Effect of Ascorbic Acid on the Chemiluminescence of Polyphenols
Access this Article
Search this Article
The chemiluminescence of gallic acid by hydrogen peroxide had completely inhibited by the presence of ascorbate. After ascorbate had disappeared by oxidation, chemiluminescence returned. The concentration of gallic acid was virtually unchanged by presence of ascorbate, but started to decrease after the disappearance of ascorbate. This might be attributable to the rapid reduction of quinone, which was the first product of the chemiluminescence reactions, to gallic acid by ascorbate or the donation of proton to the phenoxy radical from ascorbate to stop the chemiluminescence reaction at the first stage. The effects of ascorbate on the chemiluminescence of other polyphenols depended on their oxidation rate.
- Agricultural and Biological Chemistry
Agricultural and Biological Chemistry 70(6), 1517-1520, 2006-06-23
Japan Society for Bioscience, Biotechnology, and Agrochemistry