Molecules 2011, 16(2), 1349-1365; doi:10.3390/molecules16021349
Article

Determination of Ascorbic Acid Content of Some Fruit Juices and Wine by Voltammetry Performed at Pt and Carbon Paste Electrodes

1 Chemistry and Biochemistry Department, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59, Marasti Street, 011464, Bucharest, Romania 2 Faculty of Natural Sciences, Vasile Goldis Western University, 94, Revolutiei Avenue, Arad, Romania
* Author to whom correspondence should be addressed.
Received: 29 December 2010; in revised form: 7 January 2011 / Accepted: 21 January 2011 / Published: 1 February 2011
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Abstract: A method was developed for assessing ascorbic acid concentration in fruit juices and wine by differential pulse voltammetry. The oxidation peak for ascorbic acid occurs at about 530 mV (versus SCE) on a Pt strip working electrode and at about 470 mV on a carbon paste working electrode. The influence of the operational parameters like the pulse amplitude and the pulse period on the analytical signal was investigated. The obtained calibration graph shows a linear dependence between the peak height and ascorbic acid concentration within the range 0.31-20 mM with a Pt working electrode, and within the range 0.07-20 mM with a carbon paste working electrode. The equation of the calibration graph was y = 21.839x + 35.726, r2 = 0.9940, when a Pt strip electrode was used (where y represents the value of the current intensity measured for the peak height, expressed as µA and x the analyte concentration, as mM). R.S.D. = 2.09%, n = 10, Cascorbic acid = 2.5 mM. The equation of the calibration graph was y = 3.4429x + 5.7334, r2 = 0.9971, when a carbon paste electrode was used (where y represents the value of intensity measured for the peak height, expressed as µA and x the analyte concentration, as mM). R.S.D. = 2.35%, n = 10, Cascorbic acid = 2.5 mM. The developed method was applied to ascorbic acid assessment in fruit juices and wine. The ascorbic acid content determined ranged between 6.83 mg/100 mL juice for soft drinks (Fanta Madness) and 54.74 mg/100 mL for citrus (lemon) juices obtained by squeezing fruit. Different ascorbic acid concentrations (from standard solutions) were added to the analysed samples, the degree of recovery being comprised between 94.74 and 104.97%. The results of ascorbic acid assessment by differential pulse voltammetry were compared with those obtained by cyclic voltammetry. The results obtained by the two methods were in good agreement.
Keywords: differential pulse voltammetry; cyclic voltammetry; ascorbic acid; juices; Pt electrode; carbon paste electrode

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MDPI and ACS Style

Pisoschi, A.M.; Pop, A.; Negulescu, G.P.; Pisoschi, A. Determination of Ascorbic Acid Content of Some Fruit Juices and Wine by Voltammetry Performed at Pt and Carbon Paste Electrodes. Molecules 2011, 16, 1349-1365.

AMA Style

Pisoschi AM, Pop A, Negulescu GP, Pisoschi A. Determination of Ascorbic Acid Content of Some Fruit Juices and Wine by Voltammetry Performed at Pt and Carbon Paste Electrodes. Molecules. 2011; 16(2):1349-1365.

Chicago/Turabian Style

Pisoschi, Aurelia M.; Pop, Aneta; Negulescu, Gheorghe Petre; Pisoschi, Aurel. 2011. "Determination of Ascorbic Acid Content of Some Fruit Juices and Wine by Voltammetry Performed at Pt and Carbon Paste Electrodes." Molecules 16, no. 2: 1349-1365.

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