• Food Science and Biotechnology
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• v.18 no.6
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• pp.1417-1422
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• 2009

This study was conducted to investigate the effect of ultrasound with ascorbic acid on the quality of fresh-cut apples. Prepared apple cubes were dipped in distilled water (US) or in 1% ascorbic acid solution (AS), both were treated with ultrasound at 40 kHz, while the other sample was just dipped in 1% ascorbic acid solution for 1 min (AA). All samples were stored at $4^{\circ}C$ for 12 days. AS treatment had an effect on apple cube color as indicated by its significantly higher L values and lower ${\Delta}E$ value whereas AA- and US-treated samples showed a considerable browning. Higher inhibition rate on browning and polyphenol oxidase (PPO) activity of 46 and 98%, respectively, were observed after AS treatment. The highest total phenolic content of AS-treated samples was shown during whole storage periods. This investigation revealed that the use of ultrasound in combination with ascorbic acid had a positive effect on quality maintaining of fresh-cut apples.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.2
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• pp.109-116
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• 2016

The purposes of this study were to analyze the antioxidative effects and antimicrobial activity of Omija. Total phenol contents of Omija extracted with ethanol and water were $53.4{\pm}2.2tannic\;acid\;equivalent/mg$, and $47.9{\pm}2.1tannic\;acid\; equivalent/mg$, respectively. Total flavonoid contents of Omija extracted with ethanol and water were $16.3{\pm}1.1naringin\;equivalent/mg$, and $13.1{\pm}1.4naringin\;equivalent/mg$, respectively. Electron donating ability of ethanol extract ($1,000{\mu}g/mL$) of Omija was $5.1{\pm}0.4%$. This result was lower than the antioxidant vitamin (ascorbic acid: $96.4{\pm}0.6%$) and artificial antioxidant BHT ($70.0{\pm}0.5%$). Nitrite-scavenging abilities of Omija were lower than ascorbic acid and BHT. SOD-like activities of Omija extracts, natural antioxidant, and artificial antioxidant at 5 mg/mL were in the other of ascorbic acid ($99.0{\pm}0.5%$) > BHT ($72.6{\pm}0.5%$) > ethanol extract ($16.3{\pm}0.4%$) > water extract ($14.4{\pm}0.3%$). The order of OH radical scavenging activities of Omija extracts and natural antioxidant at 5 mg/mL was ascorbic acid ($98.9{\pm}0.6%$) > tocopherol ($85.4{\pm}0.6%$) > water extract ($59.1{\pm}0.5%$) > ethanol extract ($33.1{\pm}0.3%$). The results show that the antimicrobial effects of Omija could not be detected at both concentrations and extraction methods.

• Applied Chemistry for Engineering
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• v.9 no.2
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• pp.243-248
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• 1998

This study investigated the separation and the property of palladium precipitate formed by ascorbic acid in a simulated radioactive liquid waste, which was composed of 10 elements((Pd, Ru, Rh, Nd, Cs, Sr, Fe, Ni, Zr, Mo). Pd was separated selectively by using reduction characteristics of metal ions contained in the simulated waste with ascorbic acid. When the nitric acid concentration was 0.5 M, the Pd over 99.5% was precipitated by adding 0.04 M ascorbic acid. Nitric acid concentration is important at the reduction reaction of Pd ion. The precipitation yield of Pd was decreased as the concentration of nitric acid was increased. The Pd precipitate was re-dissolved in reaching at an equilibrium when the concentration of nitric acid was high and ascorbic acid was added with a small amount. The Pd precipitate formed by ascorbic acid was Pd metal and was aggregated by particles less than $1.0{\mu}m$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.4
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• pp.342-348
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• 1990

Effects of various monosodium glutamate(MSG_ concentration (0-400mg%) on the quality of Korean cabbage kimchi during fermentation at 2$0^{\circ}C$ were investigated. The growth of lactic acid bacteria titratable acidity pH content of thiamine ascorbic acid $\beta$-carotene and sensory evaluation were observed in the presencve of MSG. Titratable acidity was increased in the kimchi contained MSG during the fermentation.l Wheeas the changes of pH in the kimchi contained MSG were similar to those in control, Maximum growth of lactic acid bacteria was observed after 49 hour of fermentation in kimchi contained with 200mg MSG. The might be due to the fact that MSG was given optimum pH for acid bacteria growth because of its buffering action. Therefore the periods of kimchi fermentation were reduced by addition of MSG, MSG also affected on the stability of ascorbic acid thiamine and $\beta$-carotene. According of MSG. MSG also affected on the stability of ascorbic acid thiamine and $\beta$-carotene. According to sensory evaluation MSG reduced sour taste in kimchi which increased edible periods.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.335-340
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• 2000

