Ultrasound versus microwave as green processes for extraction of rosmarinic, carnosic and ursolic acids from rosemary

Magali Jacotet-Navarro (1, 2) , N. Rombaut (3, 2) , Anne-Sylvie Fabiano-Tixier (1) , M. Danguien (2) , A. Bily (2) , Farid Chemat (1)

1 SQPOV - Sécurité et Qualité des Produits d'Origine Végétale
2 AU - Avignon Université
3 INRA - Institut National de la Recherche Agronomique

Ultrasound and microwave as green processes are investigated in this study, focusing on the extraction selectivity towards antioxidant extraction from rosemary leaves. Due to its richness in valuable compounds such as rosmarinic, carnosic and ursolic acids, rosemary is a reference matrix for extraction study. In this work, six alternative processes are compared: ultrasound (bath, reactor and probe), microwave (reflux under microwave, microwave under nitrogen pressure and microwave under vapor pressure). The main result of this study is that selective extraction can be achieved according to extraction techniques and therefore to the extraction process.

Mots clés: Antioxidants; Rosemary; Ultrasound; Microwave

Mots clés: Conventional extraction

Domaines: Sciences du Vivant [q-bio]; Ingénierie des aliments; Génie des procédés

Magali Jacotet-Navarro, N. Rombaut, Anne-Sylvie Fabiano-Tixier, M. Danguien, A. Bily, et al.. Ultrasound versus microwave as green processes for extraction of rosmarinic, carnosic and ursolic acids from rosemary. Ultrasonics Sonochemistry, 2015, 27, pp.102-109. ⟨10.1016/j.ultsonch.2015.05.006⟩. ⟨hal-02635519⟩