Ultrasonic Cold-Water Extraction of Mogrosides from Monk Fruit
- Monk fruit (S. grosvenorii) extract and particularly its compound mogroside V is used as a natural non-caloric sweetener.
- Ultrasonic extraction is a simple, rapid, reproducible, and reliable extraction method successfully applied to produce natural non-caloric sweetener from monk fruit.
- Ultrasonic extraction can be performed with water or solvents such as ethanol or methanol. The water extraction is a green method that allows to produce high-quality mogroside extracts.
Mogrosides as Sweeteners
The monk fruit contains cucurbitane-type triterpenoids known as mogrosides. Especially the mogroside V gained attention as it offers a sweetness 100-250 times sweeter than regular sugar, whilst containing zero calories. Therefore the monk fruit extract is nowadays a popular natural, zero-calorie sweetener. Its sweet-flavored mogrosides show various health benefits such as antioxidative and anti-inflammatory properties, which make it consumption in many ways beneficial.
Ultrasonic Extraction of Mogrosides from Monk Fruit
The ultrasonic extraction technique is well known to intensify extraction processes by opening cell structures and increasing the mass transfer. Mogroside extracts can be very efficiently recovered from the fruit raw material using water or various aqueous solutions as solvent. Sonication is a mild, non-thermal treatment, which can be combined with cold water-extraction to produce monk fruit extracts of highest quality. By the mild process temperature and the avoidance of harsh solvents a thermal and chemical degradation of the mogrosides is prevented.
However, in regards of the use of solvents, sonication can be used with a variety of extraction media. Read more about the use of solvents for ultrasonic extraction from botanicals!
For instance, in a case study of Luo et al. 2016 ultrasound-assisted solid-liquid extraction of mogrosides in methanol/water (80:20 v/v) was found to give optimal results while being convenient, cost effective, and highly reproducible.
Why Ultrasonication for Monk Fruit Extraction?
Ultrasonic probe-type extraction is a highly effective method for extracting mogrosides from monk fruit (Siraitia grosvenorii), a natural sweetener known for its intense sweetness without calories. Here are some important aspects to know about this extraction process:
Principle of Ultrasonic Extraction: Ultrasonic probe-type extraction employs high-intensity ultrasound to create cavitation in a solvent. The rapid formation and collapse of these bubbles generate locally intense forces that disrupt the cell walls or the plant material and promote mass transfer, facilitating the release of mogrosides into the solvent.
Temperature Control: Monitoring and controlling the temperature during ultrasonic extraction is essential. Elevated temperatures can lead to mogroside degradation, affecting the quality of the extract.
- higher yield
- higher quality
- non-thermal, cold extraction
- reduced extraction time
- process intensification
- retro-fitting possible
- green extraction
High Performance Ultrasonic Extractors
Hielscher Ultrasonics offers powerful compact lab, mid-size bench-top and industrial ultrasonic extractors, which can be operated continuously 24/7 under full load. Depending on your raw material and process volume, we are able to offer you an ultrasonic extraction system that suits your needs. You can choose between batch and continuous extraction. Later scale-up to larger process capacities can be easily done since ultrasonic processes can be scaled linearly.
Hielscher pilot and industrial sonicators reliably deliver very high amplitudes – allowing to run amplitudes of up to 200µm reliable and continuously run in 24/7 operation. For even higher amplitudes, customized ultrasonic sonotrodes are available. The robustness of Hielscher’s ultrasonic equipment allows operations at heavy duty and in demanding environments.
As long-time experienced manufacturer of high-power ultrasonic extractors, Hielscher is your reliable partner for sophisticated extraction. We consult and assist our customers with our knowledge and guide them from feasibility testing to industrial installation.
Contact us now! We are glad to discuss your extraction requirements with you!
The table below gives you an indication of the approximate processing capacity of our ultrasonicators:
|Batch Volume||Flow Rate||Recommended Devices|
|10 to 2000mL||20 to 400mL/min||UP200Ht, UP400St|
|0.1 to 20L||0.2 to 4L/min||UIP2000hdT|
|10 to 100L||2 to 10L/min||UIP4000|
|n.a.||10 to 100L/min||UIP16000|
|n.a.||larger||cluster of UIP16000|
Contact Us! / Ask Us!
- High quality extracts
- More complete extraction
- High extraction rate
- Use of various solvents
- Non-thermal (cold) method
- Rapid extraction process
- Safe and easy-to-use
- Linear scalability
- Jing Liu, Can Liu, Yonghai Rong, Long Rong (2012): Extraction of Mogroside and Limonin with Different Extraction Methods and its Modeling. International Journal of Food Engineering, Volume 8, Issue 2. 1556-3758.
- Luo Z., Shi H., Zhang K., Qin X., Guo Y., Ma X. (2016): Liquid chromatography with tandem mass spectrometry method for the simultaneous determination of multiple sweet mogrosides in the fruits of Siraitia grosvenorii and its marketed sweeteners. J Sep Sci. November 2016;39(21):4124-4135.
- Petigny L., Périno-Issartier S., Wajsman J., Chemat F. (2013): Batch and Continuous Ultrasound Assisted Extraction of Boldo Leaves (Peumus boldus Mol.). International Journal of Molecular Science 14, 2013. 5750-5764.
- Dogan Kubra, P.K. Akman, F. Tornuk(2019): Improvement of Bioavailability of Sage and Mint by Ultrasonic Extraction. International Journal of Life Sciences and Biotechnology, 2019. 2(2): p.122- 135.
- Fooladi, Hamed; Mortazavi, Seyyed Ali; Rajaei, Ahmad; Elhami Rad, Amir Hossein; Salar Bashi, Davoud; Savabi Sani Kargar, Samira (2013): Optimize the extraction of phenolic compounds of jujube (Ziziphus Jujube) using ultrasound-assisted extraction method.
Facts Worth Knowing
The fruits of Siraitia grosvenorii (Swingle), a herbaceous vine also known as Luo Han Guo, Buddha fuit, or longevity fruit, can be widely found through Asia, where they are valued as medicinal plant to treat coughs, sore throats and constipation. In the Western world, monk fruit extracts have gained high popularity as a non-caloric sweetener for food and beverages.
The main components of crude Luo Han Guo fruit extracts are cucurbitane glycosides (known as mogrosides, specifically mogrosides II, III, IV, V, and VI) as well as flavonoids and melanoidins.
Mogrosides are cucurbitane-type triterpenoid glycosides, which are responsible for the intense sweet taste. Monk fruits’ glycosides are composed from various mogrosides. Mogroside V is the major sweetness component of the fruit and is present in relatively high amounts (0.50%) in S. grosvenorii. The pure mogroside V extract is approx. 250–450 times sweeter than that of the same concentration of sucrose (table sugar)
Monk fruit extract, which has been isolated using water as solvent, is approx. 150 times sweeter than sucrose and is reported to remain stable even when boiled in water for 5 h.
Research has demonstrated that mogroside V acts as an antioxidant that can scavenge reactive oxygen species (ROS) and prevents thereby DNA damage. These multiple characteristics of monk fruit’s mogrosides turns the extract into a highly valued product. Ultrasonically-assisted extraction has been successfully applied to extract and isolate mogroside V from S. grosvenorii (monk fruit) for nutritional use in food and beverages as well as for medical products.