# The Effect of Processing Methods on Phytochemical Composition in Bergamot Juice
###### Abstract  
Experimental and epidemiological studies show a positive relation between consumption of citrus juices and reduction of risk for some chronic disorders, such as diabetes and cardiovascular diseases. In particular, the bergamot juice is characterized by noticeable amounts of phytochemicals such as flavanone glycosides, limonoids, and quaternary ammonium compounds, all health-beneficial biomolecules. In vitro and in vivo studies have shown anti-inflammatory, cholesterol-lowering, and anti-diabetic activities attributed to these compounds depending on their chemical structure. However, nutritional content of bergamot juice may vary as consequence of different processing techniques, thus needing to address this claim. For this reason, the objective of this research was to evaluate the effects of different processing systems on the proximate constituents, the composition, and the antioxidant activity of the correspondent juices. Overall, the results indicate that the process employed may influence the chemical composition and the functional properties of the ended juice. Screw press method produced a juice with greater content of flavanone glycosides (ranged from 37 to 402 mg/L) and limonoid aglycones (ranged from 65 to 67 mg/L) than the other processes (\(p<0.001\)). However, the process used for extraction of bergamot juice did not affect significantly the \(N\),\(N\)-dimethyl-\(L\)-proline content (\(p<0.5\)). Moreover, the screw press juice showed the highest antioxidant activity with EC\({}_{50}\) value of 9.35 \(\upmu\)g/mL, thus suggesting that this method maintains for health the nutritional quality of a fresh-pressed juice. bergamotjuice; juice processing; flavanone glycosides; limonoids; starcharine; antioxidant 1  
[PERSON], [PERSON], [PERSON], [PERSON]. The medicinal properties of bergamot were empirically used in the past for traditional uses that include improving cardiovascular function. Nowadays several clinical trials suggest that bergamot derived extract supplementation may produce beneficial effects in subjects with moderate hypercholesterolemia by reducing the plasma lipids and improving the lipoprotein profile [11; 12]. Commonly, the bergamot fruit is used mostly for production of cold pressed essential oil (BEo), obtained from the peel by wash-scraping the fruit. BEo is widely employed in perfumery, cosmetic, pharmaceutical, and food industries [13]. Unlike essential oil, which is very appreciate, bergamot juice (BJ) is considered a by-product since it has not found its marketability due to scare information on its composition. The BJ is often used to adulterate other citrus juices that have a wider market like lemon juice, indeed the bitter acid taste, color, and aroma of BJ is very close to lemon juice [14]. More recently an increasing interest in BJ marketability arose from its content in bioactive compounds such as flavonoids, limonoids [15; 16], and quaternary ammonium compounds [5]. Different industrial methods applied for other citrus fruits (oranges and grapefruits) could be employed also to extract the bergamot juice from the endocarp in addition to the hand squeezing method. The technology used in citrus juice processing is similar throughout the world and operates on whole fruits (such as, FMC In Line system), which extracts the juice and the cold pressed peel oil at the same time or on rasped fruits as the screw press. An overview of citrus processing technologies was described by [PERSON] ed al [17]. Differences among processing systems and equipment employed in juice production arise both from local traditions and from morphological differences among citrus species. The quality and phytochemical contents of the juice recovered vary according to juice processing methods [17]. One of the major quality variables of commercial juice is the mechanical pressure used to extract the juice from the fruit. Extraction conditions (hard/soft squeezing) will determine relative levels of juice and peel components.