CALAMANSI (Citrofortunella microcarpa) FRUIT AS AN ALTERNATIVE

SUBSTITUTE INGREDIENT FOR PERFUMES

A Research Paper Presented

In the Research and Biotechnology

Teachers of

Toboso National High School

In Partial Fulfilment of the

Requirements for the

Science Technology and Engineering (STE)

Program

by:

Jercil Zedrick M. Calunsag

Ellah Joy H. Dioso

Sheevana Chloe Lucenio

MARCH 2020
 ABSTRACT

We researchers aimed to develop a new product that will benefit the students like
us. To this objective, our team comes up with the idea of creating perfume based from
calamansi.
 INTRODUCTION

Background of the Study

Scent has lot to do with how people react towards people. Having that scent

makes the person comfortable with. The problem is, in these perfumes they may have

nice smoothing scents but they can really have a bad effect in our environment and even

to ourselves because of the chemical used in making it. The researchers thought of a way

in which they can produce a smoothing and great scent without harming the surrounding

and community. The researchers will test if the fruit extract of can be better distribute

rather than other essential oil.

The study tries to help the environment by suiting the chemicals used in a

perfumed by using Calamansi (Citrofortunella microcarpa) which is abundant in our

country. Calamansi are native homeland in Southeast Asia. Calamansi plant are easy to

cultivate. The plant grows well in cool and elevated areas and in sandy soil rich in

organic matter. It can also lessen the expenses of the people that will buy perfumes.

Calamansi (Citrofortunella microcarpa) has been proven to alleviate depression and

anxiety. It is also among the few aromatics that not just mask bad smell, but completely

neutralize them, making the essential oil a great additive to cleansing products. Inventing

a perfume that has a citrus scent, cheap, and doesn’t have bad effect towards our health

and is made from something that is abundant in our country is very helpful.

Calamansi essential oil has the capacity to help deodorize any bad odor. It

eliminates the unwanted odors by overpowering the scent molecules in the air since the

human nose is a lot more sensitive and appreciative to the citrus smell. The flesh is juicy
and acidic. The tartness of calamansi blends with it other juices such as banana, apple,

grapes, papaya, mango, and coconut water. Calamansi is a rich source of vitamins C. its

juice is used as a flavouring ingredient or as additives in various food preparations.

Objectives of the Study

The objective of the study was to determine the different concentration of

Calamansi (Citrofortunella microcarpa) fruit extract as an alternative substitute

ingredient for perfume.

Specifically, this study was conducted to answer the following:

1. determine which concentration of calamansi will be most effective/acceptable as

perfume:

a.) 60 mg/ml calamansi fruit extract

b.) 65 mg/ml calamansi fruit extract

c.) 70 mg/ml calamansi fruit extract

2. determine how efficient will the scent of calamansi extract as perfume.

Statement of the Problem

This study aims to determine if Calamansi (Citrofortunella microcarpa) fruit

extract as an alternative substitute ingredient for perfume?

Specific Questions:

1. At which concentration of Calamansi extract will be the most effective as

perfume?

a.) 60mg/ml of calamansi fruit extract

b.) 65mg/ml of calamansi fruit extract

 c.) 70mg/ml of calamansi fruit extract

2. How efficient is calamansi extract as a perfume in terms of its fragrance?

Hypothesis

There is a significant difference among the concentration of calamansi as

perfume.

Scope and Delimitation

The purpose of the study is finding a better perfume, which is cheaper and

does not harm our environment. The experimental study will conducted to certify if the

fruit extract of the calamansi, used in making perfume is better than other in terms of

benefits and smell. The study would be done at Toboso National High School that would

around 4 weeks to finish the study.

The researchers intend to hits its target by soliciting the response of the

people of Toboso National High School- faculty and student. They will be ask as to

which concentration of calamansi perfume will be most acceptable.

Significance of the Study

Through the findings of this study the researcher would have the explicit

understanding about the importance of Calamansi (Citrofortunella microcarpa) fruit

extract as an alternative substitute ingredient for perfume:

The result of this study may be beneficial to the following:

 Students: The findings of the study may challenge the students to do

experimental research on the different uses of calamansi fruit extract as an alternative

substitute ingredient for perfume. Their know-how on making this kind of research will

also serve as their own lifelong-skill for making good source of income which are less

costly.

