Microwave-assisted Extraction for Bioactive Compounds: Theory and Practice

247 Pages·2013·6.647 MB·English

by  Cristina Leonelli, Paolo Veronesi (auth.), Farid Chemat, Giancarlo Cravotto (eds.)

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Farid Chemat (cid:129) Giancarlo Cravotto
Editors
Microwave-assisted
Extraction for Bioactive
Compounds
Theory and Practice
Editors
Farid Chemat Giancarlo Cravotto
INRA, UMR 408 Dipartimento di Scienza e Tecnologia
Université d’Avignon et des Pays de del Farmaco
Vaucluse Universita di Torino
Avignon, France Torino, Italy
ISSN 1571-0297
ISBN 978-1-4614-4829-7 ISBN 978-1-4614-4830-3 (eBook)
DOI 10.1007/978-1-4614-4830-3
Springer New York Heidelberg Dordrecht London
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Preface
The use of microwave energy in chemical laboratories was fi rst described in 1986
contemporaneously by R. Gedye and R.J. Giguere in organic synthesis and by
K. Ganzler in the extraction of biological matrices for the preparation analytical
samples. Since then, several laboratories studied the enormous potential of this non-
conventional energy source for synthetic, analytical and processing application. So
far, the use of dielectric heating in synthesis and extraction is documented by over
3,000 and 1,000 articles respectively.
The fi eld of microwave-assisted extraction of bioactive compounds is quite
young. In the last two decades, new investigations have been prompted by an
increasing demand of more ef fi cient extraction techniques, amenable to automation.
Shorter extraction times, reduced organic solvent consumption, energy and costs
saved, were the main tasks pursued. Driven by these goals, advances in microwave
extraction have resulted in a number of innovative techniques such as microwave-
assisted solvent extraction, vacuum microwave hydro-distillation, microwave
Soxhlet extraction, microwave-assisted Clevenger distillation, compressed air
microwave distillation, microwave headspace extraction, microwave hydro-diffu-
sion and gravity, and solvent-free microwave extraction. One of the success stories
of the twenty- fi rst Century has been the partial replacement of conventional extrac-
tion processes, with “green” procedures (reducing energy, time, solvent, and waste)
based on microwave irradiation.
Scope of this book is to present a detailed survey on the full potential of micro-
waves in extraction processes. Following an introduction to microwave theory
(Chap. 1 ), Chap. 2 details mass and heat transfer, induced by microwave, in solid-
liquid extraction as a unit operation in chemical and food engineering. Applications
in which microwave-assisted-extraction have afforded spectacular results and appli-
cations are discussed extensively in term of process and product: essential oils
(Chap. 3 ), fat and oils (Chap. 4 ), antioxidants and colours (Chap. 5 ), proteomics
(Chap. 6 ), and pharmaceutical and nutraceutical compounds (Chap. 7 ). The last
Chap. ( 8 ) give responses to major questions to convert laboratory innovations into
industrial success for microwave-assisted extraction: scale-up, quality and safety
consideration….
v
vi Preface
This book has been prepared by a team of chemists, biochemists, chemical engineers,
physicians, and food technologists who have extensive personal experience in research
and development of innovative microwave extraction processes and products at labora-
tory and industrial scale. This book addresses primarily to science graduate students,
chemists and biochemists in industry and food quality control, as well as researchers and
persons who participate in continuing education and research systems.
We wish to thank sincerely all our colleagues who have collaborated in the writ-
ing of this book. We hope to express them our scienti fi c gratitude for agreeing to
devote their competence and time to ensure the success of this book.
Avignon, France Farid Chemat
Torino, Italy Giancarlo Cravotto
Editors
Farid Chemat is Professor of Chemistry and Director of the laboratory for green
extraction techniques of natural products (GREEN) at the Université d’Avignon et
des Pays de Vaucluse, France. Born in Blida (1968), he received his engineer
diploma (1990) and his Ph.D. (1994) degree in process engineering from the Institut
National Polytechnique de Toulouse. After periods of postdoctoral research work
with Prolabo-Merck (1995–1997), he spent 2 years (1997–1999) as senior researcher
at University of Wageningen (The Netherlands). In 1999, he moved to the University
of La Réunion (France) as assistant professor and since 2006 holds the position of
Professor of Food Chemistry at the University of Avignon (France). His research
activity is documented by more than 100 scienti fi c peer-reviewed papers, and about
the same number of communications to scienti fi c meetings, 4 edited books, 25 book
chapters and 7 patents. His main research interests have focused on innovative and
sustainable extraction techniques (especially microwave, ultrasound and green
solvents) for food, pharmaceutical and cosmetic applications. He is co-ordinator of
a new group named “France Eco-Extraction” dealing with international dissemina-
tion of research and education on green extraction technologies for food cosmetic,
pharmaceutical industries.
Giancarlo Cravotto , Giancarlo Cravotto (born in Torino, 1961) after a 3-year expe-
rience in the pharmaceutical industry, he became a researcher in the Department of
Drug Science and Technology (University of Torino). He is currently Full Professor
of Organic Chemistry and Department Director since 2007. His research activity is
documented by more than 200 scienti fi c peer-reviewed papers, several book chapters
and patents. His main research interests are the synthesis of fi ne chemicals, cyclo-
dextrin derivatives and bioactive compounds. These studies have paved the road to
innovative synthetic procedures and the preparation of new catalysts and ionic liq-
uids, exploiting non conventional techniques such as high-intensity ultrasound,
microwaves, fl ow chemistry and ball milling. His research group composed by
chemists, pharmacists and engineers, developed a number of hybrid fl ow-reactors
that combine different energy sources and are well suited for process intensi fi cation.
These non-conventional techniques and equipments have been applied in organic
vii
viii Editors
synthesis, in the degradation of persistent organic pollutants and plants extraction.
He collaborates with several industrial partners in the fi eld of phytoextracts, phar-
maceutics, food processing and packaging, fi ne chemicals, cosmetics, petrochemi-
cals and textiles. Prof. Cravotto is Editor of two international journals: U ltrasonics
Sonochemistry (Elsevier) and G reen Processing and Synthesis (De Gruyter).
Contents
1 Microwave-Assisted Extraction: An Introduction
to Dielectric Heating .............................................................................. 1
Cristina Leonelli, Paolo Veronesi, and Giancarlo Cravotto
2 Fundamentals of Microwave Extraction .............................................. 15
Priscilla C. Veggi, Julian Martinez, and M. Angela A. Meireles
3 Microwave-Assisted Extraction of Essential Oils and Aromas .......... 53
Farid Chemat, Maryline Abert-Vian, and Xavier Fernandez
4 The Role of Microwaves in the Extraction of Fats and Oils ............... 69
M.D. Luque de Castro, M.A. Fernández-Peralbo, B. Linares-Zea,
and J. Linares
5 Microwave-Assisted Extraction of Antioxidants
and Food Colors ..................................................................................... 103
Ying Li, Anne-Sylvie Fabiano-Tixier, Maryline Abert-Vian,
and Farid Chemat
6 The Role of Microwaves in Omics Disciplines ..................................... 127
M.D. Luque de Castro and M.A. Fernández-Peralbo
7 Pharmaceutical and Nutraceutical Compounds
from Natural Matrices ........................................................................... 181
Pedro Cintas, Emanuela Calcio-Gaudino, and Giancarlo Cravotto
8 From Laboratory to Industry: Scale-Up, Quality,
and Safety Consideration for Microwave-Assisted Extraction .......... 207
Ying Li, Marilena Radoiu, Anne-Sylvie Fabiano-Tixier,
and Farid Chemat
Index ................................................................................................................ 231
ix