EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes


Supplier Sponsors

CAS Number: 10236-47-2Picture of molecule3D/inchi
Other(deleted CASRN):10236-69-8
ECHA EINECS - REACH Pre-Reg:233-566-4
Nikkaji Web:J2.391.328C
Beilstein Number:0102012
CoE Number:10286
XlogP3-AA:-0.50 (est)
Molecular Weight:580.54084000
Formula:C27 H32 O14
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome, Edge or firefox)
Category:flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
DG SANTE Food Flavourings:16.058 naringin
FEMA Number:2769 naringin
FDA:No longer provide for the use of these seven synthetic flavoring substances
Physical Properties:
Appearance:white to pale beige crystalline solid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 82.00 to 84.00 °C. @ 760.00 mm Hg
Boiling Point: 922.00 to 926.00 °C. @ 760.00 mm Hg
Flash Point: 587.00 °F. TCC ( 308.33 °C. )
logP (o/w): -0.440
Soluble in:
 water, 1000 mg/L @ 40C (exp)
Organoleptic Properties:
Odor and/or flavor descriptions from others (if found).
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: skin protecting agents
Alfa Biotechnology
For experimental / research use only.
Naringin 98%
BOC Sciences
For experimental / research use only.
Naringin hydrate >98%
Changsha Organic Herb
Grapefruit Seed Extract
For experimental / research use only.
Naringin (HPLC) ≥99%
CBD Offering
Glentham Life Sciences
Naringin hydrate
Jiangyin Healthway
New functional food ingredients
Lluch Essence
M&U International
Nacalai USA
For experimental / research use only.
Santa Cruz Biotechnology
For experimental / research use only.
Naringin ≥98%
Shaanxi Haokang Bio-technology
Naringin 98%
For experimental / research use only.
analytical reference material
For experimental / research use only.
Naringin Hydrate >90.0%(T)
WILD Flavors
Flavor: taste
Citrus Bioflavonoids are a family of polyphenolic compounds synthesized by plants. They are obtained from the rinds of citrus fruits and are also known as vitamin P complex. Hesperidin and Naringin are specific examples of Citrus Bioflavonoids. They are powerful antioxidants and help support heart, skin and eye health.
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
None - None found.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-mouse LD50 1650 mg/kg
(Han & You, 1988)

intraperitoneal-guinea pig LD50 2000 mg/kg
Eksperimentalna Meditsina i Morfologiya. Vol. 19, Pg. 207, 1980.

intraperitoneal-rat LD50 2000 mg/kg
Eksperimentalna Meditsina i Morfologiya. Vol. 19, Pg. 207, 1980.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
Safety in Use Information:
flavoring agents
Recommendation for naringin usage levels up to:
 not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU): 280.00 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 6200 (μg/person/day)
Threshold of Concern:540 (μg/person/day)
Structure Class: II
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): -71.00000
beverages(alcoholic): -0.20000
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -5.70000
fruit ices: -5.70000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 1.00000100.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 20.00000120.00000
Edible ices, including sherbet and sorbet (03.0): 1.000005.00000
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 1.00000250.00000
Chewing gum (05.3): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 1.0000010.00000
Bakery wares (07.0): 2.0000020.00000
Meat and meat products, including poultry and game (08.0): --
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): --
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 10.00000450.00000
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 10.00000300.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 1.00000250.00000
Ready-to-eat savouries (15.0): --
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): --
Safety References:
European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 32 (FGE.32): Flavonoids (Flavanones and dihydrochalcones) from chemical groups 25 and 30
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):10236-47-2
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :25075
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
RTECS:QN6340000 for cas# 10236-47-2
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:10236-47-2
Pubchem (cid):25075
Pubchem (sid):134991253
Other Information:
(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
KEGG (GenomeNet):C09789
HMDB (The Human Metabolome Database):HMDB02927
Export Tariff Code:2923.10.0000
VCF-Online:VCF Volatile Compounds in Food
Potential Blenders and core components note
None Found
Potential Uses:
 skin protecting agents
Occurrence (nature, food, other):note
 citrus fruits
Search PMC Picture
 clymenia polyandra
Search Trop Picture
 fortunella sp.
Search Trop Picture
 grapefruit juice - 73-865 mg/l
Search Trop Picture
 lemon fruit
Search Trop Picture
 lemon leaf
Search Trop Picture
 lemon pericarp
Search Trop Picture
 mandarin fruit juice
Search Trop Picture
 mandarin pericarp
Search Trop Picture
 marjoram wild marjoram
Search Trop Picture
 orange flower
Search Trop Picture
 orange fruit juice
Search Trop Picture
 orange pericarp
Search Trop Picture
Search Trop Picture
 oregano plant
Search Trop Picture
 pomegranate leaf
Search Trop Picture
 pomegranate plant
Search Trop Picture
 tomato paste - 25 mg/kg
Search Picture
 tomato skin - 8-42 mg/kg
Search Trop Picture
7-(2-O-(6-deoxy-alpha-L-mannopyranosyl)-beta-D-glucopyranosyl oxy)-2,3-dihydro-4',5,7-trihydroxyflavone
7-(2-O-(6-deoxy-alpha-laevo-mannopyranosyl)-beta-dextro-glucopyranosyl oxy)-2,3-dihydro-4',5,7-trihydroxyflavone
 naringin natural
Obt. from citrus fruits, Clymenia polyandra (clymenia) and Origanum vulgare (oregano) Naringin is the major flavonoid glycoside in grapefruit and gives grapefruit juice its bitter taste. It is metabolized to the flavonone naringenin in humans. Both naringin and hesperetin, which are the aglycones of naringin and hesperidin, occur naturally in citrus fruits. Narinigin exerts a variety of pharmacological effects such as antioxidant activity, blood lipid-lowering, anticarcinogenic activity, and inhibition of selected cytochrome P450 enzymes including CYP3A4 and CYP1A2, which may result in several drug interactions in-vitro.
Please share your Comments.
Email Address:
Top of Page Home
Copyright © 1980-2021 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy