3.3.4. Stability Test

In order to determine the effect of accelerated conditions on the stability of the CBE and the L-CBE, the method was performed following the protocol of Marx [76]. Briefly, 50 g of samples were weighed in a wide-mouth glass jar with closed-screw cap; then, the prepared samples were stored in various conditions, including at a low temperature (4 °C) in a refrigerator, at room temperature (RT), and at a high temperature (45 °C) in a hot air oven, for 12 weeks. Before and during testing, samples were analyzed and recorded as the initial and remaining amounts of total phenolic contents, which used the standard calibration curve of chlorogenic acid. All samples were investigated in triplicate at baseline and at time durations of 2, 4, 8, and 12 weeks.