Green and solvent-free simultaneous ultrasonic-microwave assisted extraction of essential oil from white and black peppers

Abstract The dynamic performance of a microwave-assisted extraction (MAE) was studied during the extraction of eucalyptus essential oil. The effect of different process variables such as solid/liquid ratio (1:1, 1:3, or 1:5), stirring speed (0, 200, or 400 rpm), and power microwave output (360, 450, or 540 W) on obtained yield, energy requirements and environmental impact were assessed. The maximum yield was 1.26 ± 0.01% and the steam generation velocities between 4.8 and 8.8 g/min favor the extraction. In terms of environmental impact, the lowest EI99 value obtained was 6.93 ± 0.1 mPT/g. A multi-response optimization was performed to identify the operating conditions that maximize yield, while minimize energy requirements and environmental impact. Temperature dynamics and extraction kinetics were fitted to a second-order transfer function model, aimed to evaluate the role of heating patterns on the process performance. Finally, a controlled temperature experiment was carried out under the optimal conditions.

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Microwave-assisted extraction of Nigella sativa L. essential oil and evaluation of its antioxidant activity

Journal of Food Science and Technology ◽

10.1007/s13197-017-2718-1 ◽

2017 ◽

Vol 54 (12) ◽

pp. 3779-3790 ◽

Cited By ~ 9

Author(s):

Abdol-Samad Abedi ◽

Marjan Rismanchi ◽

Mehrnoush Shahdoostkhany ◽

Abdorreza Mohammadi ◽

Amir Mohammad Mortazavian

Keyword(s):

Antioxidant Activity ◽

Essential Oil ◽

Nigella Sativa ◽

Microwave Assisted Extraction ◽

Microwave Assisted ◽

Assisted Extraction

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Microwave-Assisted Extraction/Dispersive Liquid–Liquid Microextraction Coupled with DSI-GC-IT/MS for Analysis of Essential Oil from Three Species of Cardamom

Chromatographia ◽

10.1007/s10337-013-2608-2 ◽

2013 ◽

Vol 77 (3-4) ◽

pp. 347-358 ◽

Cited By ~ 11

Author(s):

Zhi-Yong Ye ◽

Zu-Guang Li ◽

Dan Wei ◽

Maw-Rong Lee

Keyword(s):

Essential Oil ◽

Microwave Assisted Extraction ◽

Microwave Assisted ◽

Assisted Extraction ◽

Dispersive Liquid Liquid Microextraction ◽

Liquid Microextraction

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A Design of Experiment (DoE) Approach to Model the Yield and Chemical Composition of Ajowan (Trachyspermum ammi L.) Essential Oil Obtained by Microwave-Assisted Extraction

Pharmaceuticals ◽

10.3390/ph14080816 ◽

2021 ◽

Vol 14 (8) ◽

pp. 816

Author(s):

Eugenia Mazzara ◽

Serena Scortichini ◽

Dennis Fiorini ◽

Filippo Maggi ◽

Riccardo Petrelli ◽

...

Keyword(s):

Essential Oil ◽

Design Of Experiment ◽

High Efficiency ◽

Middle Eastern ◽

Food Additives ◽

Microwave Assisted Extraction ◽

Experimental Conditions ◽

Microwave Assisted ◽

Assisted Extraction ◽

Trachyspermum Ammi

Ajowan (Trachyspermum ammi L.) is a spice traditionally used in Middle Eastern medicine and contains a valuable essential oil (EO) exploited in different fields, such as pharmaceutics, agrochemicals and food additives. This EO is mostly characterized by the thymol to which most of its biological properties are related. Given the economic value of ajowan and its increasing demand across the globe, the extraction method used for its EO is of paramount importance in terms of quality and quantity of the final product. In the present study, we used the design of experiment (DoE) approach to study and optimize the extraction of the ajowan EO using the microwave-assisted extraction (MAE), a novel extraction technique with high efficiency, low energy consumption, short process length and low environmental impact. A two-step DoE (screening followed by surface response methodology) was used to reduce the number of experiments and to improve the cost/benefit ratio. Reliable mathematical models, relating the more relevant EO features with the extraction conditions, were obtained and used to identify the best experimental conditions able to maximize the yield and thymol concentration. The optimized MAE procedure assures an EO with a higher yield and thymol amount compared with the standard hydrodistillation procedure.

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