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Living stumps reported in many tree species were the first, circumstantial evidence of root grafting. Although stump overgrowth has been extensively studied in various tree species, anatomical observations have mainly focused on the xylem part. Here, we investigated the xylem and phloem structure in living stumps of two conifer species: Norway spruce (Picea abies (L.) Karst.) and silver fir (Abies alba Mill.). The mechanism of wound closure was similar in the two species, however, there were differences in the structure of wound tissues in wood and bark. Immediately after the injury, a callus consisting of parenchymal cells was formed, followed by wound-wood with wide increments. In addition, the wood structure and morphology of tracheids were changed. Tracheids lost their typical elongated and tapering structure; instead, numerous crooked and forked tracheids were present. Traumatic resin canals were present in both species but were more abundant in P. abies, which also had normal resin canals. While the structure of the xylem growth rings eventually normalized in both species, the width of the annual xylem increments was diminished. In both species, the typical structure of annual phloem increment was lost in the non-collapsed phloem and sclereids were very abundant in the collapsed phloem. In A. alba, the collapsed phloem was rich in swollen parenchyma cells containing blue-stained contents, while in P. abies, numerous large traumatic resin canals were conspicuous. The study showed that similar patterns of vascular tissue restoration exist in A. alba and P. abies in response to tree felling. However, there are certain species-specific peculiarities in the wood and phloem anatomical response, which might affect long-term stump functioning and survival. [ABSTRACT FROM AUTHOR]

Ultrasound and microwave maceration techniques have been utilised to lower production costs and reduce processing time, while also preventing the degradation of nutrients like phenolics and vitamin C and preserving physical properties such as colour and viscosity. In this study, the effects of several traditional (cold, enzymatic, and thermal) and innovative (ultrasonic and microwave) maceration methods on some quality parameters of aronia juice were investigated. Microwave maceration significantly impacted the soluble solids content of the analysed juices and resulted in noticeably darker juice samples compared to the controls, with lower L*/lightness (20.1) and b*/blue-yellowness (−3.2) values and an increased a*/redness value (1.7). Different maceration methods also significantly impacted the rheological properties of the treated juices, among which MW treatment consistently showed a higher viscosity. Sorbitol and fructose were the main sugars identified, while malic acid and quinic acid accounted for 85% of the total acid content. Significant increases in the total sugar and acid concentrations were obtained in the juice samples from ultrasonic, microwave, and enzymatic maceration, while thermomaceration had no significant effect. The concentration of total phenolics ranged from 6.45 g/L in the thermomaceration samples to 9.86 and 14.07 g/L in the ultrasonic and microwave samples, respectively. The obtained results suggest that ultrasonic and microwave technologies were superior in terms of colour improvement and the extraction of sugars, acids, and phenolic compounds compared to traditional maceration methods. Ultrasound and microwave technologies present possible approaches to the improvement of aronia juice production in comparison to traditional methods. [ABSTRACT FROM AUTHOR]

Summary: Studies have recently highlighted potential health benefits of young rice leaves; however, optimization of extraction process was often overlooked. The present study aimed to assess impacts of extraction methods, namely, maceration and decoction, on total phenolics content and antioxidant activities based on FRAP, DPPH, and ABTS assays of extracts from Thai cultivar of Jasmine rice leaves. The study examined influences of ethanol concentration (0–100% (v/v) for maceration), boiling time (10–30 min for decoction) and solvent‐to‐solid ratio (20–40 mL g−1 for both maceration and decoction). Results showed that under its optimal condition (50% (v/v) ethanol concentration and solvent‐to‐solid ratio of 30 mL g−1), maceration yielded significantly higher total phenolic content, 12.54 ± 0.94 mg GAE/g DW. Furthermore, mechanisms of single electron transfer responsible for antioxidant activities were explored, identifying flavonoids as potential chemical markers in rice leaf extracts. Flavonoid derivatives, specifically isoorientin (3.33 ± 0.10 mg/g DW) and isovitexin (0.98 ± 0.03 mg/g DW), were subsequently quantified. This research contributed to improved understanding of relations between bioactive compounds and their antioxidant activities. The findings also underscore potential of Thai Jasmine rice leaves as natural additives in future functional foods production. [ABSTRACT FROM AUTHOR]

Strangulation by ligature is often homicidal and is mainly diagnosed through the detection of a ligature mark on the neck. We describe the unusual appearance of a ligature mark in a woman who was strangled and thrown into a river, where she lay for one month. On her neck, there was an irregular horizontal tear, associated with superficial ecchymosis and deep structures' haemorrhage. We made a comparison with literature cases of unusual features of the ligature mark. The ligature mark appearance can be influenced by post-mortem modifications, effects of concealment methods, cut injuries and neck tightening resulting in decapitation. Drowning victims could show injuries similar to those resulting from hanging/strangulation. We found just a few cases of water immersion after strangulation and no cases of a ligature mark presenting like a loss of substance. We tried to explain the unusual appearance of the ligature mark in our case: the skin at the ligature mark lost the superficial layer and underwent dehydration, so soaking and maceration have been accelerated and produced the appearance of loss of substance. Finally, the study led to the distinction from other sources of traumatic action and the definition of the cause of death. [ABSTRACT FROM AUTHOR]

