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Application of a New Dehydroascorbic Acid Reducing Agent in the Analysis of Vitamin C Content in Food

Department of Analysis and Evaluation of Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna Street 8, 20-704 Lublin, Poland
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Academic Editor: Elisabetta Torregiani
Molecules 2021, 26(20), 6263; https://doi.org/10.3390/molecules26206263
Received: 25 September 2021 / Revised: 10 October 2021 / Accepted: 12 October 2021 / Published: 16 October 2021
(This article belongs to the Section Food Chemistry)
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. View Full-Text
Keywords: vitamin C; ascorbic acid; dehydroascorbic acid; tris(hydroxypropyl)phosphine; unithiol; tris(2-carboxyethyl)phosphine; validation vitamin C; ascorbic acid; dehydroascorbic acid; tris(hydroxypropyl)phosphine; unithiol; tris(2-carboxyethyl)phosphine; validation
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MDPI and ACS Style

Mazurek, A.; Włodarczyk-Stasiak, M. Application of a New Dehydroascorbic Acid Reducing Agent in the Analysis of Vitamin C Content in Food. Molecules 2021, 26, 6263. https://doi.org/10.3390/molecules26206263

AMA Style

Mazurek A, Włodarczyk-Stasiak M. Application of a New Dehydroascorbic Acid Reducing Agent in the Analysis of Vitamin C Content in Food. Molecules. 2021; 26(20):6263. https://doi.org/10.3390/molecules26206263

Chicago/Turabian Style

Mazurek, Artur, and Marzena Włodarczyk-Stasiak. 2021. "Application of a New Dehydroascorbic Acid Reducing Agent in the Analysis of Vitamin C Content in Food" Molecules 26, no. 20: 6263. https://doi.org/10.3390/molecules26206263

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