Bergamot Oil: Botany, Production, Pharmacology

Bergamot essential oil (BEO) is the result of the mechanical manipulation (cold pressing) of the exocarp (flavedo) of the hesperidium of Citruslimon (L.) Osbeck Bergamot Group (synonym Citrus × bergamia Risso & Poit.), resulting in the bursting of the oil cavities embedded in the flavedo and the release of their contents. It is chemically dominated by monoterpene hydrocarbons (i.e., limonene), but with significant percentages of oxygenated monoterpenes (i.e., linalyl acetate) and of non-volatile oxygen heterocyclic compounds (i.e., bergapten).

Controlled release of essential oil from a rubberwood box using activated carbon to extend the shelf life of strawberries and its possible mode of action

The controlled release of bergamot oil was evaluated from rubberwood boxes containing activated carbon and bergamot oil. Rubberwood boxes impregnated with different concentrations of bergamot oil (50, 100, and 300 µg g−1) with and without activated carbon were prepared. The treated rubberwood boxes were utilized to store strawberries at 6 °C for 21 d, while boxes with only activated carbon were used as a control. The inhibitory effects relative to Botrytis cinerea growth and quality of the strawberries after storage in rubberwood box were investigated. The microstructure of the rubberwood was evaluated via scanning electron microscopy. Gas chromatography mass spectrometry was used to quantify the volatile compounds. The rubberwood boxes with activated carbon and 100 µg g−1 of bergamot oil were found to inhibit Botrytis cinerea growth on strawberries and extend their shelf life for at least 21 d. Compared to rubberwood boxes without activated carbon, activated carbon was able to retard the release of bergamot oil into the system, yielding increased strawberry quality. Releasing less bioactive components from bergamot oil could decrease undesirable effects on strawberries, e.g., tissue, weight loss, flavour, and colour changes.

Essential Oils & Burns: A Case Report of Second Degree Burns Following Bergamot Oil Application and Ultra-Violet A Ray Exposure

Over the past decade there has been a dramatic increase in the consumption of complementary and alternative medicine. The market for supplements and topical agents has grown, with recent reports estimating its value at 6.63 billion dollars. As more consumers utilize these largely unregulated products, it follows that healthcare providers will encounter new injury patterns related to them. Here we will discuss the evaluation and management of phototoxic reaction injuries sustained in a healthy 25-year-old female as a result of exposure to essential oils in the setting of ultra-violet A radiation.

Microencapsulation of Tangeretin in a Citrus Pectin Mixture Matrix

The objectives of this research were to microencapsulate tangeretin, and to evaluate the basic characteristics of the microcapsule products. Tangeretin is a polymethoxyflavone (PMF) which has been revealed to possess various health benefits and is abundant in tangerine and other citrus peels. Microencapsulation technology is widely employed in the food and pharmaceutical industries to exploit functional ingredients, cells, and enzymes. Spray drying is a frequently applied microencapsulation method because of its low cost and technical requirements. In this research, tangeretin dissolved at different concentrations in bergamot oil was microencapsulated in a citrus pectin/sodium alginate matrix. The resulting microcapsule powder showed promising physical and structural properties. The retention efficiency of tangeretin was greater at a concentration of 2.0% (98.92%) than at 0.2% (71.05%), probably due to the higher temperature of the emulsion during the homogenizing and spray-drying processes. Encapsulation efficiency was reduced with increased concentration of tangeretin. Our results indicate that tangeretin could be successfully encapsulated within a citrus pectin/sodium alginate matrix using bergamot oil as a carrier.

Antioxidant Activity of Bacterial Cellulose Based Edible Films Incorporated with Catechin and Citrus aurantium L (Bergamot) Essential Oil

Bacterial cellulose-based edible films have been known as natural material and eco-friendly fibers for food packaging. The edible films contain carboxymethyl cellulose (CMC), Tween 80 and glycerol as an external food protection. The edible films as carriers of ingredients agents (antimicrobial, antioxidant) preserve the quality of food product. Incorporating antioxidant compounds into edible films provide the novel approach to improve the safety, shelf-life of foods and physical properties. In present study, the antioxidant agents are cathechin and bergamot oil. The study was aimed to investigate the antioxidant activities of edible films incorporated with catechin (FC), bergamot oil (FB) and both cathechin and bergamot oil (FCB). Antioxidant activity was carried out using DPPH method. The results showed that antioxidant activities of FC, FB and FCB with various concentrations antioxidant agents (1-2.5%) were 65.78%, 73.16% and 81.07% respectively. GC-MS showed bergamot oil contained compounds limonene (23,66%) , linalool (19.44), and lynalil acetate (37,88). SEM showed the surface of edible films FB and FCB were fine and smooth. Edible film only and FC revealed the cracks on the surfaces of films. Alll compounds of edible films were still available based on FTIR results.

Chemical Composition and Antibacterial Activity of Bergamot Peel Oil from Supercritical CO2 and Compressed Propane Extraction

Objective: Essential oils are widely used as flavors and fragrances in the food, cosmetic and pharmaceutical industries, especially the bergamot peel oil due to the high polyphenols content, compared to other citrus species. Two types of polyphenols present in bergamot peel oil, brutieridin and melitidin, are directly related to cholesterol biosynthesis inhibition in a similar way as the statins. In this context, this work reports the extraction yields of bergamot peel oil obtained by supercritical carbon dioxide and compressed propane, together with the antimicrobial activity. Methods: The experiments were conducted at 55°C and 350 bar (density 0.881kg/m3) for carbon dioxide and at 55 °C and 40 bar (density 0.441 kg/m3) for propane. Results: Regarding the antimicrobial activity, the minimum inhibitory concentrations of bergamot oil were effective for the gram-positive bacteria growth inhibition, Staphylococcus aureus at 31.25 µg.mL-1 of bergamot oil, while 500 µg.mL-1 of oil extract was necessary to afford gram-negative bacterium (Escherichia coli) inhibition.