Knowledge: Lemon (Citrus limon (L.))

Lemon (Citrus limon (L.))

The lemon, Citrus limon (L.), is a species of small evergreen tree in the flowering plant family Rutaceae, native to Asia. It is an oval shaped, yellow citrus fruit with with smooth porous skin. It has a bright yellow skin that can be thin and lightly textured or thick and heavier textured. It has a pointed tip on the bottom of the fruit. Lemon has many varieties few of which includes Bush lemon, Eureka, Lisbon, Ponderosa, Variegated Pink, Verna, Villafranca, Yen Ben and Yuzu. The colour range of lemon fruit is from greenish yellow to bright yellow depending on the maturity. The top producers of lemon include India, Mexico, Argentina, Brazil, Spain, China, United States, Turkey, Iran and Italy.

Lemons are very high in vitamin C which protects against various diseases, for example scurvy and contributes to a strong immune system. It contains flavonoids which provide soothing relief for coughs, sore throats, and flu symptoms. Lemons can be used in home beauty treatments to rejuvenate the skin and is found in many commercial beauty products.

The juice of the lemon consisted of about 5-6 % citric acid, with a pH of around 2.2, giving it a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods. Lemonade, made with lemon, sugar, and water, is a popular warm-weather beverage, and the juice itself is commonly added to tea to make ice lemon tea.

Throughout the world, the fruit can be used for culinary and non-culinary purposes. Primarily it is used for its juice through the pulp and peel is also used mainly in cooking and baking. Lemon peel which is considered a waste, can be used to prepare oil, used in perfumes, soap, and flavouring purposes. Pectin can be extracted from lemon peel as gelling agent and also used in medicine in the treatment of intestinal disorders.

Lemon is often used to flavor many sweet and savory dishes. They are used in sauces or as an accompaniment to fish and poultry. Sauces and foods containing lemon juice help in the digestion of fried foods. Lemons are also used in baked goods and desserts to provide a light, fresh flavor.

Besides adding flavor, lemons are used for other purposes when preparing food. Their high content of vitamin C is important to prevent the discoloring of the flesh of fruits and vegetables that oxidize quickly when exposed to the oxygen in the air. Lemon juice can be used to tenderize meat or it can be used as a alternative to vinegar in dressings. Lemon juice added to steamed vegetables will help them maintain their bright colors and enhance their flavor.

Our lemon extract powder is produced by spray dry technology to turn liquid into powder that can be added to any food supplement or health supplement as a source of vitamin C as well as act as a natural flavouring agent. When it is incorporated into beverages or tablet production, it provides a refreshing aroma without the need to add other artificial flavour.

We provide practical, easy & consistent on food processing application.
Fresh natural flavor extract powder for Bakery & Beverage.

Vegan, Non-GMO, No Fillers, No Flavors, No Additives, No Artificial Colors, Soy and Gluten Free, Lab Tested for Authentic & Active Compound

High Standard Product Quality Control​


Control obesity

In vivo study on effect of lemon on obesity
Subject Mice (n=21)
  1. Low fat diet
  2. High fat diet
  3. High fat diet + lemon
Duration 12 weeks
Dosage 0.5% lemon extract
Parameters analyzed Body weight and lipid profile
Outcomes Visible benefits

  • Body weight gain, fat pad accumulation, the development of hyperlipidemia, hyperglycemia, and insulin resistance were significantly suppressed by lemon polyphenols.
  • Treatment has up-regulated of mRNA level of the peroxisome proliferator activated receptor-a and acyl-CoA oxidase.
Functions Polyphenols from lemon can suppress body weight gain and body fat accumulation by up-regulating the gene expression involved in lipid metabolism.

Reduce starch digestion

In vitro study on effect of lemon on starch digestion
Subject Cell-based
  1. Water
  2. Coffee
  3. Green tea
  4. Black tea
  5. Wine
  6. Vinegar
  7. Lemon juice
Duration 240 min
Parameters analyzed Amylolytic activity
Outcomes Visible benefits

Lemon juice is able to reduce starch digestion by inhibiting amylase activity.

Functions Lemon is useful to delay the uptake of starch-derived glucose and therefore improve postprandial glycemic responses.

Good for skin health

In vitro study on effect of lemon on skin health
Subject Skin samples (n=25)
  1. Control
  2. Treatment
Duration 24 hours
Parameters analyzed Agar well diffusion method
Outcomes Visible benefits

Lemon juice has bacteriostatic activity on S. aureus and S. epidermidis.

Functions Lemon may be used to act against staphylococcal skin infection with less side effects than antibiotics.

Improve immune system

In vivo study on effect of lemon on immune system
Subject Chickens (n=122)
  1. Control
  2. Fresh lemon juice
  3. Herbal vitamin C
  4. Synthetic vitamin C
Duration 5 weeks
Dosage 5 ml
Parameters analyzed Immune organ and immune parameters
Outcomes Visible benefits

  • Compared to control, heterophill percentage decreased in and lymphocytes increased in treatment group.
  • The rectal temperature was decreased compared to the control.
Functions Lemon juice is better than vitamin C from other sources to reduce summer stress.

T0: Control; T1: Lemon juice; T2: Herbal Vit C; T3: Synthetic Vit C

Lemon extract powder

Bionutricia Lemon Standardized Extract Powder

  • Vegan
  • Non-GMO
  • No Fillers
  • No Flavors
  • No Additives
  • No Preservatives
  • No Artificial Colors
  • Soy and Gluten-Free