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Food Analytical Methods

, Volume 6, Issue 4, pp 1229–1233 | Cite as

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

  • Zoubida Djenni
  • Daniella Pingret
  • Timothy J. Mason
  • Farid ChematEmail author
Article

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.

Keywords

Soxhlet Extraction N-hexane Oil Ultrasound 

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Copyright information

© Springer Science+Business Media New York 2012

Authors and Affiliations

  • Zoubida Djenni
    • 1
  • Daniella Pingret
    • 2
  • Timothy J. Mason
    • 3
  • Farid Chemat
    • 2
    Email author
  1. 1.Laboratoire de Génie Chimique, Département de Chimie Industrielle, Faculté de TechnologieUniversité Saad DahlabBlidaAlgeria
  2. 2.Sécurité et Qualité des Produits d’Origine VégétaleUniversité d’Avignon et des Pays de VaucluseAvignonFrance
  3. 3.Sonochemistry Centre, Faculty of HLSCoventry UniversityCoventryUK

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