Lemon peel

Synonym: fructus limonis

Biological source: Lemon peel is obtained from the ripe or
nearly ripe fruit of Citrus limon (L.) Burm. Belonging to the
family Rutaceae
Geographical Source: it is cultivated in Nepal, California. West
indies, Italy, Spain, Sicily, Portugal, Florida, California, Jamaica,
Australia and India,
Cultivation and Collection: The plant is cultivated by sowing
seeds or by grafting or cutting. Lemon plant is a small, 3-5 m
high, evergreen thorny tree with shining leaves. Fruits are
collected before their green color changes to yellow. The peel is
removed with sharp knife in the form of spiral band and they
are shade dried.
Characters: Dried lemon peel occurs in spiral bands up to 2 cm wide and l-3
mm thick. Some pieces bear the apex of the fruit, which has a nipple-like
appearance. In case of dried lemon peel, the outer surface is rough and yellow
while the inner surface is pulpy and white but the fresh peels possess bright green
yellow colour externally and white internally. It possess strong and characteristic
odour and aromatic and bitter taste.

Constituents: Lemon peel contains volatile oil (2.5%), vitamin-c,

hesperidin, mucilage, pectin, and calcium oxalate. The important
constituents of the volatile oil are limonene (90%), citronellal, α-pinene,
camphene and linalool.
 Uses: Lemon peel is stomachic and carminative. It is used as flavoring
agent in medicine, also in beverage, confectionery and cooking

Lemon oil
Biological Source: It is the volatile oil obtained by expression from the
fresh peels of the fruits of Citrus limon (L.) Burm. belonging to the
family Rutaceae.
Geographical Source: It is cultivated in Nepal, California. West
Indies, Italy, Spain, Portugal, Florida, California, Jamaica,
Australia and India.
Characteristics: Lemon oil is pale yellow liquid with specific
gravity 0.857 – 0.861 and optical rotation + 57 degree to + 65
degree. Its refractive index is 1.47 – 1.476. It possess the
characteristic odour as lemon peel and distinct sour taste.

USES: It is used as a flavouring agent. It is also used as

stimulant, stomachic and carminative.