Sphaeranthus amaranthoides Burm. f. (Asteraceae) persists as a perennial herb, and it is used to treat gastric disorders and wounds. This investigation's objective is to compare S. amaranthoides solvent extraction techniques (maceration and Soxhlet). The research findings revealed an abundance of phytoconstituents, including carbohydrates, phenolic compounds, tannins, and flavonoids. The proximate composition analysis revealed the presence of carbohydrate (198.7 ± 2.71 mg GE/g), starch (142.60 ± 6.13 mg GE/g), protein (51.09 ± 2.90 mg BSAE/g), and amino acids (111.2 ± 1.37 mg LE/g). Successive solvents including hexane, DCM, ethyl acetate, and ethanol were utilized for the extraction process. The ethanol Soxhlet extract exhibited higher phenols (36.98 ± 4.57 mg GAE/g) and tannins (134.02 ± 17.33 mg TAE/g). The ethanol maceration resulted in higher flavonoids (465.45 ± 15.15 mg/g). Comparative analysis showed that macerated ethanol extract displayed higher antioxidant activity including phosphomolybdenum (281.02 ± 5.25 mg AAE/g) and (224.7 ± 1.40 Fe (II)E/g) in FRAP compared to Soxhlet extraction. Furthermore, Soxhlet ethyl acetate extract exhibited a DPPH value of 5.811 µg/mL. The anti-diabetic α-amylase and α-glucosidase in Soxhlet ethanol (96.35%) and hexane (87.44%) extracts showed higher activity. FTIR analysis revealed a frequency range of 700–3400 cm−1, where all the extracts exhibited the presence of 2360.44 cm−1 corresponding to aliphatic C-H stretching. Soxhlet ethanol extract of HPLC reported high rutin (2635.811 mg/g). GC/MS results indicated the presence of Silanamine n-phenyl at 48.359% and 54.446% in both ethanol extractions, respectively. [ABSTRACT FROM AUTHOR]

Abstract The flavor, nutritional, and medicinal value of rosemary are well known. Hydrodistilled (HD) essential oil was prepared in the present study as a standard. Olive oil maceration (OM) and supercritical carbon dioxide (SC-CO2) technology were separately applied to extract the essential oil of rosemary. The three obtained products, HD, OM, and SC-CO2, were compared concerning their main constituents using GC‒MS. Their antimicrobial properties were evaluated against eight microbes by the disc diffusion assay. Interestingly, both 1,8-cineol and camphor were the major compounds in the three oils. α-Pinene was also detected in large amounts in both HD and OM. Additionally, borneol was the third major component in SC-CO2. The antimicrobial results revealed differential effects against six microbes. However, HD oil also exhibited antifungal activity. Maceration is a green extraction procedure that is easy to perform in households, and attention must be paid to olive oil maceration as a complementary medicine that originated in pharaohs.

This study aimed to find the optimum conditions for extracting the carotenoid content in orange sweet potato in an applied application. The extracted carotenoids will be used as raw materials to produce rose-scented aromatic compounds (b-ionone). The extraction process was carried out on dry matter using maceration technique and using hexane as solvent. Other solvents such as methanol, ethanol, isopropanol and choloroform were also used to extract carotenoids from orange sweet potato. The use of wet samples and dry samples was also carried out in this study. The ratio of the solvent used with the material was 1:3. Based on the yield and spectrophotometric characterization, it was known that the extraction process with hexane solvent can extract carotenoid compounds from dry orange sweet potato powder if the extraction process is carried out 7 times

Coffee is a significant commodity trend, with numerous coffee shops rapidly established in Indonesia. The development of this industry has led to an increased discharge of coffee grounds into the environment. The discarded grounds contain oil which can be optimized using various methods and serve as a raw material for biodiesel. Therefore, this study aimed to compare the maceration and ultrasonic methods of extracting coffee grounds. The comparison focused on yield, mass transfer value (diffusivity), and extraction speed constant based on the proposed mathematical model. The results showed a yield of 12.1% and 16%, for the maceration and ultrasonic methods, respectively. Diffusivity value was registered at 9.99 x 10-11 m2/min and 9.8 x 10-10 m2/min, while extraction speed constant values were discovered to be 0.2 m/min and 1.798 m/min, respectively. Additionally, the energy evaluation of ultrasonic extraction produced a Gibbs energy value of -3765.72 Joules.

BACKGROUND AND OBJECTIVES: Calophyllum inophyllum (C. inophyllum), or Nyamplung, seeds contain various active compounds. Using C. inophyllum seeds as a source of flavonoids for natural antioxidants can increase their economic value and provide alternative compounds for cosmetics, including lotions. This study applied maceration and ultrasonic methods using ethanol to extract the active compounds from the C. inophyllum seeds. The study optimised extracting the antioxidant components from C. inophyllum seeds using response surface methodology.METHODS: The experimental design used in this study was response surface methodology with a Box–Behnken design to model the influence of variables on the response of the yield and antioxidant activity of extracts obtained through maceration and ultrasonic extraction and to model lotion formulation. The extraction methods were designed with three variables (extraction time, solvent concentration, and sample–solvent ratio) and three levels (low, medium, and high), and the compounds in the extracts were analysed. Lotion formulation was designed with three variables (C. inophyllum seed extract, Tween 80, and carbomer) and three levels (low, medium, and high), and the quality of the lotion product (antioxidant activity and viscosity) was analysed.Results: The C. inophyllum seed extract obtained through maceration had stronger antioxidant activity than that obtained using the ultrasonic method, with 50 per cent inhibition concentration values of 13.154 and 16.343 part per million, respectively. Characterisation with gas chromatography-mass spectroscopy revealed ten compounds with major percentage values, among them 2''-(trimethylsilyl)oxy-3,4,4'',5- tetramethoxychalcone (49.70 per cent). This compound played an important role in enhancing antioxidant activity in C. inophyllum seeds extracted through maceration, whereas butylated hydroxytoluene (9.16 per cent) was important in the extract obtained using the ultrasonic method. The lotion produced from the C. inophyllum seed extract contained high antioxidant activity with a 50 per cent inhibition concentration of 4.621 part per million; the toxicity text showed it was safe to be used (50 per cent lethal concentration of 789 grams per millilitre).CONCLUSION: The results showed the effectiveness of this approach in determining the optimal conditions to maximise antioxidant content. The maceration method better ability enhanced the antioxidant activity capacity of C. inophyllum seeds compared to the ultrasonic method, as indicated by the response surface method. Both extraction methods produced the same secondary metabolite compounds with a promising reservoir of antioxidant compounds. In addition, the findings of this study showed the high antioxidant activity of C. inophyllum seed extract lotion, which could be developed for pharmaceutical, nutraceutical, and other applications.

