THE EFFICACY OF CALAMANSI (Citrus macrocarpa), LEMON

(Citrus limon), AND LIME (Citrus aurantifolia) AS NATURAL

ORGANIC INGREDIENTS FOR DISHWASHING LIQUID

JOHN RIC L. PEDRAGOSA

BACHELOR OF SCIENCE IN AGRICULTURAL BUSINESS

APRIL 2025
 INTRODUCTION

Dishwashing liquid, also known as dishwashing soap, dish

detergent, and dish soap is a detergent used to assist in dishwashing.
It is mostly used for hand-cleaning glasses, plates, cutlery, and culinary
utensils in a sink or bowl. It is often a strongly foamy blend of
surfactants with little skin irritation. Washing soda (sodium carbonate)
is used for dishwashing and may be used in areas with hard water. It
was used for dishwashing before detergents were invented in Germany
during World War I. Liquid detergent used for dishwashing was first
manufactured in the middle of the 20th century. Dishwashing
detergent producers started production in the United States in the
1930–1940s. Teepol, the first such in Europe, commenced production
in 1942 (Wikipedia).

In today's world, environmental concerns and consumer

awareness regarding the use of synthetic chemicals have increased,
leading to a demand for natural and organic products. One such sector
is household cleaning, where there is a growing need for natural and
organic cleaners that are safe for both humans and the environment.
Cleaning products that contain synthetic chemicals have been linked to
various health problems, including respiratory and skin irritation, and
exposure to some of these chemicals has also been associated with
cancer. According to O’Brien et al., 2014, there is a rising need for
environmentally safe and eco-friendly dishwashing liquids as
consumers are willing to pay a higher price because they are safer for
their families and the environment. Organic dishwashing liquids are
made of plant-based ingredients. Free of foam builders, fragrances,
colouring agents, preservative or stabilizers, the eco-friendly and safe
dishwashing solutions contain no chemicals. Thus, it provides a deep
clean experience without causing any harm to health or the
environment (Kenekar, 2021). Calamansi (Citrus Macrocarpa), a small
citrus fruit widely cultivated in the Philippines, is known for its acidic
and fragrant juice. Not only is it a staple in Filipino dishes, but it also
serves as a natural and effective cleaning agent that can replace harsh
chemicals found in many commercial cleaning products. It contains
high levels of citric acid, which makes it effective for breaking down
stains and grime and it is also readily available and affordable, making
it a cost-effective option for cleaning purposes (Embudo, F., 2023).
Lemons (Citrus Limon) can be used for all types of cleaning,
from removing rust stains to making a microwave or sink look and
smell better. All the citric acid in lemon juice makes quick work of dirt
and grime. It tackles a variety of stains and buildup (including rust and
limescale) and breaks them down, which makes them easier to wipe or
scrub away. That natural acidity also acts as an antibacterial agent,
which cuts down on smells, mildew, and mold and keeps things cleaner
longer. Even the lemon peel is full of fragrant oil that helps cover up
unpleasant stenches (Yamada-Hosley H., 2016). Lime (Citrus
Aurantifolia) is a natural cleaning agent and an odor neutralizer that
can be found outside the kitchen. They have antifungal and
antibacterial properties as well as antibacterial properties. They can be
used to clean windows, which is one of their most effective functions.
There are many other ways to kill bacteria, fungus, and smells, but
limes and lime juice are an excellent way to eliminate them. Lime juice
can be mixed with vinegar and water, which can be used as a surface
spray for nontoxic cleaning. It can be used to remove stains from
windows and hard water deposits. It is also useful for removing odors
from garbage disposals. It will cut through grease on the stove or the
window of your microwave (Emily 2022).

Furthermore, this research focused on exploring the potential of

these citrus fruits such as calamansi (Citrus macrocarpa), lemon
(Citrus limon), and lime (Citrus aurantifolia) in creating an effective and
environmentally friendly alternative to conventional dishwashing
liquids. By using these citrus fruits as ingredients, this research
attempted to investigate their efficacy in removing grease and stains
from dishes, as well as their ability to produce natural fragrances.

The Problem
Statement of the Problem. This research aimed to investigate the
efficacy of Calamansi (Citrus macrocarpa), Lemon (Citrus limon), and
Lime (Citrus aurantifolia) as natural organic ingredients for
dishwashing liquid.
This research pursued to answer the following questions:

1. Was there any significant difference in using Calamansi (Citrus

macrocarpa), Lemon (Citrus limon), and Lime (Citrus aurantifolia)
in terms of fragrance?
2. Was there any significant difference in using Calamansi (Citrus
macrocarpa), Lemon (Citrus limon), and Lime (Citrus aurantifolia)
in terms of bubble levels?
3. Was there any significant difference in using Calamansi (Citrus
macrocarpa), Lemon (Citrus limon), and Lime (Citrus aurantifolia)
in terms of degreaser?
4. Was there any significant difference in using Calamansi (Citrus
macrocarpa), Lemon (Citrus limon), and Lime (Citrus aurantifolia)
in terms of hand moisturizer?
5. Was there any significant difference in using Calamansi (Citrus
macrocarpa), Lemon (Citrus limon), and Lime (Citrus aurantifolia)
in terms of efficiency level?
 6. Was there any significant difference in using Calamansi (Citrus
macrocarpa), Lemon (Citrus limon), and Lime (Citrus aurantifolia)
in terms of color?

