This work examines the distilled essential oils of limette and bergamot in order to assess the presence of low volatile substances such as coumarins (bergapten) which, being toxic, must be eliminated before using these oils in the food industry. The quantitative determination of cournarins was carried out by spectrofluorimetric detection. The substances present in the chromatograms, obtained by HPLC with UV detection at 254 nm, were then identified. Moreover, a new coumarin that is present in small quantities was identified using HPLC-MS.
Analysis of limette and bergamot distilled essential oils by HPLC / Buiarelli, Francesca; Cartoni, Giampaolo; Coccioli, Franco; Jasionowska, Renata; M., Mazzarino. - In: ANNALI DI CHIMICA. - ISSN 0003-4592. - STAMPA. - 92:4(2002), pp. 363-372. (Intervento presentato al convegno Conference on Third Millenium: The Future of Analytical Chemistry in the Control of Foods and the Environment tenutosi a ROME, ITALY nel FEB 22-24, 2001).
Analysis of limette and bergamot distilled essential oils by HPLC
BUIARELLI, Francesca;CARTONI, Giampaolo;COCCIOLI, Franco;JASIONOWSKA, Renata;
2002
Abstract
This work examines the distilled essential oils of limette and bergamot in order to assess the presence of low volatile substances such as coumarins (bergapten) which, being toxic, must be eliminated before using these oils in the food industry. The quantitative determination of cournarins was carried out by spectrofluorimetric detection. The substances present in the chromatograms, obtained by HPLC with UV detection at 254 nm, were then identified. Moreover, a new coumarin that is present in small quantities was identified using HPLC-MS.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
