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Topic: stability of acetic acid-extracted cinnamon?  (Read 10524 times)

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Offline memetheo

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stability of acetic acid-extracted cinnamon?
« on: July 28, 2007, 03:40:20 PM »
Hello,

I will be performing biochemical experiments with cinnamon extract (powdered cinnamon extracted with .1N acetic acid, then treated with EtOH and filtered). A paper I read freeze-dried the extract, but I do not have access to a freeze dryer. Do you think I will lose activity of the compounds if I don't freeze dry but keep at 4 degrees?  Thanks

Melanie

Offline sdekivit

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Re: stability of acetic acid-extracted cinnamon?
« Reply #1 on: July 29, 2007, 04:21:41 AM »
you'll lose activity in time, but you'll lose some activity after freeze drying as well. The extent of the loss of activity must beevaluated in experiments.

Offline iks

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Re: stability of acetic acid-extracted cinnamon?
« Reply #2 on: August 10, 2007, 12:03:18 AM »
What type of activity are you looking for?  I think the main problems you can have with your extract are volatilization and oxidation.  I suggest you keep your extract at a temperature lower than those 4 degrees.  At least go sub-zero.

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