Antioxidant Activity and Total Phenolic Content of Bergamot (Citrus bergamia Risso) Fruits

Abstract

Bergamot extract is used to obtain fragrant tea (Earl Grey) and also its rind is used to make some jams. Calcium citrate and citric acid can be obtained from bergamot juice. In the study, antioxidant and total phenolic content of bergamot juice were determined. Two methods, namely beta-carotene bleaching and DPPH assay were used to determine total antioxidant capacity, while Folin-Ciocalteu reagent was used to determine total phenols. Results showed that bergamot had high total phenolic (80.06 mu g GAE/mg DW) and also high total antioxidant capacity with beta-carotene bleaching (60.12%) and with DPPH (180 mg/100 ml). The study demonstrates the nutritional potential of bergamot juice.