Bergamot oil ( Citrus bergamia ) is mainly employed in the perfumery and cosmetic industries and also, in a smaller amount, in the pharmaceutical and food industries, for its fragrant notes, fixative and antimicrobial properties. Due to the presence of some phototoxic compounds in its composition, it has become a common practice to reduce or sometimes completely eliminate these substances before using the oil. Samples of treated bergamot oils have been investigated in this study (terpeneless, furocoumarin‐ and bergapten‐free) by means of GC–FID, GC–MS, enantio‐GC–FID and HPLC. The results are reported in terms of either peak areas or g/100 g. Some considerations are made in order to discuss the technologies used for treating bergamot oil.
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Costa et al. (2009) studied this question.
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