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

Food Science and Nutrition - Tập 3 Số 6 - Trang 506-518 - 2015
Mohammad‐Taghi Golmakani1, Mahsa Moayyedi2
1Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
2Department of Food Science and Technology School of Agriculture 4-Varamin Branch, Islamic Azad University Varamin Iran.

Tóm tắt

AbstractDried 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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Thông tin xuất bản

Food Science and Nutrition

Tập 3 Số 6

506-518

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