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Open Access Microwave-Assisted Extraction – A State-of-the-Art Overview of Varieties

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The microwave-assisted extraction technique offers some advantages over conventional extraction methods. Applications include the extraction of high-value compounds from natural sources including nutraceutical and functional food ingredients, pharma actives from biomass, and phytonutrients. Compared to conventional solvent extraction methods, the microwave-assisted extraction (MAE) technique offers advantages such as improved stability of products and marker compounds, increased purity of crude extracts, the possibility to use less toxic solvents, reduced processing costs, reduced energy and solvent consumption, increased recovery and purity of marker compounds, and very rapid extraction rates.

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Keywords: EXTRACTION TECHNIQUES; FOOD; MICROWAVE-ASSISTED EXTRACTION; PLANT; SOXHLET EXTRACTION

Document Type: Research Article

Publication date: June 1, 2006

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  • International Journal for Chemistry and Official Membership Journal of the Swiss Chemical Society (SCS) and its Divisions

    CHIMIA, a scientific journal for chemistry in the broadest sense, is published 10 times a year and covers the interests of a wide and diverse readership. Contributions from all fields of chemistry and related areas are considered for publication in the form of Review Articles and Notes. A characteristic feature of CHIMIA are the thematic issues, each devoted to an area of great current significance.

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