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Study on the chemical composition variability of some processed bergamot ( Citrus bergamia ) essential oils
Author(s) -
Costa Rosaria,
Dugo Paola,
Navarra Michele,
Raymo Vilfredo,
Dugo Giovanni,
Mondello Luigi
Publication year - 2009
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.1949
Subject(s) - chemistry , bergapten , furocoumarin , essential oil , limonene , psoralen , composition (language) , food science , biochemistry , dna , linguistics , philosophy
Bergamot oil ( Citrus bergamia ) is mainly employed in the perfumery and cosmetic industries and also, in a smaller amount, in the pharmaceutical and food industries, for its fragrant notes, fixative and antimicrobial properties. Due to the presence of some phototoxic compounds in its composition, it has become a common practice to reduce or sometimes completely eliminate these substances before using the oil. Samples of treated bergamot oils have been investigated in this study (terpeneless, furocoumarin‐ and bergapten‐free) by means of GC–FID, GC–MS, enantio‐GC–FID and HPLC. The results are reported in terms of either peak areas or g/100 g. Some considerations are made in order to discuss the technologies used for treating bergamot oil. Copyright © 2009 John Wiley & Sons, Ltd.