HS-SPME and microdistillation methods for the volatile compounds of bergamot fruits cultivated in Turkey

Year 2019, Volume: 6 Issue: 4, 21 - 25, 26.12.2019

Hale Gamze Ağalar , BURAK Temiz , Betül Demirci

Abstract

Bergamot fruits are very important for industries such as cosmetic, perfumery, food and drug. Bergamot essential oil well characterized is used extensively in many flavors and perfumes. In the present study, the bergamot fruits cultivated in Adana were collected in December, 2017. For the isolation of the volatiles in the peels microdistillation and headspace-solid phase microextraction (SP-SPME) techniques were employed. The fresh peels of the fruits subjected to microdistillation were analyzed by GC and GC-MS systems, simultaneously. In the same time, to trap volatile compounds in the fresh peels HS-SPME technique was employed. The fiber was then inserted immediately into the injection port of the GC-MS for desorption of the adsorbed volatiles for analysis. Limonene (32.9, 36.8%), linalool (37.3, 16.6%) and linalyl acetate (7.8, 30.2%) were the major compounds in the peels obtained by microdistillation and HS-SPME, respectively.

Keywords

Citrus bergamia, bergamot, microdistillation, HS-SPME, volatiles

Supporting Institution

ANADOLU UNIVERSITY SCIENTIFIC RESEARCH PROJECT COMMISSION

Project Number

BAP 1805S209

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