Importance of the Study. The results of this research benefited the

following:

Farmers. This research created new market opportunities and

increased demand for Calamansi (Citrus Macrocarpa), Lemon (Citrus
Limon), and Lime (Citrus Aurantifolia). This led to increased income
and economic growth for farming communities.

Entrepreneurs. This research paved the way for the development

of new business ventures. This created job opportunities, promote local
entrepreneurship, and contribute to the growth of the green economy.

Community. This research promoted a healthier and safer living

environment. Communities have access to eco-friendly cleaning
products that are less harmful to human health and the environment.

Future Researchers. This research served as a reference for the

future researchers who want to further study about the efficacy of
Calamansi (Citrus macrocarpa), Lemon (Citrus limon), and Lime (Citrus
aurantifolia) as natural organic ingredients for dishwashing liquid.

Scope of the Study. This research focused in investigating the

efficacy of Calamansi (Citrus macrocarpa), Lemon (Citrus limon), and
Lime (Citrus aurantifolia) as natural organic ingredients for
dishwashing liquid. This research conducted a formulation
development on dishwashing liquid recipes using Calamansi, Lemon
and Lime. This research also conducted experiments to evaluate the
cleaning performance of the dishwashing liquid formulations. This
involved testing their ability to produce fragrance, bubble levels,
remove different types of grease and food residues, its hand
moisturizing ability, efficiency level, and its color.

T0 = Control (Commercial Dishwashing liquid)

T1 = Calamansi (Citrus Macrocarpa)
T2 = Lemon (Citrus Limon)
T3 = Lime (Citrus Aurantifolia)

Time and Place of the Study. This research was conducted at

Upper Pangi, Ipil, Zamboanga Sibugay. The experimentations and
formulations performed at the residence of the researcher. The
duration of this research is approximately one (1) month for the
researcher to investigate the efficacy of Calamansi (Citrus
macrocarpa), Lemon (Citrus limon), and Lime (Citrus aurantifolia) as
natural organic ingredients for dishwashing liquid.

Definition of Terms Used. The following were the terms used in this
research:

Efficacy. The ability of something to produce the results that are

wanted. (Oxford Learner’s Dictionary)

Citrus. Genus of plants belonging to the rue family (rutaceae),

and yielding pulpy fruits covered with fairly thick skins.
(Britannica)

Calamansi (Citrus Macrocarpa). Also known as Philippine lime

or Philippine lemon, is an economically important citrus
hybrid predominantly cultivated in the Philippines.
(Wikipedia)

Lemon (Citrus Limon). It is a small tree or spreading bush belonging to

the rue family (rutaceae), and its edible fruit is widely
recognized. (Britannica)

Lime (Citrus Aurantifolia). Also known as Key lime, Mexican lime,

or West Indian lime, is a citrus hybrid native to tropical
Southeast Asia. (Wikipedia)

Synthetic Chemicals. Refers to substances that are man-made through

chemical synthesis, rather than being naturally occurring.
(Wikipedia)

Organic. It refers to not using artificial chemicals. (Cambridge

Dictionary)

Alternative. It is different from the one that you already have and
can be done or used instead. (Collins Dictionary)

Conventional. It is one that is usually used or that has been in use for a
long time. (Collins Dictionary)

Dishwashing Liquid. It is a thick soapy liquid which you add

to hot water to clean dirty dishes. (Collins Dictionary)

Fragrances. A sweet or delicate odor (as of fresh flowers, pine trees, or

perfume). (Merriam Webster)
Degreaser. A substance used to remove grease (oil or soft fat) from an
object. (Cambridge Dictionary)

Antibacterial. Intended to kill or reduce the harmful effects of bacteria

especially when used on the skin. (Cambridge Dictionary)

Entrepreneur. One who organizes, manages, and assumes the risks of

a business or enterprise. (Merriam Webster)

Biodegradable. Capable of being broken down especially into

innocuous products by the action of living things (such as
microorganisms). (Merriam Webster)

Benefits. Something that produces good or helpful results or effects or

that promotes well-being. (Merriam Webster)

Ingredients. Something that enters into a compound or is a component

part of any combination or mixture. (Merriam Webster)

Eco-friendly. Not harmful to the environment or trying to help the

environment. (Cambridge Dictionary)

Color. The property possessed by an object of producing different

sensations on the eye as a result of the way the object
reflects or emits light. (Oxford Language)

Toxic. Containing or being poisonous material especially when capable

of causing death or serious debilitation. (Merriam Webster)
 REVIEW OF LITERATURE

Based on the academic journal of Saha and Dutta published in

2023, cleaning reagents are generally manufactured in two ways:
using naturally available ingredients and using synthetic materials. The
most frequently used synthetic cleaning agents are dishwashing
liquids, soaps, detergents, body cleansers, etc. Dishwashing liquid or
detergent, which is non-biodegradable and toxic by nature, is generally
directly disposed of through sewage lines, thus adversely affecting the
environment. So, it becomes necessary to replace these harmful
cleaning reagents with greener ones to reduce their harmful influence
on the environment. Some of the green cleaning reagents are organic-
based ingredients, homemade products such as baking soda, lemon
juice, etc., vegetable oils, plant and fruit extracts, microbial cleaning,
biosurfactants, and plant-based surfactants. This review article aims to
focus on greener cleaning reagents, which can be great alternatives
compared to the present harmful cleaning reagents, for their better
effect on the environment and human safety.

