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The Extraction of Essential Oil from The Fruit Peel and Leaves of Kaffir Lime
(Citrus hystrix) and Its Effect on Sensory Properties
Nur Syahirah Binti Zulkifli
Supervisor: Dr. Azizah Binti Mahmood
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Kaffir lime (Citrus hystrix) is known as rich in essential oil in most of its plant parts.
However, the fruit peels of kaffir lime are always disposed as waste while the fresh leaves
are easily dried. Therefore, the objective of this study is to determine the effect of
temperature on the yield of essential oil extracted from the peels and leaves of kaffir
lime, to determine the physicochemical properties, to determine the presence of fatty
acid composition and to identify the potential application of kaffir lime essential oil on
sensory properties. The extraction of the essential oil will be done by steam distillation
method. This study is expected to produce essential oil that have more potent aroma
than fresh leaves which will be evaluated further for sensory properties. The essential oil
could facilitate in cooking process since it is readily available and only required in small
amount.
1280 | UMT UNDERGRADUATE RESEARCH DAY