567 pages, 4 plates with 3 colour photos and 3 colour illustrations; b/w photos, b/w illustrations, tables
In Calabria, Italy, where bergamot has been successfully cultivated since the eighteenth century, it is commonly defined as "the prince of the Citrus genus." Written by an international panel of experts from multiple disciplines, Citrus bergamia: Bergamot and its Derivatives represents the most complete treatise on bergamot and its derivatives currently available.
Although production of bergamot and its derivatives is comparatively small, its chemical composition and biological properties have been of great scientific interest and the oil is considered essential in many high-quality perfumes. There is also an increased demand for bergamot oil for food flavorings and gastronomy. A tribute to bergamot, Citrus bergamia: Bergamot and its Derivatives covers all aspects of bergamot, from its historical and botanical origins, cultural practices, and transformation technologies to the use of its derivatives, possible contaminations, and biological activity.
The book examines the chemical composition of bergamot in peel oils, leaf oils, juice, and fruits, extracted by various techniques – mechanical, distillation, and by supercritical fluids. It covers newly identified classes of compounds, limonoids and statins, describing the identification and assay of natural statins and the pharmacological activities of limonoids. It also discusses bergapten properties and its uses in cosmetics and medicine, as well as the use of bergamot in perfumery and in foods and beverages. Citrus bergamia: Bergamot and its Derivatives concludes with a chapter reviewing the available data and global legislative status of bergamot as they relate to the safe use and trade of bergamot products.
- Origin, History and Diffusion
- Botanical Classification
- Cultural Practices
- Plant Diseases
- Production and Market of Fruits, Essential Oils, Juice And By-products
- Transformation Industry
- Advanced Analytical Techniques for the Study of Essential Oils
- Composition of the Volatile Fraction of Peel Oils
- Composition of Leaf Oil
- Minor Compounds of Essential Oils
- Composition of Concentrated Oils
- Enantiomeric Distribution of Volatile Components in Peel Oils and Petitgrain
- Adulteration of Essential Oils
- Oxygen Heterocyclic Compounds
- Composition of the Juice
- Chemical Contamination of Essential Oils and Juice
- Bergamot Oil in Perfumery and Cosmetics
- Antimicrobial Activity of Bergamot Oils
- Pharmacological Activity of Essential Oils and Juice
- Uses of Juice and By-products
- Rules and Laws
- Bergamot in Gastronomy
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Giovanni Dugo, Ph.D., is Professor of Food Chemistry at the University of Messina, Italy. His research activity is directed toward the development of innovative methods and to the study of food matrices by using innovative methodologies.
Ivana Bonaccorsi, Ph.D., is Assistant Professor of Food Chemistry at the University of Messina, Italy. Her research interests focus on the determination of contaminants of citrus oils (pesticides and plasticizers) and on the development of advanced chromatographic and spectroscopic techniques for the analysis of real samples.