During the production of orange juice only 50% of the gross weight of the fruit is converted into juice, the rest is considered a byproduct. Part of this volume is used to replenish nutrients to the soil by composting, as animal feed and, in smaller volume, for extraction of essential oil. However, these fractions have high value biomolecules such as lipases (glycerol ester hydrolase, EC 3.1.1.3) and should be exploited due to the low cost of these byproducts and high cost of enzymes. The presence of lipase was observed in three byproducts orange juice processing, called peel, core and frit, it was verified by analyzing the activity following by titrimetric. The enzymes were characterized biochemically, performing in a wide pH range from neutral (6-7) to alkaline (8-9). Optimal temperature for the activity of these byproducts showed two peaks at 20ºC and 60ºC, indicating the fairly high thermostability. Activities were observed on different PNP-esters (butyrate, laurate and palmitate). For the first time lipase activity was detected in these residues, the ease extraction, added the abundance and low cost of matrices, high activity (reaching 68.5 lipase U/g/min for fraction called frit) over a wide range of pH and temperature, counted the affinity for different types, mad this lipases a potential alternatives to commercial lipases.