Analysis of limette and bergamot distilled essential oils by HPLC.
This work examines the distilled essential oils of limette and bergamot in order to assess the presence of low volatile substances such as coumarins (bergapten) which, being toxic, must be eliminated before using these oils in the food industry. The quantitative determination of coumarins was carried out by spectrofluorimetric detection. The substances present in the chromatograms, obtained by HPLC with UV detection at 254 nm, were then identified. Moreover, a new coumarin that is present in small quantities was identified using HPLC-MS.
Buiarelli
Francesca
F
Dipartimento di Chimica, Università La Sapienza di Roma, P.le Aldo Moro 5, 00185 Rome, Italy.
Cartoni
Giampaolo
G
Coccioli
Franco
F
Jasionowska
Renata
R
Mazzarino
Monica
M
D002851:Chromatography, High Pressure Liquid; D002957:Citrus / Q000737:chemistry*; D019649:Food Industry; D013058:Mass Spectrometry; D009822:Oils, Volatile / Q000737:chemistry*; D010476:Perfume / Q000737:chemistry*; D010938:Plant Oils / Q000737:chemistry*
D009822:Oils, Volatile; D010476:Perfume; D010938:Plant Oils; C068336:bergamot oil