Calamondin (Citrus microcarpa) is a citrus fruit that resembles a

small tangerine, with a delicate pulp and a lime-like flavor. It is an
inter-genetic hybrid between a mandarin orange (Citrus reticulate) and
kumquat (Citrus japonica) member of the Rutaceae family. Calamondin
has recently been given the hybrid name of Citrus x citrofortunella
mitis. It is also identified as Citrus mitis Blanco, Citrus microcarpa
Bunge, or Citrus madurensis Lour. Other common names for the fruit
are calamondin orange, Chinese orange, Panama orange, golden lime,
calamansi, or limonsito. The oblate fruit can contain up to five seeds
and grows to approximately 3 – 4.5 cm in diameter with an aromatic,
thin, glossy peel dotted with numerous small oil glands. The peel color
ranges from a dark to light green in its immature stage, and a yellow-
to-yellow orange when fully mature. The orange-colored pulp of the
fruit can be separated in six to 10 segments, is juicy, and highly acidic
(Romero, J., 2020). Additionally, based on the study of Venkatachalam,
K. et al. (2023), calamondin fruit juice is an inexpensive vitamin C
source. Calamondin fruit comprises two parts: juice and juice
byproducts (peel, seeds, pulp). The primary acids present in
calamondin are ascorbic, dehydroascorbic, and citric acids. The peel
and dregs of the fruit are rich in dietary fiber. The peel also contains
flavonoids, such as naringosi, hesperidin, diosmin, diosmetin, and
hesperidin. The essential oils of calamondin fruit peel are clear liquids
with a distinct fragrance.
 According to the study of Juma’at et al. (2020), lemon (Citrus
limon) is the best cleaning agent compared to lime and pineapples
based on pH meter and sugar level. Based on the pH level, lemon has
the least value of pH number compared to lime and pineapples. In
terms of science, lime fruit contains a high quantity of citric acid which
is the acidity of the fruit is probably in the range of 1 to 3 pH. Lemon
also has a pH value between 2 and 3 which means it is acidic. Natural
cleaning agents also can ease global warming by minimizing the
environmental pollution and safe for the environment by produce the
solution to remove dirt, oil and stain. Thus, this study had led to
produce a cleaning agent which is natural, good for the environment
and biodegradable. Enzyme bio-cleaner solution has been able to act
as effective cleaning agent like synthetic cleaning agent in market
without contributing to any pollutions. It is because this cleaner has
high potential as a multipurpose cleaning agent from fruit waste such
as lemon, pineapple and lime.

Lime (Citrus aurantifolia) belongs to the Rutaceae family, which

consists of 150 genera and 900 species. This plant has been widely
cultivated throughout the world. Citrus aurantifolia is a small
herbaceous plant with a distinctive odor. The fruit is slightly round in
shape with a tapered end. In addition, the fruit has a very sour, juicy
taste and a strong aroma. Citrus aurantifolia itself is widely used as a
raw material for cosmetics, food flavoring, flavor enhancers in
beverages, and as an ingredient in traditional medicine. Citrus
aurantifolia has various biological activities. Several studies have
found Citrus aurantifolia to have biological activities such as being an
insecticide, larvicide, and repellent (Indriyani, N. N. et al., 2023).
Moreover, based on the study of CABI Compendium (2019), lime is an
evergreen, everbearing tree that is densely and irregularly branched
and possesses short, stiff spines (thorns). The lime tree bears fruits
and flowers throughout the year, but blooms most profusely during
May-September in the Northern hemisphere. The fruits have a very
thin peel with dense glandular segments with yellow-green pulp
vesicles. The fruit juice is acidic and fragrant, as sour as lemon juice
but more aromatic, and has a high vitamin C content. Citrus
aurantiifolia is spiny, less vigorous, and less robust compared with
Persian lime (Citrus latifolia) and requires more heat for fruit
development. Limes are non-climacteric fruits, so they attain maturity
and ripen on the tree.

As stated by Roxas, J., in 2023, eco-friendly dishwashing liquids

will stand out from their conventional counterparts due to their
commitment to using plant-based and biodegradable ingredients.
These innovative formulas are designed to minimize adverse effects on
aquatic environments, setting them apart as environmentally
responsible choices. Harnessing the power of biodegradable
ingredients, these dishwashing liquids not only efficiently clean dishes
but also contribute to reducing overall environmental footprints.
Furthermore, these eco-friendly options provide the added benefit of
promoting a safer cleaning experience for users, as they are free from
harsh synthetic chemicals commonly found in traditional dish soaps.

On the other hand, based on the research of Queriado, A., et al.

(2023), the sensory analysis revealed that the formulation was eco-
friendly and that commercially available dishwashing liquid had distinct
characteristics. The commercial product outperformed the formulated
dishwashing liquid in terms of color. However, the eco-friendly
dishwashing liquid surpassed the commercial product's odor and
overall acceptability. The texture of the eco-friendly dishwashing liquid
was found to be comparable to that of commercial dishwashing liquids.
The physicochemical evaluation showed that the formulation of eco-
friendly dishwashing liquid and the commercial product had similar pH
levels and densities. However, the eco-friendly dishwashing liquid
exhibited superior foam retention and stability compared to the
commercial product. Considering both sensory attributes and
physicochemical parameters, the eco-friendly. Dishwashing liquid with
lemon extract demonstrated better performance and acceptability
when compared to the commercially available dishwashing liquid.
 METHODOLOGY

Materials.
This research aimed to create a dishwashing liquid made from
natural organic ingredients like calamansi (Citrus macrocarpa), lemon
(Citrus limon), and lime (Citrus aurantifolia). Several materials were
utilized in this research. These materials included calamansi, lemon,
lime, at least fifteen (15) liters of water, 1500 grams of Sodium Laureth
Sulfate (SLES), 800 grams of iodized salt, bubble booster, degreaser,
EDTA neutralizer, colorant, a pail, and empty plastic bottles. All these
materials were written in a notebook by the researcher.
Methods.