Our study aimed to optimize carob antioxidant extraction for use in the food, cosmetic, and pharmaceutical industries. Maceration investigated ethanol concentration, extraction temperature, and time, while ultrasound-assisted extraction examined ethanol concentration, ultrasound power, and time. A central composite design with 19 experimental points assessed the influence of variables on total yield, total phenolic content, and antioxidant activity. The results were analyzed to optimize the extraction parameters and enhance the antioxidant extraction from carob. The results of the study show that the best maceration condition for extracting antioxidants from the plant material was found to have a time of 24.38 minutes, an ethanol content of 59.02%, and a temperature of 54.52°C. Similarly, the optimal conditions for ultrasound-assisted extraction were found to be 51.49 minutes, 79.78% sonication power, and 76.12% alcohol. The optimal conditions identified can be used as a starting point for further optimization and scaling up of the extraction process. [ABSTRACT FROM AUTHOR]

This study evaluates the antioxidant activity and total phenolic, flavonoid, flavonol, and tannin contents of extracts obtained from the flower parts of Salvia sclarea using different extraction methods, such as maceration and rotavapor (RE). The results indicate that the maceration method yields extracts with higher antioxidant activity compared to the rotavapor method (DPPH IC50: 260.70 ± 65.41 mg/mL vs. 345.48 ± 27.91 mg/mL). Additionally, the maceration method produces higher values in terms of total phenolic (26.4 ± 7.78 mg GAE/g extract), flavonoid (10.44 ± 0.21 mg QE/g extract), flavonol (9.20 ± 0.84 mg QE/g extract), and tannin contents (8.36 ± 0.39 mg GAE/g extract), whereas the RE method shows lower values (phenolics: 19.8 ± 3.31 mg GAE/g extract, flavonoids: 10.35 ± 0.35 mg QE/g extract, flavanol's: 5.45 ± 0.01 mg QE/g extract, and tannins: 7.72 ± 0.10 mg GAE/g extract). The gas chromatography–mass spectrometry (GC–MS) analysis of the extracts identified various bioactive compounds. Molecular docking studies revealed that Terpinen‐4‐ol obtained through maceration exhibits a strong binding affinity to a specific protein target, indicating potential biological activity. The predicted pharmacokinetic (ADME (absorption, distribution, metabolism, and excretion)) parameters for Terpinen‐4‐ol suggest favorable absorption and central nervous system (CNS) penetration, while Squalene obtained through maceration shows different pharmacokinetic properties. S. sclarea highlights significant antioxidant potential and provides insight into the bioactive compounds obtained through different extraction methods. To further investigate the potential biological interactions arising from these differences, molecular docking studies were conducted. [ABSTRACT FROM AUTHOR]

The rapid advancement of the Internet of Things (IoT) has transformed our lives by connecting objects and creating an intelligent environment that drives automation and massive data collection. IoT has overcome challenges through remote monitoring, robotics, and sensors, with powerful wireless technologies opening up possibilities in various fields, including anatomical techniques. The objective of this study is to demonstrate the feasibility and benefits of integrating IoT technology into the body maceration process by developing a low-cost, accessible, automated maceration control device compatible with theArduino IDE programming environment. Using an open-source NodeMCU system based on the ESP-12E chip, which employs the LUA programming language and is compatible with Arduino IDE, we incorporated a microSD card reader module for data storage, a digital temperature sensor (DS18B20), a clock module (DS3231), a magnetic stirrer and an aquarium heater controlled by a digital thermostat with relay (W1209). To validate the device, we conducted maceration tests on C57BL mice, comparing two groups: Control (n=5; weight=17g) subjected to maceration in 4 liters of water at 10°C without agitation; Experimental (n=5; weight=17g) exposed to maceration in 4 liters of water at 35°C, with agitation at 1500 r/min and water flow renewal at a rate of 900 ml/h. Specimens were evaluated for their degree of maceration, cleaned, weighed, and photographed. The maceration time for the control and experimental groups was 730 hours and 60 hours, respectively. In the experimental group, no foul odors, damage, or bone demineralization were detected. The device cost was 60 USD, and programming through the Arduino IDE environment was straightforward. The focus on hardware contributed to accessibility and time savings. The system operated with a conventional power supply and required a water supply, making it adaptable to various configurations with greater capacity. Under this configuration, we effectively controlled the variables (temperature, agitation, and water flow). The NodeMCU-based bone maceration system improved the performance and adaptability of existing systems and increased accessibility by reducing costs, complexity, and foul odors. [ABSTRACT FROM AUTHOR]

Aromatized olive oils were prepared by the addition of ginger and turmeric spices and their combination (ginger + turmeric) with two different forms: powder and extracts. The spices were incorporated to olive paste at kneading stage (co‐processing) or directly to olive oil as infusion (maceration) (5% for powder, 3% for extract; w/w). Aromatization provided a lower peroxide value accompanied by a longer induction period, increased total phenolic content, and enhanced antioxidant activity. The use of turmeric as a powder may be advantageous for use in vegetable oils, especially because the bioactive antioxidant compounds it contains are hydrophobic. In another way, it was also the reason why the alcoholic extract of ginger gave more effective results than turmeric, which had a higher extraction yield than ginger. For both the co‐processing and maceration methods, ginger powder and extract induced the strongest radical scavenging activity in oil. The pungent taste was more marked in turmeric‐aromatized oils and spicy taste in ginger‐aromatized oils. The use of these two spices together incorporated the bioactive components into the oil while balancing the burning effect of ginger, making it more possible to benefit from its high antioxidant effect. Practical Applications: Aromatization of olive oil by maceration and co‐processing not only enriched it with bioactive components but also improved oxidative stability with quality indices such as free acidity and peroxide. In terms of quality indices and oxidative stability, maceration had advantages over co‐processing. However, co‐processing was more effective in terms of total phenolic and radical scavenging activity. At the industrial level, the incorporation of an aromatic material at one step of the process, that is, co‐processing or co‐milling, can be advantageous in terms of application without requiring extra time for the aromatization. [ABSTRACT FROM AUTHOR]