Science teachers: With the result of this investigatory study, the teachers

may be more prompted to look for more good materials for their Science Investigatory

Project (SIP) in schools; and science action and investigate researches to provide more

opportunity for the pupils/students in science education. Similarly, the result of the study

may encourage the science teachers to be more adept in experimental research, which in

one way or the other may enhance their skills in providing effective technical assistance

to students in undergoing experimental research.

Future Researcher: the result of this study may guide and help the future

researcher to think of more study on how to look for other alternative uses of calamansi

fruit extract that abound our ecosystem and make good source of income of our students

our students thereby improving their economic status in life.

Definition of Terms

Calamansi-is an economically important citrus hybrid predominantly cultivated

in the Philippines.

Critic acid- is a weak organic acid found in citrus fruits. It is natural

preservatives and is also used to add an acidic (sour) taste to foods and soft drinks.
 Extract- is a substance made by extracting a part of raw materials, often

by using solvent such us ethanol or water. Extract may be sold in tinctures or in powder

form.

Fragrance- a pleasant, sweet smell

Perfumes- a fragrant liquid typically made from essential oil extracted from

flowers and spices, used to impart a pleasant smell to one’s body or clothes.

Odor- a smell generated when a substance change composition. As used in the

study, the term means something that is being smelled by the nose as an organ for

smelling.

Operational- in or ready for use.

Conceptual Framework

Calamansi / Calamansi
Fruit

Calamansi Extract

Citric Aid

Compound that can be

used in making Perfumes

Flow chart showing the potential of the fruit citation of the calamansi as a

perfume. Calamansi (Citrofortunella microcarpa) is a fruit, with sour flavour said to

resemble a cross between mandarin and lime. As seen on figure 1.1 its fruit extract has

critic acid which is common scent in perfumes.

The researchers think that the critic acid is found in the calamansi may be the

compound that is effective in making perfume because of its natural fragrance.

Grapefruit (Citrus paradise) also has this compound, in which grapefruit is use in other

perfumes. The calamansi has critic acid that is an aromatic compound used in other

perfumes. In which is why the researchers thought it would be a good idea to use

calamansi since it is abundant in the Philippines and calamansi is naturally cultivated in

the Philippines. The calamansi extract can be an effective substitute to the harmful

chemicals that are used in making perfumes.

Paradigm of the concepts of the researchers from input, process, and to the output of the

researchers. It provides the researchers’ overview the process, the testing and the output
to the people who will use it from the input, process and to the output of the research. The

citrus and the nature of the calamansi will serve as the primary source of the information

of the said experiment and will serve input. As the experiment is conducted, the scented

of the calamansi will be validating. The experiment will produce an effective calamansi

fruit perfume.
 REVIEW OF RELATED LITERATURE

Related Literature

This chapter presents the related literature and studies, which give this

researcher background information relevant to the investigation

The researchers are looking for a cheaper perfume with ingredients that are

usually found local. Calamansi is an example of this local ingredient that is needed for

the perfume. Citrofortunella microcarpa is a shrub small tree growing to 3-6 metres. The

fruit of the calamondin resembles a small, round line, usually 25-35mm in diameter, but

sometimes up to 45mm. The centre pulp and juice is orange colour of tangerine with a

very thin orange peel when ripe

Citrofortunella microcarpa, the calamondin or calamansi, is a fruit tree in the

family Rutaceae native Asia. Other English language common names include

calamonding, calamandarin, golden line, panama orange, Chinese orange, acid Indies,

and Central and North America. The plant is characterized by wing like appendages on

the leaf stalks and white or purplish flowers. Its fruit has either a spongy or leathery rind

with a juicy pulp that is divided into sections. The fruit is indigenous and widely

cultivated in the Philippines, Malaysia and neighbouring northern parts of Indonesia. It is

available year-round in the Philippines and is usually seen in it unripen green state.

The method was created in 1983 by Michael Edwards, a consultant in the

perfume industry, who designed his own scheme of fragrance classification. The new

scheme was created in order to simplify fragrance classification and naming scheme, as

well as to show the relationship between each of the individual classes and cases.
Perfume is a mixture of fragrant essential oil and aroma compounds, fixatives, and

solvent used to given the human body, animals, objects, and living spaces a pleasant

scent. The fragrance wheel is relatively new classification method that is widely used in

retail and in the fragrance industry.

Other perfumes have bad effects caused by the chemicals. This is where the

researchers find their own foundation and possible solution. The researchers thought of a

way in which they can produce a smoothing and great scent without harming the

surroundings and community and without spending a lot of money. The researchers

desire it to make it good-smelling perfume which does not have bad effect in our

environment.

