Microwave-assisted extraction of free amino acids from foods

Ágnes Kovács, Katalin Ganzler, Livia Simon-Sarkadi

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

A microwave-assisted solvent extraction technique was developed for the extraction of free amino acids from foods. Four different samples were subjected to microwave extraction with varying amounts of extractant at several temperature values, for varying times to determine optimum extraction conditions. The extractions were performed with or without shaking the vessels in order to investigate the effects of mixing on the extraction efficiency and reproducibility. A comparison was made between this method and the traditional 1 h shaking extraction. The experiments indicated that the microwave-assisted extraction is an effective technique for the extraction of free amino acids from samples of plant or animal origin. The extraction yields obtained by the microwave method were about 10% better than by the conventional shaking technique. The times needed for the complete sample preparations were reduced by 66% with the application of microwaves.

Original languageEnglish
Pages (from-to)26-30
Number of pages5
JournalEuropean Food Research and Technology
Volume207
Issue number1
Publication statusPublished - Dec 1 1998

Keywords

  • Food
  • Free amino acids
  • Microwave-assisted extraction
  • Shaking extraction

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Chemistry(all)
  • Biochemistry
  • Industrial and Manufacturing Engineering

Fingerprint Dive into the research topics of 'Microwave-assisted extraction of free amino acids from foods'. Together they form a unique fingerprint.

  • Cite this