## 1 Introduction  
Over time it has been demonstrated that regular fruit consumption is closely correlated with a lower risk of developing chronic diseases linked to oxidative stress thanks to the beneficial properties conferred by its bioactive fruit constituents [1]. Citrus fruits belonging to the _Citrus_ L. genus (Rutaceae family) contain so many phytoconstitutions belonging to different chemical classes that they are considered functional foods with multiple activities including antioxidant, anti-inflammatory and anticancer effects [2; 3; 4].  
Citrus fruits are generally consumed fresh, but they are also used to produce jams, juices and more. During the manufacturing process, the peels are the main by-products which could represent a source of environmental pollution if unused. For this reason, in recent years there has been an attempt to valorize these by-products since, for various fruits, they represent the main source of antioxidants and therefore can be used as natural preservatives [5].  
_Citrus australasia_ F. Muell., also known as \"Finger lime\", is a species native to Australia where it grows spontaneously thanks to the sub-tropical climate [6]. The plant can reach 6 m in height; it is thorny with small leaves and branches that tend to grow horizontally. The flowering period is spring, but in warm climates it can also continue into autumn. The flowers are small and white and give life to cylindrical green fruits which turn yellow when ripe [7]. It has very rich fruiting and its fruits are characterized by a rough skin and a pulp made up of tiny grains similar to pearls that vary from white to yellow or from pink to orange. These fruits are also filled with a liquid with an acidic flavor similar to that of lemon but sweeter. These pearls or round granules are very similar to cavir which is why the fruit is also called \"vegetable cavir\" or \"cavir lime\".  
Over time, much work has been performed to develop new cultivars that differ in the color of the peel and pulp and the aroma [8]. Certainly, these differences are linked to a different chemical profile. Despite this, only in the last ten years has this species aroused considerable interest in the food sector. In fact, thanks to its scent and its particular shape, it is widely used by chefs to garnish fish or meat dishes [7].  
To date, among all the species belonging to the _Citrus_ genus, finger lime is under-investigated [9]. In line with the growing demand for health-promoting natural products, several analytical approaches are used to detect and describe the presence of bioactive phytochemical constituents in foods.  
Therefore, in the present study, to provide more compositional and functional information about the Finger lime, a metabolomic approach based on gas chromatography/mass spectrometry (GC/MS) and nuclear magnetic resonance (NMR) was performed, to characterize the peel, pulp and seeds of the Finger lime grown in Switzerland. In order to increase knowledge on the potential bioactivities of this fruit, an evaluation of the inhibition of ChEs (AChE and BChE) by the spectrophotometric method was performed on the three different parts of the fruit. Furthermore, the peel extract has been subjected to wound testing and is considered to evaluate in vitro effects on two human glioblastoma cell lines (U87 and LN18).