Can you eat lime leaves?
By
Dr Anny Manrich (PhD)
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief article, we will answer the question, “Can you eat lime leaves?”. Apart from this, we will elaborate on the different recipes in which lime leaves are used, the nutritional content of lime leaves and the different advantages of lime leaves.
Can you eat lime leaves?
Yes, you can eat lime leaves. Lime leaves are used in some flavoured dishes like soups and curries. Besides this, lime leaves can also be used in salads and other dishes after slicing them thinly.
Lime leaves are available in both powdered and whole forms. Fresh lime leaves are preferred over non-fresh lime leaves.
Pakistan is producing more than 30 types of different fruits of which citrus fruit is leading among all fruits and constitutes about 30% of total fruit production in the country. The total citrus production was 2.4 million tonnes in 2014–2015 that constitutes 35.2% of total fruit production (7).
The taste of lime leaves
If we talk about the taste of lime leaves, they have a very good taste. Fresh lime leaves are intensely aromatic and citrusy. Lime leaves have a beautiful fragrance. The taste of lime leaves cannot be compared with anything other as lime leaves have a complex and herbal depth of flavour.
Because of the composition rich in terpenes and fatty acids, lime peel is very aromatic. Limonene, linalool and linalyl acetate were the main terpenes identified (2)
The nutritional content of lime leaves
Following are some of the nutrients that are present in lime leaves and can be availed by eating lime leaves (6).
- Potassium
- Magnesium
- Calcium
- Phosphorus
- Nitrogen
- Chlorophyll
Different recipes in which lime leaves are used
Lime leaves are used while making many dishes. Following are some recipes in which lime leaves can be used as an ingredient.
- Chicken curry with lime leaves: Two spoons of water are added into a blender and then spice paste is ground in it. The ground spice paste is stir-fried in hot oil. Chicken is stirred until it turns opaque.
Coconut cream, water, kaffir lime leaves, and Assam gelugor are added. It will be seasoned with salt after it gets boiled. After adding potatoes, they will be cooked for another fifteen minutes. Heat must be turned off fifteen minutes before serving.
- Cardamom chicken with lime leaves: Onions are heated in a large pan with hot oil inside it. Garlic, ginger, cardamom, cloves, and cinnamon are added to the pan and are stirred and cooked for about five minutes. Along with chilli, all the remaining ingredients are now added.
After boiling the mixture, the pan is covered and then it is stirred in the aubergine. Chicken and lime leaves are added after stirring well. These are dispersed on the green pepper after pushing them into liquid. Rice is also made along with it. Before five minutes of serving, heat must be turned off to make sure that there is not any excess moisture.
- Thai lime leaf green curry: After collecting all the ingredients, curry paste is made. Lime leaves must have sniped into thin strips. In a mini food, the chopper collects all the ingredients and leaf strips and combines them. Over medium heat, the pan is heated and oil is added along with shallots in it.
Once the mixture becomes crispy, the heat is decreased. Coconut milk and leftover paste are added and are stirred well. Flavours are adjusted after simmering. In the case of salt, more than fresh lime juice is added. Curry is scooped into a serving bowl.
Advantages of lime leaves
Many flavonoids were identified in lime extract (rutin, apigenin, quercetin, kaempferol, nobiletin, tangeretin and hesperidin). Citrus flavonoids have been found to possess a wide range of activities. This class is known, for example, to act as free radical scavengers, to modulate enzymatic activities, and to inhibit cellular proliferation as well as possessing antibiotic, anti-allergenic, anti-diarrhoeal, anti-ulcer, and anti-inflammatory activities (2).
Following are some advantages that can be obtained by eating lime leaves or including them in dishes (3).
- Good for skin: Antioxidants present in lime leaves are very good for skin health as they work to replenish skin cells and also add moisture to the skin. These antioxidants also prevent our skin from UV radiation.
- Provides relief from stress: Lime leaves are much helpful to relieve stress. Lime leaves must be blended in essential oils. After mixing the scent provides stress-reducing results. Also, it promotes good sleep.
- Provides oral health benefits: Antibacterial properties of lime leaves help the landscape of the mouth to nourish a positive biome with very healthy bacteria. But these must not be swallowed as the fibre content of these leaves can not be digested by bacteria. Data from in vitro studies have shown that these citrus flavonoids can inhibit the proliferation of a human squamous cell carcinoma (4).
- Good for heart health: Arteries carry blood from our heart to body organs. So to keep the heart healthy, the health of arteries is essential. Antioxidants present in lime leaves are very helpful to keep arteries healthy.
According to studies, the decoction of pounded leaves is drunk for stomach ache, used as eye wash and to bathe feverish patients. Poultice of leaves are applied to ulcer wounds, used for skin disease and also applied to the abdomen after childbirth. Crushed leaves are applied to the forehead to treat headache and it is squeezed near the nostril for irritant inhalation to treat nausea and resuscitate fainting individuals. Infusions of lime leaves have been given to treat fever with jaundice, sore throat and oral thrush. A decoction of the flower is believed to help induce sleep for those with insomnia. In southwest Nigeria, the roots, bark, stem twigs, leaves and fruits are used in the treatment of malaria (1).
Disadvantages of lime leaves
Although there are multiple advantages of lime leaf. But we must not forget some of the disadvantages of lime leaves that are as follows.
- Food allergy symptoms: Lime leaves can cause food allergy symptoms like hives and breathing difficulties (5).
- Certain coumarins which are known to cause phototoxicity in humans and have been found to promote tumor formation on the skin and fore stomach epithelium of mice.
- In excessive high doses, the extracts of the leaves may be toxic (1).
Conclusion
In this brief article, we have answered the question, “Can you eat lime leaves?”. Apart from this, different recipes in which lime leaves are used, the nutritional content of lime leaves, different advantages and disadvantages of lime leaves have been discussed.
References
- Enejoh, Onyilofe Sunday, et al. Ethnomedical importance of Citrus aurantifolia (christm) swingle. Pharma Innov, 2015, 4, 1.
- Loizzo, Monica Rosa, et al. Evaluation of Citrus aurantifolia peel and leaves extracts for their chemical composition, antioxidant and anti‐cholinesterase activities. J Sci Food Agric, 2012, 92, 2960-2967.
- David, Alexander Victor Anand, Radhakrishnan Arulmoli, and Subramani Parasuraman. Overviews of biological importance of quercetin: A bioactive flavonoid. Pharmacog rev, 2016, 10, 84.
- Miller, Edward G., et al. Inhibition of Oral Carcinogenesis by Citrus Flavonoids. Nutr Cancer, 2008, 60, 69-74.
- Alessandrello, Clara, et al. A spotlight on lime: a review about adverse reactions and clinical manifestations due to Citrus aurantiifolia. Clin Mol Aller, 2021, 19, 1-10.
- Mustafa, Nabil S., et al. The promotive effects of some natural extracts (algal, yeast and vermiwash) on vegetative characteristics and nutrients status of citrus lemon (Citrus aurantifolia) seedlings. Net JAgric Sc, 2019, 7, 43-49.
- Siddique, Muhammad Imran, and Elena Garnevska. Citrus value chain (s): A survey of Pakistan citrus industry. Agric. Value Chain, 2018, 37.
