Microwave-assisted Extraction of Essential Oils from Herbs

Abstract

Microwave-assisted extraction (MAE) has been recognized as a technique with several advantages over other extraction methods, such as reduction of costs, extraction time, energy consumption, and CO2 emissions. In this study, MAE was performed to obtain essential oils from two different herbs (basil and epazote). A factorial design was conducted in order to determine the effect of solvent quantity, power, and heating time on essential oil yields. Chemical composition, physical properties and yield percentage of essential oils from MAE were compared with essential oils obtained by steam distillation (SD). Amount of solvent and heating time significantly affected the yields (p < 0.05). Chemical composition and physical properties of the essential oils from basil and epazote were not affected by the extraction method (MAE or SD), with similar yielding obtained by both methods (p < 0.05).

Effect of the Addition of Basil Essential Oil on the Degradation of Palm Olein during Repeated Deep Frying of French Fries

“…The basil was purchased in a local market in the city of Puebla, Mexico; the herb was dried at room temperature and the essential oil was extracted by microwave‐assisted extraction (Cardoso‐Ugarte and others ). Identification of the main compounds of the essential oil was determined by gas chromatography coupled with mass spectrometry (GC‐MS) in a chromatograph (Agilent Technologies model 6850N) equipped with a triple axis mass detector (5975C).…”

Recent advances in orange oil extraction: an opportunity for the valorisation of orange peel waste a review

“…Although cold press, hydrodistillation and steam distillation are the most common essential oil extraction methods in the food industry (Burt, ; Lahlou, ), several alternative energy‐ and time‐saving techniques have also been recently introduced (Table S1). These emerging extraction techniques usually aim to enhance the mass transfer, yields and the extract's quality, and to reduce operational costs, extraction time and are compatible with the concepts of green extraction (Chemat et al ., ; Rombaut et al ., ) are including supercritical fluid extraction (SFE) (Pourmortazavi & Hajimirsadeghi, ), ultrasound‐assisted extraction (UAE) (Vinatoru, ), and microwave‐assisted extraction (MAE) (Cardoso‐Ugarte et al ., ; Shaghaleh et al ., ). Many of these emerging extraction techniques have been described as green approaches as they can reduce energy, solvent consumption and waste production.…”

Competition of microwave-assisted hydro-distillation in highlighting volatile phytochemicals ofAnacyclus clavatusspecies

“…Essential oil extractions were first performed by the relatively recent technique of hydro-distillation assisted by microwave heating (MAHD) to determine its applicability in the case of leaves and stems of A. clavatus, and then by hydro-distillation (HD) technique, the conventional process recommended by the European pharmacopeia AFNOR in the extraction of edible essential oils. Although microwave heating is an innovative technique, it has been extensively applied in the extraction of natural extracts from vegetal materials and in particular volatile extracts, and has been studied in many papers (22)(23)(24)(25)(26). In order to compare the results produced by both processes, several assays have been carried out to optimize the yield of the MAHD extraction by studying: (i) the level power of microwave radiation; (ii) the extraction time; (iii) the used quantity of water.…”