Hi,
I want to measure –(-)Epicatechin from cacao by fluorimetry. I have used acetone, water, acetic acid (70%, 29.5%, 0.5%) and sonication for the extraction. I have to let the sample evaporate to get rid of the acetone. But, I have noticed that the degradation of the epicatechin is quite fast (loss of approx. 20% after 3 hours).
How could I prevent it? Increasing the concentration of acetic acid and/or adding ascorbic acid could help?
Epicatechin is a polyphenol, which is easily oxidized in solutions by O2 from air. You should avoid any exposure of your solutions to air. Store solutions under Ar in dark and at low temperature. While manipulating minimize an exposure to air. Extraction should be performed under Ar as well.
Thanks Yuri, but I have not access to argon. And, I have to let the sample evaporate to remove the acetone.
Use a rotovap to faster remove a solvent and decrease O2 concentration in solutions
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