Lemon Peel
Lemon
Citrus limon
Lemon peels are commonly used in food for their fresh flavor and aroma. The peel is divided in two regions: (1) the epicarp or flavedo - the pigmented peripheral region with oil glands, rich in aroma active compounds, and (2) the mesocarp or albedo - the white middle layer. This by-product is a good source of fiber and has a good amount of vitamin C and minerals like potassium (K) and calcium (Ca).
By-Products
Amount per 100 g
| Energia | 47 kcal |
| Água | 81,6 g |
| Proteína | 1,5 g |
| Lípidos | 0,3 g |
| Hidratos de carbono | 16 g |
| Açúcares | 4.17 g |
| Fibra | 10,6 g |
| Vitamina C | 129 mg |
| Potássio (K) | 12 mg |
Source: USDA Food Data Central
Lemon peel contains more phenolic compounds compared to the pulp and seeds. In fact, the Total Phenolic Compound (TPC) was 61.23 mg GAE/100 g and a Total Flavonoid Compound (TFC) of 59.9 mg catechin equivalent (CE)/ g. Vitamin C is present in lemon peel with a concentration of 25.86 mg/100 g, without significant differences among the fruit part.
Lemon peels have a higher antioxidant capacity (73.2% determined by DPPH assay 8), significantly higher than in the inner parts such as seeds and pulps, with good potential for health benefits and applications on food, cosmetic and pharmaceutical industries.
Besides the health effects of main compounds of lemon peel, studies indicate that lemon peel has powerful antibacterial properties especially, oral-disease-causing bacteria, promoting the oral health.
By-Products
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