Orange Peel Extract

Orange Peel Extract

Citrus is a genus of flowering trees and shrubs belongs to the Rutaceae family. Oranges are one of the citrus fruits. Citrus sinensis is a widely cultivated orange family. The peels of the Citrus sinensis are the by products of the juice extraction industry, however; they can be upcycled and used as a natural medicinal raw material. (1)   


Medicinal Usage

Orange peel extract can be used as a supportive treatment for cold&flu and vitamin deficiency. The main medicinal usage of orange peel extract is due to its antioxidative properties. The antioxidant activity of orange peel extract is approved in many scientific studies using three different chemical methods, including DPPH, ABTS and ORAC assays. (2) In addition, orange peel extract is a potent inhibitor of pancreatic lipase which is correlated with the total phenols and hesperidin content. (3)


Chemistry Behind

Orange peel extract is rich in flavonoids especially hesperidin and phenolic acids such as gallic acid and caffeic acid. Bioflavonoids allow orange peel extract to be used as antioxidative by binding to the reactive oxygens caused by environmental factors, stress and ageing. When these reactive oxygens are neutralized they cannot damage the cells or other tissues. (3) Bionorm’s orange peel extract contains more than 20% total flavonoids.



  1. Bocco, A., Cuvelier, M.E., Richard, H., Berset, C., Antioxidant Activity and Phenolic Composition of Citrus Peel and Seed Extracts, Journal of Agricultural and Food Chemistry 1998 46 (6), 2123-2129 DOI: 10.1021/jf9709562


  1. Xiu-Min Chen, Andrew R. Tait, David D. Kitts, Flavonoid composition of orange peel and its association with antioxidant and anti-inflammatory activities, Food Chemistry, Volume 218, 2017, Pages 15-21, ISSN 0308-8146, DOI:10.1016/j.foodchem.2016.09.016.


  1. Huang, R., Zhang, Y., Shen, S., Zhi, Z., Cheng, H., Chen, S., Ye, X., Antioxidant and pancreatic lipase inhibitory effects of flavonoids from different citrus peel extracts: An in vitro study, Food Chemistry, Volume 326, 2020, 126785, ISSN 0308-8146, DOI: 10.1016/j.foodchem.2020.126785