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

• Published in: Food chemistry Vol. 309; p. 125750
• Main Authors: Turkowicz, Monika, Jastrzebska, Izabella, Hryniewicka, Marta, Kotowska, Urszula, Gudalewska, Diana, Karpińska, Joanna
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 30-03-2020
• Subjects: 4-methoxybenzyl alcohol; Anisoles - chemistry; Chromatographic analysis; Chromatography, High Pressure Liquid - methods; Derivatization reaction; Esterification; Gas Chromatography-Mass Spectrometry - methods; Lipoic acid; Thioctic Acid - chemistry; Lipoic acid; 4-methoxybenzyl alcohol; Chromatographic analysis; Derivatization reaction
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2019.125750

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•The esterification reaction of α-lipoic acid with 4-methoxybenzyl alcohol was studied.•The analytical usefulness of obtained ester was evaluated.•The GC–MS procedure was applied for determination of α-lipoic acid amount in real samples.
The 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.