The objectives of this research were to investigate changes in characteristics of whole frozen soft persimmon during storage, and to evaluate effects of blanching and addition of ascorbic acid on the quality of frozen soft persimmon puree. Reducing sugar, soluble solids and carotenoids contents in frozen soft persimmon did not change significantly during storage, while ascorbic acid of whole frozen soft persimmon and puree was continuously decreased during 8 months of storage. Whole frozen soft persimmon thawed at low temperature or by microwave oven did not show remarkable quality differences, whereas thawing puree resulted in a drastic decrease in consistency. Addition of ascorbic acid to puree reduced browning discoloration, but blanching puree caused significant loss of color and increase of consistency.

• Journal of Ginseng Research
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• v.23 no.3 s.55
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• pp.182-189
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• 1999

For the determination of anti oxidative effects of Korean red ginseng extracts, 100 mg/kg body weight of paraquat(1,1-dimethyl-4,4-bipyrimidinium dichloride) was injected to peritoneal cavity of 6 weeks 23-27 g of ICR mail mice which were pretreated with 200 mg/kg body weight of korean red ginseng extracts(total saponin, water extracts, alcohol extracts, lipophilic extracts) and ascorbic acid for 5 days. Most of mice died of paraquat toxicity within 4 days except only $30\%$ of ascorbic acid group. The hepatic total-SOD activity in liver was highest in ascorbic acid group and lipophilic ginseng extracts group next (p<0.0l). The level of hepatic hydroperoxide was lowest in the order of in alcohol extracts group, lipophilic extracts group and ascorbic acid group (p<0.0l). The highest catalase activity was induced by ascorbic acid followed by water extracts and lipophillic extracts (p<0.01). Finally, the lipid peroxidation level (malondialdehyde:MDA) was the lowest in water extracts group and ascorbic acid next (p<0.01). The highest MDA level was appeared in praquat group and next total saponin group next. In conclusion, the order of effectiveness of antioxidants was found to be ginseng water extracts> ascorbic acid> lipophillic extracts> other ginseng extracts. It was also found that any predominant antioxidant was not effective evenly to all of antioxidant test.

• Korean journal of food and cookery science
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• v.11 no.1
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• pp.37-43
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• 1995

Effect of the pretreatment with acetic acid(0.01%, 0.05%, 0.1%) on the fermentation of Chinese cabbage Kimchi, and differences in the degree of maturity between Chinese cabbage blades and midribs were observed. To estimate the degree of maturity, correlation analysis was used with several variables such as pH, titratable acidity, volatile acidity, ascorbic acid content, resazurin test value and pH/acidity ratio. Based on the pH and titratable acidity, the degree of maturity of Chinese cabbage midribs fermented at 10$^{\circ}C$ until the optimum stage of fermentation increased more rapidly than those of the blades. The stage of maturity of Kimchi pretreated with 0.01% acetic acid were slightly prolonged, compared to those pretreated with acetic acid at the higher levels. The pH of Chinese cabbage midribs and blades pretreated with acetic acid was lower than those of control between 2nd and l0th day of fermentation. The volatile acidity of Chinese cabbage midribs and blades increased proportionally with the concentration of acetic acid. The ascorbic acid contents of Chinese cabbage midribs showed higher than those of Chinese cabbage blades. During the fermentation, the higher concentration of acetic acid was used, the less ascorbic acid content was remained. The pH/acidity ratio, volatile acidity, ascorbic acid content and resazurin test value of Chinese cabbage midribs and blades during Kimchi fermentation at 10$^{\circ}C$ showed good correlations with the pH and titratable acidity.