Garlic pennycress seed oil (GPSO) was recovered by pressing, Soxhlet extraction, and maceration. All obtained GPSOs are characterized by high viscosity and low iodine value. The oils have a lower content of polyunsaturated fatty acids and a higher content of saturated fatty acids compared to other Brassicaceae plant oils. The most common fatty acids are oleic and linoleic acids (with a content of over 30%) followed by behenic acid (average content of 14.3%). The phenomenological and diffusional kinetic models were reliable for modelling the kinetics of GPSO maceration (mean relative percentage deviations between experimental and modelled oil yields are ± 1.7% and ± 3.5%, respectively). Based on the thermodynamic analysis, the process is endothermic, irreversible, and spontaneous. The GPSO maceration was statistically evaluated, modeled, and optimized using a 33 full factorial design. The oil yield is affected by extraction temperature, solvent-to-seed ratio, and extraction time, and the most significant factor is extraction temperature. Based on the developed quadratic model, the optimal maceration conditions were determined as follows: extraction temperature 70 °C, solvent-to-seed ratio 10:1 mL/g, and extraction time 10 min. [ABSTRACT FROM AUTHOR]

Various conditions of extraction were applied to obtain active extracts of raw poplar-type propolis. The extraction efficiency of traditional maceration was evaluated in terms of used solvent: ethanol (70 and 96% v/v), acetone (pure and 70%), propylene glycol, glycerol (50%), water and water with extraction modifiers: PEG 400 and lecithin. For obtained extracts, the total amounts of extracted phenolics and flavonoids as well as antioxidant activity were compared. For the most active extracts, the profile of volatile organic compounds with the use of GC × GC–MS and selected polyphenols content by HPLC–DAD was compared. To increase the activity of water propolis, extract ultrasound and microwave-assisted extraction were applied and obtained water extracts were compared regarding the main polyphenolic compounds content quantified by HPLC method. The recovery of 70% ethanolic extraction and the effect of the extension of extraction time were also examined by the HPTLC method. Based on conducted analyses, 70% ethanolic extract was found as the most aromatic and bioactive, followed by pure acetone and polypropylene glycol extracts. Compared to the classic maceration, water extraction assisted by microwaves and ultrasounds did not provide a higher extraction yield. In the case of 70% ethanolic extraction, the 5-day duration is recommended which allows to recovery of close to 80% of bioactive components of raw propolis. [ABSTRACT FROM AUTHOR]

The amalgamation of garlic's antibacterial potency with olive oil's nutritional benefits provides a natural, effective way to boost health and counters microbial threats. This study explored the antioxidant and antibacterial traits of garlic-enriched virgin olive oil (VOO) samples, focusing on various garlic forms (fresh, oven-dried, freeze-dried). Comparative analysis revealed fresh garlic's highest total phenolic content, flavonoid content, and strongest DPPH scavenging activity. GC/MS analysis unveiled distinct volatile profiles. Fresh garlic oil contained elevated allyl-methy-sulfide, diallyl-trisulfide, methyl-propyl-disulfide levels. Antibacterial evaluation displayed substantial inhibition zones, especially fresh garlic oil against E. coli, and oven-dried/freeze-dried garlic oils against P. aeruginosa. Lower Minimal Inhibitory Concentration (MIC) values for fresh garlic oil and freeze-dried garlic oil against both Gram-negative and Gram-positive bacteria signify potent antibacterial activity of garlic-enriched VOO. These findings underscore garlic-enriched VOO's potential as natural antibacterial agents, fortified with antioxidant traits, while emphasizing drying methods' role in shaping volatile compounds [ABSTRACT FROM AUTHOR]

Copyright of Global Journal of Environmental Science & Management (GJESM) is the property of Global Journal of Environmental Science & Management and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Almaty Technological University is the property of Almaty Technological University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study aimed to assess the impact of enriching argan oil (AO) (Argania spinosa L.) using the maceration technique with thyme (Thymus vulgaris L.) and oregano (Origanum vulgare L.) leaves (TL and OL) at two proportions (5 and 10%). The oxidative stability of the control and enriched oils was examined under accelerated conditions at a temperature of 60 °C for 120 days (4 months). Quality indices (Free fatty acids (FFA), peroxide value (PV), p-anisidine value (p-AV), ultraviolet absoptions (K232 and K270), Rancimat test, fatty acids composition, sensory attributes, simple phenolic contents (SPC) and antioxidant activity (DPPH•) were determined. As a simple, inexpensive and green method, enrichment by maceration yielded advantageous results. Compared to the control (68.05 ± 1.10 mg GAE/kg), the SPC significantly increased in enriched oils reaching notably 250.9 ± 9.1 mg GAE/kg when adding 10% of TL. Also, the enriched oil samples showed the lowest PV, p-AV and ultraviolet absorptions compared with the control. However, no noticeable changes were reported in fatty acids composition and iodine value. In terms of sensory attributes, enrichment by maceration masked the rancid odour caused by oxidation. These scientific discoveries inherently yield economic advantages by enabling the diversification of product offerings, simultaneously catering to a broader market seeking high-quality oils infused with herbs, including both AO and aromatic plants.

