Sandrine Perino

Simultaneous Microwave Extraction and Separation of Volatile and Non-Volatile Organic Compounds of Boldo Leaves. From Lab to Industrial Scale

Microwave extraction and separation has been used to increase the concentration of the extract compared to the conventional method with the same solid/liquid ratio, reducing extraction time and separate at the same time Volatile Organic Compounds (VOC) from non-Volatile Organic Compounds (NVOC) of boldo leaves. As preliminary study, a response surface method has been used to optimize the extraction of soluble material and the separation of VOC from the plant in laboratory scale. The results from the statistical analysis revealed that the optimized conditions were: microwave power 200 W, extraction time 56 min and solid liquid ratio of 7.5% of plants in water. Lab scale optimized microwave method is compared to conventional distillation, and requires a power/mass ratio of 0.4 W/g of water engaged. This power/mass ratio is kept in order to upscale from lab to pilot plant.

Laboratory to pilot scale: Microwave extraction for polyphenols lettuce

Microwave hydrodiffusion and gravity (MHG) technique has been applied to pilot-scale solvent-free microwave extraction (SFME) of polyphenols from Lettuce sativa. Following the dictates of green extraction and with the aim to save time and energy, the lab-scale knowledge on SFME was exploited for the development of a pilot-scale process. The investigation entailed the optimization of all main parameters (temperature, time, extracted water volume, etc.) and we showed that the polyphenols composition profile under SFME was similar to the classic methods though a bit lower in total content. The energy consumption in the optimized procedure (30min) was 1W/g of fresh matrix.

Portable microwave assisted extraction: An original concept for green analytical chemistry

This paper describes a portable microwave assisted extraction apparatus (PMAE) for extraction of bioactive compounds especially essential oils and aromas directly in a crop or in a forest. The developed procedure, based on the concept of green analytical chemistry, is appropriate to obtain direct in-field information about the level of essential oils in natural samples and to illustrate green chemical lesson and research. The efficiency of this experiment was validated for the extraction of essential oil of rosemary directly in a crop and allows obtaining a quantitative information on the content of essential oil, which was similar to that obtained by conventional methods in the laboratory.

CHAPTER 18:Microwave-enhanced Extraction of Natural and Food Products: from Academia to Innovative and Large-scale Applications

In recent years, microwave-assisted extraction has been rapidly developed as a widely-used innovative technique of high efficiency, which allows high yields and purity of compounds of interest to be obtained from appropriate plants in shorter time comparable to conventional techniques. This chapter presents a panorama of current knowledge on microwave-assisted extractions of antioxidants, flavors, fragrances, natural colors, fats, and oils. It provides the necessary theoretical background and some details about microwave processing. All the reported microwave-assisted extraction related techniques and applications have shown that microwave-assisted extraction can be considered as an alternative to conventional extraction techniques with the advantages of reduced extraction times, energy- and solvent-consumption. Moreover, all of this successful laboratory-scale research has led to industrial-scale application in some pioneering companies.