• Proceedings of the Korean Society of Life Science Conference
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• 2002.03a
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• pp.82-82
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• 2002

• The Korean Journal of Food And Nutrition
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• v.10 no.3
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• pp.287-294
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• 1997

When bread making, the condition of thawing-fermentation for frozen dough were tested in variable temperature, and measured thawing-fermentation time and volume of frozen dough. L-Ascorbic acid (L-Aa) was added in frozen dough for the comparison test of develop volume in bread staling degree of baking bread were measured additive frozen dough which was stoppages in freezing, staling degrees were tested hardness with Rheometer. The test for comparison of thawing-fermentation time in variable temperature was shown the condition of dough conditioner at 3$0^{\circ}C$ was most effective for bread making, Because That condition was required very short time(74 min) But, in this comparison of volume in final products was shown the products in the condition of thawing-fermentation at 3$0^{\circ}C$ was smaller than the products at 5$^{\circ}C$(418 ml). The baking volume of L-Aa additive frozen dough which has under gone thawing-fermentation at 3$0^{\circ}C$, were shown baking volume of 420 ml in 2 weeks storage terms to 100 mg/kg L-Aa additive dough and shown baking volume of 454 ml in 4 weeks storage terms to dough of 200 mg/kg additive weight. Staling degrees of L-Aa additive frozen bread were measured with Rheometer. The hardness of 100 mg/kg L-Aa additive frozen bread was sown low level hardness in 1~2 weeks freezing term, 150 mg/kg L-Aa additive frozen bread was shown low level hardness in 3 weeks freezing term. In 4 weeks freezing term, 200 mg/kg L-Aa additive frozen bread was shown low level hardness compared with non-additive L-Aa frozen bread. In comparison of frozen bread quality, non-additive L-Aa products was better than additive L-Aa products in equality of baking shape and external apparence. But in total quality in external and internal apparence, additive L-Aa products was better than non-additive L-Aa products.

• CELLMED
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• v.2 no.4
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• pp.35.1-35.11
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• 2012

The homeopathic remedy Chelidonium majus 200C (Chel-200) is traditionally used by homeopathic practitioners in liver ailments arising out of hepatotoxicity. The present investigation was aimed at examining whether vitamin C (L-ascorbic acid or AA), used in both traditional and orthodox medicines, can show better effects when used in combination with Chel-200, in favorably modifying the toxicological effects induced by the chronic feeding of p-dimethylaminoazobenzene (p-DAB, initiator) and phenobarbital (PB, promoter) in mice for 7 days through 120 days to induce hepatotoxicity and liver tumors. Mice were euthanized at 7, 15, 30, 60, 90, and 120 days of carcinogen feeding to assess various cytogenetical, biochemical and histological changes occurring in them. In a placebo controlled study, Chel-200 or the respective placebo (Alcohol-200C or Alc, "vehicle" of homeopathic drug), was orally administered to toxicant-fed mice. Sub-groups of the mice receiving Chel-200 were also fed either AA or an Alc placebo and their individual and conjoint effects were studied against the respective controls, to evaluate if the combination therapy of Chel-200 with AA can be of additional help in the amelioration of the toxicities generated by the toxicants. The combined feeding of Chel-200 and AA appeared to reduce the cytotoxic and genotoxic effects significantly, when compared to either only the Chel-200 or AA fed group. A similar trend was also obtained in the results of scanning and transmission electron microscopic studies of the livers. Experiments in other mammalian models are warranted to confirm if these drugs in combination could be used in palliative care of human patients with liver diseases including cancer.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.05a
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• pp.297-298
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• 2001

Numerous studies have shown that ascorbic acid is an indispensable micronutrient required to maintain the physiological processes of different animals including most of fishes. L-ascorbyl-2-glucose (AA2G) is an $\alpha$-glucose conjugate of AA on the C-2 position and a newly found AA derivative front Kimchi, Korean traditional fermented vegetable food, AA2G s stable to ascorbate oxidase and heating, it can be effectively hydrolyzed in vitro by the rice seed $\alpha$-glucosidase. (omitted)

• Journal of Aquaculture
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• v.9 no.2
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• pp.169-178
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• 1996