Procurement of Materials. The researcher conducted this study

purchased some necessary materials from the markets of Ipil,
Zamboanga Sibugay. However, due to the unavailability of certain
materials such as Sodium Laureth Sulfate (SLES), bubble enhancer,
foam booster, preservatives stabilizer EDTA neutralizer in Ipil, these
materials were ordered online. The procurement process of the
materials was shown in Figure 1.

Figure 1. Procurement process of the materials

 Preparation of Calamansi, Lemon, Lime as a Natural Organic
Dishwashing Liquid and Other Needed Materials. The researcher
prepared all necessary materials for this research. All materials were
properly cleaned and sanitized, and gathered as shown in Figure 2.

Figure 2. Preparation of the materials.

Procedure in Making Calamansi, Lemon, Lime as a Natural

Organic Dishwashing Liquid. The three varieties of citrus used the
same process to create the organic dishwashing liquid. The first thing
to do was sliced the citrus fruits (Calamansi, Lemon, and Lime) into
small pieces and blended it with the use of blender. After blending, put
it in a pot and let it boiled for at least one (1) minute. Then, separate
the liquid substance from the solid with the use of stainer. Then, pour
at least fifteen (15) liters of water into a clean pail and add the 1500
grams of Sodium Laureth Sulfate (SLES) and 800 grams of iodized salt,
mix it properly and wait for it to dissolve completely. Next, add the
remaining materials such as degreaser, bubble booster, EDTA
neutralizer, together with the liquid substance from the citrus fruits
(Calamansi, Lemon, and Lime) and mix it again properly. After a few
minutes of mixing, add the colorant and mix it properly. Set aside the
mixture for at least 24 hours to see the result. Once it is ready, transfer
the dishwashing liquid to the empty plastic bottles. The procedure in
making Calamansi, Lemon, Lime as a natural organic dishwashing
liquid was shown in Figure 3.
Figure 3. Procedure in making Calamansi, Lemon, Lime as a natural
organic dishwashing liquid

Packaging. In developing an effective and marketable organic

dishwashing liquid, the researcher focused on ensuring the product's
safety, usability, and consumer appeal through its packaging. The
packaging, which features organic ingredients such as calamansi
(Citrus macrocarpa), lemon (Citrus limon), and lime (Citrus
aurantifolia), meets several important criteria, including durability, eco-
friendliness, and cost-effectiveness. The researcher chose 1-liter
plastic bottles for the packaging, complemented by stickers that
display the product's name and logo, as well as a description, caution,
and directions for use as shown in Figure 4.

Figure 4: Product's name and logo, as well as the description,

caution, and directions for use.
 Data Gathered. In the data collection process, the researcher
conducted a survey to a total of 30 respondents about the efficacy of
Calamansi (citrus macrocarpa), Lemon (citrus limon), and Lime (citrus
aurantifolia) as natural organic ingredients for dishwashing liquid in
terms of fragrance, levels of bubbles, degreaser, hand moisturizer,
efficiency level, and color.

1. Fragrance. The researcher measured the data using scales below

to get the best result. This research involved 30 heads of
respondents.
2. Levels of Bubbles. The researcher measured the data using
scales below to get the best result. This research involved 30
heads of respondents.
3. Degreaser. The researcher measured the data using scales below
to get the best result. This research involved 30 heads of
respondents.
4. Hand moisturizer. The researcher measured the data using
scales below to get the best result. This research involved 30
heads of respondents.
5. Efficiency Level. The researcher measured the data using scales
below to get the best result. This research involved 30 heads of
respondents.
6. Color. The researcher measured the data using scales below to
get the best result. This research involved 30 heads of
respondents.

T0 T1 T2 T3

Fragrance

Levels of
bubbles

Degreaser

Hand
moisturizer
 Efficiency
level

Color
RESULTS AND DISCUSSION

This research utilized the One-Way ANOVA statistical method to

analyze the collected data. This tool was used to determine whether
there are significant differences in the efficacy and acceptability of
natural dishwashing liquid formulations made from Calamansi, Lemon,
and Lime, compared to commercial products. The analysis will
evaluate variations in overall efficacy, including factors such as
fragrance, bubble levels, degreasing ability, efficiency, hand
moisturizing, and color among the four (4) dishwashing liquid
formulations.

Fragrance. A total of 30 respondents participated in the survey

conducted by the researcher. The dishwashing liquids tested included
commercial products, as well as calamansi-based, lemon-based, and
lime-based varieties. The mean fragrance ratings were as follows: T 0-
Commercial had a mean of 4.8, T 1-Calamansi had a mean of 4.6, T 2-
Lemon had a mean of 4.63, and T3-Lime had a mean of 4.83. This data
indicates that the respondents preferred the fragrance of T 3-Lime,
which received the highest mean rating.

