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

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

doi:10.1007/s12161-012-9531-2

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

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

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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 language	English
Pages (from-to)	1229-1233
Journal	Food Analytical Methods
Volume	6
Issue number	4
DOIs	https://doi.org/10.1007/s12161-012-9531-2
Publication status	Published - 2013

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

Keywords

Soxhlet
Extraction
N-hexane
Oil
Ultrasound

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10.1007/s12161-012-9531-2

Cite this

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title = "Sono–Soxhlet: in situ ultrasound-assisted extraction of food products",

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.",

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AU - Djenni, Z.

AU - Pingret, D.

AU - Mason, Timothy J.

AU - Chemat, F.

N1 - The full text of this item is not available from the repository.

PY - 2013

Y1 - 2013

N2 - 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.

AB - 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.

KW - Soxhlet

KW - Extraction

KW - N-hexane

KW - Oil

KW - Ultrasound

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DO - 10.1007/s12161-012-9531-2

M3 - Article

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JO - Food Analytical Methods

JF - Food Analytical Methods

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ER -

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

Abstract

Bibliographical note

Keywords

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