This experiment was conducted to develop an experimental model and a semipurified diet for vitamin C requirement study in juvenile Korean rockfish, Sebastes schlegeli. Prior to the start of the feeding trial, fish were fed the control diet for four weeks to deplete their body reserves of vitamin C, Then fish were divided into six groups and given one of the laboratory developed semipurified diets supplementing either 0 (control), 25, 50, 75, 150, o. 1500 mg L-ascorhic acid (AA)/kg diet for eight weeks. Fish fed control diet had lower hematocrit than did fish from groups fed the other diets (P<0.05). Also these fish had significantly lower percent weight gain (WG), feed conversion ratio (FCR) and muscle AA than did fish fed diets containing 150 and 1500 mg AA/kg diet (P<0.05). Diet analysis of vitamin C showed that the control diet had 39,7 mg AA/kg diet. Therefore, these fingings suggest that the experimental model and the semipurified diet can be useful for vitamin C requirement study, and the dietary vitamin C requirement is greater than 40 mg AA/kg diet, but 150 mg AA/kg diet is adequate for the maximum growth in juvenile Korean rockfish.

• Food Science and Preservation
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• v.21 no.2
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• pp.163-169
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• 2014

The effect of the combined argon (Ar) gas packaging treatment on the browning of fresh-cut potatoes was studied. Fresh-cut potatoes were prepared for the following six groups: dipping distilled water for 1 minute and air packaging (Cont); dipping in distilled water for 1 minute and argon gas packaging (AR); dipping in 1% ascorbic acid for 1 minute and air packaging (AA); dipping in 1% ascorbic acid for 1 minute and argon gas packaging (AAR); blanching at $35^{\circ}C$ for 30 minutes and air packaging (BL); and blanching at $35^{\circ}C$ for 30 minutes and argon gas packaging (BAR). The potatoes were washed, peeled, and sliced ($1.5{\times}1.5{\times}1.5$ cm) before treatment. The samples were packed with a 0.04-mm-thick OPP film and were stored at $5^{\circ}C$ for 9 days. During the storage, the $O_2$ concentration decreased in Cont but increased in the AR, AA, AAR, BL, and BAR groups. The $CO_2$ concentration increased during storage. The AR, AAR, and BAR groups showed high $L^*$ and low $a^*$, $b^*$ values (browning index). The growth of the total aerobic bacteria was also inhibited in the AR group. During storage, the PPO activity gradually increased, and the AR group showed lower PPO activity. The AA and AAR groups showed high DPPH radical scavenging activity. It was demonstrated that the argon gas packaging is effective in the quality maintenance of fresh-cut potatoes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.12
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• pp.1523-1528
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• 2007

The feeding effects of mugwort (Artemisia vulgaris L.) extracts (ME) on the anti-oxidative actions of ICR mouse skin was investigated. To study the antioxidative effects of ME on ICR mouse skin, female ICR mice were grouped into basic diet group (control), ascorbic acid diet group (AA-2.5, AA-5.0, AA-10.0 and AA-20.0 mg/kg BW/day) as a positive control and experimental diet group (mugwort extract; ME-25, ME-50, ME-100, and ME-200 mg/kg BW/day) and fed for 10 weeks. Protein contents in ME-50, ME-100, and ME-200 feeding group were increased ($3.1%{\sim}11.1%$) and hydroxyl radical contents were significantly decreased ($10.4%{\sim}17.4%$) compared to control group. Oxidative stress signals and oxidized protein contents were significantly reduced to the range of 15.3 to 17.1% in ME-100 and ME-200 groups. Also, superoxide dismutase (SOD) activity was significantly increased to the range of 15.0% to 23.3% in ME-100 and ME-200 groups. Catalase activities were significantly increased ($14.0%{\sim}36.9%$) in all groups in a dose-dependent pattern. Antioxidative ability of ME showed similarity to that of ascorbic acid.

