**2. Results**

A total of 15,150 g of fresh custard apple leaves, with a moisture of 53 ± 5% (*w/w*), were used as raw material for the extraction. The isolation of the essential oil was carried out by hydrodistillation using a Clevenger-type apparatus. The amount of EO obtained was 38.5 mL, which represents a yield of 0.25 ± 0.02 (*v/w*).
