Cited by 711Bioactive Compounds in PlantsPhytochemicals and Antioxidant ActivitiesAgricultural and Biological Research

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Phenolic composition, antioxidant potential and health benefits of citrus peel

Singh, Balwinder, Singh, Jatinder Pal, Kaur, Amritpal, Singh, Narpinder·2020·Food Research International

DOI 10.1016/j.foodres.2020.109114

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Abstract

Citrus peel (CP) forms around 40-50% of the total fruit mass but is generally thought to be a waste. However, it is a substantial source of naturally occurring health enhancing compounds, particularly phenolic compounds and carotenoids. Phenolic compounds in CP mainly comprise phenolic acids (primarily caffeic, p-coumaric, ferulic and sinapic acid), flavanones (generally naringin and hesperidin) and polymethoxylated flavones (notably nobiletin and tangeretin). It has also been noted that CP's contain more amounts of these compounds than corresponding edible parts of the fruits. Phenolic compounds present in CP act as antioxidants (by either donation of protons or electrons) and protect cells against free radical damage as well as help in reducing the risk of many chronic diseases. Owing to the more abundance of polyphenols in CP's, their antioxidant activity is also higher than other edible fruit parts. Therefore, peels from citrus fruits can be used as sources of functional compounds and preservatives for the development of newer food products, that are not only safe but also have health-promoting activities. The present review provides in-depth knowledge about the phenolic composition, antioxidant potential and health benefits of CP.

