Comparison of Physicochemical Characteristics and Composition of Bergamot Oil Seed Extracted From Three Different Cultivars

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.

Fatty acid composition, bioactive phytochemicals, antioxidant properties and oxidative stability of edible fruit seed oil: effect of preharvest and processing factors

“…The authors observed that lower AV (1.19 g/100 g) and PV (1.22 meqO 2 /kg) were exhibited by ‘Barker’, while the same oxidation indices were higher in ‘Collison’ (2.23 g/100 g) and ‘Fortuna’ (1.41 meqO 2 /kg), respectively. In a related study, Sicari et al. (2017) reported similar findings from the seed oil of bergamot cultivars (‘Castagnaro’, ‘Ferminello’ and ‘Fantastico’).…”

“…In the same study, varying temperature and pressure in subcritical propane extraction of passion seed oil did not significantly affect FFA and AV of the extracted oil. On the contrary, decreasing temperature from 40 to 30 °C and increasing pressure and carbon dioxide flow rate from 150 to 250 bar and 731–919 kg/m 3 , respectively in supercritical fluid extraction of bergamot seed oil doubled the PV ( Sicari et al., 2017 ). Rui et al.…”

“…Seed oils from different fruit cultivars have been shown to possess varied quality attributes and functional properties. For instance, fatty acids have been reported to vary in seed oil from different fruit significantly ( Górnaś et al., 2014 ; He et al., 2016 ; Sicari et al., 2017 ) ( Table 1 ).…”

“… Type of fruit seed oil Cultivar Key finding Reference Bergamot ‘Castagnaro’, ‘Ferminello’, ‘Fantastico’ ‘Castagnaro’ showed lower SFA but, higher UFA. Sicari et al. (2017) Pear ‘Beurre d’Amanlis', ‘Conference’, ‘Latgale’, ‘Mramornaja’, ‘Suvenirs’, ‘Muizas nr.4’, ‘Petrilas nr.49’, ‘Williams Bon Chretien’ ‘Conference’ exhibited higher MUFA and lower PUFA.…”

Effect of the Harvesting Time on the Quality of Olive Oils Produced in Calabria

“…Studies on the Calabrian olive growing has been conducted since more than 10 years, focused on the qualitative aspects of the olive processing, [20][21][22] and on the quality of olive oils from different varieties produced in Calabria. [23][24][25][26][27][28][29][30][31][32] The aim of this work is to evaluate the effect of the harvesting time of olive drupes to the quality of the obtained monovarietal oils, considering in this study the cultivars more prevailing on the composition of the Calabrian olive oil PGI.…”