Comparison of the Volatile Constituents in Cold-Pressed Bergamot Oil and a Volatile Oil Isolated by Vacuum Distillation
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- 作者：Emilia L. Belsito ; Concetta Carbone ; Maria L. Di Gioia ; Antonella Leggio ; Angelo Liguori ; Francesca Perri ; Carlo Siciliano ; Maria C. Viscomi
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2007
- 出版时间：September 19, 2007
- 年：2007
- 卷：55
- 期：19
- 页码：7847 - 7851
- 全文大小：91K
- 年卷期：v.55,no.19(September 19, 2007)
- ISSN：1520-5118
文摘
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.