Plants have long been used in perfumes a source of essentials oils and

aroma compounds. These aromatics are usually secondary metabolites produced by

plants as protection against herbivores, infections, as well as to attract pollinators. Plants

are by far the largest source of fragrant compounds use in perfumery. The source of these

compounds may be deriving from various parts of plants. A plant can offer more than one

source of aromatics, for instance the aerial portions and seeds of coriander have

remarkably different scent from each other. Orange leaves, blossoms, and fruit zest are

respective source of petit grain, neroli, and orange oils.

Related Studies

Local

Calamansi, is a sour fruit that resembles a small mandarin, it is also called

Calamondin, Calamondin, Calamandarin, golden lime, panama orange, Chinese orange,

acid orange. This fruit is indigenous to the Philippines that is usually used in beverages,

or in sauce to enhance the flavour of food. It is sold cheap in the market and can be found

in residential backyards as ornaments. Calamansi can be considered is one of the super

foods because of the many health benefits and uses in which can be derived from it.

Calamansi is a small citrus fruit, like a small orange, with skin and flesh that are

green in colour. The pulp of the lime taste sour, and the fruit contains twice the amount of

juice as the yellow, larger lemon. The juice, as a drink, makes one of the best thirst-

quenchers. The acid content of lime is known to slow down the oxidation of fresh cuts

fruits and vegetables, thus preventing discoloration and acting as preservatives.

Calamansi has several alternative medicinal uses, like lightens freckles, good as

mouth wash. Cure cough and expel phlegm. It is helpful in dealing with hangover.

Prevent the cure Osteoarthritis, maintains kidney health, great tonic for the liver, prevent

Diabetes, lighten urine colour, lower body cholesterol and as a perfume.

Foreign

Calamansi cultivation is spread throughout Southeast Asia, Central and North

America, India and Hawaii. It is also called Golden Lime, Acid orange, Calamondin and

Calamonding. It is also known as Kalamansi in the Philippines.

 Calamansi is also used in stain removal. They conducted this research to protect

the hands from the strong chemicals of Zonrox and to make an alternative product for

removing stain because Calamansi is cheaper. It is cheap and don’t contain harmful

chemicals that may irritate your skin.

Calamansi is also used in medical purpose. In some medical products,

Calamansi is used as a Vitamin C supplement, because Calamansi is rich in Vitamin C.

calamansi leaves can be an herbal tea that can also be used to cure coughs.

Calamansi is also used as a skin moisturizer, skin whitener or cure for pimples

by rubbing the calamansi on your skin. It also used to treat dandruffs. Calamansi is also

known to heal wounds and can prevent damage from the eyes.

Calamansi can also clean your body and can also prevent body odor. It also

sometimes used to clean and disinfect chopping boards. It also prevents decay and

loosening of the teeth, dental caries, toothache, bleeding of the gums and fragility of

bones.
 METHODOLOGY

This chapter presents the research design, research locale, and the data gathering

procedure, material used in the experiment, and statistical tools used in the investigation.

Research Design

For the study, the researcher will use completely randomized design. There

will be four independent variables: the three calamansi fruit extract with different

concentration, with the calamansi fruit extract with 100% (60ml.) concentration as

Treatment A, the calamansi fruit extract 100% (65ml.) concentration as Treatment B, the

calamansi fruit extract 100% (70ml.) concentration as Treatment C respectively and the

commercialized perfume. There would be a total of 16 set of subjects. Using sample

random sampling four of these sets is to receive each of the four treatments.

The researcher utilized the experimental research in this investigation. This

kind of research method is a systematic and scientific approach to research in which the

researcher manipulates one or more variable, and controls the measure any change in

other variables.

Research Locale

This study was conducted in Toboso National High School, Division of Negros

Occidental, and Province of Negros Occidental from February 21, 2020. The calamansi

were collected within the local of Toboso and used the Laboratory room of Toboso

National High School during the conduct of the experiment.

Experimental Design and Treatments

The study was conducted using the Completely Randomized Design (CRD).

Treatments were indicated and analysis of variance was used to test the level of

significance of the treatments. The independent variable of the study was the amount of

calamansi and the acceptability of perfume as the dependent variables. The experimental

treatments were as follows:

Treatment A = 60 ml of calamansi + 15 ml of water + 10 ml ethyl alcohol+ 5 ml of Gin

Treatment B = 65 ml of calamansi + 15 ml of water + 10 ml ethyl alcohol +10 ml of Gin

Treatment C = 70 ml of calamansi + 15 ml of water + 10 ml of ethyl alcohol +15 ml of

Gin

Statistical Tool and Analysis

1.Mean Standard Deviations for effectiveness.

