I have been trying to check on literature regarding the shelf-life of a plant extract (Tulbaghia violacea) which may be used for the purposes of green synthesis, however, I have not found any relevant information. If it is possible to test this, how do I do that? So that I'll be able to use the same principle for any other plant extract.
It's important to note that while storing the extract at 4°C can help prolong its shelf-life compared to storing at room temperature, it may still degrade over time. Therefore, it's advisable to use the extract within a reasonable timeframe to ensure optimal efficacy. If possible, consider storing smaller aliquots of the extract to minimize the need for repeated thawing and freezing, which can also affect stability.
That totally makes sense, thank you so much for that. So, would you say that keeping it at 4°C and using within it 2 weeks is safer? Than storing for longer periods than 2 weeks?
yes, storing the extract for up to 1-2 weeks at 4°C is typically considered safe to minimize degradation and maintain activity.
That's noted, Dr. Are you perhaps aware of any method to test this? Without necessarily 1) Visually seeing the degradation of the extract (e.g. the slimes in the extract/residue at the bottom of the extract); and 2) Seeing it from the results of the analysis of the nanoparticles (e.g. instability of particles or no visible peak in the UV-Vis spectro)?
Yes, there are several methods to test the stability of plant extracts over time. include HPLC, and GC-MS (used to analyze the chemical composition of plant extracts and monitor changes in compound profiles over time. By comparing chromatograms of fresh and stored extracts, you can assess the stability of key compounds)
UV-Vis Spectroscopy: UV-Vis spectroscopy is often used to quantify the concentration of specific compounds in plant extracts. By measuring absorbance at characteristic wavelengths, you can track changes in compound concentration over time.
Antioxidant activity assays, such as DPPH radical scavenging assay or ORAC assay, can be used to assess the antioxidant capacity of extracts before and after storage.
changes in odor, taste, and overall acceptability of plant extracts over time.
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