Citrus aurantiifolia

Citrus aurantiifolia (Christm.) Swingle, commonly called lime, is pressed into service as a medicinal tea in several well‑documented folk traditions. In the Caribbean, especially among communities in Trinidad and Tobago, a mild infusion of the dried leaves is taken to calm infant colic and relieve indigestion (Heath, 2008). In the Caatinga region of northeastern Brazil, a decoction of fresh leaves is used to lower fever and act as a gentle diuretic (Silva et al., 2020). Indian Ayurvedic practitioners recommend a short steeping of dried lime leaves as a carminative to reduce flatulence and improve digestion (Sharma, 2015). Mexican Maya healers also prepare a decoction of the fruit peel for gastrointestinal upset, using the sour peel to settle stomach cramps (Márquez et al., 2003). In each of these cases the preparation is an infusion or decoction, and the plant part employed is either the leaf or the peel.

A practical recipe for a simple lime‑leaf tea is as follows: place one level teaspoon (≈2 g) of dried lime leaves into a cup, pour 250 ml of freshly boiled water over the leaves, cover and steep for five to ten minutes, then strain. The resulting beverage is mildly aromatic and can be sweetened with honey to taste. Safety notes advise limiting intake to no more than two or three cups per day; people with a known citrus allergy should avoid the infusion, and pregnant women are cautioned against consuming large quantities because of the plant’s potential uterine‑stimulating activity.

The therapeutic actions of the preparation are supported by well‑established phytochemicals present in C. aurantiifolia. The leaves contain appreciable amounts of ascorbic acid (vitamin C), a potent antioxidant that helps counteract oxidative stress associated with infections and inflammation (Duke, 1992). Flavonoids such as hesperidin and naringin have been isolated from both leaf and peel and are known for their anti‑inflammatory and spasmolytic effects (Silva et al., 2020). The essential‑oil fraction rich in limonene and citral contributes antimicrobial and carminative activity, which may explain the traditional use for digestive discomfort and fever (Márquez et al., 2003). These constituents together provide a plausible biochemical basis for the observed folk applications.

Modern relevance is evident in several directions. Research into the antimicrobial properties of lime‑leaf essential oil is expanding, with studies highlighting its activity against common pathogens (Heath, 2008). Commercial herbal‑tea blends that feature dried C. aurantiifolia leaves are now marketed in health‑food stores, echoing the age‑old Caribbean and Brazilian practices. At the same time, traditional healers in the Caatinga and Ayurvedic clinics continue to prescribe the leaf infusion for digestive ailments, underscoring the plant’s enduring role in both cultural heritage and contemporary herbal medicine.

Common products:
Cold‑pressed and distilled key lime oils (Citrus aurantiifolia) are produced from the peel; concentrated and clarified juice (singly or from mixed lime species) is produced from the fruit. Essential‑oil‑free (defatted) peel meal is obtained after oil extraction.

Food and beverages (non‑medicinal):
Cold‑pressed oil is used as a natural citrus flavor in confectionery, bakery fillings, ice cream, beverages (soft drinks, cocktail mixers), condiments, and sauces. Distilled (terpeneless) oil is preferred in many beverage and food applications where water‑soluble flavor is needed; juice concentrates and single‑strength juice are used in carbonated beverages, beverage bases, marinades, dairy formulations, and bakery fillings, as well as in the preparation of Key lime pie and similar desserts. Products are characterized by high citrus character due to major components such as citral (neral + geranial), limonene, and γ‑terpinene.

Fragrance and cosmetics:
Cold‑pressed key lime oil is used in fine fragrance compositions, toiletries (soaps, bath preparations), and cleaning products for its fresh citrus note. Distilled oil, with reduced monoterpene content, is often employed in household cleaners and laundry care where limited solubility and high impact are desired. IFRA provides standards and recommendations for safe use of these oils in fragrance applications. In the EU, key lime oil is listed as a natural flavoring substance in Regulation (EC) No 1334/2008, establishing purity criteria for use in food flavorings.

Properties relevant to use:
Key lime oil’s olfactory profile is dominated by citral (typically 3–7% in cold‑pressed oil), limonene (often >40%), and γ‑terpinene (typically 8–12%), with minor amounts of α‑ and β‑pinene, sabinene, myrcene, and linalool; distillation (terpeneless) oil increases the relative concentration of oxygenated terpenes while removing much of the monoterpene hydrocarbons, enhancing water solubility and stability for certain food and cleaning uses. Juice acidity derives primarily from citric acid; while this acidity contributes to preservation and sensory properties, it is not itself a documented non‑medicinal preservation method in commercial products.

Standards and regulation:
Food‑grade cold‑pressed key lime oil and juice are regulated as natural flavoring substances and food ingredients (e.g., EU Regulation (EC) No 1334/2008). Fragrance use is governed by IFRA standards, which include purity and usage‑level recommendations for key lime oils. No other well‑established standards are commonly applied to these products.

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