Kaempferia galanga L. rhizomes contain ethyl trans-p-methoxycinnamate as a major secondary metabolite compound and biomarker. Various extraction methods with different solvents can isolate ethyl trans-p-methoxycinnamate with potential bioactivities. This paper reported the isolation of ethyl trans-p-methoxycinnamate from two varieties of K. galanga L. rhizomes by maceration in n-hexane. The small and large varieties of K. galanga samples produced ethyl trans-p-methoxycinnamate in 1.43% and 1.84% yields, higher than other methods and polar solvents of previous research. Structural elucidation of the obtained ethyl trans-p-methoxycinnamate was performed by FTIR, MS, and 1H NMR spectroscopies.

Banana peel is one of the wastes that can be explored for various applications. Cavendish is among the most highly consumed bananas in the world, which implies a high amount of banana peel waste. Our study evaluated the potential of Cavendish banana peels as the source of antioxidant and anti-aging agents. Antioxidant was extracted using three different solvents, i.e., water, ethyl acetate, and methanol. Each extract was then assayed for antioxidant activity in vitro using a 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. The antioxidant and anti-aging activity of the extracts were further evaluated at the cellular level using the yeast Schizosaccharomyces pombe as a model. Our data indicated that the methanol extract of banana peel showed the highest antioxidant activity with an IC50 value of 253.8 µg mL-1 compared to ethyl acetate and water, yet it was considered weak. Interestingly, the methanol extract (600 ppm) showed antioxidant and anti-aging activities at cellular levels in yeast S. pombe. Therefore, this research reveals the potential for developing banana peel methanol extract as a component of pharmaceutical or cosmetic products with antioxidant and anti-aging properties.

Background: Acute sub-massive pulmonary embolism is a common clinical condition, and it is associated with high mortality and morbidity. This condition is commonly associated with various co-morbidities and clinical circumstances. Methods: This is a case report series of 4 patients, wherein the thrombolysis and balloon angioplasty was performed simultaneously using a Cordis 6F diagnostic catheter and later exchanged with a 6F guide catheter in the respective pulmonary artery when a larger balloon was required. Results: All these four patients achieved successful revascularization of the respective pulmonary artery. One patient expired 30 hours after the procedure with a significant reduction in the symptoms suddenly, which was likely a second episode of pulmonary embolism. No bleeding manifestations were observed in any of the patients. The other three patients are on follow-up. Conclusion: Simultaneous coronary balloon dilatation and thrombolysis is a useful method in the treatment of high risk submassive acute pulmonary embolism. If needed, higher caliber balloons can be used for the same technique using guide catheters.

A mixture of angkak and red ginger is a Chinese herbal concoction with potential as an antioxidant. This herbal combination can be extracted using the kinetic hot maceration method by optimizing the stirring speed to be more efficient. Previous studies have shown that using 400, 600, and 800 rpm stirring speeds provides the best IC50 and yield. Based on these problems, this research aims to determine the effect of increasing stirring speed on IC50 and % yield in the extraction of angkak and red ginger, as well as prove the benefits of this herbal combination through the IC50 value. The method used is extracting a mixture of angkak and red ginger at kinetic variations of 400, 600, and 800 rpm using a magnetic hotplate stirrer at a temperature of 60°C for 2 hours; determination of % yield; determining the chromatogram profile using TLC; determination of antioxidant activity using DPPH; as well as data analysis of percentage yield and IC50 using SPSS. Analysis using SPSS shows that the stirring speed significantly affects the % yield, where increasing the moving speed above 400 rpm results in a decrease in the % yield. However, the moving speed does not affect the IC50. The TLC chromatogram profile shows the presence of 6-gingerol compounds in angkak and red and yellow pigment compounds in red ginger, which have potential as antioxidants. The optimization results in this study obtained optimal % yield and IC50 at 400 rpm with average values, respectively, namely 15.933 ± 3.4771% and 103.76 ± 10.032 ppm, and the combination of angkak and red ginger ingredients can work synergistically to increase yield and antioxidant. [ABSTRACT FROM AUTHOR]

The Mao tree (Antidesma thwaitesianum) is a native and medicinal fruit tree found in Southeast Asia, thriving especially in dipterocarp forests, notably in Northeast Thailand's Phu Phan valley. Ripe Mao fruits are rich in various nutrients and antioxidants that have the potential to mitigate the risk of chronic diseases and cancer. A comprehensive study was conducted to assess the impact of ethanol at different concentrations (40 or 60 % v/v), with and without honey added. The effects of varying maceration times (0, 3, 6, 9, or 12 months) on Mao liqueur's properties were also investigated. The investigation explored various parameters, including color, total soluble solids, total acid content, alcohol concentration, and bioactive compounds. The results showed that the color lightness (L*) values of all recipes decreased over the storage period. However, adding honey to the production of Mao liqueurs decreased the yellowness (b*) value in the first 3 months but resulted in a higher total soluble solid content in Mao liqueur. Increasing the ethanol concentration from 40 to 60 % did not affect the total acid content (TTA 0.04 %). However, the addition of honey increased the total acid content from 0.04 to 0.08 % (p = 0.05). The maceration time did not affect the alcohol content of Mao liqueur (p > 0.05). The use of 60 % (v/v) ethanol with honey addition resulted in the highest alcohol content (42 % v/v). Increasing the ethanol solution concentration from 40 to 60 % with and without honey added increased the total phenolic content from 126 to 165 GAE mg/L and 136 to 160 GAE mg/L respectively. The addition of honey increased the anthocyanin content in the liqueurs in the 12th month. [ABSTRACT FROM AUTHOR]

