Comparison of heat and mass transfer of different microwave‐assisted extraction methods of essential oil from Citrus limon (Lisbon variety) peel
Identifieur interne : 001E66 ( Ncbi/Checkpoint ); précédent : 001E65; suivant : 001E67Comparison of heat and mass transfer of different microwave‐assisted extraction methods of essential oil from Citrus limon (Lisbon variety) peel
Auteurs : Mohammad-Taghi Golmakani ; Mahsa MoayyediSource :
- Food Science & Nutrition [ 2048-7177 ] ; 2015.
Abstract
Dried and fresh peels of
Url:
DOI: 10.1002/fsn3.240
PubMed: 26788292
PubMed Central: 4708660
Affiliations:
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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Comparison of heat and mass transfer of different microwave‐assisted extraction methods of essential oil from <italic>Citrus limon</italic> (Lisbon variety) peel</title><author><name sortKey="Golmakani, Mohammad Aghi" sort="Golmakani, Mohammad Aghi" uniqKey="Golmakani M" first="Mohammad-Taghi" last="Golmakani">Mohammad-Taghi Golmakani</name><affiliation><nlm:aff id="fsn3240-aff-0001"></nlm:aff></affiliation></author><author><name sortKey="Moayyedi, Mahsa" sort="Moayyedi, Mahsa" uniqKey="Moayyedi M" first="Mahsa" last="Moayyedi">Mahsa Moayyedi</name><affiliation><nlm:aff id="fsn3240-aff-0002"></nlm:aff></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PMC</idno><idno type="pmid">26788292</idno><idno type="pmc">4708660</idno><idno type="url">http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4708660</idno><idno type="RBID">PMC:4708660</idno><idno type="doi">10.1002/fsn3.240</idno><date when="2015">2015</date><idno type="wicri:Area/Pmc/Corpus">000058</idno><idno type="wicri:Area/Pmc/Curation">000058</idno><idno type="wicri:Area/Pmc/Checkpoint">000564</idno><idno type="wicri:Area/Ncbi/Merge">001E66</idno><idno type="wicri:Area/Ncbi/Curation">001E66</idno><idno type="wicri:Area/Ncbi/Checkpoint">001E66</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a" type="main">Comparison of heat and mass transfer of different microwave‐assisted extraction methods of essential oil from <italic>Citrus limon</italic> (Lisbon variety) peel</title><author><name sortKey="Golmakani, Mohammad Aghi" sort="Golmakani, Mohammad Aghi" uniqKey="Golmakani M" first="Mohammad-Taghi" last="Golmakani">Mohammad-Taghi Golmakani</name><affiliation><nlm:aff id="fsn3240-aff-0001"></nlm:aff></affiliation></author><author><name sortKey="Moayyedi, Mahsa" sort="Moayyedi, Mahsa" uniqKey="Moayyedi M" first="Mahsa" last="Moayyedi">Mahsa Moayyedi</name><affiliation><nlm:aff id="fsn3240-aff-0002"></nlm:aff></affiliation></author></analytic><series><title level="j">Food Science & Nutrition</title><idno type="eISSN">2048-7177</idno><imprint><date when="2015">2015</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en"><title>Abstract</title><p>Dried and fresh peels of <italic>Citrus limon</italic> were subjected to microwave‐assisted hydrodistillation (MAHD) and solvent‐free microwave extraction (SFME), respectively. A comparison was made between MAHD and SFME with the conventional hydrodistillation (HD) method in terms of extraction kinetic, chemical composition, and antioxidant activity. Higher yield results from higher extraction rates by microwaves and could be due to a synergy of two transfer phenomena: mass and heat acting in the same way. Gas chromatography/mass spectrometry (GC/MS) analysis did not indicate any noticeable differences between the constituents of essential oils obtained by MAHD and SFME, in comparison with HD. Antioxidant analysis of the extracted essential oils indicated that microwave irradiation did not have adverse effects on the radical scavenging activity of the extracted essential oils. The results of this study suggest that MAHD and SFME can be termed as green technologies because of their less energy requirements per ml of essential oil extraction.</p></div></front><back><div1 type="bibliography"><listBibl><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct></listBibl></div1></back></TEI><affiliations><list></list><tree><noCountry><name sortKey="Golmakani, Mohammad Aghi" sort="Golmakani, Mohammad Aghi" uniqKey="Golmakani M" first="Mohammad-Taghi" last="Golmakani">Mohammad-Taghi Golmakani</name><name sortKey="Moayyedi, Mahsa" sort="Moayyedi, Mahsa" uniqKey="Moayyedi M" first="Mahsa" last="Moayyedi">Mahsa Moayyedi</name></noCountry></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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