title: Effects of Pulsed Electric Fields (PEF) on Vitamin C and Its Antioxidant Properties.
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.
authors.affiliation: College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China. zhihong1942@foxmail.com.
authors.forename: Zhi-Hong
authors.initials: ZH
authors.lastname: Zhang
authors.affiliation: College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China. xazeng@scut.edu.cn.
authors.forename: Xin-An
authors.initials: XA
authors.lastname: Zeng
authors.affiliation: College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China. charles.brennan@lincoln.ac.nz.|Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 85084, New Zealand. charles.brennan@lincoln.ac.nz.
authors.forename: Charles S
authors.initials: CS
authors.lastname: Brennan
authors.affiliation: Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 85084, New Zealand. margaret.brennan@lincoln.ac.nz.
authors.forename: Margaret
authors.initials: M
authors.lastname: Brennan
authors.affiliation: College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China. fezhonghan@scut.edu.cn.
authors.forename: Zhong
authors.initials: Z
authors.lastname: Han
authors.affiliation: College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China. hsiungxiayu@163.com.
authors.forename: Xia-Yu
authors.initials: XY
authors.lastname: Xiong
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D001205:Ascorbic Acid / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D004560:Electricity; D004574:Electromagnetic Fields; D005609:Free Radicals / Q000737:chemistry*; D008968:Molecular Conformation; D010084:Oxidation-Reduction; D017550:Spectroscopy, Fourier Transform Infrared
chemical_list: D000975:Antioxidants; D005609:Free Radicals; D001205:Ascorbic Acid
keywords: FTIR; HPLC; PEF; antioxidant properties; fluorescence; vitamin C