Microwave-Assisted Extraction – A State-of-the-Art Overview of Varieties

Authors

  • Bernd Ondruschka
  • Jila Asghari

DOI:

https://doi.org/10.2533/000942906777836327

Keywords:

Extraction techniques, Food, Microwave-assisted extraction, Plant, Soxhlet extraction

Abstract

The microwave-assisted extraction technique offers some advantages over conventional extraction methods. Applications include the extraction of high-value compounds from natural sources including nutraceutical and functional food ingredients, pharma actives from biomass, and phytonutrients. Compared to conventional solvent extraction methods, the microwave-assisted extraction (MAE) technique offers advantages such as improved stability of products and marker compounds, increased purity of crude extracts, the possibility to use less toxic solvents, reduced processing costs, reduced energy and solvent consumption, increased recovery and purity of marker compounds, and very rapid extraction rates.

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Published

2006-06-01

Issue

Section

Scientific Articles