Hielscher – Ultrasound Technology

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.
    Mogrosides.
  • 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

Chemical structure of mogroside VThe 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.

Benefits:

  • higher yield
  • higher quality
  • non-thermal, cold extraction
  • solvent-free
  • reduced extraction time
  • process intensification
  • retro-fitting possible
  • green extraction
Hielscher Ultrasonics' SonoStation is an easy-to-use ultrasonic setup for production scale. (Click to enlarge!)

SonoStation – an ultrasonic system with 2x 2kW ultrasonicators, stirred tank and pump – is a user-friendly system for extraction.

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High Performance Ultrasonicators for Extraction

UIP4000hdT (4kW) ultrasonic processor for the extraction of pectins in an industrial inline process.

High Performance Ultrasonic Extractors

Hielscher Ultrasonics’ offers small, mid-size and industrial ultrasonic processors, which can be operated 24/7. 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’s pilot and industrial systems can 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

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Advantages of Ultrasonic Extraction

  • High quality extracts
  • More complete extraction
  • High extraction rate
  • Use of various solvents
  • Non-toxic
  • Non-thermal (cold) method
  • Rapid extraction process
  • Safe and easy-to-use
  • Linear scalability

Literature/References

  • 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.


Facts Worth Knowing

Monk Fruit

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.