Microwave-Assisted Extraction – A State-of-the-Art Overview of Varieties
DOI:
https://doi.org/10.2533/000942906777836327Keywords:
Extraction techniques, Food, Microwave-assisted extraction, Plant, Soxhlet extractionAbstract
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.Downloads
Published
2006-06-01
Issue
Section
Scientific Articles
License
Copyright (c) 2006 Swiss Chemical Society
![Creative Commons License](http://i.creativecommons.org/l/by-nc/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
How to Cite
[1]
B. Ondruschka, J. Asghari, Chimia 2006, 60, 321, DOI: 10.2533/000942906777836327.