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Comparison of physicochemical characteristics and composition of bergamot oil seed extracted from three different cultivars

Vincenzo Sicari, TERESA MARIA PELLICANO', Francesco Messina.

Abstract
The effect of cultivar on bergamot seed oil composition from three cultivars (Castagnaro, Femminello and Fantastico) grown in province of Reggio Calabria (Southern Italy) was investigated.
The maximum oil yield was 35.01 g 100 g-1 in Castagnaro cultivar. The acidity values of the oil varied between 0.62 and 0.87 mg NaOH per g of oil, and peroxide values varied between 11.67 meq/kg and 14.30 meq/kg. The major fatty acid of the extracted seed oils was oleic (31% to 34%), followed by linoleic (27% to 30%) and palmitic (21% to 23%). There were also other acids found small quantities such as stearic, arachidic and linolenic. β-sitosterol was the predominant sterol that accounted for more than 70% of total sterols. Other sterols, campesterol, stigmasterol, ∆5-avenasterol, cholesterol and 2,4-metylencolesterol were detected in most of the oils.
The results of the study showed that the bergamot seeds under study and the extracted oil have the potential of being used as the source of edible oil.

Key words: Citrus bergamia; Seeds; Oil composition; Fatty acid; Sterol.


 
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Pubmed Style

Sicari V, PELLICANO TM, Messina F. Comparison of physicochemical characteristics and composition of bergamot oil seed extracted from three different cultivars. Emir. J. Food Agric. 2017; 29(6): 470-475. doi:10.9755/ejfa.2017-01-240



Web Style

Sicari V, PELLICANO TM, Messina F. Comparison of physicochemical characteristics and composition of bergamot oil seed extracted from three different cultivars. www.scopemed.org/?mno=257294 [Access: August 17, 2017]. doi:10.9755/ejfa.2017-01-240



AMA (American Medical Association) Style

Sicari V, PELLICANO TM, Messina F. Comparison of physicochemical characteristics and composition of bergamot oil seed extracted from three different cultivars. Emir. J. Food Agric. 2017; 29(6): 470-475. doi:10.9755/ejfa.2017-01-240



Vancouver/ICMJE Style

Sicari V, PELLICANO TM, Messina F. Comparison of physicochemical characteristics and composition of bergamot oil seed extracted from three different cultivars. Emir. J. Food Agric. (2017), [cited August 17, 2017]; 29(6): 470-475. doi:10.9755/ejfa.2017-01-240



Harvard Style

Sicari, V., PELLICANO, T. M. & Messina, F. (2017) Comparison of physicochemical characteristics and composition of bergamot oil seed extracted from three different cultivars. Emir. J. Food Agric, 29 (6), 470-475. doi:10.9755/ejfa.2017-01-240



Turabian Style

Sicari, Vincenzo, TERESA MARIA PELLICANO, and Francesco Messina. 2017. Comparison of physicochemical characteristics and composition of bergamot oil seed extracted from three different cultivars. Emirates Journal of Food and Agriculture, 29 (6), 470-475. doi:10.9755/ejfa.2017-01-240



Chicago Style

Sicari, Vincenzo, TERESA MARIA PELLICANO, and Francesco Messina. "Comparison of physicochemical characteristics and composition of bergamot oil seed extracted from three different cultivars." Emirates Journal of Food and Agriculture 29 (2017), 470-475. doi:10.9755/ejfa.2017-01-240



MLA (The Modern Language Association) Style

Sicari, Vincenzo, TERESA MARIA PELLICANO, and Francesco Messina. "Comparison of physicochemical characteristics and composition of bergamot oil seed extracted from three different cultivars." Emirates Journal of Food and Agriculture 29.6 (2017), 470-475. Print. doi:10.9755/ejfa.2017-01-240



APA (American Psychological Association) Style

Sicari, V., PELLICANO, T. M. & Messina, F. (2017) Comparison of physicochemical characteristics and composition of bergamot oil seed extracted from three different cultivars. Emirates Journal of Food and Agriculture, 29 (6), 470-475. doi:10.9755/ejfa.2017-01-240




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