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Sono–Soxhlet: In Situ Ultrasound-Assisted Extraction of Food Products

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Abstract

An improvement of Soxhlet extraction was designed and developed. The extraction process (Sono–Soxhlet) of oils from crushed dried olives was performed using an ultrasonic horn in situ to provided rapid and complete recovery of analytes from the matrix. The results were compared to conventional Soxhlet extraction using physicochemical characterization and gravimetric analysis and showed a substantial reduction in the extraction time without interfering on composition and quality of target extracts.

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Authors and Affiliations

  1. Laboratoire de Génie Chimique, Département de Chimie Industrielle, Faculté de Technologie, Université Saad Dahlab, 09000, Blida, Algeria

    Zoubida Djenni

  2. Sécurité et Qualité des Produits d’Origine Végétale, Université d’Avignon et des Pays de Vaucluse, UMR408, F-84000, INRA, Avignon, France

    Daniella Pingret & Farid Chemat

  3. Sonochemistry Centre, Faculty of HLS, Coventry University, Coventry, CV1 5FB, UK

    Timothy J. Mason

Authors
  1. Zoubida Djenni
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  2. Daniella Pingret
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  3. Timothy J. Mason
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  4. Farid Chemat
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Correspondence to Farid Chemat.

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Djenni, Z., Pingret, D., Mason, T.J. et al. Sono–Soxhlet: In Situ Ultrasound-Assisted Extraction of Food Products. Food Anal. Methods 6, 1229–1233 (2013). https://doi.org/10.1007/s12161-012-9531-2

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  • DOI: https://doi.org/10.1007/s12161-012-9531-2

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