Biska, a traditional Istrian herbal spirit, is produced by macerating mistletoe leaves and twigs in a water–ethanol base, usually grape marc spirit. The aim of this study was to determine the optimal mistletoe maceration parameters (ethanol content, concentration of plant material, and duration) for the production of biska, which have not yet been the subject of scientific research. The prepared mistletoe macerates and the collected biska samples were subjected to phenolic compound characterization, including total phenolic content (TPC), total flavonoid content (TFC), and polyphenolic profile, by ultra-high-performance liquid chromatography coupled with mass spectrometry (UPLC-ESI-MS2). In addition, the macerates and the biska samples were analyzed for their biological properties: antioxidant and antiproliferative activity. The results showed that both the macerates and the biska samples contain phenolic compounds of mistletoe such as phenolic acids, flavonoids, and coumarins, which contribute to the observed biological activities—significant antioxidant activity and antiproliferative effect. By applying the maceration parameters, which yielded the highest content of phenolic compounds as well as volatile aromatic compounds (40–80 g/L of mistletoe, 40–55% v/v ethanol, and 21 days' maceration time), the production process can be improved to produce biska with better aromatic and biological properties. [ABSTRACT FROM AUTHOR]

Kaempferia galanga L. rhizomes contain ethyl trans-p-methoxycinnamate as a major secondary metabolite compound and biomarker. Various extraction methods with different solvents can isolate ethyl trans-p-methoxycinnamate with potential bioactivities. This paper reported the isolation of ethyl trans-p-methoxycinnamate from two varieties of K. galanga L. rhizomes by maceration in n-hexane. The small and large varieties of K. galanga samples produced ethyl trans-p-methoxycinnamate in 1.43% and 1.84% yields, higher than other methods and polar solvents of previous research. Structural elucidation of the obtained ethyl trans-p-methoxycinnamate was performed by FTIR, MS, and 1H NMR spectroscopies. [ABSTRACT FROM AUTHOR]

Very little literature currently exists prescribing which maceration method to use when preparing infant human remains, resulting in bone quality that is suitable for forensic anthropological analysis. The aim of the study was to test five maceration methods to determine which is most suitable for infant remains for forensic anthropological analysis. The sample included five neonate pig carcasses (Sus scrofa domesticus), ranging between one to three days old. Five maceration methods were tested on the pig carcasses (one pig per maceration method) to determine their effectiveness. The methods included invertebrate maceration by meal worms, chemical maceration by bleach, chemical maceration by borax solution, enzymatic maceration by laundry detergent and sodium carbonate solution, and chemical maceration by sodium hypochlorite. A scoring method was created to assess the effectiveness of each maceration method. Invertebrate maceration and chemical maceration using bleach were the least successful methods of maceration (total maceration score = 8 respectively). Chemical maceration using borax and chemical maceration using sodium hypochlorite achieved complete maceration of the skeletal remains; however, they both resulted in artifacts that are unsuitable for forensic analysis (total maceration score = 14 respectively). Enzymatic maceration using laundry detergent and sodium carbonate was the most successful method (total maceration score = 17). The detergent technique subsequently successfully macerated all five sets of infant human remains. This study has validated that the enzymatic maceration technique using laundry detergent and sodium carbonate can be used to effectively macerate the remains of infant skeletal remains for forensic anthropological analysis. [ABSTRACT FROM AUTHOR]

Pre-fermentation treatment has an important impact on the color, aroma, taste, and other characteristics of fruit wine. To discover suitable pre-treatment techniques and conditions that yield strawberry wine of excellent quality, the influences of juice fermentation, pulp maceration, thermovinification, and enzymatic hydrolysis pre-treatments on the basic chemical composition, color, antioxidant capacity, and volatile organic compounds in strawberry wines were investigated. The results showed that the color, antioxidant properties, and volatile aroma of strawberry wines fermented with juice were different from those with pulp. Strawberry wines fermented from juice after 50 °C maceration had more desirable qualities, such as less methanol content (72.43 ± 2.14 mg/L) compared with pulp-fermented wines (88.16 ± 7.52 mg/L) and enzymatic maceration wines (136.72 ± 11.5 mg/L); higher total phenolic content (21.78%) and total flavonoid content (13.02%); enhanced DPPH (17.36%) and ABTS (27.55%) free radical scavenging activities; richer essential terpenoids and fatty acid ethyl esters, such as linalool (11.28%), ethyl hexanoate (14.41%), ethyl octanoate (17.12%), ethyl decanoate (32.49%), and ethyl 9-decenoate (60.64%); pleasant floral and fruity notes compared with juice-fermented wines macerated at normal temperatures; and a lighter color. Overall, juice thermovinification at 50 °C is a potential pre-treatment technique to enhance the nutrition and aroma of strawberry wine. [ABSTRACT FROM AUTHOR]

Copyright of Revista Foco (Interdisciplinary Studies Journal) is the property of Revista Foco and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The presented study probed to compare two naturally grown oak species in the District Atrush, Dohuk Governorate, Northern Iraq. These two species were Quercus aegilops L. and Quercus infectoria Oliv., which belonged to the genus Quercus L. The research employed two methods to determine the comparative anatomical characteristics, i.e., chemically separating cells (Maceration) and mechanically separating cells using the Macrotome. The results showed significant differences in the quantitative and qualitative characteristics of the wood of the two studied species. It helps diagnose and separate the two species, which were similar in phenotypic attributes. Quercus infectoria acorns appeared with lengthier vascular elements than edible oak wood. However, the eating oak was distinguishable by the vessel elements, which had a larger diameter than the gall oak. The edible oak differed by the greater thickness of the vessel wall than that of the stump oak vessel. An edible oak also illustrated greater values of the vessel element cavity diameter, the inner diameter of the inserted holes, and the fiber length and diameter. However, the acorn gall demonstrates a fiber wall of superior thickness to the edible oak fiber wall. The Runkel ratio was 0.499 and 0.937 in the species Quercus aegilops and Quercus infectoria, respectively. Thus, according to Runkel's ratio, the edible acorn was better in paper pulp manufacturing and the paper compared with the acorns.The qualitative traits also contributed to the diagnosis and isolation of two studied species. [ABSTRACT FROM AUTHOR]

