New microwave-integrated Soxhlet extraction: An advantageous tool for the extraction of lipids from food products
A new process of Soxhlet extraction assisted by microwave was designed and developed. The process is performed in four steps, which ensures complete, rapid and accurate extraction of the samples. A second-order central composite design (CCD) has been used to investigate the performance of the new de...
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| Veröffentlicht in: | Journal of chromatography 2007-12, Vol.1174 (1-2), p.138-144 |
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| container_title | Journal of chromatography |
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| creator | Virot, M Tomao, V Colnagui, G Visinoni, F Chemat, F |
| description | A new process of Soxhlet extraction assisted by microwave was designed and developed. The process is performed in four steps, which ensures complete, rapid and accurate extraction of the samples. A second-order central composite design (CCD) has been used to investigate the performance of the new device. The results provided by analysis of variance and Pareto chart, indicated that the extraction time was the most important factor followed by the leaching time. The response surface methodology allowed us to determine optimal conditions for olive oil extraction: 13 min of extraction time, 17 min of leaching time, and 720 W of irradiation power. The proposed process is suitable for lipids determination from food. Microwave-integrated Soxhlet (MIS) extraction has been compared with a conventional technique, Soxhlet extraction, for the extraction of oil from olives (Aglandau, Vaucluse, France). The oils extracted by MIS for 32 min were quantitatively (yield) and qualitatively (fatty acid composition) similar to those obtained by conventional Soxhlet extraction for 8 h. MIS is a green technology and appears as a good alternative for the extraction of fat and oils from food products. |
| doi_str_mv | 10.1016/j.chroma.2007.09.067 |
| format | Article |
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The process is performed in four steps, which ensures complete, rapid and accurate extraction of the samples. A second-order central composite design (CCD) has been used to investigate the performance of the new device. The results provided by analysis of variance and Pareto chart, indicated that the extraction time was the most important factor followed by the leaching time. The response surface methodology allowed us to determine optimal conditions for olive oil extraction: 13 min of extraction time, 17 min of leaching time, and 720 W of irradiation power. The proposed process is suitable for lipids determination from food. Microwave-integrated Soxhlet (MIS) extraction has been compared with a conventional technique, Soxhlet extraction, for the extraction of oil from olives (Aglandau, Vaucluse, France). The oils extracted by MIS for 32 min were quantitatively (yield) and qualitatively (fatty acid composition) similar to those obtained by conventional Soxhlet extraction for 8 h. MIS is a green technology and appears as a good alternative for the extraction of fat and oils from food products.</description><identifier>ISSN: 0021-9673</identifier><identifier>DOI: 10.1016/j.chroma.2007.09.067</identifier><identifier>PMID: 17942103</identifier><identifier>CODEN: JOCRAM</identifier><language>eng</language><publisher>Amsterdam: Elsevier</publisher><subject>Analysis of Variance ; Biological and medical sciences ; Chemistry Techniques, Analytical - economics ; Chemistry Techniques, Analytical - methods ; Ecology ; Equipment Safety ; extraction ; Fat industries ; fatty acid composition ; Fatty Acids - analysis ; food analysis ; Food industries ; foods ; Fundamental and applied biological sciences. Psychology ; lipid content ; lipids ; Meat and meat product industries ; microwave treatment ; microwave-integrated Soxhlet extraction ; Microwaves ; Olea - chemistry ; Olive Oil ; olives ; Plant Oils - isolation & purification ; Temperature ; Time Factors</subject><ispartof>Journal of chromatography, 2007-12, Vol.1174 (1-2), p.138-144</ispartof><rights>2008 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>309,310,314,776,780,785,786,23910,23911,25120,27904,27905</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=19914430$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/17942103$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Virot, M</creatorcontrib><creatorcontrib>Tomao, V</creatorcontrib><creatorcontrib>Colnagui, G</creatorcontrib><creatorcontrib>Visinoni, F</creatorcontrib><creatorcontrib>Chemat, F</creatorcontrib><title>New microwave-integrated Soxhlet extraction: An advantageous tool for the extraction of lipids from food products</title><title>Journal of chromatography</title><addtitle>J Chromatogr A</addtitle><description>A new process of Soxhlet extraction assisted by microwave was designed and developed. The process is performed in four steps, which ensures complete, rapid and accurate extraction of the samples. A second-order central composite design (CCD) has been used to investigate the performance of the new device. The results provided by analysis of variance and Pareto chart, indicated that the extraction time was the most important factor followed by the leaching time. The response surface methodology allowed us to determine optimal conditions for olive oil extraction: 13 min of extraction time, 17 min of leaching time, and 720 W of irradiation power. The proposed process is suitable for lipids determination from food. Microwave-integrated Soxhlet (MIS) extraction has been compared with a conventional technique, Soxhlet extraction, for the extraction of oil from olives (Aglandau, Vaucluse, France). The oils extracted by MIS for 32 min were quantitatively (yield) and qualitatively (fatty acid composition) similar to those obtained by conventional Soxhlet extraction for 8 h. MIS is a green technology and appears as a good alternative for the extraction of fat and oils from food products.