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/Merge ); 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
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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></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><pmc article-type="research-article"><pmc-dir>properties open_access</pmc-dir>
<front><journal-meta><journal-id journal-id-type="nlm-ta">Food Sci Nutr</journal-id><journal-id journal-id-type="iso-abbrev">Food Sci Nutr</journal-id><journal-id journal-id-type="doi">10.1002/(ISSN)2048-7177</journal-id><journal-id journal-id-type="publisher-id">FSN3</journal-id><journal-title-group><journal-title>Food Science & Nutrition</journal-title></journal-title-group><issn pub-type="epub">2048-7177</issn><publisher><publisher-name>John Wiley and Sons Inc.</publisher-name><publisher-loc>Hoboken</publisher-loc></publisher></journal-meta><article-meta><article-id pub-id-type="pmid">26788292</article-id><article-id pub-id-type="pmc">4708660</article-id><article-id pub-id-type="doi">10.1002/fsn3.240</article-id><article-id pub-id-type="publisher-id">FSN3240</article-id><article-categories><subj-group subj-group-type="overline"><subject>Original Research</subject></subj-group><subj-group subj-group-type="heading"><subject>Original Research</subject></subj-group></article-categories><title-group><article-title>Comparison of heat and mass transfer of different microwave‐assisted extraction methods of essential oil from <italic>Citrus limon</italic> (Lisbon variety) peel</article-title></title-group><contrib-group><contrib id="fsn3240-cr-0001" contrib-type="author" corresp="yes"><name><surname>Golmakani</surname><given-names>Mohammad‐Taghi</given-names></name><xref ref-type="aff" rid="fsn3240-aff-0001"><sup>1</sup></xref></contrib><contrib id="fsn3240-cr-0002" contrib-type="author"><name><surname>Moayyedi</surname><given-names>Mahsa</given-names></name><xref ref-type="aff" rid="fsn3240-aff-0002"><sup>2</sup></xref></contrib></contrib-group><aff id="fsn3240-aff-0001"><label><sup>1</sup></label><named-content content-type="organisation-division">Department of Food Science and Technology</named-content><named-content content-type="organisation-division">School of Agriculture</named-content><institution>Shiraz University</institution><named-content content-type="city">Shiraz</named-content><country country="IR">Iran</country></aff><aff id="fsn3240-aff-0002"><label><sup>2</sup></label><named-content content-type="organisation-division">Department of Food Science and Technology</named-content><named-content content-type="organisation-division">School of Agriculture</named-content><institution>4‐Varamin Branch, Islamic Azad University</institution><named-content content-type="city"> Varamin</named-content><country country="IR">Iran</country></aff><author-notes><corresp id="correspondenceTo"><label>*</label><bold>Correspondence</bold><break></break>Mohammad‐Taghi Golmakani, Department of Food Science and Technology, School of Agriculture, Shiraz University, P.O. BOX 71441‐65186, Shiraz, Iran. Fax: (+98)71‐32286110; Tel: (+98)71‐36138243; E‐mail: <email>golmakani@shirazu.ac.ir</email><break></break></corresp></author-notes><pub-date pub-type="epub"><day>05</day><month>5</month><year>2015</year></pub-date><pub-date pub-type="collection"><month>11</month><year>2015</year></pub-date><volume>3</volume><issue>6</issue><issue-id pub-id-type="doi">10.1002/fsn3.2015.3.issue-6</issue-id><fpage>506</fpage><lpage>518</lpage><history><date date-type="received"><day>06</day><month>2</month><year>2015</year></date><date date-type="rev-recd"><day>03</day><month>4</month><year>2015</year></date><date date-type="accepted"><day>06</day><month>4</month><year>2015</year></date></history><permissions><pmc-comment> © 2015 Published by Wiley Periodicals, Inc. </pmc-comment>
<copyright-statement content-type="article-copyright">© 2015 The Authors. <italic>Food Science & Nutrition</italic> published by Wiley Periodicals, Inc.</copyright-statement><license license-type="creativeCommonsBy"><license-p>This is an open access article under the terms of the <ext-link ext-link-type="uri" xlink:href="http://creativecommons.org/licenses/by/4.0/">Creative Commons Attribution</ext-link> License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.</license-p></license></permissions><self-uri content-type="pdf" xlink:type="simple" xlink:href="file:FSN3-3-506.pdf"></self-uri><abstract abstract-type="main" id="fsn3240-abs-0001"><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></abstract><kwd-group kwd-group-type="author-generated"><kwd id="fsn3240-kwd-0001">Antioxidant</kwd><kwd id="fsn3240-kwd-0002"><italic>Citrus limon</italic></kwd><kwd id="fsn3240-kwd-0003">essential oil</kwd><kwd id="fsn3240-kwd-0004">extraction</kwd><kwd id="fsn3240-kwd-0005">microwave</kwd></kwd-group><funding-group><award-group><funding-source>Shiraz University</funding-source></award-group></funding-group><counts><page-count count="13"></page-count></counts><custom-meta-group><custom-meta><meta-name>source-schema-version-number</meta-name><meta-value>2.0</meta-value></custom-meta><custom-meta><meta-name>component-id</meta-name><meta-value>fsn3240</meta-value></custom-meta><custom-meta><meta-name>cover-date</meta-name><meta-value>November 2015</meta-value></custom-meta><custom-meta><meta-name>details-of-publishers-convertor</meta-name><meta-value>Converter:WILEY_ML3GV2_TO_NLMPMC version:4.7.2 mode:remove_FC converted:22.12.2015</meta-value></custom-meta></custom-meta-group></article-meta></front></pmc><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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