Effects of Pulsed Electric Fields (PEF) on Vitamin C and Its Antioxidant Properties

International Journal of Molecular Sciences

Zhi-Hong Zhang²  Xin-An Zeng²  Charles S. Brennan²  Margaret Brennan¹  Zhong Han²  Xia-Yu Xiong² 

[1] Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 85084, New Zealand; E-Mail:;College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China; E-Mails:

关键词: vitamin C;    PEF;    fluorescence;    FTIR;    HPLC;    antioxidant properties;   

DOI  :  10.3390/ijms161024159

来源: mdpi

【 摘 要 】

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.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.