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“…years, numerous studies have demonstrated that CGT flavonoids exhibit various biological activities, including antioxidant, anti-inflammatory, antibacterial, and lipid-lowering effects (Singh et al., 2020; Hsu et al., 2021), providing a theoretical basis for their application in treating MASLD.”
Comparative Analysis of Oligosaccharide and Phenolic Profiles in White and Red Grape Pomace from California
Paviani, B., Li, X., Peng, H., Baller, M. I., Wang, S. C., & Barile, D. (2026) · Molecules · doi:10.3390/molecules31142530
“…phenolics, these excreted phenolic metabolites reach the colon and undergo catabolism by gut microbiota (hydrolysis, dihydroxylation, α - oxidation, hydrogenation, and decarboxylation reactions), and may then passively diffused into enterocytes or function as microbial regulators [41,42].”
Ethanol-based ultrasound-assisted extraction for the sustainable recovery of major flavanone glycosides from mandarin peel
Son, H., Kim, M. Y., Shin, S., Lee, J., Kim, S., Jang, E., Lee, T., Yoo, H. Y., & Park, C. (2026) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2026.107968
“Among these by-products, mandarin peel (MP) is of particular interest because it contains phenolic acids, flavonoids, vitamins, and other bioactive compounds with potential value as natural functional ingredients [6,7].”
Enhancing bioethanol fermentation by Rhizopus stolonifer-bioconverted citrus peel through improved yeast robustness
Shiying, T. A. O., Ma, J. Y., Li, J., Lu, Z., Yu, J., & Yu, D. (2026) · Biomass and Bioenergy · doi:10.1016/j.biombioe.2026.109872
From Waste to Beauty: Agri-Food By-Products as Sources of Antioxidant Compounds for Cosmeceutical Applications
Silla, A., Barbalace, M. C., Caliceti, C., Punzo, A., Hrelia, S., Angeloni, C., & Malaguti, M. (2026) · Antioxidants · doi:10.3390/antiox15080949
“Citrus peels, for example, are particularly rich in phenolic acids, including caffeic, p -coumaric, ferulic, and sinapic acids, as well as flavonoids such as hesperidin and naringin [46,47].”
The use of tangerine peel as a component in food products
Шайхиева, К. И., Kraysman, N. V., & Шайхиев, И. Г. (2026) · Food systems · doi:10.21323/2618-9771-2026-9-2-241-246
Citrus Peel Xanthophylls Orchestrate Lipid–Glucose–Inflammation Axis Reprogramming in Cardiometabolic Syndrome: Integrative In Silico and In Vivo Evidence
Aditya, M. R., Yusuf, M., Kizzandy, K., Mulia, R. H., Vianne, A., Muhammad, A. R., Aviantiputri, D. S., Hendrawan, A. F., Ambari, A. M., Harbuwono, D. S., et al. (2026) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.70576
“Citrus peel, a major byproduct of global fruit processing industries, constitutes approximately 50% of total fruit mass and is routinely discarded despite its concentration of phenolic compounds, carotenoids, essential oils, and vitamins [ 9 ].”
Valorisation of agro-industrial by-products: advanced extraction, purification, and computational strategies for anti- Staphylococcus aureus phenolics
Brito‐Oliveira, T. C., Bragagnolo, F. S., Pizani, R. S., Antunes, A. E. C., & Rostagno, M. A. (2026) · Natural Product Research · doi:10.1080/14786419.2026.2710814
Alkaline hydrogen peroxide–xylanase sequential modification enhances the prebiotic functionality of citrus peel and pulp fibers
Zhao, X., Liu, Y., Huang, X., Cui, C., Wang, W., & Chen, D. (2026) · Food Research International · doi:10.1016/j.foodres.2026.120391
Galgal peel (Citrus pseudolimon): Processing technologies, value addition, and functional food applications–a review
Bhat, S. A., Sharma, R., Ahmed, U., Srivastava, T., & Saxena, D. C. (2026) · Food Bioscience · doi:10.1016/j.fbio.2026.109774
Citrus peel flavonoids modulate miRNA-PPAR-mediated signalling pathway, a novel mechanism for improving hepatic lipid metabolism in obesity
Guo, Y.-J., Dong, L.-H., Huang, F., & Dongxiao, S. (2026) · Food & medicine homology. · doi:10.26599/fmh.2027.9420150
Optimizing lime by-product extract concentration in muffins: balancing functional benefits and sensory acceptance
Mateus, A. R. S., Almeida, C., Barbosa‐Pereira, L., Sendón, R., Campos, M. J., Pena, A., & Sanches-Silva, A. T. (2026) · Journal of Food Science and Technology · doi:10.1007/s13197-026-06880-9
Valorization of polyphenols from citrus by-products for nutraceutical applications
Elbouzidi, A., Taibi, M., Haddou, M., & Addi, M. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-19137-4.01006-1
Molecular docking- Guided metabolic redirection approach to design potential media for production of polyhydroxyalkanoate in Bacillus cereus MTCC25697
Kankonkar, H. T., & Khandeparker, R. D. S. (2026) · Biomass Conversion and Biorefinery · doi:10.1007/s13399-026-07264-x
“Cit - rus peel waste, a byproduct of the juice industry, is rich in flavonoids such as hesperidin, which have demonstrated potential as metabolic modulators [ 4, 5 ].”
From Waste to Worth: Functional Potential and Sustainable Contributions of Bitter Orange (Citrus aurantium L.) Peel
Özbek, Ç. (2026) · Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi · doi:10.47495/okufbed.1782278
Flavones in osteosarcoma: Molecular mechanisms, antitumor activity, and translational challenges.
Lu, K.-H., Lin, R.-C., Tsai, M.-Y., Su, S.-C., & Yang, S.-F. (2026) · Drug Discovery Today · doi:10.1016/j.drudis.2026.104801
Citrus reticulata Essential Oil as a Bioactive Food Ingredient: Composition Variability, Extraction, Functional Bioactivities, and Cross‐Study Quantitative Analysis
Zhang, J., Zhou, P., Chen, Y., Brenciani, A., Zhou, J., Zarei, I., & Nasim, A. (2026) · Food Science & Nutrition · doi:10.1002/fsn3.72380
“In addition to its edible pulp, C. reticulata generates substantial peel residues during processing, and citrus peels may account for approximately 40%–50% of the total fruit mass (Singh et al. 2020).”
Fabrication and functionalization of citrus peel-based aerogels as sustainable materials for environmental remediation
Nguyen, D. T. C., Van, C. K., & Ha, H. Q. (2026) · Journal of Industrial and Engineering Chemistry · doi:10.1016/j.jiec.2026.09.027
Optimizing citrus deficit irrigation across diverse contexts to balance yield, fruit quality, and water productivity: A global meta-analysis
Wang, J., Cui, N., Li, C., Hua, M., Wang, N., Fu, Z., Wu, Z., Wang, Z., & Wen, S. (2026) · Agricultural Water Management · doi:10.1016/j.agwat.2026.110807
Characterization of Freeze-Dried Bitter Orange (Citrus aurantium L.) Peel and Recovery of Bioactive Compounds by Microwave- and Ultrasound-Assisted Extraction
Jiménez, A., Ardiles, P., Salinas-Fuentes, F., Muñoz, W. B., Palma, J., Mezquita, P. C., & Ruiz‐Domínguez, M. C. (2026) · Applied Sciences · doi:10.3390/app16199551
Citrus peel extract–enriched gelatin edible films as natural preservatives to enhance the shelf life and quality of chicken burgers
KHALILY, F., Uçak, İ., Sajid, Q. U. A., & Asghar, M. U. (2026) · Food Science of Animal Resources · doi:10.1007/s44463-026-00110-8
“…attributed to the presence of bioactive compounds, including phenolic acids, essential oils, and flavonoids (e.g., hesperidin and naringin), which have demonstrated considerable potential as natural preservatives in food systems, as described in prior studies (Lu et al., 2018 ; Singh et al., 2020).”
An Injectable Polyurethane/Hyaluronic Acid Hybrid Hydrogel for Glucose-Responsive CAPE Release and Immune Remodeling in Diabetic Wound Healing
Chen, S., Liu, J., Guo, X., Tang, Q., Lu, D., Li, Z., Li, J., Luo, F., & Tan, H. S. (2026) · ACS Applied Materials & Interfaces · doi:10.1021/acsami.6c07327
Developmental Dynamics of Bioactive Composition and Biological Activities of Methanolic Extracts from Orange (Citrus sinensis) Peel: Comprehensive Metabolite Profiling, Antioxidant Capacity, and Antibacterial Activity
Önder, S. (2026) · Plants · doi:10.3390/plants15193017
“Indeed, the distribution of phenolic compounds within the peel of orange has been reported to vary depending on both location and developmental stage of fruits, with flavedo being richer than albedo for some phenolic acids, flavanols, flavones, and particularly polymethoxyflavonoids [9].”
Cordia myxa L.: properties and potential applications—a review
Layasri, S., Sathish, D., Balaji, M. V., Purkayastha, M. D., & Das, U. K. (2026) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2026.1914465
Effect of precooling in reducing chilling injury of ‘Midknight’ and ‘Valencia Late’ Valencia oranges during cold storage
Khoza, N. S., Khanyile, N., & Shezi, S. (2026) · Acta Horticulturae · doi:10.17660/actahortic.2026.1466.17
Riboflavin-mediated photodynamic treatment with 405 nm LED for control of Penicillium italicum on mandarin fruit
Jung, J., & Yuk, H. (2026) · Food Research International · doi:10.1016/j.foodres.2026.120988
Food additives at the intersection of food safety, freshness, and human health: a comprehensive review
Belachew, M., Kassa, M., Erku, E., Teferi, D., & Ayalew, D. (2026) · Food Safety and Risk · doi:10.1186/s40550-026-00168-8
“They are essential for food preservation because they stop or delay oxidative degradation (Singh et al. 2020).”
A Review on, Formulation and Evaluation of Orange Peel Herbal Soap
Jadhav, M. D. R. A. A. (2026) · International Journal of Advanced Research in Science Communication and Technology · doi:10.48175/ijarsct-40409

