Maceration extraction method

Maceration A method of extracting materials, such as herbs, by soaking the plant material in water or alcohol for several days. The resulting material is called a tincture when ethanol is used. Tinctures were traditionally used in pharmaceuticals and perfumes but are practically obsolete now (see also Infused oil). 

Some studies have shown that MAE may be superior to other extraction methods. Total phenolics and antioxidant activity were found to be higher in spice samples extracted by MAE than by UAE (Gallo et ah, 2010). In extracting anthraquinones from Morinda citrifolia, commonly known as noni, optimized MAE conditions were found to be 80% ethanol, 60 °C extraction temperature, and 30 min extraction time. MAE was shown to require less extraction time while achieving higher yields when compared to Soxhlet, maceration and UAE methods (Hemwimon et ah, 2007). 

In the pharmaceutical field, PFE has also been used for two primary purposes, namely to extract pharmacologically active substances from plants and, especially, for quality control of tablets and medical foods. In this field, PFE clearly surpasses classical extraction methods such as those endorsed by pharmacopeias (which use as official standards techniques such as Soxhlet extraction, percolation, maceration, digestion, extraction under reflux, and steam distillation) and others based on ultrasonica-tion or turboextraction. PFE is a firm candidate for use in high-throughput screening programs for natural product discovery, where large numbers of small-scale extractions have to be performed in an efficient, reproducible manner. 

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... 

In dry white winemaking, juice extraction methods influence the amino group compound and protein concentration in must. Slow pressing and skin maceration, which favor the extraction of skin constituents, increase their concentration (Dubourdieu et al., 1986). 

If a solid substance is extracted repeatedly with several portions of cold solvent, the operation is called maceration, if the same operation is carried out with hot solvent, it is called digestion and if the procedure has a countercurrent character, it is called percolation. So-called Soxhlet extractors, in which a solid substance is extracted with a solvent and the extract becomes more and more concentrated, function automatically. If a dissolved substance is extracted with one portion or more of an immiscible solvent, the operations is called simple extraction or multiple extraction, respectively. If the extraction is carried out by countercurrently-moving solvents, we deal with a countercurrent distribution technique. A continuous extraction of a liquid with another liquid immiscible with the first is called perforation continuous countercurrent extraction using two liquid phases is carried out in special countercurrent columns. If one of the phases is fixed on a carrier, partition chromatography is the name given to the operation. The choice of the given type of extraction method will depend on the character of the analyzed substances and on the required separation efficiency. 

Five HDPE samples, consisting of a virgin HDPE for food-contact applications, three samples of this polymer taken after each of the three sequential recycling cycles and a real post-consumer sample were analysed. Two different extraction methods were applied a combination of maceration and sonication and the total dissolution of the polymer. In order to evaluate both the feasibility of using these polymers in food-contact applications and the evolution of HDPE composition through the recycling process, samples were analysed by both qualitative and quantitative GC-MS. Furthermore, GC-FTD was applied to the determination of alpha-alkenes, the most representative compounds as indicators of polymer matrix degradation. Finally, antioxidants were analysed by reversed phase HPLC. 34 refs. 

Here two components, the free phenol and the intact ester, are included in the residue definition. Usually, analytical methods for the determination of bromoxynil and its octanoate begin with hydrolysis during maceration of the sample. If those methods are validated, the sole fortification of the octanoate is sufficient. However, in other existing methods, hydrolysis follows a separate extraction step. In that case, the chosen solvent must be able to extract both compounds with equal efficiency. 

No specific sample preparation or processing is needed for this method. In general, fruits and vegetables were macerated with dry-ice and placed into freezer storage prior to extraction. 

In other isolation methods, where the ccmpound(s) was removed from the donor plants, the plant material was either dried or macerated prior to cold and hot water treatment. Soxhlet-type extraction was employed when organic solvents were used. Leaves and stems from the intact plants were extracted to collect the suspected volatile substances and those chemicals likely to be released by rain, mist... 

Hiscox, J.D. and Israelstam, G.F. (1979). A method for the extraction of chlorophyll from tissue without maceration. Canadian Journal of Botany 57 1332-1334. 

Just as a Coulter Counter or a flow cytometer can automate or at least increase efficiency in counting heterospecific pollen transfer, use of artificial germination media still is an effective method of screening for pollen allelopathy. The fundamental approach recommended has not changed much in the last decade, i.e. sequentially dilute extracts from non-macerated... 

Because of the advantageous dietary effects of flavonoids they have been vigorously investigated in food and food products. The objectives of these measurements were the separation and quantitation of well-known flavonoids in foods and the identification of new flavonoids. An HPLC-ESI MS method has been developed for the isolation and identification of new quercetin derivatives in the leaves of Eruca sativa (Mill). Fresh leaves (500g) were homogenized with 1 200 ml of methanol-water (7 3, v/v), the suspension was macerated for 24h at ambient temperature, then it was filtered, concentrated to 50 ml and diluted with water to 500 ml. The extract was applied to an Amberlite XAD-2 column (75 X 8cm i.d.) and was washed subsequently with 11 of water and 11 of diethyl ether. The glucoside fraction was eluted with 1.51 of methanol and the eluate was concentrated in vacuum and liophilized. 

Kirkbride (1987) described the estimation of diazinon in human omental tissue (fatty tissue) after a fatal poisoning. In this method, the tissue was pulverized and extracted with acetone. After extract concentration and purification by sweep co-distillation and Florisil fractionation, diazinon was measured by gas chromatography (GC) with nitrogen-phosphorus detection (NPD). After another fatal diazinon poisoning, diazinon was quantified by GC/electron capture detection (ECD) and GC/flame ionization detection (FID) by Poklis et al. (1980). The diazinon in human adipose, bile, blood, brain, stomach contents, kidney, and liver was recovered by macerating the sample with acetonitrile followed by the addition of aqueous sodium sulfate and extraction into hexane. Following an adsorption chromatography clean-up, the sample was analyzed. 

Process Variations. The conventional techniques for tea manufacture have been replaced in part by newer processing methods adopted for a greater degree of automation and control. These newer methods include withering modification (78), different types of maceration equipment (79), closed systems for fermentation (80), and fluid-bed dryers (81). A thermal process has been described which utilizes decreased time periods for enzymatic reactions but depends on heat treatment at 50—65°C to develop black tea character (82). It is claimed that tannin—protein complex formation is decreased and, therefore, greater tannin extractability is achieved. Tea value is believed to be increased through use of this process. 

An exhaustive method for obtaining the juice from beets has been proposed, in which the roots are sliced and macerated without destroying the integrity of tho slices., The weak juice thus extracted is employed for macerating a fresh portion of slices, and so on until the extract is sufficiently strong for defecation and filtration. 

This is the classical method of extracting anthocyanins from plant materials. This procedure involves maceration or soaking of the plant material in methanol containing a small concentration of mineral acid (e.g., HC1). Methanol extraction is a rapid, easy, and efficient method for anthocyanin extraction. However, a crude aqueous extract with several contaminants is obtained, and methanol evaporation can result in hydrolysis of labile acyl linkages, which is aggravated by the presence of HC1. 

Another method consists of macerating a mixture of herbs in sherry at 60 °C, cooling and allowing it to stand for 3-6 weeks (Valaer, 1950). The wine is then decanted and the herbs covered with hot wine and allowed to stand for 10 days. This blend was used to flavor the base vermouth wine. However, the procedure is reported to produce vermouth of lower quality (Amerine et ah, 1967).The herbs may also be first extracted with a wine... 

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