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)
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
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
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
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
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
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
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
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
Materials / Equipment:
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
Preparation:
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
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
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.
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
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
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
The actual data collected from 16 respondents were divided into three sections, using a
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.
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
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
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
Non-food Lotion 1
Non-food Mixed 1
Answered NO 4
Did Not
Answer 2
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
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
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
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
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
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
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,
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,
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
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
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
BIBLIOGRAPHY
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
GENERAL INFORMATION
Gender:
Age:
Allergies or Diseases (including those that might have positive/ adverse reaction to 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)
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?
Flavour
Texture
MOISTURIZER