• Food Science and Preservation
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• v.21 no.4
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• pp.473-482
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• 2014

Changes in quality of mushroom during storage are severe problem that reduce the shelf life of harvested mushrooms. This study investigates the effect of oriental melon peel extracts on maintenance of the quality of mushrooms (Agaricus bisporus). Mushrooms were dipped in solutions (distilled water, DW; 0.1% oriental melon peel extract, OMP; 0.1% ascorbic acid, AA; and OMP+AA) for 3 minutes. After the dipped mushrooms were air-dried at room temperature, they were packaged in a polypropylene (PP) films and stored at $4^{\circ}C$ and $15^{\circ}C$. The changes in the quality of mushrooms were measured in terms of their color, gas composition, firmness, and sensory evaluation during storage at $4^{\circ}C$ and $15^{\circ}C$. The antioxidant and anti-browning activities of oriental melon peel extract were measured with respect to their total polyphenol contents, total flavonoid contents, DPPH, ABTS radical scavenging, copper chelating activity and PPO inhibition activity. The samples that were dipped in all the solutions did not show significant differences in firmness and gas exchange during their storage at $4^{\circ}C$ and $15^{\circ}C$. At both storage temperatures, the OMP solution samples showed highest L value and lowest delta E value. The sensory evaluation showed that during the storage period, the overall acceptability of mushrooms treated with the OMP and OMP+AA solutions was higher than that of the untreated mushrooms. The total polyphenol and flavonoid contents of oriental melon peel extract were $4.81mg\;GAE{\cdot}g^{-1}$ and $1.18mg\;QE{\cdot}g^{-1}$, respectively. The DPPH, ABTS radical scavenging activity, copper chelating activity and PPO inhibition activity of the oriental melon peel extract lower than ascorbic acid. All these results suggest that oriental melon peel extract can be used as a natural browning inhibitor.

• Journal of Applied Biological Chemistry
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• v.66
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• pp.424-435
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• 2023

As a result of this study, DPPH radical scavenging activity was 81.8% at a concentration of 100 ㎍/mL of Alpinia galanga L. rhizome 70% ethanol extract (AG.E), and ABTS⁺ radical scavenging activity was confirmed to be 99.8%, similar to L-Ascorbic acid (AA), at a low concentration of 50 ㎍/mL AG.E. To measure anti-aging activity, collagenase and elastase inhibitory activities were measured and AG.E showed higher inhibitory effects than epigallocatechin gallate (EGCG) starting at a low concentration of 50 ㎍/mL. In particular, AG.E showed inhibitory effects more than three times that of EGCG at a concentration of 500 ㎍/mL. In order to verify anti-aging effect of AG.E in CCD-986sk cell, good anti-aging effect was obtained in various experiments stimulated with UVB. In a gene expression analysis experiment using RT-PCR, the COL1A mRNA expression level was found to increase 2.90 times compared to no addition at a low concentration of 20 ㎍/mL AG.E, confirming the possibility of developing it as a good functional material related to anti-aging. As a basic study on temporal biological activity preservation ratio of material when applied to formulations, AG.E, and AA were added to a stable W/O type emulsion and stored in a thermostat at 25 ℃ for 60 days. As a result of measuring DPPH and ABTS⁺ radical scavenging activities on the 1st, 30th, and 60th days, it was confirmed that antioxidant effects are maintained at a high level over time in formulations.

• Korean Journal of Food Science and Technology
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• v.40 no.3
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• pp.297-302
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• 2008

In this study, Chrysanthemum indicum L. flower tea was prepared according to different pan-firing times (5, 7.5, 10, 12.5, and 15 min) and its quality characteristics were investigated. Total nitrogen and tannin contents increased with increasing pan-firing time, whereas chlorophyll and total amino acid (AA) contents decreased. The total AA contents of the samples ranged from 6,399 to 7,068 mg%, and the highest content (7,068 mg%) was found with the 10 min panfiring treatment. The AAs occurring in the C. indicum L. flower tea included glutamic acid and aspartic acid, which are desirable flavor components. As the pan-firing time increased, antioxidant activity as well as total polyphenol and flavonoid contents increased. The highest total polyphenol and flavonoid contents were found in the 15 min treatment at levels of 13.85 mg tannic acid equiv./g and 9.77 mg catechin equiv./g, respectively. The 15 min pan-firing treatment also had the highest total antioxidant activity at 19.33 mg ascorbic acid equiv. eg/100 g. Finally, based on sensory evaluations, the 10 min pan-fired C. indicum L. flower tea had the best overall quality.