Microwave-integrated extraction of total fats and oils - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement
Conference Papers Year : 2008

Microwave-integrated extraction of total fats and oils

Abstract

An improved process of Soxhlet extraction assisted by microwave, called microwave-integrated Soxhlet (MIS) is proposed for the extraction of oils and fats from different food matrixes such as oleaginous seeds, meat and bakery products. Optimal conditions for extraction were obtained using a response surface methodology and reached from a central composite design allowing us to conclude in a previous paper that the proposed process ensures complete, efficient and accurate extraction for lipids determination from olives. In this paper, the peak areas of the main fatty acids extracted with MIS from olive seeds were considered as response variables and submitted to an analysis of variance in order to determine if there was a significant link between the extraction of fatty acids and the variables required in extraction procedures. Results have shown that MIS parameters do not affect the composition of the extracts. For the generalization of the study with several food matrixes, MIS extraction results obtained were then compared to conventional Soxhlet extraction in terms of crude extract and fatty acid composition and shown that the oils extracted by MIS were quantitatively and qualitatively similar to those obtained by conventional Soxhlet extraction. MIS labstation can be considered as a new and general alternative for the extraction of lipids by using microwave energy

Dates and versions

hal-02820604 , version 1 (06-06-2020)

Identifiers

Cite

Mathieu Virot, Valérie Tomao, Christian Ginies, Franco Visinoni, Farid Chemat. Microwave-integrated extraction of total fats and oils. 10. International Symposium on Advances in Extraction Techniques; ExTech 2008, Jan 2008, Bruges, Belgium. ⟨10.1016/j.chroma.2008.05.023⟩. ⟨hal-02820604⟩
9 View
0 Download

Altmetric

Share

More