Citrus Bergamia: Bergamot and Its Derivatives

ISBN-13: 9781439862278 / Angielski / Twarda / 2013 / 592 str.

Giovanni Dugo; Ivana Bonaccorsi

Opis

This text presents the most current research on all aspects of bergamot and its derivatives, including the history, botany, agro-culture, taxonomy, analytical chemistry, possible contamination, biological properties, and uses. It provides a fundamental reference for all who are interested in one or more aspects relative to bergamot and its derivatives.

Spis treści

Origin, History and Diffusion. Citrus × bergamia Risso & Poiteau. Cultural Practices. Bergamot Diseases. Bergamot in the Calabrian Economy and the Role of Consorzio del Bergamotto. Transformation Industry. Current Day Chromatography-Based Strategies and Possibilities in Bergamot Essential Oil Analysis. The Composition of the Volatile Fraction of Peel Oils. Composition of Leaf Oils. Bergamot Peel and Leaf Extracts by Supercritical Fluids. Enantiomeric Distribution of Volatile Components in Bergamot Peel Oils and Petitgrain. The Oxygen Heterocyclic Compounds. Adulteration of Bergamot Oil. The Composition of Bergamot Juice. HMG-Flavonoids in Bergamot Fruits. Limonoids of Bergamot. Chemical Contamination of Bergamot Essential Oils. Bergamot and Its Use in Perfumery. Bergamot in Foods and Beverages. Antimicrobial Activity of Citrus bergamia Risso & Poiteau. Pharmacological Activity of Essential Oils and Juice. Bergapten (5-MOP) from Plants to Drugs. Uses of Juice and By-Products. Bergamot Oil Legislation. Index

O autorze

Professor Giovanni Dugo, Ph.D., recently retired from his position as a full professor of Food Chemistry at the University of Messina, Italy. Dugo’s scientific activity is focused on the development of innovative analytical methods and the study of food matrices using innovative methodologies. This includes method validation using pure standard compounds and complex food samples and exploitation of the developed methods for the study of food matrices: essential oils, fruit juices of citrus and noncitrus origin, food lipids, wines, coffee, cheese, and vegetable products. Dugo’s research is reported in 350 national and international papers, approximately the same number of communications at national and international symposia, and several chapters in scientific books and encyclopedias. He is also the editor of books dedicated to the chemistry and technology of citrus products and one on food toxicology.

Dr. Ivana Lidia Bonaccorsi has been an assistant professor of food chemistry at the University of Messina, Italy, since 1998. She has taught numerous courses at the University of Messina, such as formulation of cosmetics, food chemistry, functional foods, biotechnology in food chemistry, and basic inorganic chemistry. Dr. Bonaccorsi’s research interests mainly focus on the determination of contaminants of citrus oils, development of advanced chromatographic and spectroscopic techniques for the analysis of real samples, assessment of genuineness parameters by GC-C-IRMS and by enantioselective separations on natural complex matrices, and development of new methods for the analyses of different food matrices by innovative chromatographic techniques. Dr. Bonaccorsi is the author of about 50 scientific papers published in national and international scientific journals. She is coauthor of numerous book chapters on the composition of citrus peel, leaves, and flower oils.