Background and aim The care of chronic wounds (CWs) is complex and their management is multifaceted. To manage the clinical manifestations, the performance of a multi-purpose dressing in the management of odour, exudate, pain and healing in patients with CWs attending a wound outpatient clinic was assessed. Method A case series using descriptive statistics was conducted with 22 consecutive patients with an existing odorous CW attending a wound outpatient clinic. Participants were treated with a multi-purpose dressing. Results All participants had a complete reduction of their wound odour between the first and the second dressing application (p<0.001). Maceration was reduced or completely eliminated in all exudative wounds (81.8%). All cases decreased in wound size during the study time (mean percentage 45.5%; SD 15.3). Pain was reduced in 55% and unchanged in 45% of wounds. Conclusion and implication for practice Multi-purpose dressings provide a reduction of wound odour, wound area, as well as maceration area. In addition, the dressing has a more moderate impact on pain reduction. [ABSTRACT FROM AUTHOR]

Copyright of Indonesian Fisheries Processing Journal / Jurnal Pengolahan Hasil Perikanan Indonesia is the property of IPB University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

"Aging" is a practice that allows alcoholic beverages to mature and gives them particular flavors and colors. In this context, oak or durmast wooden barrels are used in this process, thus providing different types of aging. This conventional process produces a slow enrichment of organic compounds in the spirit inside the barrels. Organic substances present in the internal part of the barrels slowly undergo the phenomenon of extraction by the liquid phase (solid–liquid extraction). In this work, a new procedure based on rapid solid–liquid dynamic extraction (RSLDE) was used to evaluate the potential of obtaining the effects of aging in spirits in shorter times than conventional methods. For this purpose, a comparison between two solid–liquid extraction techniques, RSLDE and conventional maceration, was made. Four water/ethanol 60:40 (v/v) model solutions were prepared and put in contact with medium-toasted chips using the two extraction procedures (conventional and non-conventional) and determining dry residue and total polyphenol content. Reversed phase high-performance liquid chromatography (RP-HPLC) analyses allowed the identification and quantification of furfural, ellagic acid and phenolic aldehydes (vanillin, syringaldehyde, coniferaldehyde and sinapaldehyde). The aging procedure with medium-toasted chips was tested on a young commercial grappa using maceration and RLSDE. [ABSTRACT FROM AUTHOR]

The present study explored the In-vitro evaluation of the anti-urolithiasis activity of Acalypha rhomboidea leaf extract. The powdered plant material was extracted using the maceration technique with water as solvent. After the extraction, the extract was subjected to preliminary qualitative analysis to identify the presence of phytochemicals. The phytoconstituents present in the extract are reducing sugars, phenolic compounds, flavonoids, alkaloids, tannins, saponins, terpenoids, glycosides, etc. Later aqueous extract was evaluated for anti-urolithiasis activity using the titrimetry method and percentage dissolution was calculated. In this method, neeri was used as a standard drug. The plant extract showed 82% percentage dissolution of calcium oxalate crystals indicating that the plant was more efficient in dissolving calcium oxalate when compared to standard drug. [ABSTRACT FROM AUTHOR]

Fossil fuels are the largest contributor to climate change, representing about 90% of carbon dioxide emissions. Given the environmental impact and the high prices around the world, finding an alternative solution has become necessary at the present time. Biodiesel, as a renewable energy, is considered one of the possible solutions to reduce these emissions since the CO2 emitted during combustion will be recycled again by nature for feedstock production. This process is known as a closed carbon cycle. The cost of producing biodiesel depends on the nature of the raw material and the production method which involves both oil extraction and its transformation to biodiesel. Our contribution lies in feedstocks choice and extraction method, namely, we provide a comparison between conventional extraction methods including maceration, Soxhlet and microwave-assisted extraction as an innovative method. The latter technique has been developed for the extraction of lipids from different agro-wastes available in Algeria. Our results show that MAE of lipid has proven its effectiveness in terms of rapid and powerful heating, particularly regarding extraction time, which was 1/6 and 2/3 of SE and ME extraction time respectively. The use of different extraction method has no obvious impact on the presence of functional groups, between dates' palm seeds and olive pomace lipids. However, it can be more significant when using ME.

Carrot pomace is a significant agricultural byproduct. Obtained during carrot juice processing. This residue is an appropriate reservoir of constituents with bioactive properties that could be investigated in the development of food constituents and nutritional supplements and in improving the quality and safety of foods. For this purpose, the objective of the present investigation was to extract the polyphenols from carrot pomace utilizing maceration and ultrasound-based extraction (UAE) procedures and to evaluate the antioxidant properties of phenolic constituents. To maximize the extraction of carrot pomace, a response surface approach was used. The optimal mixture of extraction time (A, min), ultrasonication power (B, w), and solvent type (C, v/v) for the highest yield of carrot pomace was found using a three-variable composite rotatable design (CRD). In order to assess different functional groups, Fourier transform infrared spectroscopy was utilized to investigate the extract collected under optimal circumstances. The highest polyphenols (26.53 %) were extracted by ethanol 70 % at 10 min with a sonication power of 250 w. The optimized extract also exhibited significant antioxidant and antimicrobial functions. The total phenolic compounds and scavenging of the DPPH radical were 85 mg GAE/gr and EC50: 55 ± 1 μg/mL, respectively. Together with Staphylococcus aureus, the highest zone of inhibition (12 mm) was identified. Our finding revealed that carrot pomace is an appropriate source of bioactive phenolic constituents, exhibiting antioxidant and antibacterial attributes, and could be applied as a natural preserver for promoting safety and quality properties in food products on an industrial scale.

