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  • Book
  • © 2013

Microwave-assisted Extraction for Bioactive Compounds

Theory and Practice

  • Current knowledge on Microwave-Assisted Extraction (MAE)

  • Describes the advantages of using microwave energy

  • MAE as a new "green" technique in extraction

  • Includes supplementary material:

Part of the book series: Food Engineering Series (FSES, volume 4)

Buying options

eBook USD 109.00
Price excludes VAT (USA)
  • ISBN: 978-1-4614-4830-3
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
Softcover Book USD 139.99
Price excludes VAT (USA)
Hardcover Book USD 179.99
Price excludes VAT (USA)

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Table of contents (8 chapters)

  1. Front Matter

    Pages i-xii
  2. Microwave-Assisted Extraction: An Introduction to Dielectric Heating

    • Cristina Leonelli, Paolo Veronesi, Giancarlo Cravotto
    Pages 1-14
  3. Fundamentals of Microwave Extraction

    • Priscilla C. Veggi, Julian Martinez, M. Angela A. Meireles
    Pages 15-52
  4. Microwave-Assisted Extraction of Essential Oils and Aromas

    • Farid Chemat, Maryline Abert-Vian, Xavier Fernandez
    Pages 53-68
  5. The Role of Microwaves in the Extraction of Fats and Oils

    • M. D. Luque de Castro, M. A. Fernández-Peralbo, B. Linares-Zea, J. Linares
    Pages 69-101
  6. Microwave-Assisted Extraction of Antioxidants and Food Colors

    • Ying Li, Anne-Sylvie Fabiano-Tixier, Maryline Abert-Vian, Farid Chemat
    Pages 103-125
  7. The Role of Microwaves in Omics Disciplines

    • M. D. Luque de Castro, M. A. Fernández-Peralbo
    Pages 127-180
  8. Pharmaceutical and Nutraceutical Compounds from Natural Matrices

    • Pedro Cintas, Emanuela Calcio-Gaudino, Giancarlo Cravotto
    Pages 181-206
  9. From Laboratory to Industry: Scale-Up, Quality, and Safety Consideration for Microwave-Assisted Extraction

    • Ying Li, Marilena Radoiu, Anne-Sylvie Fabiano-Tixier, Farid Chemat
    Pages 207-229
  10. Back Matter

    Pages 231-238

About this book

With increasing energy prices and the drive to reduce CO2 emissions, food industries are challenged to find new technologies in order to reduce energy consumption, to meet legal requirements on emissions, product/process safety and control, and for cost reduction and increased quality as well as functionality. Extraction is one of the promising innovation themes that could contribute to sustainable growth in the chemical and food industries. For example, existing extraction technologies have considerable technological and scientific bottlenecks to overcome, such as often requiring up to 50% of investments in a new plant and more than 70% of total process energy used in food, fine chemicals and pharmaceutical industries. These shortcomings have led to the consideration of the use of new "green" techniques in extraction, which typically use less solvent and energy, such as microwave extraction. Extraction under extreme or non-classical conditions is currently a dynamically developing area in applied research and industry. Using microwaves, extraction and distillation can now be completed in minutes instead of hours with high reproducibility, reducing the consumption of solvent, simplifying manipulation and work-up, giving higher purity of the final product, eliminating post-treatment of waste water and consuming only a fraction of the energy normally needed for a conventional extraction method. Several classes of compounds such as essential oils, aromas, anti-oxidants, pigments, colours, fats and oils, carbohydrates, and other bioactive compounds have been extracted efficiently from a variety of matrices (mainly animal tissues, food, and plant materials). The advantages of using microwave energy, which is a non-contact heat source, includes more effective heating, faster energy transfer, reduced thermal gradients, selective heating, reduced equipment size, faster response to process heating control, faster start-up, increased production, and elimination of process steps. This book will present a complete picture of the current knowledge on microwave-assisted extraction (MAE) of bioactive compounds from food and natural products. It will provide the necessary theoretical background and details about extraction by microwaves, including information on the technique, the mechanism, protocols, industrial applications, safety precautions, and environmental impacts.


  • MAE
  • microwave energy
  • microwave-assisted extraction
  • biochemical engineering

Editors and Affiliations

  • INRA, UMR 408, Universite d'Avignon et des Pays du Vauc, Avignon, France

    Farid Chemat

  • Dipartimento di Scienza e Tecnologia del, Universita di Torino, Torino, Italy

    Giancarlo Cravotto

About the editors

Farid Chemat, Professor

His main research interests are focused on innovative and sustainable extraction techniques (especially microwave, ultrasound and green solvents) for food, pharmaceutical and cosmetic applications. He is coordinator of a new group named “France Eco-Extraction” dealing with international dissemination of research and education on green extraction technologies.

Université d’Avignon et des Pays du Vaucluse, INRA, UMR 408, F-84000 Avignon, France.


Giancarlo Cravotto, Professor

His research activity has been cantered on pharmacologically active natural products (isolation, structural elucidation, total synthesis and chemical modification). These studies have paved the road to new synthetic procedures and extraction techniques, particularly in the fields of ultrasound- and microwave-assisted protocols and flow-chemistry.

Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, I-10125 Turin, Italy.

Bibliographic Information

  • Book Title: Microwave-assisted Extraction for Bioactive Compounds

  • Book Subtitle: Theory and Practice

  • Editors: Farid Chemat, Giancarlo Cravotto

  • Series Title: Food Engineering Series

  • DOI:

  • Publisher: Springer New York, NY

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: Springer Science+Business Media New York 2013

  • Hardcover ISBN: 978-1-4614-4829-7Published: 11 December 2012

  • Softcover ISBN: 978-1-4899-7361-0Published: 28 January 2015

  • eBook ISBN: 978-1-4614-4830-3Published: 12 December 2012

  • Series ISSN: 1571-0297

  • Edition Number: 1

  • Number of Pages: XII, 240

  • Topics: Food Science, Nutrition, Chemical Bioengineering

Buying options

eBook USD 109.00
Price excludes VAT (USA)
  • ISBN: 978-1-4614-4830-3
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
Softcover Book USD 139.99
Price excludes VAT (USA)
Hardcover Book USD 179.99
Price excludes VAT (USA)