Fruits from C. sinensis var. pera (laranja pera) and C. aurantium
(laranja lima) were purchased in a local market in Recife, Pernambuco
in January, 2012. The essential oils from fruits (100 g)
were extracted using a modified Clevenger-type apparatus and
hydrodistillation for 2 h. The oil layers were separated and dried
over anhydrous sodium sulfate, stored in hermetically sealed glass
containers, and kept under refrigeration at þ5 C until analysis and
bioassays. Total oil yields (lima and pera oils) were expressed as
percentages (g/100 g of fresh plant material). All experiments were
carried out in triplicate.