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Comparison of heat and mass transfer of differentmicrowave-assisted extraction methods of essential oil from Citrus limon (Lisbon variety) peel

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Abstract:
Dried 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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Ketersediaan

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Informasi Detail

Judul Seri

Food Science & Nutrition

No. Panggil

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Penerbit

: Jurnal Food Science & Nutrition., 2015

Deskripsi Fisik

Food Science & Nutrition 2015; 3(6): 506–518

Bahasa

English

ISBN/ISSN

doi: 10.1002/fsn3.24

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

-

Edisi

2015; 3(6):

Subjek

ILMU PANGAN DAN GIZI

Info Detail Spesifik

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Pernyataan Tanggungjawab

deliza

Versi lain/terkait

Lampiran Berkas

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