Sodium metabisulfite is one of the forms of sulphurous compounds which are added as preservative in food and beverage processing industries. Its interference with different methods of analysis of polyphenols was investigated in the present work.
Studies involved the reaction of metabisulfite at platinum electrodes either at a constant applied potential of +100 mV vs. Ag/AgCl electrode with amperometric detection, or at linear potential sweep in cyclic voltammetry experiments.
In a second stage, its effect on the analysis of polyphenols that are oxidised by enzymes was examined by the inhibition that metabisulfite caused on caffeic acid oxidation in the presence of free and immobilized laccase. It was found that immobilized laccase was less inhibited than free laccase. A confirmation of the influence of metabisulfite on the Folin-Ciocalteu analysis was also done.
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