Back to Search Start Over

The use of cyclic voltammetry to study the oxidation of l-5-methyltetrahydrofolate and its preservation by ascorbic acid.

Authors :
Rozoy E
Simard S
Liu Y
Kitts D
Lessard J
Bazinet L
Source :
Food chemistry [Food Chem] 2012 Jun 01; Vol. 132 (3), pp. 1429-1435. Date of Electronic Publication: 2011 Dec 08.
Publication Year :
2012

Abstract

A cyclic voltammetry study of 1mM 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 12h both followed first order reaction kinetics. Using this technique, oxidation peaks of l-5-MTHF were identified at +0.17 and +1.18V, and another oxidation peak appeared after 4h under air at +0.89V. 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.<br /> (Copyright © 2011 Elsevier Ltd. All rights reserved.)

Details

Language :
English
ISSN :
1873-7072
Volume :
132
Issue :
3
Database :
MEDLINE
Journal :
Food chemistry
Publication Type :
Academic Journal
Accession number :
29243632
Full Text :
https://doi.org/10.1016/j.foodchem.2011.11.132