• Journal of Chest Surgery
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• v.34 no.7
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• pp.515-523
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• 2001

Background: More than 70% of morbidity and mortality of diabetes mellitus is due to macrovascular complications. These complications may be associated with defect of endothelium-dependent vascular relaxation. There have been suggestions that this defect might be due to direct toxicities of oxygen-free radical. So in this study ascorbic acid was used as a dietary supplement in streptozotocin induced diabetic rats to correct this defect. Material and Method: Sixty male Sprague-Dawley rats were used in this study. They were divided into control and experimental groups. Streptozotocin was injected to the 33 rats of experimental group and then divided into two the other receiving subgroups; one receiving ascorbic acid supplement(1 g/l in drinking water); and nosupplements. At 6, 9 and 12 weeks, abdominal aortic rings were obtained to make tissue preparations for evaluation of vascular smooth muscle contractility. Result: While control group showed good response to acetylcholine induced relaxation, diabetic group showed decreased relaxation regardless of ascorbic acid supplement at the experiments 6 weeks after streptozotocin treatment. This abnormal endothelium-dependent vascular relaxation was markedly reversed at 9 and 12 weeks into the diabetic group with ascorbic acid supplement. There were no differences in sodium nitroprusside induced relaxation responses between control and experimental groups; also, norepinephrine induced contractile responses did not show any remarkable effects. Conclusion: These results strongly suggest that the endothelial cells have defects in diabetic rats. Dietary supplement of ascorbic acid can reverse the defects of diabetic endothelial cells through its antioxidant effects and it may further protect against vascular disease in diabetic patients.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.5
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• pp.643-650
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• 1996

A long term feeding trial was conducted to study the effects of different dietary vitamin C levels on growth and its tissue distributions in juvenile Korean rockfish, Sebastes schlegeli. Prior to the start of feeding trial, fish were fed the basal diet supplementing no L-ascorbic acid for four weeks to minimize their body reserves of vitamin C. Then fish were divided into six groups with triplicates and given one of the laboratory semipurified diets supplementing either 0, 25, 50, 75, 150, or 1500 mg L-ascovbic acid (AA)/kg diet $(C_0,\;C_{25},\;C_{50},\;C_{75},\;C_{150},\;&\;C_{1500})$. Fish fed the $C_0$ diet had lower percent weight gain, feed conversion ratio, specific growth rate, and protein efficiency ratio than did fish fed the other diets (P<0.05). After 28 weeks of feeding trial, tissue AA concentrations of fish fed $C_0$ diet were lower than those of fish fed $C_{1500}$ diet (P<0.05). A large amount of total tissue Ah may be reserved in muscle, but the unit AA concentration seemed to be higher in brain than did the other tissues. The growth performances of fish fed $C_{25}$ diet were not different compared to those of fish fed $C_{50}-C_{1500}$ diets (P>0.05), and diet analysis of vitamin C showed that the $C_{25}$ diet had 65 mg AA/kg diet. Therefore, the present long-term study may suggest that the dietary vitamin C requirement is approximately 65 mg AA/kg diet in juvenile Korean rockfish.

• Journal of Korean Neurosurgical Society
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• v.43 no.3
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• pp.149-154
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• 2008

Objective: The aim of this study is to elucidate the effects of transforming growth factor-${\beta}$ (TGF-${\beta}$)1 and L-ascorbic acid on proteoglycan synthesis, and the relationship between Sox9, proteoglycan, and TGF-${\beta}1$ in intervertebral disc cells. Methods: Human intervertebral disc tissue was sequentially digested to 0.2% pronase and 0.025% collagenase in DMEM/F-12 media and extracted cells were cultured in $37^{\circ}C$, 5% $CO_2$ incubator. When intervertebral disc cells were cultured with TGF-${\beta}1$ or L-ascorbic acid, the production level of sulfated glycosaminoglycan (sGAG) was estimated by dimethyl methyleneblue (DMMB) assay. The changes of Sox9 mRNA and protein levels via TGF-${\beta}1$ were detected by RT-PCR and Western blot analysis in each. Results: The amount of sGAG was increased with the lapse of time during incubation, and sGAG content of pellet cultured cells was much larger than monolayer culture. When primary cultured intervertebral disc cells in monolayer and pellet cultures were treated by TGF-${\beta}1$ 20 ng, sGAG content of experimental group was increased significantly compared to control group in both cultures. L-Ascorbic acid of serial concentrations (50-300 ug/ml) increased sGAG content of mono layer cultured intervertebral disc cells significantly in statistics. The co-treatment of TGF-${\beta}1$ and L-ascorbic acid increased more sGAG production than respective treatment. After treating with TGF-${\beta}1$, Sox9 mRNA and protein expression rates were significantly increased in disc cells compared with the control group. Conclusion: This study suggests that TGF-${\beta}1$ would increase sulfated glycosaminoglycan (sGAG) and other proteoglycans such as versican by elevating Sox9 mRNA and protein expressions in order.