Comparison of the Volatile Constituents in Cold-Pressed Bergamot Oil and a Volatile Oil Isolated by Vacuum Distillation

The vacuum distillation of bergamot peels furnishes a high-quality essential oil that is totally bergapten-free. This oil was compared with that produced by distillation of cold-pressed oils and those commercially available. The oil obtained by vacuum distillation of the bergamot vegetable matrix sh...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2007-09, Vol.55 (19), p.7847-7851
Main Authors: Belsito, Emilia L, Carbone, Concetta, Di Gioia, Maria L, Leggio, Antonella, Liguori, Angelo, Perri, Francesca, Siciliano, Carlo, Viscomi, Maria C
Format: Article
Language:English
Subjects:
Aroma and flavouring agent industries
bergamot essential oils
bergamot oranges
bergapten
Biological and medical sciences
Citrus bergamia
cold pressing
Cold Temperature
cosmetics
distillation
essential oils
Extraction
Flavors and Aromas
food
Food engineering
Food Handling - methods
Food industries
Fundamental and applied biological sciences. Psychology
GC-MS analysis
General aspects
orange peels
Plant Oils - chemistry
pressing
Vacuum
vacuum distillation
vacuum processing
volatile organic compounds
Volatilization
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Summary:The vacuum distillation of bergamot peels furnishes a high-quality essential oil that is totally bergapten-free. This oil was compared with that produced by distillation of cold-pressed oils and those commercially available. The oil obtained by vacuum distillation of the bergamot vegetable matrix shows a composition quite similar to that of the cold-pressed oil. It also displays qualitative characteristics that are superior with respect to those normally observed for essential oils isolated by distillation of cold-pressed oils. Oils isolated by the method presented here can constitute ideal candidates in producing foods, for example, Earl Grey tea, and cosmetic preparations.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf070997q