Maceration is a method used in vegetable oil production. However, vegetable oils produced by this method are weaker oils than other oils produced by other methods. Rather, it is a very economical method used to obtain oil from plants with high production costs and low oil yield. However, it is not a widely used method because of its low impact.

The most common vegetable oil produced by maceration in our country is St. John's Wort oil. The St. John's Wort plant is ideal for maceration in terms of its properties. This is because the essential oil of the essential oil contains components that can be effective and dangerous and should not be used unless recommended by the doctor. In maceration, volatile components are lost and weaker components are replaced.

The maceration yield of St. John's wort varies depending on the climatic conditions of the region where the plant grows and the characteristics of the plant. However, oils obtained by maceration method other than Yellow Centaurus oil are not recommended.

In general, the plants to be extracted by maceration are harvested at the beginning of the flowering period and transferred to production facilities under suitable conditions and processed immediately.

In maceration determination studies carried out in laboratories, information is obtained about medicinal aromatic vegetable oils obtained in this way.

In addition, maceration method is used to produce color, tannin and other organic substances during red and rose wine production, while grapes are kept together with their seeds and shells.

 

Analyzes to determine maceration properties in vegetable oil production are carried out within the scope of physical analyzes in authorized laboratories. During these analyzes, the standards published by local and foreign organizations are complied with. At the same time, general test methods and test criteria are followed and reliable and objective results are obtained.