4.85
4.8
4.75
4.7
4.65
4.6
4.55
4.5
4.45
T0 Commercial T1 Calamansi T2 Lemon T3 Lime
Graph 1. Fragrance Mean of the Four (4) Dishwashing Liquids

Levels of Bubbles. A total of 30 respondents participated in the

survey conducted by the researcher. The dishwashing liquids tested
included commercial products, as well as calamansi-based, lemon-
based, and lime-based varieties. The mean levels of bubbles ratings
were as follows: T0-Commercial had a mean of 4.66, T1-Calamansi had
a mean of 4.23, T2-Lemon had a mean of 4.26, and T 3-Lime had a mean
of 4.76. This data indicates that the respondents preferred the level of
bubbles of T3-Lime, which received the highest mean rating.

4.9
4.8
4.7
4.6
4.5
4.4
4.3
4.2
4.1
4
3.9
T0 Commercial T1 Calamansi T2 Lemon T3 Lime
Graph 2. Levels of Bubbles Mean of the Four (4) Dishwashing Liquids

Degreaser. A total of 30 respondents participated in the survey

conducted by the researcher. The dishwashing liquids tested included
commercial products, as well as calamansi-based, lemon-based, and
lime-based varieties. The mean degreaser ratings were as follows: T 0-
Commercial had a mean of 4.13, T 1-Calamansi had a mean of 4, T 2-
Lemon had a mean of 4.2, and T3-Lime had a mean of 4.63. This data
indicates that the respondents preferred the degreaser of T 3-Lime,
which received the highest mean rating.

4.8

4.6

4.4

4.2

3.8

3.6
T0 Commercial T1 Calamansi T2 Lemon T3 Lime

Graph 3. Degreaser Mean of the Four (4) Dishwashing Liquids

 Hand moisturizer. A total of 30 respondents participated in the
survey conducted by the researcher. The dishwashing liquids tested
included commercial products, as well as calamansi-based, lemon-
based, and lime-based varieties. The mean hand moisturizer ratings
were as follows: T0-Commercial had a mean of 4.26, T1-Calamansi had
a mean of 4.26, T2-Lemon had a mean of 4.33, and T 3-Lime had a mean
of 4.83. This data indicates that the respondents preferred the hand
moisturizer of T3-Lime, which received the highest mean rating.

4.9
4.8
4.7
4.6
4.5
4.4
4.3
4.2
4.1
4
3.9
T0 Commercial T1 Calamansi T2 Lemon T3 Lime

Graph 4. Hand Moisturizer Mean of the Four (4) Dishwashing Liquids

Efficiency level. A total of 30 respondents participated in the

survey conducted by the researcher. The dishwashing liquids tested
included commercial products, as well as calamansi-based, lemon-
based, and lime-based varieties. The mean efficiency level ratings
were as follows: T0-Commercial had a mean of 4.5, T 1-Calamansi had a
mean of 4.33, T2-Lemon had a mean of 4.46, and T 3-Lime had a mean
of 4.73. This data indicates that the respondents preferred the
efficiency level of T3-Lime, which received the highest mean rating.
 4.8

4.7

4.6

4.5

4.4

4.3

4.2

4.1
T0 Commercial T1 Calamansi T2 Lemon T3 Lime
Graph 5. Efficiency Level Mean of the Four (4) Dishwashing Liquids

Color. A total of 30 respondents participated in the survey

conducted by the researcher. The dishwashing liquids tested included
commercial products, as well as calamansi-based, lemon-based, and
lime-based varieties. The mean color ratings were as follows: T 0-
Commercial had a mean of 4.56, T1-Calamansi had a mean of 4.73, T2-
Lemon had a mean of 4.8, and T3-Lime had a mean of 4.9. This data
indicates that the respondents preferred the color of T 3-Lime, which
received the highest mean rating.

4.9

4.8

4.7

4.6

4.5

4.4

4.3
T0 Commercial T1 Calamansi T2 Lemon T3 Lime
Graph 6. Color Mean of the Four (4) Dishwashing Liquid
 SUMMARY, FINDINGS, CONCLUSION AND RECOMMENDATIONS

Summary
This research investigated the efficacy of organic dishwashing
liquid made from natural citrus ingredients—Calamansi (Citrus
macrocarpa), Lemon (Citrus limon), and Lime (Citrus aurantifolia). With
growing environmental concerns and increased consumer awareness
about the potential hazards of synthetic chemicals in cleaning
products, this study explored the eco-friendly alternatives that are
both safe and efficient.
The research examined the ability of these citrus fruits to
remove grease, eliminate bacteria, and produce a natural fragrance
without harmful additives. It also compared the fragrance, bubble
levels, degreaser, hand, moisturizer, efficiency, and color of citrus-
based dishwashing liquids against commercial products. The research
aimed to determine whether these organic alternatives provide
comparable or superior cleaning performance while being
biodegradable and non-toxic. The results of this research were
expected to benefit farmers by creating new market opportunities for
citrus production, entrepreneurs by supporting sustainable business
ventures, and communities by promoting a healthier living
environment. Future researchers can use this study as a reference for
further exploring the effectiveness of natural ingredients in household
cleaning products. This study is conducted in Upper Pangi, Ipil,
Zamboanga Sibugay, over one month, with formulation experiments
and performance evaluations taking place at the researcher’s
residence. It involved testing different citrus-based formulations and
comparing them to a commercial dishwashing liquid as a control.
Furthermore, it is clear that the organic dishwashing liquid made from
Lime (Citrus aurantofilia) (T3-Lime) was favored by the respondents as
it had the highest mean in overall abilities compared from the four (4)
dishwashing liquids.
The findings indicate that citrus-based dishwashing liquids can
serve as effective, natural, and biodegradable alternatives to synthetic
detergents. This research contributed to the development of safer,
more sustainable cleaning solutions while promoting the use of natural
resources for household cleaning applications.
Findings
Based on the formulated problems, the following findings are
given:
1. There was no significant difference in using Calamansi (Citrus
macrocarpa), Lemon (Citrus limon), and Lime (Citrus aurantifolia) in
terms of fragrance.
2. There was very significant difference in using Calamansi (Citrus
macrocarpa), Lemon (Citrus limon), and Lime (Citrus aurantifolia) in
terms of bubble levels.
3. There was very significant difference in using Calamansi (Citrus
macrocarpa), Lemon (Citrus limon), and Lime (Citrus aurantifolia) in
terms of degreaser.
4. There was no significant difference in using Calamansi (Citrus
macrocarpa), Lemon (Citrus limon), and Lime (Citrus aurantifolia) in
terms of hand moisturizer.
5. There was no significant difference in using Calamansi (Citrus
macrocarpa), Lemon (Citrus limon), and Lime (Citrus aurantifolia) in
terms of efficiency level.
6. There was no significant difference in using Calamansi (Citrus
macrocarpa), Lemon (Citrus limon), and Lime (Citrus aurantifolia) in
terms of color.