Authors: Singh, B., Singh, J. P., Kaur, A., & Singh, N.
Affiliations: Guru Nanak Dev University (IN)
Corresponding author: Kaur, Amritpal
ORCID: Singh, Balwinder
Singh, Jatinder Pal
Kaur, Amritpal
Singh, Narpinder
Venue: Food Research International
Publisher: Elsevier BV
Published: 2020-06
Volume: 132
Pages: 109114
ISSN: 0963-9969 (ISSN-L)
DOI: 10.1016/j.foodres.2020.109114
OpenAlex: W3007656257
Cited by: 711
References: 165
Citations by year: 2026: 77 · 2025: 129 · 2024: 160 · 2023: 124 · 2022: 120 · 2021: 81 · 2020: 20
FWCI: 7.35
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
Locations: Food Research International (publishedVersion)
PubMed (publishedVersion)
Funders: Science and Engineering Research Board
University Grants Commission
Council of Scientific and Industrial Research, India (38(1419)/16/EMR-II)
Topics: Life Sciences › Pharmacology, Toxicology and Pharmaceutics › Pharmacology › Bioactive Compounds in Plants
Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural and Biological Research
Keywords: citrus peel, phenolic compounds, antioxidant activity, phenolic acids, flavanones, naringin, hesperidin, nobiletin, tangeretin, carotenoids, free radical scavenging, functional food ingredients, food preservatives, health benefits, fruit waste valorization
MeSH terms: Antioxidants, Biological Availability, Citrus, Coumaric Acids, Fruit, Hesperidin, Phenols, Plant Extracts, Flavanones, Flavones, Polyphenols, Hydroxybenzoates

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Phenolic composition, antioxidant potential and health benefits of citrus peel

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