Parameters affecting microwave‐assisted extraction of withanolides

Kaufmann, Béatrice; Christen, Philippe; Veuthey, Jean‐Luc

doi:10.1002/pca.599

Cited by 69 publications

(39 citation statements)

References 17 publications

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“…The details in Table 1 show that the rates of temperature elevations in the MAHD method was 8.9 times greater than that of the HD method. This phenomenon can also be attributed to the high dielectric constant of water which absorbs the irradiation from the microwaves and causes a more rapid rise in temperature, compared to the case of HD [23]. These results are in good agreement with the findings of Mazidi et al (2012) [24].…”

Section: = =supporting

confidence: 83%

Microwave-assisted Hydrodistillation for Extraction of Essential Oil from Patchouli (Pogostemon cablin) Leaves

Kusuma

Mahfud

2016

Period. Polytech. Chem. Eng.

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Section: = =supporting

confidence: 83%

Microwave-assisted Hydrodistillation for Extraction of Essential Oil from Patchouli (Pogostemon cablin) Leaves

Kusuma

Mahfud

2016

Period. Polytech. Chem. Eng.

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“…This phenomenon can also be attributed to the high dielectric constant of water which absorbs the irradiation from the microwaves and causes a more rapid rise in temperature, compared to the case of HD (Kaufmann et al. 2001). These results are in good agreement with the findings of Mazidi et al.…”

Section: Resultsmentioning

confidence: 99%

Comparison of heat and mass transfer of different microwave‐assisted extraction methods of essential oil from Citrus limon (Lisbon variety) peel

Golmakani

Moayyedi

2015

Food Science & Nutrition

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Dried and fresh peels of Citrus limon were subjected to microwave‐assisted hydrodistillation (MAHD) and solvent‐free microwave extraction (SFME), respectively. A comparison was made between MAHD and SFME with the conventional hydrodistillation (HD) method in terms of extraction kinetic, chemical composition, and antioxidant activity. Higher yield results from higher extraction rates by microwaves and could be due to a synergy of two transfer phenomena: mass and heat acting in the same way. Gas chromatography/mass spectrometry (GC/MS) analysis did not indicate any noticeable differences between the constituents of essential oils obtained by MAHD and SFME, in comparison with HD. Antioxidant analysis of the extracted essential oils indicated that microwave irradiation did not have adverse effects on the radical scavenging activity of the extracted essential oils. The results of this study suggest that MAHD and SFME can be termed as green technologies because of their less energy requirements per ml of essential oil extraction.

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“…Indeed, water with a high dielectric constant absorb the radiation from the microwaves resulting in a rise in the temperature more rapidly than that in HD. Higher temperature causes an easier degradation of plant cells and consequently a shorter extraction time can be achieved (Käufmann et al, 2001). This effect is more evident at higher power levels.…”

Section: Resultsmentioning

confidence: 99%

Use of Microwave-assisted Hydrodistillation to Extract the Essential Oils from Satureja hortensis and Satureja montana

Rezvanpanah

Rezaei

Razavi

et al. 2008

FSTR

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Microwave-assisted hydrodistillation (MAHD) has recently been attended for the extraction of essential oils from medicinal plants/herbs. In this study, MAHD was investigated for the extraction of essential oils from two genotypes of savory (Satureja hortensis, so-called summer savory, and Satureja montana, socalled winter savory). Three levels of microwave power (220, 440 and 660 W) were selected for the extraction. MAHD resulted in a shorter extraction time compared to that in HD. Total extraction times at 660 W microwave power was 180 min for S. hortensis and 90 min for S. montana. The extraction yield obtained by MAHD was almost equal to that obtained by HD (3.1%, w/w, for S. hortensis and 0.7% for S. Montana). Extraction was more efficient at higher power levels.Keywords: essential oils, microwave-assisted hydrodistillation, Satureja hortensis, Satureja montana, savory *To whom correspondence should be addressed. Email: krezaee@ut.ac.ir IntroductionThe use of herbs and plants in food industry has a long history. The diversity among the components of the plants has resulted in their use in many applications including in flavors and fragrances as well as in medicine. Essential oils are among the secondary metabolites produced within the various organs of medicinal herbs/plants. They are complex mixtures of volatile compounds such as terpenes (mostly monoterpenes and sesquiterpenes), phenolics and alcohols . The conventional method for the extraction of essential oils is hydrodistillation (HD), in which the essential oils are evaporated by heating a mixture of water and plant materials followed by the liquefaction of the vapors in a condenser. However, this method suffers from several disadvantages including losses in the volatile compounds, long extraction time and degradation of some components through thermal and/or hydrolytic effects (Khajeh et al., 2004;. Because of these shortcomings, newer approaches such as microwave-assisted extraction (MAE,) with or without the use of a solvent, have been developed. MAE, for example, has been applied for the extraction of cocaine and benzoylecgonine from coca leaves by using both polar and nonpolar solvents (Brachet et al., 2002). MAE has also been investigated for the extraction of essential oils from several herbs including artemisia (Hao et al., 2002), caraway seeds (Chemat et al., 2005), orange peel (Ferhat et al., 2006), lavender (Chemat et al., 2006, and cardamom (Lucchesi et al., 2007). Another extraction method in this area is microwave assisted hydrodistillation (MAHD,) which is an advanced hydrodistillation method based on the use of a microwave oven. This technique has recently been investigated in the extraction of volatile secondary metabolites from Lippia Alba (Stashenko et al., 2004a) and Xylopia aromatica (Stashenko et al., 2004b). The efficiency of MAHD is strongly dependent on the dielectric constant of water and the matrix (Brachet et al., 2002). MAHD causes the rapid delivery of energy to the total volume of solvent/ sample leading to a rapid rise ...

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Parameters affecting microwave‐assisted extraction of withanolides

Cited by 69 publications

References 17 publications

Microwave-assisted Hydrodistillation for Extraction of Essential Oil from Patchouli (Pogostemon cablin) Leaves

Microwave-assisted Hydrodistillation for Extraction of Essential Oil from Patchouli (Pogostemon cablin) Leaves

Comparison of heat and mass transfer of different microwave‐assisted extraction methods of essential oil from Citrus limon (Lisbon variety) peel

Use of Microwave-assisted Hydrodistillation to Extract the Essential Oils from Satureja hortensis and Satureja montana

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