Conclusion
This study demonstrated that organic dishwashing liquid
formulated with calamansi (Citrus macrocarpa), lemon (Citrus limon),
and lime (Citrus aurantifolia) is an effective and eco-friendly alternative
to conventional dishwashing detergents. The findings revealed that
these natural ingredients exhibited strong grease-cutting abilities,
antibacterial properties, and odor-neutralizing effects while being
biodegradable and non-toxic. Each citrus variant contributed uniquely
to the cleaning performance, with Calamansi, Lemon, and Lime
excelling in degreasing, offering superior antibacterial benefits, and
enhancing odor control. Overall, the results support the viability of
citrus-based dishwashing liquids as a practical, environmentally
friendly, and health-conscious choice, emphasizing the need for
continued research and development in natural cleaning solutions.
Recommendations
Based on the findings of the study "The Efficacy of Calamansi
(Citrus macrocarpa), Lemon (Citrus limon), and Lime (Citrus
aurantifolia) as Natural Organic Ingredients for Dishwashing Liquid,"
the following recommendations are proposed:
1. The researcher highly recommended to add aloe vera for hand
moisturizer.
2. The researcher highly recommended to use the finished
product as hand soap.

APPENDIX A

Table 1. Fragrance of Organic Dishwashing Liquid

No. of Respondents T0- Commercial T1-Calamansi T2-Lemon T3-Lime
1 5 5 5 5
2 5 5 5 5
3 4 5 5 5
4 5 5 5 5
5 5 5 5 5
6 5 5 5 5
7 5 5 5 5
8 4 4 4 4
9 5 4 4 5
10 5 4 4 4
11 4 5 4 5
12 5 5 4 5
13 5 5 5 5
14 5 5 5 5
15 5 5 5 5
16 5 5 5 5
17 5 4 4 5
18 4 4 4 5
19 5 5 5 5
20 4 4 4 4
21 5 4 5 4
22 5 4 4 5
23 5 5 5 5
24 5 4 5 4
25 5 5 5 5
26 5 5 5 5
27 5 5 5 5
28 5 5 5 5
29 5 4 5 5
30 4 3 3 5

Total: 144 138 139 145

Mean: 4.8 4.6 4.63 4.83
Table 2. Levels of Bubbles of Organic Dishwashing Liquid
No. of Respondents T0- Commercial T1-Calamansi T2-Lemon T3-Lime
1 5 5 5 4
2 5 5 5 5
3 3 4 5 5
4 5 5 5 5
5 5 4 4 5
6 4 4 4 5
7 5 5 5 5
8 5 3 4 5
9 5 4 4 5
10 5 4 5 5
11 5 4 4 5
12 5 5 5 5
13 4 4 5 5
14 5 3 4 5
15 4 4 4 4
16 5 4 5 5
17 5 5 4 5
18 5 4 3 5
19 5 5 5 5
20 5 3 4 4
21 4 4 3 3
22 4 4 4 5
23 4 3 4 3
24 4 5 4 5
25 5 3 4 5
26 5 4 3 5
27 5 5 5 5
28 5 5 5 5
29 5 5 3 5
30 4 5 4 5

Total: 140 127 128 143

Mean: 4.66 4.23 4.26 4.76
Table 3. Degreaser of Organic Dishwashing Liquid
No. of Respondents T0- Commercial T1-Calamansi T2-Lemon T3-Lime
1 5 5 4 4
2 5 3 4 5
3 3 4 5 5
4 5 5 5 5
5 5 5 5 5
6 5 5 5 5
7 3 4 4 5
8 4 3 3 5
9 4 4 4 5
10 3 3 4 5
11 5 5 5 5
12 3 3 3 3
13 3 3 5 5
14 4 3 5 5
15 4 3 4 5
16 5 5 5 5
17 4 5 5 5
18 3 3 3 5
19 5 5 5 4
20 5 5 5 5
21 4 4 3 4
22 5 5 4 5
23 3 3 3 4
24 4 4 4 4
25 4 3 4 4
26 4 3 4 4
27 4 4 3 4
28 5 5 5 5
29 4 4 4 5
30 4 4 4 4