2.P-values for significant difference

Research Participants

There are 10 respondents to answer the following parameters and they are citizens of

local community of Toboso.

Data Gathering Instruments

In the conduct of the study the researcher gather data from the respondents using

Researchers made Numeral Scoring Test to determine the effectiveness and the level of
acceptability of Calamansi fruit extract as an alternative substitute ingredient for perfume

in terms of its odor when the perfume applied to the respondents.

Data Gathering Procedure

Fresh calamansi from the source were gathered for the preparation of

calamansi fruit extract. Fresh calamansi should be process within one day of harvest to

prevent deterioration and loss of quality. Calamansi should be thoroughly washed to

remove the dirt.

The materials used in the conduct of the study are listed in the table below.

Materials before experiment Quantity

Calamansi Fruit 2 kilo

Empty bottle 9 pcs

Knife 1 pc

Bowl 3 pcs

Beaker 2 pcs

Strainer 1 pc

Materials during experiment Quantity

Quantity

Calamansi Extract 60-70ml

Funnel 1 pc
 Syringe 1 pc

Ethyl Alcohol (Pink) 30 ml

Water 45 ml

Gin 60 ml

The researchers are guided by the different process in the conduct of the study, these are:

collecting calamansi, washing, slicing, squeezing, straining, mixing.

Parameters

Odor Colour Effectivity

Treatments
Trial Trial Trial Trial Trial Trial Trial Trial Trial

1 2 3 1 2 3 1 2 3

Treatment 1

60 ml of calamansi

+ 15ml of water +

10 ml ethyl alcohol

+ 5ml of Gin

Treatment 2

65ml of calamansi

+15 ml of water +

10 ml ethyl alcohol
 +10 ml of Gin

Treatment 3

70 ml of calamansi

+ 15 ml of water +

10 ml ethyl alcohol

+ 15 ml of Gin

Materials used in the Quantity Uses

experiment

Water 15 ml Use to dissolve the odor of

calamansi extract

Strainer 1 pc. Use to filter the milk.

Spoon 1 pc. Use to stir the mixture.

Gin (substitute for vodka) 5 ml Use to have a good odor

Ethyl alcohol 10 ml Use to have a good odor

Flowchart

Gathering Preparing Collecting

Extracting Slicing Washing

Adding Mixing

Gathering of the Raw Material

A. Selection/Gathering of Calamansi Fruit extract.

The calamansi were gathered at Toboso National High School campus at te

backyard of school, and some people and students in the community

preferably the mature calamansi fruit.

B. Procedures

Procedures are a list of steps in the experiment and include labelled

diagrams of how the experiment was performed. The procedures include

write-ups so that other researchers reproducing the experiment know exactly

 how it was done the first time. The steps were listed clearly as well as very

specifically and included three trails for each level.

1. Preparation of the materials and equipment:

The producers will start with preparing of the materials. The researchers will need

syringe, bowl, glass, clean bottle (to put on the finished product), calamansi fruit, water

ethyl alcohol and vodka.

2. Collection of Calamansi:

The researcher will collect calamansi fruit. They may buy calamansi fruit at 10

Php per pack or if they have a calamansi tree, they may pick some calamansi fruits.

3. Extraction of calamansi fruit:

The researchers will have to extract the juice from the calamansi fruit. Put it in a clean

glass or bowl. The perfume will make use up to 70% to 80% of calamansi fruit extract.

4. Adding the essential oil and gin:

The researcher will have to buy or use (if they have stock) essential oil and

vodka. The perfume will have at least 15% to 30% of essential oil and 5% to 10% of gin.

5. Mixing all the elements:

 The researcher will mix the extracted juice from the calamansi fruit, the essential

oil, and gin. They will use syringe and a mixer in mixing all these elements to measure

the amount of materials they are using.

6. Recording, Analysis and Interception of data Gathered:

The other question like the money spent, level of safety and contribution to the

environment will be answered when the data gathered from the experiment is recorded,

analysed and intercepted.

7. Preparing the finished product:

To make it look presentable the researcher will put the perfume in clean bottle.