</description><subject>Analysis of Variance</subject><subject>Biological and medical sciences</subject><subject>Chemistry Techniques, Analytical - economics</subject><subject>Chemistry Techniques, Analytical - methods</subject><subject>Ecology</subject><subject>Equipment Safety</subject><subject>extraction</subject><subject>Fat industries</subject><subject>fatty acid composition</subject><subject>Fatty Acids - analysis</subject><subject>food analysis</subject><subject>Food industries</subject><subject>foods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>lipid content</subject><subject>lipids</subject><subject>Meat and meat product industries</subject><subject>microwave treatment</subject><subject>microwave-integrated Soxhlet extraction</subject><subject>Microwaves</subject><subject>Olea - chemistry</subject><subject>Olive Oil</subject><subject>olives</subject><subject>Plant Oils - isolation & purification</subject><subject>Temperature</subject><subject>Time Factors</subject><issn>0021-9673</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpN0EtP20AUBeBZtCIU-g-qdjZlZ3PnYc-4OxRRQEKwANbWzTwSR7YnzExI-Pc1IhWszubTPUeXkB8MSgasPl-XZhXDgCUHUCU0JdTqCzkG4KxoaiVm5FtKawCmQPEjMmOqkZyBOCbPd25Hh87EsMMXV3RjdsuI2Vn6EPar3mXq9jmiyV0Y_9CLkaJ9wTHj0oVtojmEnvoQaV65T5AGT_tu09lE_TRrEsHSTQx2a3I6JV899sl9P-QJefp7-Ti_Lm7vr27mF7eF57XIhamckCgWSmLlrLLaToMrvzC6UlJqq6XgStgpGSrN0fhGLYAjE6Zi6GpxQs7e707Fz1uXcjt0ybi-x_Fte1vrSmqp3-DPA9wuBmfbTewGjK_t_ydN4PcBYDLY-4ij6dKHaxompYDJ_Xp3HkOLyziZpwcOTABoKTnU4h9vUoEu</recordid><startdate>20071207</startdate><enddate>20071207</enddate><creator>Virot, M</creator><creator>Tomao, V</creator><creator>Colnagui, G</creator><creator>Visinoni, F</creator><creator>Chemat, F</creator><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>7X8</scope></search><sort><creationdate>20071207</creationdate><title>New microwave-integrated Soxhlet extraction: An advantageous tool for the extraction of lipids from food products</title><author>Virot, M ; Tomao, V ; Colnagui, G ; Visinoni, F ; Chemat, F</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-f263t-c5e34a3b74a5ed7d8d2105fbc857448d843273dd841a782acf97b02a13c51ae63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>Analysis of Variance</topic><topic>Biological and medical sciences</topic><topic>Chemistry Techniques, Analytical - economics</topic><topic>Chemistry Techniques, Analytical - methods</topic><topic>Ecology</topic><topic>Equipment Safety</topic><topic>extraction</topic><topic>Fat industries</topic><topic>fatty acid composition</topic><topic>Fatty Acids - analysis</topic><topic>food analysis</topic><topic>Food industries</topic><topic>foods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>lipid content</topic><topic>lipids</topic><topic>Meat and meat product industries</topic><topic>microwave treatment</topic><topic>microwave-integrated Soxhlet extraction</topic><topic>Microwaves</topic><topic>Olea - chemistry</topic><topic>Olive Oil</topic><topic>olives</topic><topic>Plant Oils - isolation & purification</topic><topic>Temperature</topic><topic>Time Factors</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Virot, M</creatorcontrib><creatorcontrib>Tomao, V</creatorcontrib><creatorcontrib>Colnagui, G</creatorcontrib><creatorcontrib>Visinoni, F</creatorcontrib><creatorcontrib>Chemat, F</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of chromatography</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Virot, M</au><au>Tomao, V</au><au>Colnagui, G</au><au>Visinoni, F</au><au>Chemat, F</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>New microwave-integrated Soxhlet extraction: An advantageous tool for the extraction of lipids from food products</atitle><jtitle>Journal of chromatography</jtitle><addtitle>J Chromatogr A</addtitle><date>2007-12-07</date><risdate>2007</risdate><volume>1174</volume><issue>1-2</issue><spage>138</spage><epage>144</epage><pages>138-144</pages><issn>0021-9673</issn><coden>JOCRAM</coden><abstract>A new process of Soxhlet extraction assisted by microwave was designed and developed. The process is performed in four steps, which ensures complete, rapid and accurate extraction of the samples. A second-order central composite design (CCD) has been used to investigate the performance of the new device. The results provided by analysis of variance and Pareto chart, indicated that the extraction time was the most important factor followed by the leaching time. The response surface methodology allowed us to determine optimal conditions for olive oil extraction: 13 min of extraction time, 17 min of leaching time, and 720 W of irradiation power. The proposed process is suitable for lipids determination from food. Microwave-integrated Soxhlet (MIS) extraction has been compared with a conventional technique, Soxhlet extraction, for the extraction of oil from olives (Aglandau, Vaucluse, France). The oils extracted by MIS for 32 min were quantitatively (yield) and qualitatively (fatty acid composition) similar to those obtained by conventional Soxhlet extraction for 8 h. MIS is a green technology and appears as a good alternative for the extraction of fat and oils from food products.</abstract><cop>Amsterdam</cop><pub>Elsevier</pub><pmid>17942103</pmid><doi>10.1016/j.chroma.2007.09.067</doi><tpages>7</tpages></addata></record> |
| fulltext | fulltext |
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| ispartof | Journal of chromatography, 2007-12, Vol.1174 (1-2), p.138-144 |
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| language | eng |
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| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Analysis of Variance Biological and medical sciences Chemistry Techniques, Analytical - economics Chemistry Techniques, Analytical - methods Ecology Equipment Safety extraction Fat industries fatty acid composition Fatty Acids - analysis food analysis Food industries foods Fundamental and applied biological sciences. Psychology lipid content lipids Meat and meat product industries microwave treatment microwave-integrated Soxhlet extraction Microwaves Olea - chemistry Olive Oil olives Plant Oils - isolation & purification Temperature Time Factors |
| title | New microwave-integrated Soxhlet extraction: An advantageous tool for the extraction of lipids from food products |
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