Sono–Soxhlet: in situ ultrasound-assisted extraction of food products

Z. Djenni, D. Pingret, Timothy J. Mason, F. Chemat

    Research output: Contribution to journalArticle

    10 Citations (Scopus)

    Abstract

    An improvement of Soxhlet extraction was designed and developed. The extraction process (Sono–Soxhlet) of oils from crushed dried olives was performed using an ultrasonic horn in situ to provided rapid and complete recovery of analytes from the matrix. The results were compared to conventional Soxhlet extraction using physicochemical characterization and gravimetric analysis and showed a substantial reduction in the extraction time without interfering on composition and quality of target extracts.
    Original languageEnglish
    Pages (from-to)1229-1233
    JournalFood Analytical Methods
    Volume6
    Issue number4
    DOIs
    Publication statusPublished - 2013

    Fingerprint

    Olea
    Horns
    Ultrasonics
    Oils
    foods
    food
    Food
    Gravimetric analysis
    ultrasonics
    Recovery
    oils
    time
    extracts
    Chemical analysis

    Bibliographical note

    The full text of this item is not available from the repository.

    Keywords

    • Soxhlet
    • Extraction
    • N-hexane
    • Oil
    • Ultrasound

    Cite this

    Sono–Soxhlet: in situ ultrasound-assisted extraction of food products. / Djenni, Z.; Pingret, D.; Mason, Timothy J.; Chemat, F.

    In: Food Analytical Methods, Vol. 6, No. 4, 2013, p. 1229-1233.

    Research output: Contribution to journalArticle

    Djenni, Z. ; Pingret, D. ; Mason, Timothy J. ; Chemat, F. / Sono–Soxhlet: in situ ultrasound-assisted extraction of food products. In: Food Analytical Methods. 2013 ; Vol. 6, No. 4. pp. 1229-1233.
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