• Journal of Environmental Health Sciences
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• v.19 no.2
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• pp.55-60
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• 1993

This study was performed to investigate the effect of washing with water and detergent on the vitamin C content in strawberry and perilla leaf. Vitamin C was extracted with the solution of metaphosphoric acid and quantitated by high performance liquid chromatograph (HPLC). There was no significant difference of vitamin C content between the washing with distilled water and tap water. Three available detergents reduced the vitamin C content of samples to 92.5%, 92.2% and 78.5%, respectively. The content of vitamin C in samples was decreased by increasing the concentration of detergent and washing time.

• Applied Biological Chemistry
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• v.24 no.2
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• pp.139-144
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• 1981

Modified radish Kimchi and radish-root juice were fermented under $N_2$ atmosphere at $22{\sim}23^{\circ}C$ and $37^{\circ}C$, respectively and their changes of vitamin C content. were determined by dinitrophenylhydrazine and indophenol methods. In the earlier period of the fermentation, vitamin C content decreased temperarily and then began to increase. When the flavor of Kimchi was most acceptable, vitamin C showed the maximum value which eras equivalent to or more than the initial, after which vitamin C content decreased gradually. The increase of vitamin C content seemed to come from the biosynthesis of the vitamin owing to the enzymatic action occurred in radish-root. The addition of galacturonic acid to Kimchi and to radish-root juice elevated the vitamin C content, which suggested galacturonic acid was a good substrate for the synthesis of vitamin C. The optimum pH of the Kimchi fermentation for the better vitamin C content ranged 4.0 to 4.5.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.1
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• pp.23-26
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• 1985

This experiment was investigated on weight loss, vitamin C content, and its relationship to evaluate visual quality during spinach consignment from a viewpoint of consumer. Vitamin C content of spinach leaf, 35.38mg% fresh weight, was 3 times higher than those of stem. Under $20^{\circ}C$ of spinach consignment, the spinach was edible in a half day of unpackage and 3 days with package. However, under $10^{\circ}C$ of spinach consignment, it was good through 6-7 days with unpackged and 10 days with package. Weight and vitamin C content of stem and leaf in spinach during consignment were closely related to the temperature condition at $20^{\circ}C$ than at $10^{\circ}C$ in both of package and unpackage. The regression equation of relationship between loss(X) and vitamin C loss(Y) of spinach, during consignment with Package and unpackage at $20^{\circ}C$ and $10^{\circ}C$ was Y=21.30X+40.32(r=0.69.)

• Korean Journal of Community Nutrition
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• v.21 no.6
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• pp.574-579
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• 2016

Objectives: Vitamin C has various functions such as antioxidative effect and supporting absorption of iron (Fe). Aim of this present study was to provide vitamin C nutrition information and to briefly evaluate absorption interaction of vitamin C and Fe content of vitamin C emphasized products. Methods: Vitamin C emphasized foods including beverages, cereal, snacks, chocolate products, other cocoa products, and sugary products were examined by HPLC. Fe contents in samples after dry-ashing were examined by ICP. Results: Vitamin C content ranges in various products tested were the following: beverages (n=11) $20.15{\pm}0.08{\sim}845.41{\pm}6.07mg$, cereal (n=11) $52.50{\pm}0.23{\sim}262.50{\pm}0.07mg$, snacks (n=1) $50.00{\pm}0.25mg$, chocolate products (n=1) $311.73{\pm}2.44mg$, other cocoa products (n=1) $311.73{\pm}2.44mg$, other sugary products (n=2) $52.50{\pm}0.23{\sim}262.50{\pm}0.07mg$. Vitamin C (n=27) analysis values ranged from 82 to 450% of the labeled value. Vitamin C content in vitamin C emphasized food (n=6) was estimated 7.7 times~56.6 times more than Fe content. Conclusions: Analyzed samples ranged more than 80% of the labeled value in vitamin C emphasized products, which complied with food labeling regulation. But, beverages (n=3), cereal (n=4), chocolate products (n=1) were 2 times more than the labeled value. To provide accurate nutrition information, food manufactures should supervise nutrition labeling and understand the interactions between nutrients. Also, consumer should decide about the adequate amount of nutrient intake by thoroughly checking nutrition labeling.

• Archives of Pharmacal Research
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• v.25 no.2
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• pp.184-191
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• 2002

We investigated the role of vitamin C or rutin on neuropathy and lung damage of diabetic mellitus(DM) rats. Norepinephrine content was significantly decreased in sciatic nerves of DM rats compared with non-DM controls but vitamin C had no effect on decreases of norepinephrine. 2,4-dinitrophenylhydrazine (DNPH) incorporation, which is biomarker of protein oxidation, was increased in sciatic nerve of DM rats as compared with normal control. However, vitamin C had no effects on increases of DNPH incorporation . We measured the content of conjugated dienes (CD) as a biomarker of lipid oxidation in sciatic nerve. CD was increased in DM as compared with normal control, Vitamin C or rutin had no effects on increases of CD. However, Rutin plus vitamin C significantly decreased the content of CD as compared with CIM rats. In lung of DM rats, DNPH incorporation or CD was increased as compared with normal control. Vitamin C or Rutin had no effects on increases of CD However, Rutin plus vitamin C significantly decreased the content of DNPH incorporation or CD in lung tissue. Vitamin C caused marked pathological changes such as the increases of parenchyma and the thickening of alveolar septa in the lung of DM. Rutin had protective effects on the pathological changes in the lung of DM rats. In conclusion, Vitamin C had no effects on oxidative parameter, such as DNPH incorporation or CD, and on the decreases of norepinephrine content in DM rats. Vitamin C caused the marked pathological changes in the lung of DM rats but rutin had protective efforts against the pathological changes.

