An Improved Ultrasound Clevenger for Extraction of Essential Oils - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Food Analytical Methods Year : 2014

An Improved Ultrasound Clevenger for Extraction of Essential Oils

Abstract

A new process employing ultrasound technology to improve hydrodistillation extraction was designed and developed. The extraction process (sono-Clevenger) was performed under simultaneous sonication using an ultrasonic horn in situ to provide rapid and complete recovery of analytes from the matrix. The extraction of essential oil from orange peels with conventional Clevenger extraction was compared with the sono-Clevenger process using physicochemical characterization and gravimetric analysis. The new procedure provided a substantial reduction in the extraction time when compared to conventional process without interfering on composition of target compounds.
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hal-02638755 , version 1 (28-05-2020)

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Daniela Pingret, Anne-Sylvie Fabiano-Tixier, Farid Chemat. An Improved Ultrasound Clevenger for Extraction of Essential Oils. Food Analytical Methods, 2014, 7 (1), pp.9-12. ⟨10.1007/s12161-013-9581-0⟩. ⟨hal-02638755⟩
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