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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Microwave steam diffusion for extraction of essential oil from orange peel: Kinetic data, extract's global yield and mechanism
Food Chemistry, Volume 125, No. 1, Year 2011
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Description
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 25gmin-1 and a microwave power of 200W. 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 12min were quantitatively (yield) and qualitatively (aromatic profile) similar to those obtained by SDf for 40min. Extraction of essential oils from orange peel with MSDf was better than SDf in terms of energy saving, cleanliness and reduced waste water. © 2010 Elsevier Ltd.
Authors & Co-Authors
Farhat, Asma
Tunisia, Gabes
Ecole Nationale D'ingénieurs de Gabes
France, Avignon
Université D'avignon et Des Pays du Vaucluse
Fabiano-Tixier, Anne Sylvie
France, Avignon
Université D'avignon et Des Pays du Vaucluse
Maâtaoui, Mohamed El I.
France, Avignon
Université D'avignon et Des Pays du Vaucluse
Maingonnat, Jean François
France, Avignon
Université D'avignon et Des Pays du Vaucluse
Romdhane, Mehrez
Tunisia, Gabes
Ecole Nationale D'ingénieurs de Gabes
Chemat, Farid
France, Avignon
Université D'avignon et Des Pays du Vaucluse
Statistics
Citations: 225
Authors: 6
Affiliations: 2
Identifiers
Doi:
10.1016/j.foodchem.2010.07.110
ISSN:
03088146
Research Areas
Environmental
Study Approach
Quantitative