A RAPID SPECTROPHOTOMETRIC ASSAY FOR THE DETERMINATION OF ASCORBIC ACID IN TEA SAMPLES USING GREEN SYTHESIZED GOLD NANOPARTICLES

Bianca MOLDOVAN; Luminița DAVID

doi:10.24193/subbchem.2026.3.09

Authors

Bianca MOLDOVAN Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, Cluj-Napoca, Romania
Luminița DAVID Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, Cluj-Napoca, Romania. *Corresponding author: luminita.david@ubbcluj.ro https://orcid.org/0000-0003-3604-6513

DOI:

https://doi.org/10.24193/subbchem.2026.3.09

Keywords:

red wine, gold nanoparticles, ascorbic acid, food samples

Abstract

The present study reports the green synthesis of gold nanoparticles using Rară Neagră red wine as a natural source of reducing and stabilizing agents. The synthesis approach exploits the rich content of phenolics and flavonoids in the wine, eliminating the use of hazardous chemical reagents. The formation of AuNPs was confirmed by UV-Vis spectroscopy, which revealed a characteristic Surface Plasmon Resonance band at 537 nm. Transmission Electron Microscopy (TEM) analysis showed predominantly spherical nanoparticles of 31 nm. The synthesized AuNPs were successfully used for the colorimetric determination of vitamin C in tea samples. The obtained results highlighted differences in vitamin C content among the analyzed samples and confirmed the suitability of the AuNPs for real sample analysis. The proposed approach combines environmentally friendly nanoparticles’ synthesis with a simple, rapid and cost-effective method of vitamin C quantification, demonstrating the potential of wine-derived gold nanoparticles for food quality assessment.

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