Preparation of the Materials and Equipment

Collection of Calamansi

Extraction of calamansi fruit

Adding the essential oil and gin

Mixing all the elements

Recording Analysis and Interpretation of Data gathered

Statistical Treatment of Data

Preparing the Finished product
 The aim of the study is to test the effectiveness of calamansi fruit

extract as perfume. The independent variable of this study is the calamansi fruit extract.

There is one hypothesis in this research that is indicated as second chapter of this

investigation. The alternative hypothesis states that there will be a significant difference

in the effectiveness between the commercialized perfume and the calamansi perfume.

The null hypothesis states that there will be no significant differences in the effectiveness

between the commercialized perfume and the calamansi perfume. The statistical

treatment that will be used in study is inferential statistics. Since it is an inferential

statistics, it is used to determine the significant difference of the variables collected from

the experimental researches. The confidence level of the researchers is 85%. This means

the researchers believe 85% that the alternative hypothesis shall overtake the null

hypothesis.

Sampling Design and Technique

The Researcher will use Complete Randomized Designed in order to

determine which of the 3 treatment is the most effective. One of the easiest ways

to do this is the Lottery method, in which the researchers would use slips of paper

to determine what subject will receive the treatments. For the Researchers, this

will be the most appropriate and efficient sampling technique for the research.

There are four set-ups; first set-up is the calamansi perfume will be

tested to thirty people and will answering by observation sheet. The answers will

be recorded. The second set-ups are the expensive perfume will be tested to the

same thirty people; they will answer the observation sheet. The records will be

compound to indicate which is better.

RESULT AND DISCUSSION
We observed so many differences in making Calamansi fruit extract as perfume. We

made three trials. In every trial we perform three treatments. Treatment A is 60 ml,

Treatment B is 65 ml and Treatment C is 70 ml. Each treatment was mixed by an

essential oil and gin (substitute of vodka) as the second ingredients to make the product

effective. There are many trials and error, and we noticed that the very effective treatment

was the third/last trial. It has natural color and it is does not have a strong odor. We just

put perfect amount of water, ethyl alcohol, gin and calamansi extract.

CONCLUSION AND RECOMMENDATION

 This chapter presents the summary of finding conclusions, and recommendation

based on the findings of the data gathered and collected from the study and analysed

using appropriate statistical analysis.

Conclusion

The purpose of the study was to determine calamansi to determine the

effectiveness of calamansi fruit extract as an alternative substitute ingredient for

perfume. It was found that the level of acceptability of calamansi fruit extract as an

alternative substitute ingredient for perfume is very much accepted in terms of color,

odor and effectivity. However the results also reveal that there is no significant

difference between the three treatments with different concentration of calamansi fruit

extract as an alternative substitute ingredient for perfume in terms of color, odor and

effectivity.

From the data gathered and studied and we have undergone, we made our

conclusion for our science investigatory project about the possibility of make perfume

of calamansi fruit.

We therefore conclude that is not easy as other think on how to make a

science investigatory project, since it was the first time we encounter this kind of

research. Every research/students undergoing an SIP should have self-determination

while doing this. We should more curios and have perservance to our SIP and act like

a true researchers. Because it is not easy as well as we think, we should be patient and

knowledgeable to the data and information.

 The benefits involve the environment, health of the people and economy of the

Philippines. It will not use much harmful chemicals and used in other perfumes. It has

a natural component. It will also expand the market for Filipino farmers because this

will enhance their rural economic development.

We therefore also conclude that our perfume cannot be perfectly made if there

are enough ingredients. It takes a long time research to formulate your own

ingredients and to know the different chemicals that have advantages and

disadvantages.

This study wants to test the calamansi extract as an alternative material

substitute expensive perfumes. This is because calamansi is abundant here in the

Philippines. The process of making the calamansi perfume has easier and cheaper

steps than making those expensive ones.

Recommendations

Based on the formulated conclusion the following are recommended.

1. The Calamansi fruits is recommended in making perfume.

2. Another experimental study may be conducted to increase the effectiveness of the

finished product.

3. As we can see her the different aspects that we need to be considered in using our

product. We should use it according to the instruction that we’ve given. We

should have limitation in using this product because if we use it too much, it may

cause bad effect in our body. But it helps us to have a good smoothing.

Everybody knows that every time we used any kind of perfume, we need to be
sure that we use it properly. Avoid too much of using it. In using this kind of

product. First, we should study the instruction. Second, we need to follow it

clearly. And last, have a limitation in using this product.

Documentation

Gathering