The peel essential oil composition of bergamot fruit (Citrus bergamia, Risso) of Reggio Calabria (Italy): a review.
DOI:
https://doi.org/10.9755/ejfa.2020.v32.i11.2197Abstract
Bergamot (Citrus bergamia, Risso) grows exclusively in the province of Reggio Calabria (Southern Italy). Most part of this territory lies on by the Ionian or the Tyrrhenian sea, with over 700 kilometers of coastline, it has one of the highest values of heliophany in Italy and it is protected, from the Northern winds, by the Aspromonte mountain massif. Most part of the bergamot cultivation area is located between Scilla (West) and Monasterace (East) in a coastal strip with a width up to 12 km from the coast. Bergamot fruit is produced between November and March in relation to the geographical area. Over the last decades, environmental climate changes occurred also in this area. This phenomenon, together with new applied industrial processes may have influenced the bergamot essential oil composition. In addition, the modern analytical apparatus gives more detailed information. The aim of this review is to describe the evolution of studies on the volatile fraction of the bergamot peel essential oil over the years.
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References
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Di Donna, L., L. Bartella, L. De Vero, M. Gullo, A.M. Giuffrè, C. Zappia, M. Capocasale, M. Poiana, S. D’Urso and A. Caridi. 2020. Vinegar production from Citrus bergamia by-products and preservation of bioactive compounds. Eur. Food Res. Tech. 246:1981-1990. https://doi.org/10.1007/s00217-020-03549-1
Di Donna, L., G. De Luca, F. Mazzotti, A. Napoli, R. Salerno, D. Taverna and G. Sindona. 2009. Statin-like principles of bergamot fruit (Citrus bergamia): isolation of 3-hydroxymethylglutaryl flavonoid glycosides. J. Nat. Prod. 72:1352–1354.
Di Donna, L., G. Gallucci, N. Malaj, E. Romano, G. Tagarelli. and G. Sindona. 2011. Recycling of industrial essential oil waste: Brutieridin and Melitidin, two anticholesterolaemic active principles from bergamot albedo. Food Chem. 125:438–441. DOI:10.1016/j.foodchem.2010.09.025
Di Donna, L., D. Taverna, F. Mazzotti, H. Benabdelkamel, M. Attya, A. Napoli and G. Sindona. 2013. Comprehensive assay of flavanones in citrus juices and beverages by UHPLC–ESI-MS/MS and derivatization chemistry. Food Chem. 141:2328–2333. http://dx.doi.org/10.1016/j.foodchem.2013.05.034
Di Giacomo, A. and M. Mincione. 1994. Gli olii essenziali agrumari in Italia. Reggio Calabria: Laruffa Editore
Dugo, G., A. Cotroneo, A. Verzera, M.G. Donato and R. Del Duce. 1991. Genuineness characters of Calabrian bergamot essential oil. Flavour Frag. J. 6:39-56.
Dugo, G., G. Lamonica and A. Cotroneo. 1987. Sulla genuinità delle essenze agrumarie. Nota XVII. La composizione della frazione volatile dell’essenza di bergamotto Calabrese. Essenze Derivati Agrumari. 57:456–534.
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