Title of article :
The use of cyclic voltammetry to study the oxidation of l-5-methyltetrahydrofolate and its preservation by ascorbic acid
Author/Authors :
Erwan and Rozoy، نويسنده , , Elodie and Simard، نويسنده , , Stephan and Liu، نويسنده , , Yazheng and Kitts، نويسنده , , David and Lessard، نويسنده , , Jean and Bazinet، نويسنده , , Laurent، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2012
Abstract :
A cyclic voltammetry study of 1 mM l-5-methyltetrahydrofolate (l-5-MTHF) was performed in pH 5.5 Britton–Robinson buffer at room temperature to study the stability of l-5-MTHF alone and in combination with ascorbic acid (AA). The degradation of l-5-MTHF and AA over a period of 12 h both followed first order reaction kinetics. Using this technique, oxidation peaks of l-5-MTHF were identified at +0.17 and +1.18 V, and another oxidation peak appeared after 4 h under air at +0.89 V. Cyclic voltammetry and HPLC quantification enable us to confirm that l-5-MTHF can be highly preserved by the addition of an equimolar concentration of AA. This treatment was equivalent to a purge of nitrogen used to remove oxygen and thus minimise oxidation of l-5-MTHF when present in aqueous solutions. HPLC confirmed the fact that a full regeneration of oxidised l-5-MTHF occurred with the addition of sodium ascorbate, thus denoting that the redox character of l-5-MTHF can be controlled by the presence of reducing agents. Cyclic voltammetry proved to be a sensitive and accurate method for characterising l-5-MTHF oxidation and potential preservation with ascorbic acid. To our knowledge, this is the first study that has demonstrated the number of oxidation sites on l-5-MTHF.
Keywords :
Cyclic voltammetry , l-5-Methyltetrahydrofolate , ascorbic acid , Preservation
Journal title :
Food Chemistry
Journal title :
Food Chemistry