Macerated oils

Macerated oils contain compounds of all molecular sizes (not necessarily all the volatiles) that are soluble in vegetable oil. 

Infused oil Produced by immersion of plant material in vegetable oil, often gently heated to release aromatic products from the plant into the oil. Also called macerated oils or herbal oils. 

Basic oils, special oils, or macerated oils... 

Garlic oil macerate oil DAS, allyl methyl dimethyl, mono-to hexasulfides, allyl 1 -propenyl and methyl 1 -propenyl di-, tri-, and tetrasulfides Cold extraction method (maceration) and steam distillation Manufactured as capsule in diluted form for therapeutic use... 

Cmde dried or fresh herb, fresh or dried flowers in olive oil, extracts, tinctures, synthetic hypericin, and so on. Hypericum oil, prepared by maceration of fresh flowers in sunlight for several weeks (usually in olive oil) acquires a red hue usually ascribed to hypericin or lipophilic substituted compounds with a hypericin-like color and fluorescence. Hyperforin is found in freshly macerated oil but is unstable, breaking down within 30-90 days stability can be increased to 6 months in storage by excluding air and using alternate preparation methods. ... 

Fig. 1. An amplified outline scheme of the making of various wiaes, alternative products, by-products, and associated wastes (23). Ovals = raw materials, sources rectangles = wines hexagon = alternative products (decreasing wine yield) diamond = wastes. To avoid some complexities, eg, all the wine vinegar and all carbonic maceration are indicated as red. This is usual, but not necessarily tme. Similarly, malolactic fermentation is desired in some white wines. FW = finished wine and always involves clarification and stabilization, as in 8, 11, 12, 13, 14, 15, 33, 34, followed by 39, 41, 42. It may or may not include maturation (38) or botde age (40), as indicated for usual styles. Stillage and lees may be treated to recover potassium bitartrate as a by-product. Pomace may also yield red pigment, seed oil, seed tannin, and wine spidts as by-products. Sweet wines are the result of either arresting fermentation at an incomplete stage (by fortification, refrigeration, or other means of yeast inactivation) or addition of juice or concentrate.

In the older method, still used in some CIS and East European tar refineries, the naphthalene oil is cooled to ambient temperatures in pans, the residual oil is separated from the crystals, and the cmde drained naphthalene is macerated and centrifuged. The so-called whizzed naphthalene crystallizes at ca 72—76°C. This product is subjected to 35 MPa (350 atm) at 60—70°C for several minutes in a mechanical press. The lower melting layers of the crystals ate expressed as Hquid, giving a product crystallizing at 78—78.5°C (95.5—96.5% pure). This grade, satisfactory for oxidation to phthaHc anhydride, is referred to as hot-pressed or phthaHc-grade naphthalene. 

Oils produced by maceration of the true ohampaca flowera from, Ia -a plants in p.itrDlcum oil and distillation by steam at very low pressure were found by Bacon to have Iho following charaotera —... 

For example, Beynon and Cwm coals when digested in anthracene oil give extraction yields of 68% and 47% respectively. This variation can be explained by reference to the maceral composition of the coals. Beynon coal contains a lower concentration of inertinite than the Cwm coal (Table V). In experiments where relatively pure samples of petrographic species were digested in anthracene oil, exinite and vitrinite were shown to be highly soluble, whilst in comparison the inertinite was almost completely insoluble. Similar variations in reactivity of macerals have been reported from studies of solubility in pure organic solvents (1(3). 

A system of classifying coals for solvent extraction, based upon the extent of extraction when using anthracene oil and phenanthrene as solvents has been developed. The reactivity of the coals can be conveniently presented by superimposing the results on Seyler s coal chart. The effects of variations in maceral composition are also discussed. 

Garlic supplements - powder tablets or capsules, steam-distilled oil, vegetable oil macerate extract, or extract aged in dilute alcohol - are widely available and are taken by millions. Since the active principle, allicin, is not present in garlic bulb, the supplements rely on the presence of precursor alliin and enzyme alliinase. In tests on 24 commercial brands of enteric-coated tablets, all except one gave low dissolution allicin release 83% of the brands released less than 15% of their potential allicin.78,79 Relevant factors were impaired enzyme activity caused by excipients and slow tablet disintegration. Caveat emptor ... 

Extracts of hypericum may vary considerably in terms of the quantity and ratio of their constituents based on the extraction process used. Maximum extraction of hypericin and pseudohypericin is obtained with an 80% methanol solvent at 80°C (Wagner and Bladt 1994). Hyperforin is a lipophilic constituent of hypericum that is present in the oil extract (Chatterjee et al. 1998a). It is not very stable, but its presence is sustained by hot maceration of the flowers and storage in the absence of air (Maisenbacher and Kovar 1992). 

Although most consumers appreciate the fieriness of chile, capsaicinoids are not perceived through odor or taste receptors but through the nociceptive pain receptors described earlier. The compounds in chile fruit that create the flavor and aroma are produced in the fruit wall. Buttery et al. [90] generated vacuum steam distilled oil from green bell pepper macerate, with well over 40 peaks on subsequent GC/MS analysis. Of these peaks, the major flavor compound associated with bell pepper aroma was 2-methoxy-3-isobutylpyrazine (Fig. 8.1). They also reported several monoterpenoids in abundance, limonene, trans- 3-ocimene, and linalool as well as other aliphatic aldehydes and ketones. The flavor composition of dried red bell pepper powder (sweet paprika) extracted with ether identified 44 key peaks by GC/MS [91]. In these dried samples the key compounds were P-ionone and several furanones. The post-harvest processing and the different fruit maturities as well as possible varietal differences are all causes for the different aromatic profiles. 

As in fmit processing, pectolytic and cellulolytic blends are used to enhance the maceration of olive-oil pulp, thereby improving ohve-oil extraction yield. These ettzyme blends can also be used for avocado-oil extraction. 

Similar reflectances of some of the macerals (especially exinite and vitri-nite) in standard oil of n = 1.515 caused difficulties of positive identification. To circumvent this problem, an index oil adjusted to n = 1.60 was compounded from 1-bromonaphtnalene and cedarwood oil. The mixture provided sufficient differences in reflectivity between macerals for meaningful quantification. 

Figure 8. The alterations of macerals during artificial codification at a temperature of 350°C. in relation to the pressure applied. Microphotographs of polished cod sections, oil immersion, X 100...

Marie-Therese Mackowsky We carried out maceral and microlithotype analyses. Besides these we determined the reflection of the pure vitrinites in oil. 

The refractive index of coal can be determined by comparing the reflectance in air with that in cedar oil. A standard test method (ASTM D-2798) covers the microscopic determination of both the mean maximum reflectance and the mean random reflectance measured in oil of polished surfaces of vitrinite and other macerals in coal ranging in rank from lignite to anthracite. This test method can be used to determine the reflectance of other macerals. For vitrinite (various coals), the refractive index usually falls within the range 1.68 (58% carbon coal) to 2.02 (96% carbon coal). 

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