Abstract:
This study focuses on the production of oil macerates for pharmaceutical, cosmetic, and food industries. Oil maceration is a traditional extraction technique that enables the transfer of lipophilic active compounds from plant materials into vegetable oils, while preserving their bioactivity and ensuring a sustainable valorization of local natural resources. The extraction method (cold maceration, hot maceration, and dynamic maceration) is evaluated using plant materials such as garlic and carrot by extraction with vegetal oils. Key process parameters (temperature and oil type) were optimized to maximize extraction yields and maintain the integrity of thermosensitive compounds. The macerates were characterized through physicochemical analyses, antioxidant (DPPH, ABTS), anti-inflammatory, enzymatic (α-amylase inhibition), polyphenols content, and germination tests. The extracted macerates were also used for soap formulation, showing suitable properties (pH, foaming capacity). Results confirm dynamic maceration as an efficient and sustainable extraction method for high-value natural products. This study demonstrates the relevance of oil maceration as a simple, economical, and environmentally friendly technique for the development of high-value natural.
