title: Comparison of the volatile constituents in cold-pressed bergamot oil and a volatile oil isolated by vacuum distillation.
abstract: 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.
authors: Dipartimento di Scienze Farmaceutiche, Via P. Bucci, Cubo 15/C, Università della Calabria, I-87030 Arcavacata di Rende (CS), Italy.
authors: Emilia L
authors: EL
authors: Belsito
authors: Concetta
authors: C
authors: Carbone
authors: Maria L
authors: ML
authors: Di Gioia
authors: Antonella
authors: A
authors: Leggio
authors: Angelo
authors: A
authors: Liguori
authors: Francesca
authors: F
authors: Perri
authors: Carlo
authors: C
authors: Siciliano
authors: Maria C
authors: MC
authors: Viscomi
mesh_terms: D003080:Cold Temperature; D005511:Food Handling / Q000379:methods*; D010938:Plant Oils / Q000737:chemistry*; D014618:Vacuum; D014835:Volatilization
chemical_list: D010938:Plant Oils; C068336:bergamot oil