Investigation of lipoic acid – 4-methoxybenzyl alcohol reaction and evaluation of its analytical usefulness

Publication date: 30 March 2020Source: Food Chemistry, Volume 309Author(s): Monika Turkowicz, Izabella Jastrzebska, Marta Hryniewicka, Urszula Kotowska, Diana Gudalewska, Joanna KarpińskaAbstractThe presented work is aimed to synthesize a new UV active derivative of α-lipoic acid (ALA) by its esterification with 4-methoxybenzyl alcohol (4-MBA, anise alcohol). The formation of ester was confirmed by 1HNMR, FTIR and UV spectroscopy. The analytical usefulness of the obtained compound for quantification of ALA in food items was examined using HPLC-UV and GC–MS systems. It was found that it is possible to assay ALA in the ester form in the concentration ranges: 5·10−6–1·10−4 mol L−1 by HPLC-UV and 1∙10−7–5∙10−5 mol L−1 by GC–MS techniques. The GC–MS procedure was applied for the determination of ALA in the food samples.Graphical abstract
Source: Food Chemistry - Category: Food Science Source Type: research