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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Kabra, 2012, Antidiabetic activity of ethanol extract of Citrus medica L. peels in streptozotocin induced diabetic rats, Journal of Pharmacy Research, 5, 1287

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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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