Effects of pulsed electric fields (PEF) on vitamin C and its antioxidant properties
Effects of pulsed electric fields (PEF) on vitamin C and its antioxidant properties
Zhang, Z-H Zeng, X-A Brennan, CS Brennan, Margaret Han, Z Xiong, X-Y
Zhang, Z-H
Zeng, X-A
Brennan, CS
Brennan, Margaret
Han, Z
Xiong, X-Y
Date
2015-10
Type
Journal Article
Fields of Research
ANZSRC::020503 Nonlinear Optics and Spectroscopy , ANZSRC::0205 Optical Physics , ANZSRC::0908 Food Sciences , ANZSRC::090801 Food Chemistry and Molecular Gastronomy (excl. Wine) , ANZSRC::3101 Biochemistry and cell biology , ANZSRC::3107 Microbiology , ANZSRC::3404 Medicinal and biomolecular chemistry
Abstract
In this study, pulsed electric fields (PEF) treatments and their effects on the structure of vitamin C (VIT-C) were estimated by fluorescence and Fourier transform infrared (FT-IR) spectroscopy, the relative content of VIT-C was measured by HPLC and the antioxidant properties of treated VIT-C by DPPH radical scavenging as well as reducing power tests. The fluorescence intensity of treated VIT-C increased slightly compared to the untreated VIT-C. Moreover, the effect of PEF on the structure of VIT-C was observed using the FT-IR spectra. These phenomena indicated that the PEF affected the conformation of VIT-C, which promoted the VIT-C isomer transformed enol-form into keto-form. In addition, the PEF treatments did not suffer the damage to VIT-C and could slow down the oxidation process in involving of experimental conditions by HPLC. The antioxidant properties of the treated VIT-C were enhanced, which was proved by radical scavenging and also the reducing power tests.
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© 2015 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/4.0/).
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