Citrus bergamia: Bergamot and its Derivatives, 1st Edition (Hardback) book cover

Citrus bergamia

Bergamot and its Derivatives, 1st Edition

Edited by Giovanni Dugo, Ivana Bonaccorsi

CRC Press

592 pages | 7 Color Illus. | 145 B/W Illus.

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pub: 2013-08-23
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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. The book 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.

Table of Contents

Origin, History and Diffusion, Angelo Di Giacomo and Giovanni Dugo

Citrus × bergamia Risso & Poiteau, Antonio Rapisarda and Maria Paola Germanò

Cultural Practices, Florin Gazea

Bergamot Diseases, Giovanni Enrico Agosteo, Santa Olga Cacciola, Pasquale Cavallaro, Gaetano Magnano di San Lio, and Mariateresa Russo

Bergamot in the Calabrian Economy and the Role of Consorzio del Bergamotto, Francesco Crispo

Transformation Industry, Angelo Di Giacomo and Vilfredo Raymo

Current Day Chromatography-Based Strategies and Possibilities in Bergamot Essential Oil Analysis, Peter Quinto Tranchida, Paola Dugo, Luigi Mondello, and Giovanni Dugo

The Composition of the Volatile Fraction of Peel Oils, Giovanni Dugo, Antonella Cotroneo, Ivana Bonaccorsi, and Maria Restuccia

Composition of Leaf Oils, Giovanni Dugo and Ivana Bonaccorsi

Bergamot Peel and Leaf Extracts by Supercritical Fluids, Mariateresa Russo and Rosa Di Sanzo

Enantiomeric Distribution of Volatile Components in Bergamot Peel Oils and Petitgrain, Luigi Mondello, Danilo Sciarrone, Carla Ragonese, and Giovanni Dugo

The Oxygen Heterocyclic Compounds, Paola Dugo, Marina Russo, Germana Torre, and Giovanni Dugo

Adulteration of Bergamot Oil, Ivana Bonaccorsi, Luisa Schipilliti, and Giovanni Dugo

The Composition of Bergamot Juice, Giovanni Dugo and Alessandra Trozzi

HMG-Flavonoids in Bergamot Fruits, Naim Malaj, Giselda Gallucci, Elvira Romano, and Giovanni Sindona

Limonoids of Bergamot, Roberto Romeo and Maria Assunta Chiacchio

Chemical Contamination of Bergamot Essential Oils, Giacomo Dugo, Giuseppa Di Bella, and Marcello Saitta

Bergamot and Its Use in Perfumery, Norbert Bijaoui

Bergamot in Foods and Beverages, Terence Radford

Antimicrobial Activity of Citrus bergamia Risso & Poiteau, Francesco Pizzimenti, Antonia Nostro, and Andreana Marino

Pharmacological Activity of Essential Oils and Juice, Antonella Saija, Giuseppe Bisignano, and Francesco Cimino

Bergapten (5-MOP) from Plants to Drugs, Paul Forlot, Frederic Bourgaud, and Paul Pevet

Uses of Juice and By-Products, Rosario Lo Curto

Bergamot Oil Legislation, David A. Moyler


About the Editors

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.

About the Series

Medicinal and Aromatic Plants - Industrial Profiles

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Subject Categories

BISAC Subject Codes/Headings:
SCIENCE / Life Sciences / Botany
SCIENCE / Chemistry / General