Total: 124 120 126 139

Mean: 4.13 4 4.2 4.63
Table 4. Hand Moisturizer of Organic Dishwashing Liquid
No. of Respondents T0- Commercial T1-Calamansi T2-Lemon T3-Lime
1 5 5 5 5
2 5 5 5 5
3 5 4 5 5
4 4 5 5 5
5 5 5 5 5
6 5 5 5 5
7 5 5 5 5
8 4 4 4 5
9 3 4 5 5
10 4 5 4 5
11 4 3 3 4
12 5 5 5 5
13 3 4 4 5
14 5 3 4 5
15 4 4 5 5
16 4 5 3 4
17 3 3 3 5
18 3 5 5 5
19 5 5 5 5
20 5 4 5 5
21 4 3 3 5
22 5 4 4 5
23 5 4 4 5
24 5 5 5 5
25 5 4 4 3
26 4 4 4 5
27 4 4 4 5
28 3 4 4 4
29 3 4 3 5
30 4 4 5 5

Total: 128 128 130 145

Mean: 4.26 4.26 4.33 4.83
Table 5. Efficiency Level of Organic Dishwashing Liquid
No. of Respondents T0- Commercial T1-Calamansi T2-Lemon T3-Lime
1 5 4 5 5
2 3 5 4 5
3 5 5 5 5
4 4 5 5 5
5 5 5 5 5
6 4 4 4 4
7 5 5 5 5
8 5 5 5 5
9 3 4 5 5
10 3 4 5 5
11 4 4 4 4
12 5 4 5 4
13 5 5 4 5
14 5 4 5 4
15 5 5 4 5
16 5 3 5 5
17 5 4 4 4
18 4 5 5 5
19 5 5 5 5
20 4 3 4 5
21 5 5 4 5
22 5 3 4 5
23 5 4 4 4
24 4 4 4 4
25 5 4 4 5
26 5 4 3 5
27 5 5 5 5
28 4 4 5 4
29 3 4 3 5
30 5 5 5 5

Total: 135 130 134 142

Mean: 4.5 4.33 4.46 4.73
Table 6. Color of Organic Dishwashing Liquid
No. of Respondents T0- Commercial T1-Calamansi T2-Lemon T3-Lime
1 5 5 5 5
2 3 3 3 4
3 5 5 5 5
4 3 5 4 5
5 4 4 4 4
6 5 5 5 5
7 5 5 5 5
8 5 5 5 5
9 5 5 5 5
10 5 5 5 5
11 4 4 4 4
12 5 5 4 5
13 4 3 5 5
14 5 5 5 5
15 5 5 5 5
16 3 5 5 5
17 4 5 5 5
18 3 5 5 5
19 5 5 5 5
20 5 4 5 5
21 5 5 5 5
22 5 5 5 5
23 5 5 5 5
24 5 4 5 5
25 4 5 5 5
26 5 5 5 5
27 5 5 5 5
28 5 5 5 5
29 5 5 5 5
30 5 5 5 5

Total: 137 142 144 147

Mean: 4.56 4.73 4.8 4.9
 APPENDIX B

Table 1. Summary table

Fragranc Bubbl Degreas Hand Efficienc Color
e e er Moisturize y Level
Levels r
Treatment Mean Mean Mean Mean Mean Mea
s f f f f f n
f
T0 4.8 4.66 4.13 4.26 4.5 4.56

T1 4.6 4.23 4 4.26 4.33 4.73

T2 4.63 4.26 4.2 4.33 4.46 4.8

T3 4.83 4.76 4.63 4.83 4.73 4.9

TOTAL 18.86 17.91 16.96 17.68 18.02 18.9

9

ns – not significant at a 5% level of significance since the

calculated
F=2.47 is less than the tabular F=2.70 and p>0.05.
**Very significant at a 1% level of significance since the
calculated
F=5.68 is greater than the tabular F=3.98 and p<0.001.
**Very significant at a 1% level of significance since the
calculated
F=6.15 is greater than the tabular F=3.98 and p<0.001.
ns – not significant at a 5% level of significance since the
calculated
F=1.75 is less than the tabular F=2.70 and p>0.05.
ns – not significant at a 5% level of significance since the
calculated
F=2.37 is less than the tabular F=2.70 and p>0.05.
ns – not significant at a 5% level of significance since the
calculated
F=1.97 is less than the tabular F=2.70 and p>0.05.
Table 2. Input Efficiency
T0 T1 T2 T3
Commercialize Calamansi Lemon Lime
d Dishwashing = 80PHP = 120PHP = 70PHP
Liquid
= 250PHP
Bottle Bottle Bottle Bottle
= 100PHP = 100PHP = 100PHP = 100PHP
Salt Salt Salt
= 10PHP = 10PHP = 10PHP
SLES SLES SLES
=140PHP =140PHP =140PHP
Foam Foam Foam
Booster Booster Booster
= 70PHP = 70PHP = 70PHP
Degreaser Degreaser Degreaser
= 50PHP = 50PHP = 50PHP
Total Total Total Total
= 350PHP = 450PHP = 490PHP = 440PHP
 APPENDIX C
DOCUMENTATION

Figure 1. Finished Product

 Figure 1: Data collection

LITERATURE CITED

Venkatachalam, K. et al. (2023), stated that calamondin fruit juice is an

inexpensive vitamin C source.
Juma’at et al. (2020), stated that lemon (Citrus limon) is the best
cleaning
agent compared to lime and pineapples
Indriyani, N. N. et al., 2023). Moreover, based on the study of CABI
Compendium (2019), lime is an evergreen
Romero, J., 2020 stated that the peel color ranges from a dark to light
green
in its immature stage, and a yellow-to-yellow orange when
fully mature. The orange-colored pulp of the fruit can be
separated in six to 10 segments, is juicy, and highly acidic
 APPENDIX D
BIOGRAPHICAL DATA

