Microwave-assisted extraction of phytochemicals

Several epidemiological studies highlighted the importance of a diet based on fruits and vegetables, for a significant reduction in the risk of several human health diseases [1]. Therefore, the extraction of the so-called dietary phytochemicals started gaining an extraordinary research interest from both academia and industries, to the detriment of their synthesis, particularly when the concepts and principles of Green Extraction [2] and Process Intensification [3] are considered, in order to pursue a sustainable development. Among the green extraction techniques, the application of microwave energy is surely to be considered one of the most appealing ones, mainly as a direct consequence of its unique heating mechanism. According to the nature of the plant matrix as well as of the phytochemical compounds of interest, microwaves can be applied in a plenty of variants. Aim of the present work is to display some of our recent results obtained by microwave assisted extraction (MAE) of phenolic compounds from Juglans regia L., Cinnamomum Zeylanicum and Curcuma longa L. [4], highlighting the advantages, when any, over more conventional extraction procedures as well as over the chemical synthesis of those molecules, also in terms of energy consumptions as well as environmental assessments of these different approaches.