Characterisation of the antioxidant acitivity of riboflavin in an elastomeric composite

Degradation of Benzotriazole UV-stabilizers in the presence of organic photosensitizers and visible light: A time-resolved mechanistic study

Benzotriazole UV-stabilizers (BUVSs) are commonly used in industry as solar filters, due to their strong UV light absorption. Because of their extended usage, environmental contamination of waters due to BUVSs constitutes a growing concern. Direct photodegradation of BUVSs is not efficient due to their intrinsic thermal pathways to release the absorbed light. Nevertheless, their abatement in natural environments could be assisted by chromophoric dissolved organic matter. Among the BUVSs, three representative candidates were selected, UV-326, UV-327 and UV-328, to demonstrate the potential of Riboflavin (RF) as a natural visible-light absorbing photocatalyst for the abatement of these recalcitrant pollutants under reductive conditions. The use of visible light and DABCO, as a model sacrificial electron donor, generates the radical anion RFTA^.-. This key species reacts with the solar filters, achieving their reductive abatement from the medium. Moreover, the participation of every potential reactive species has been investigated by photophysical techniques, together with determination of the quenching rate constant for every reaction pathway. Consequently, evidence supported the main role of the reductive photodegradation pathway, being RFTA^.- the key species in the abatement of BUVSs.

An innovative study on the “on–off–on” detection of sulfur ions based on a TSPP–riboflavin fluorescent probe

In this paper, 5,10,15,20-(4-sulphonatophenyl) porphyrin (TSPP) was synthesized by a facile route and used as a fluorescent probe to construct a sensor system based on the high water solubility and high quantum yield. It was found that when riboflavin (RF) was introduced into the TSPP solution, the fluorescence intensity of TSPP decreased for the peaks at 645 nm and 700 nm based on the principle of the electrostatic attractions and hydrophobic interactions between TSPP and riboflavin. When the fluorescence emission peak of riboflavin appeared at 550 nm, the fluorescence sensor system changed from the “on” state to the “off” state. When sulfur ions (S²⁻) were further introduced into the TSPP–riboflavin system, the fluorescence intensity of riboflavin was further decreased based on the specific reaction between S²⁻ and riboflavin. However, the fluorescence signal of TSPP was restored and the fluorescence sensing system changed from the “off” state to the “on” state. Therefore, TSPP was used as a fluorescent probe to construct an “on–off–on” fluorescent sensing system, the linear range of S²⁻ detected by this system is 5.0 × 10⁻⁹ to 3.6 × 10⁻⁵ M, and the detection limit (LOD) is 1.1 × 10⁻⁹ M. The sensing system has higher accuracy and sensitivity, and it can be successfully used in the sensing of S²⁻ in real samples.

In this paper, 5,10,15,20-(4-sulphonatophenyl) porphyrin (TSPP) was synthesized by a facile route and used as a fluorescent probe to construct a sensor system based on the high water solubility and high quantum yield.

Electrochemical methods as a tool for determining the antioxidant capacity of food and beverages: A review

The growing interest in functional foods had led to the use of analytical techniques to quantify some properties, among which is the antioxidant capacity (AC). In order to identify and quantify this capacity, some techniques are used, based on synthetic radicals capture; and they are monitored by UV-vis spectrophotometry. Electrochemical techniques are emerging as alternatives, given some of the disadvantages faced by spectrophotometric methods such as the use of expensive reagent not environmentally friendly, undefined reaction time, long sample pretreatment, and low precision and sensitivity. This review focuses on the four most commonly used electrochemical techniques (cyclic voltammetry, differential pulse voltammetry, square wave voltammetry and chronoamperometry). Some of the applications to determine AC in foods and beverages are presented, as well as the correlation between both spectrophotometric and electrochemical techniques that have been reported.