particular oil
and dish?

b. What are your basic considerations in your choices of essential oils (e.g. aroma, flavour,
heath benefits)?
CITRUS MACROPTERA MONTROUZ. 25

c. For the pasta sample A and B (Chicken and Tomato Wheat Penne in Oil), identify which
oil was used in each pasta sample?

d. For pasta samples A and B, describe the dish in terms of

PASTA SAMPLE A PASTA SAMPLE B


Aroma

Flavour

Texture

indicate level if 1-mild, 2-moderate, 3-strong


Aroma/ Flavour – e.g. salty, bland, sour/acidic, sweet, bitter, tangy, spicy
Texture- e.g. soft, fine, smooth, rough, consistency

e. Which pasta sample do you prefer most and why?

f. Indicate your suggestions if there any

MOISTURIZER

a. Describe the essential oil sample (e.g. aroma/odour, consistency)

b. Describe skin area prior to application of the essential oil

c. Describe significant observations after application of the essential oil


CITRUS MACROPTERA MONTROUZ. 26

DAY OBSERVATION (including positive/adverse effects)


1

d. Indicate your suggestions if there any

Thank you for your participation.

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