Comparison of the Volatile Constituents in Cold-Pressed Bergamot Oil and a Volatile Oil Isolated by Vacuum Distillation
Emilia Lucia Belsito, Concetta Carbone, Maria Luisa Di Gioia, Antonella Leggio, Angelo Liguori, Francesca Perri +2 more
Journal of Agricultural and Food Chemistry
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.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
vacuum distillation of bergamot peels furnishes high-quality essential oil
“The vacuum distillation of bergamot peels furnishes a high-quality essential oil that is totally bergapten-free”
oil obtained by vacuum distillation displays qualitative characteristics superior to those normally observed for essential oils isolated by distillation of cold-pressed oils
“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 vacuum distillation constitute ideal candidates for producing foods and cosmetic preparations
“Oils isolated by the method presented here can constitute ideal candidates in producing foods, for example, Earl Grey tea, and cosmetic preparations”