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RSS FeedsMolecules, Vol. 26, Pages 6263: Application of a New Dehydroascorbic Acid Reducing Agent in the Analysis of Vitamin C Content in Food (Molecules)

 
 

16 october 2021 10:59:23

 
Molecules, Vol. 26, Pages 6263: Application of a New Dehydroascorbic Acid Reducing Agent in the Analysis of Vitamin C Content in Food (Molecules)
 


The analysis of total vitamin C content in food is most frequently performed by reducing dehydroascorbic acid to ascorbic acid, which is then assayed with the technique of high-performance liquid chromatography combined with spectrophotometric detection. Tris(2-carboxyethyl)phosphine is currently the only agent in use that efficiently reduces dehydroascorbic acid at pH < 2. Therefore, there is a continued need to search for new reducing agents that will display a high reactivity and stability in acidic solutions. The objective of the study was to verify the applicability of unithiol and tris(hydroxypropyl)phosphine for a reducing dehydroascorbic acid in an extraction medium with pH < 2. The conducted validation of the newly developed method of determining the total content of vitamin C using tris(hydroxypropyl)phosphine indicates its applicability for food analysis. The method allows obtaining equivalent results compared to the method based on the use of tris(2-carboxyethyl)phosphine. The low efficiency of dehydroascorbic acid reduction with the use of unithiol does not allow its application as a new reducing agent in vitamin C analysis.


 
65 viewsCategory: Biochemistry, Chemistry, Molecular Biology
 
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