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Microwave-assisted Extraction for Bioactive Compounds pp 69–101Cite as

The Role of Microwaves in the Extraction of Fats and Oils

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

Abstract

The microwave-assisted extraction (MAE) of fats and oils at laboratory and industrial scales, the most common raw materials from which they are extracted, and the extractant required in each case are reviewed. The extractors used for this purpose, which range from conventional household devices to sophisticated commercial equipment, and their use at pilot and industrial plants, are discussed. Selected applications of MAE are compared with those of other energy-assisted extraction techniques (e.g., ultrasound-assisted extraction and superheated liquid extraction) and with conventional extraction to highlight its advantages and disadvantages. Finally, potential trends in the broad field of fat and oil extraction are outlined.

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Acknowledgments

The authors are grateful to Spain’s Ministry of Science and Innovation (MICINN), and the FEDER programme, for funding this work through Project CTQ2009-07430.

Author information

Authors and Affiliations

  1. Department of Analytical Chemistry, Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía Hospital, University of Córdoba, Marie Curie Annex Building, Campus of Rabanales, Córdoba, E-14071, Spain

    M. D. Luque de Castro & M. A. Fernández-Peralbo

  2. DEOLEO, S.A., Carretera de Arjona, 4, Andújar, E-23740, Spain

    B. Linares-Zea & J. Linares

Authors
  1. M. D. Luque de Castro
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  2. M. A. Fernández-Peralbo
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  3. B. Linares-Zea
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  4. J. Linares
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Corresponding author

Correspondence to M. D. Luque de Castro .

Editor information

Editors and Affiliations

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

    Farid Chemat

  2. Dipartimento di Scienza e Tecnologia del, Universita di Torino, Torino, Italy

    Giancarlo Cravotto

Abbreviations

ASE

Accelerated solvent extraction

CMAE

Continuous flow microwave-assisted extraction

EFAs

Essential fatty acids

FID

Flame-ionization detection

FMASE

Focused microwave-assisted Soxhlet extractor

FME

Focused microwave-assisted extraction

GC

Gas chromatography

HPSE

High-pressure solvent extraction

LC

Liquid chromatography

LDL

Low-density lipoproteins

LLE

Liquid–liquid extraction

MAE

Microwave-assisted extraction

MASE

Microwave-assisted Soxhlet extraction

MIR

Middle infrared spectrometry

MIS

Microwave integrated Soxhlet

MS

Mass spectrometry

NEFAs

Nonessential fatty acids

NMR

Nuclear magnetic resonance

PFE

Pressurized fluid extraction

PHSE

Pressurized hot solvent extraction

PTFE

Polytetrafluoroethylene

PUFAs

Polyunsaturated fatty acids

SHLE

Superheated liquid extraction

SHSE

Superheated solvent extraction

SPE

Solid-phase extraction

SPME

Solid-phase microextraction

SSE

Subcritical solvent extraction

UMAE

Ultrasound and microwaves for acceleration of extraction

USAE

Ultrasound-assisted extraction

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de Castro, M.D.L., Fernández-Peralbo, M.A., Linares-Zea, B., Linares, J. (2012). The Role of Microwaves in the Extraction of Fats and Oils. In: Chemat, F., Cravotto, G. (eds) Microwave-assisted Extraction for Bioactive Compounds. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-4830-3_4

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