Mentha rotundifolia is a member of the Lamiaceae family and is distributed mainly in traditional medicine in Algeria and the Mediterranean locality. This study aimed to demonstrate how the extraction technique can determine the type of active ingredients obtained, as well as their potential pharmacological and therapeutic effects. The methanolic extracts were obtained by maceration and Soxhlet apparatus. The study of the chemical composition was determined by colourimetric methods and liquid chromatography–mass spectrometry (LC–MS/MS); the antioxidant activity was evaluated in vitro by three tests: DPPH test, ferrous ion chelating test and reducing power test. The antimicrobial effect of extracts was evaluated by agar diffusion assay against six microbial strains. The results demonstrate that the best yield of extraction, Total phenolic and flavonoid contents, and antioxidant activity were found to be higher in the extract obtained by Soxhlet than those obtained by maceration. The phytochemical screening tests identified polyphenols, flavonoids, tannins, terpenoids, and quinones, and anthraquinones and saponins were absent in both extracts. The LC–MS/MS revealed the presence of several phenolic compounds, the predominant in both extracts was rosmarinic acid. The antimicrobial activity shows that both extracts have no effect. In conclusion, this study reveals that extraction by Soxhlet is more suitable than extraction by maceration for this plant.

Abstract Traditional cosmetics play a significant role in the cultural practices and personal hygiene of many ethnic groups worldwide. The Oromo, an indigenous community in Ethiopia, has a rich history of utilizing local plants for cosmetic purposes. However, the use of plants as traditional cosmetics has only been poorly investigated as more emphasis was given to traditional medicines. The study thus aimed to identify and document plant species, and parts used in traditional cosmetics and associated knowledge, and practices among Oromo women in the Madda Walabu district, Southeastern Ethiopia. A total of 150 Oromo women were interviewed to gather ethnobotanical information including the plant species used for cosmetics, their preparation methods, and their applications. Ethnobotanical indices were computed to determine the most important species used by the women. A total of 48 plant species belonging to 31 families used as sources of traditional cosmetics were recorded. Most of these plants were trees. Leaves were the most commonly used plant part in traditional cosmetics, and maceration and decoction were the most common preparation methods applied to prepare traditional cosmetics. Topical application of traditional cosmetics was the most common, while oral infusions were rarely reported type of administration. All categories had high informant consensus factor (ICF) values, ranging from 0.80 to 0.98. The highest ICF value was found for skin treatment, followed by the hair, and face mask. Overall, Commiphora habessinica, Gnidia stenophylla, Kalanchoe lanceolata, Mimusops kummel, Sesamothamnus rivae, Terminalia brownii, T. laxiflora, Acacia drepanolobium, A. mellifera, and Aloe citrina were the most frequently cited and culturally important plants by Oromo women for traditional cosmetics in the area. The study highlights the importance of local plant resources for maintaining cultural practices and personal hygiene. However, the cultural heritage associated with traditional cosmetics is facing threats from various factors. Therefore, a continuous effort to document and disseminate knowledge about traditional cosmetics practices to ensure their preservation and transmission and awakening younger generations about the importance of traditional cosmetics and their role in cultural heritage is crucial.

Ultrasound and microwave maceration techniques have been utilised to lower production costs and reduce processing time, while also preventing the degradation of nutrients like phenolics and vitamin C and preserving physical properties such as colour and viscosity. In this study, the effects of several traditional (cold, enzymatic, and thermal) and innovative (ultrasonic and microwave) maceration methods on some quality parameters of aronia juice were investigated. Microwave maceration significantly impacted the soluble solids content of the analysed juices and resulted in noticeably darker juice samples compared to the controls, with lower L*/lightness (20.1) and b*/blue-yellowness (−3.2) values and an increased a*/redness value (1.7). Different maceration methods also significantly impacted the rheological properties of the treated juices, among which MW treatment consistently showed a higher viscosity. Sorbitol and fructose were the main sugars identified, while malic acid and quinic acid accounted for 85% of the total acid content. Significant increases in the total sugar and acid concentrations were obtained in the juice samples from ultrasonic, microwave, and enzymatic maceration, while thermomaceration had no significant effect. The concentration of total phenolics ranged from 6.45 g/L in the thermomaceration samples to 9.86 and 14.07 g/L in the ultrasonic and microwave samples, respectively. The obtained results suggest that ultrasonic and microwave technologies were superior in terms of colour improvement and the extraction of sugars, acids, and phenolic compounds compared to traditional maceration methods. Ultrasound and microwave technologies present possible approaches to the improvement of aronia juice production in comparison to traditional methods.

A maceration process was optimized using a full factorial design coupled to a response surface model for the extraction of phenolic compounds (PCs) from sugar maple leaves (SML). As part of the extraction process, high-speed homogenization (HSH) as a pre-treatment condition was investigated to promote the efficiency of maceration. Finally, characterization of SML was performed using colorimeter, SEM, FTIR spectroscopy, and LC-ESI-Q-TOF–MS/MS. The antioxidant activity of the extract was investigated as well using standard methods. Results showed that ethanol concentration and solid-to-solvent ratio had significant effects (p < 0.05) on the extraction of PCs and HSH can be considered as an effective pre-treatment towards maximizing phenolic compounds recovery from SML. Under the optimal conditions (ethanol concentration of 61.63% at a solid-to-solvent ratio of 1:38.22 g/mL), the experimental %total yield (28.57%), total phenolics (110.87 mg GAE/g DM), and total flavonoids (18.95 mg CTE/g DM) were in close agreement with the predicted values. A total of 81 PCs were tentatively identified including mostly phenolic acids and flavonoids and their derivatives from SML using LC-ESI-Q-TOF–MS/MS. What is more, a gallotannins pathway existing in SML from gallic acid to tetragalloyl-D-glucopyranose was proposed. The study suggested SML as a promising source of PCs which can be effectively extracted through maceration and be further used as natural antioxidants in the formulation of functional food systems. [ABSTRACT FROM AUTHOR]