Name: John Ric L. Pedragosa

Date of Birth: June 20, 2003

Place of Birth: Mandaluyong Cty

Address: Green Meadows, Pangi, Ipil,

ZSP

Parents:

Mother: Levilyn L. Suela

Father: David Suela

Address: Green Meadows, Pangi, Ipil,

ZSP

School Atthended:

Primary: Sanito Elementary School

2009-2014
Secondary: Zamboanga Sibugay NHS
2015-2020
College: Sibugay Technical Institute
Inc.
2021-2025

Accomplishment:

Degree: Bachelor of Science in Agricultural

Business
 ABSTRACT

PEDRAGOSA, JOHN RIC L., Sibugay Technical Institute

Incorporated,Lower Taway, Ipil Zamboanga Sibugay THE EFFICACY
OF CALAMANSI (Citrus macrocarpa), LEMON (Citrus limon), AND LIME
(Citrus aurantifolia) AS NATURAL ORGANIC INGREDIENTS FOR
DISHWASHING LIQUID
Major Adviser: Christine V. Arcabal, LPT, L.Agri
The research entitled "The Efficacy of Calamansi (Citrus
macrocarpa), Lemon (Citrus limon), and Lime (Citrus aurantifolia) as
Natural Organic Ingredients for Dishwashing Liquid" aimed to evaluate
the effectiveness of these citrus extracts in several areas: fragrance,
bubble production, degreasing ability, hand moisturizing properties,
overall efficiency, and color.
This research utilized a mixed-methods design, combining both
experimental and descriptive-normative approaches to thoroughly
evaluate the effectiveness of Calamansi (Citrus macrocarpa), Lemon
(Citrus limon), and Lime (Citrus aurantifolia) as natural organic
ingredients in dishwashing liquid. The experimental method compared
dishwashing liquids made from Calamansi, Lemon, and Lime (the
experimental group) to a commercial dishwashing liquid (the control
group) to assess their abilities in terms of fragrance, levels of bubbles,
degreaser, hand moisturizer, efficiency level, and color. Additionally,
the descriptive-normative method was used to gather consumer
perceptions and user acceptability of the formulated dishwashing
liquids through surveys.
Findings showed that the fragrance of the formulated
dishwashing liquid was not significant (F=2.47, p>0.05), indicating that
the natural citrus extracts did not significantly improve the scent
compared to commercial alternatives. However, the bubble levels
(F=5.68, p<0.001) and degreasing capability (F=6.15, p<0.001) were
highly significant, demonstrating the potential of citrus-based
ingredients as effective foaming and grease-removing agents.
Keywords: Dishwashing liquid Calamansi (Citrus macrocarpa),
Lemon (Citrus limon), Lime (Citrus aurantifolia)
 DEDICATION

This research book is lovingly dedicated to my family whose

unwavering support, encouragement, and love have
been my greatest source of strength
hroughout this journey.
 ACKNOWLEDGEMENT

First and foremost, the researcher would like to express deepest

gratitude to God Almighty for granting strength, wisdom, and
perseverance to complete this research. Without His guidance, this
work would not have been possible.

The researcher would like to extend heartfelt appreciation to the

adviser, ma’am Christine Arcabal for her invaluable guidance,
patience, and encouragement throughout this research. Her expertise
and insights have greatly contributed to the development of this study.

To the teachers and mentors, the researcher was grateful for

imparting their knowledge and for continuously inspiring to push
beyond limits. Their unwavering support has been instrumental in
shaping the academic journey.

To the family, words cannot express how grateful the researcher

for the unconditional love, sacrifices, and encouragement. The
unwavering support has been my greatest motivation in completing
this research.

This work is a result of collective efforts, and the researcher was

truly grateful to everyone who played a part in making this research
possible.

-The
Researcher
 APPROVAL SHEET

The undergraduate Thesis attached hereto, Entitled THE EFFICACY

OF CALAMANSI (Citrus macrocarpa), LEMON (Citrus limon),
AND LIME(Citrus aurantifolia) AS NATURAL ORGANIC
INGREDIENTS FOR DISHWASHING LIQUID, prepared and submitted
by JOHN RIC L. PEDRAGOSA in fulfillment of the requirement for the
Degree of Bachelor of Science in Agricultural Business is hereby
approved.

CHRISTINE V. ARCABAL, LPT MARY CHRIS M. ANCHETA

Adviser Research Critic
______________ ______________
(Date Signed (Date Signed)

RAMIL B. ENTANA JR. L. Agri

Statistician
______________
(Date Signed)

MILAGROS L. RODRIGUEZ, Ph.D.

Chairman Examiner, Research & Examining Committee
_______________
(Date Signed)

Accepted as partial fulfillment of the requirement for the degree of

Bachelor of Science in Agriculture

MILAGROS L. RODRIGUEZ, Ph.D. NANCY CHIONG MAGBANUA,

MSIT
DEAN, College of Agriculture DEAN, Academic Instructor
_____________ _____________
(Date Signed) (Date Signed)

EUFEMIO D. JAVIER, JR. DDM.

School President
______________
(Date Signed)

Researche no:_________
Contribution no:_______