Quantification ofL-ascorbic acid and total ascorbic acid in fruits and spinach by capillary zone electrophoresis

Liao, Taching; Jiang, Chaowei; Wu, Ming‐Chang; Hwang, Jean‐Yu; Chang, Hung-Chi

doi:10.1002/1522-2683(200105)22:8<1484::aid-elps1484>3.0.co;2-9

Cited by 20 publications

(11 citation statements)

References 28 publications

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“…First three additions are 10 ll and the fourth addition is 100 ll of lemon juice. The concentration of AA was calculated and found to be 339 lg ml -1 , which is very close to the value determined by capillary zone electrophoresis [65].…”

Section: Analytical Applicationsmentioning

confidence: 99%

Gold nanoparticle–polypyrrole composite modified TiO2 nanotube array electrode for the amperometric sensing of ascorbic acid

et al. 2012

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Titanium dioxide (TiO 2 ) nanotubes were fabricated by anodisation of titanium foil in 0.15 M ammonium fluoride in an aqueous solution of glycerol (90 % v/v). Electropolymerisation of pyrrole and deposition of gold nanoparticles on to the TiO 2 nanotube array electrode were carried out by cyclic voltammetry (CV). Electrochemical characterization of the sensor was performed by CV and electrochemical impedance spectroscopy. The morphology of the electrode was studied after every step of modification using field emission scanning electron microscope and atomic force microscope. The sensor was tested for AA and other biomolecules in phosphate buffered saline solution of pH 7 using CV, differential pulse voltammetry and amperometry. The sensor exhibited very high sensitivity of 63.912 lA mM -1 cm -2 and excellent selectivity to ascorbic acid (AA) in the presence of other biomolecules such as uric acid, dopamine, glucose and para-acetaminophen. It also showed very good linearity (R = 0.9995) over a wide range (1 lM-5 mM) of detection. The sensor was tested for AA in lemon and found its concentration to be 339 mg ml -1 .

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Section: Analytical Applicationsmentioning

confidence: 99%

Gold nanoparticle–polypyrrole composite modified TiO2 nanotube array electrode for the amperometric sensing of ascorbic acid

et al. 2012

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“…However, this method presents the opportunity to utilize D-isoascorbic acid as an internal standard for quantification of L-ascorbic acid. Indeed, the authors reported this application recently for the quantification of L-ascorbic acid and total ascorbic acid in fruits and spinach [32].…”

Section: Vitaminsmentioning

confidence: 79%

Recent advances in capillary electrophoresis methods for food analysis

Frazier

2001

Electrophoresis

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This review article addresses recent advances in the analysis of foods and food components by capillary electrophoresis (CE). CE has found application to a number of important areas of food analysis, including quantitative chemical analysis of food additives, biochemical analysis of protein composition, and others. The speed, resolution and simplicity of CE, combined with low operating costs, make the technique an attractive option for the development of improved methods of food analysis for the new millennium.

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“…Despite of that fact the kinetics of electron transfer are still quite sluggish and fast degradation of the attached or adsorbed materials results in a difficulty to be used for these purposes. Recently, the quantification of AA and total AA in food, fruits and spinach by capillary-zone electrophoresis and/or chromatography 8,9 has been reported.…”

Section: Introductionmentioning

confidence: 93%

Monitoring of Oxidation Steps of Ascorbic Acid Redox Reaction by Kinetics-Sensitive Voltcoulometry in Unsupported and Supported Aqueous Solutions and Real Samples

et al. 2003

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Aqueous solutions of ascorbic acid in unsupported and supported aqueous solutions and real samples were studied by the kinetics-sensitive double-step voltcoulommetric method with the aim to contribute to a better understanding of its behavior in biological systems. The data obtained from measurements made on analytes prepared in the laboratory, as well as those made on real samples (some commercial orange drinks, flash of the fresh fruits) point to the redox reaction of L-ascorbic acid (L-AH2) being very sensitive to both the presence of dissolved gaseous species (O2, CO2) and the ionic strenght in the analyte. Either the dissolved gaseous species, or the higher ionic strength caused by both the presence of supporting electrolyte and increased total concentration of ascorbic acid, respectively, give birth to the degradation of L-AH2. Naturally, the highest percentage of L-AH2 was spotted in fresh fruit.

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Quantification ofL-ascorbic acid and total ascorbic acid in fruits and spinach by capillary zone electrophoresis

Cited by 20 publications

References 28 publications

Gold nanoparticle–polypyrrole composite modified TiO2 nanotube array electrode for the amperometric sensing of ascorbic acid

Gold nanoparticle–polypyrrole composite modified TiO2 nanotube array electrode for the amperometric sensing of ascorbic acid

Recent advances in capillary electrophoresis methods for food analysis

Monitoring of Oxidation Steps of Ascorbic Acid Redox Reaction by Kinetics-Sensitive Voltcoulometry in Unsupported and Supported Aqueous Solutions and Real Samples

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