Electrochemical Determination of Ascorbigen in Sauerkrauts |
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Authors: | Danuta Zielińska Juana Frias Elena Pe?as Serafin Valverde Henryk Zieliński and Concepción Vidal-Valverde |
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Affiliation: | (1) Department of Chemistry, University of Warmia and Mazury in Olsztyn, Pl. Lodzki 4, 10-727 Olsztyn, Poland;(2) Instituto de Ciencia y Tecnolog?a de Alimentos y Nutrici?n (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain;(3) Instituto de Quimica Organica (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain;(4) Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, P.O. Box 55, 10-747 Olsztyn, Poland |
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Abstract: | Ascorbigen (ABG), 2-C-(indol-3-yl)methyl-α-l-xylo-hex-3-ulofuranosono-1,4-lactone, was synthesised and its structure and purity was confirmed by means of 1H NMR and 13 C NMR spectra and HPLC-PDA, respectively. The electrochemical behaviour of ABG was studied by cyclic voltammetry (CV) method
for pH within the range of 3.0–7.0 and further characterisation was performed by differential pulse voltammetry (DPV) at pH 5.0.
Voltammetric studies of ABG at glassy carbon electrode showed one irreversible oxidation peak (centred at E
p = 0.950 V for pH 5.0). The anodic peak current potential related to the irreversible oxidation of ABG was shifted towards
more positive potentials with decreasing pH values. The linear response between concentration of ABG within the range of 0.08–0.75 mM
and recorded current was observed. The DPV method was shown to be more sensitive when compared to the CV method. ABG showed
a significant reducing activity provided by CV, whilst the antioxidant activity of ABG against O2−• was negligible. Electrochemical behaviour of ABG standard was applied successfully for the quantification of natural ABG
in sauerkrauts by DPV and HPLC-CoulArray methods. Based on the developed analytical methods, ABG content increased during
natural fermentation of cabbage at 0.5% and 1.5% NaCl levels, and results were comparable with those found in the literature. |
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