Microwave steam diffusion for extraction of essential oil from orange peel: Kinetic data, extract's global yield and mechanism

被引：161
作者：
Farhat, Asma [1 ,2 ]
Fabiano-Tixier, Anne-Sylvie [1 ]
El Maataoui, Mohamed [3 ]
Maingonnat, Jean-Francois [1 ]
Romdhane, Mehrez [2 ]
Chemat, Farid [1 ]
机构：
[1] Univ Avignon & Pays de Vaucluse, INRA, UMR 408, F-84000 Avignon, France
[2] Ecole Natl Ingenieurs Gabes, Unite Rech Modelisat Anal & Commande Syst, Gabes 6029, Tunisia
[3] Univ Avignon & Pays de Vaucluse, INRA, UMR 406, F-84000 Avignon, France
来源：
FOOD CHEMISTRY | 2011年 / 125卷 / 01期
关键词：
Microwave extraction; Green process; By-product; Essential oil; Mechanism; SECRETORY CAVITY DEVELOPMENT; CITRUS-SINENSIS; DISTILLATION; SOLVENT; FRUITS; LIMON; GLAND;
D O I：
10.1016/j.foodchem.2010.07.110
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The microwave steam diffusion (MSDf) apparatus for extraction of essential oils from orange peel (by-products) was studied. MSDf has been compared with conventional steam diffusion (SDf). A response surface methodology (RSM) was realised to investigate the influence of process variables by a central composite design (CCD) approach. The statistical analysis revealed that the optimal conditions for the extraction of orange essential oil were a steam mass flow rate of 25 g min(-1) and a microwave power of 200 W. Cytohistological investigations using light microscopy provided evidences for rapid and pronounced cell and tissue alterations of oil glands with MSDf in comparison with SDf. The essential oils extracted by MSDf for 12 min were quantitatively (yield) and qualitatively (aromatic profile) similar to those obtained by SDI for 40 min. Extraction of essential oils from orange peel with MSDf was better than SDf in terms of energy saving, cleanliness and reduced waste water. (C) 2010 Elsevier Ltd. All rights reserved.
引用
收藏
页码：255 / 261
页数：7
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