Ascorbic acid as additive in acid soaks to prevent oxidation

[Ruffles]

Anyone has an opinion to share about adding ascorbic acid to acid soaks (boiled or cold brews) in an attempt to avoid oxidation of compounds?

What do you think? Useless or useful? Why?

 

[downwardsfromzero]

Just found this post.

If you have the ascorbic acid, you might as well use it. I add it to harmala brews, for example. In one inconclusive experiment many moons ago, ascorbic acid seemed to protect DMT during the basic phase but the final recovery got messed up.

A more stable acid would be preferable if planning on storing alkaloids as their salts; ascorbic acid/ascorbates will tend to decompose into brown gunk over time, at least if it is exposed to atmospheric oxygen and moisture.

[PS It looks like you got promoted - welcome to the fold! :thumb_up: ]

 

[Ruffles]

I add it to harmala brews, for example. In one inconclusive experiment many moons ago, ascorbic acid seemed to protect DMT during the basic phase but the final recovery got messed up.

Just a tiny amount in all cookings is added, like 1 g/L, feels like a symbolic action though, it reduces very little pH and there appears to be no evidence that it makes any difference in yield or quality of yield.

Never considered Ascorbic Acid Saturated Acetone precipitation or the like, FASA seems so effective. Food for thought.