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.
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Djenni, Z., Pingret, D., Mason, T. J., & Chemat, F. (2013). Sono–Soxhlet: in situ ultrasound-assisted extraction of food products. Food Analytical Methods, 6(4), 1229-1233. https://doi.org/10.1007/s12161-012-9531-2