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In-vitro anticoagulant effect of citric acid from Citrofortunella microcarpa (kalamansi) fruit.


Ariel Joseph Abellana,
Destiny Allison Maglasang,
Allen Christian Magos,
Cherrylyn Mae Miel,
Jean Althea Napigquit,
Micole Natividad,
Ghen Christelle Pepito,
Ma. Shaira Perigo,
Jeuis Khen Resuento,
Diane May Tugonon,
Lorreine Denise W. Castañares

Related Institution

College of Allied Medical Sciences - Medical Technology Department - Cebu Doctors' University

Publication Information

Publication Type
Thesis Degree
Medical Technology
Publication Date
November 2018


            In a previous study, it was proven that citrus fruits such as Citrus limon contain citric acid that when neutralized can be used as an alternative to the anticoagulant, sodium citrate. However, there are insufficient experimental studies that have been conducted to prove the same property found in fruits of the same family. This study, therefore, aimed to prove the in vitro anticoagulant property of another fruit, Kalamansi (Citrofortunella microcarpa). The participants involved in this study are thirty-four (34) students from Cebu Doctors' University that have not undergone anticoagulant therapy and have normal Prothrombin Time and Activated Partial Thromboplastin Time. Single-blind randomized controlled trial was used to determine the anticoagulant activity of the citric acid component that was extracted from Citrofortunella microcarpa. The extract was tested for its efficacy as an alternative to sodium citrate in determining Prothrombin Time and Activated Partial Thromboplastin Time.
          Results showed that the citric acid isolated from Citrofortunella microcarpa extract does not have enough anticoagulant properties due to the formation of clot. The experimental group yielded a frequency of 17 clotted samples, a percentage distribution of 100% with a mean clotting time of 6.2 minutes.
          Based on the findings, it is concluded that citric acid extracted from kalamansi cannot be used as an anticoagulant alternative to Sodium Citrate due to its failure in preventing the coagulation process. The researchers would like to recommend the following: employ a quantitative test on the concentration of citric acid, evaluate the citric acid of another citrus fruit with a higher citric acid concentration, and the use of other methods in isolating citric acid.


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