Comparison of physicochemical characteristics and composition of bergamot oil seed extracted from three different cultivars

Abstract

The influence of cultivar on the composition of bergamot seed oil 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 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. Oleic acid was the principle fatty acid found in the extracted oils (31% to 34%), followed by linoleic (27% to 30%) and palmitic (21% to 23%). Other acids were found in smaller quantities, for example stearic, arachidic and linolenic. β-sitosterol was the principle sterol that made up over 70% of total sterols. Other sterols, campesterol, stigmasterol, Δ5-avenasterol, cholesterol and 2,4-methylencolesterol were detected in the majority of the oils. The results of this study showed that the bergamot seeds and the extracted oils have the potential of being used as a source of edible oil.