• Food Science and Preservation
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• v.14 no.5
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• pp.451-456
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• 2007

The vitamin C content in extruded comstarch matrix was shown to depend on extrusion process variables (barrel temperature and water content), the packaging method, and the storage period. In addition, loss rates of vitamin C under different processing conditions were calculated. Extrusion process variable were barrel temperature ($80^{\circ}C,\;90^{\circ}C,\;100^{\circ}C$ and $110^{\circ}C$), and water content (25% 30% both w/w). The vitamin C content decreased as barrel temperature increased from $80^{\circ}C$ to $110^{\circ}C$ and water content increased from 25% to 30% when either LDPE plastic film packaging or ON film vacuum packaging were employed. As barrel temperature and water content increased, vitamin C decreased in comstarch packed in either LDPE film or ON film. As temperature increased, vitamin C loss rate increased under both packaging conditions, but the loss tate was only 50% of the LDPE film packaging rate when ON film vacuum packaging was used. In conclusion, the higher the temperature, and the greater the water content, the less vitamin C was inactivated during extrusion cooking, although the loss rah of vitamin C became faster as temperature and water content rose. In conclusion, extrusion process could be applied for making vitamin C matrix to extend vitamin C preservation.

• Journal of the Korean Home Economics Association
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• v.19 no.3
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• pp.41-45
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• 1981

This study was carried out to observe the changes of Vitamin C content and to preserve the quality for the circulation periods of hot green pepper fruits wrapped with polyethylene film under the indoor temperature, as well as to find the proper time for harvest of hot green pepper fruits as a hot taste food and vegetable. the results obstained were as follows: 1. The consignment rate of hot green pepper fruits was highest, 60.2% on the 25th day after flowering, the nest 25.4% on the 20 th day, 10.3% on the 30th day and 4.1% on the 35th day. 2. the content of Vitamin C I each pepper fruits was highest o the 30th day, considerably high on the 25th day and 20th day. 3. The total content of Vitamin C in each part of hot green pepper fruits; the content in pericarp was much higher than in placenta and seed, and that of hydro type Vitamin C was almost the same. 4. The reduction rate of vitamin C during circulation periods was highest on the 3rd day; 42% in pericarp, 50% in placenta, 65% in seed. But in the package wrapped up with polyethylene film, the reduction rate in the same period was 5% in pericarp, which was very low in reduction, and those in placenta and seed were almost the same as in the unwrapped state.

• Journal of the Korean Society of Food Culture
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• v.4 no.2
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• pp.161-166
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• 1989

This study was intended to observe the changes of the nitrate, nitrite and vitamin C content during the fermentation of Kimchies by some added materials. Eight different types of Kimchi, were prepared with chinese cabbage and seasonings, to which added respectively materials such as soused anchovy, soused shrimp, garlic, mustard leaf, K-sorbate, ascorbic acid, radish. After they were prefermented at $18^{\circ}C$ for 24 hours, stored 35 days at $4^{\circ}C$. Generally optimal maturity of Kimchi showed pH 4.4 to 4.6, lactic acid content 0.3 to 0.4% at salt content belows 2.5%. The content of total vitamin C in Kimchies was approximately 19.8-24.7 mg/100g at the initial stage of fermentation and then slightly decreased. When the process of the fermentation was active, the content of total vitamin C increased up to the same level or higher than that of the initial stage and then gradually decreased. In the case of Kimchi which added garlic, the content of vitamin C was relatively higher then the other samples. In the initial stage of fermentation, the nitrate and nitrite content in the Kimchi which added garlic and raddish were relatively higher than other samples. Nitrate content reached its minimum by the 21st day, at that time content was 290-342 ppm. At this time, the nitrite was not detected and total vitamin C content in all samples decreased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.10 no.1
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• pp.117-122
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• 1981

Mung bean sprout has been grown for 96 hours by soaking mung bean in such eight test divisions as Gibberellin 5-50ppm solution, well-water, and so on. Study on the charge of vitamin C an reducing sugar during its growth can be summarized as follows. 1. During the growth of mung bean sprout, the length and weight in the sample treated with Gibberellin 20ppm are highest of all Gibberellin divisions. 2. When mung bean sprout has grown for 24 hours, its vitamin C content reaches maximum in each sample. 3. There is little dehydro asscorbic acid in each sample during the growth period of 24-96 hours. 4. During the period of growth, the content of vitamin C in the sample treated with Gibberellin 5ppm are highest of all. 5. When mung bean sprout has been grown enough for cooking, in 48 hours, the content of vitamin C in the sample treated with Gibberellin 10ppm is highest but a significant difference is not recognized. 6. After 24 hours growth, vitamin C decreases but reducing sugar increases.

• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.75-83
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• 2005

The present study was conducted to investigate effect of blanching time on changes in vitamin and mineral contents in leafy vegetables treated by different pesticides. Vitamin A content of fresh leafy vegetables was high whorled mallow > chard > spinach in order and vitamin C content of those was high spinach > whorled mallow > chard in order. Vitamin A and C contents of leafy vegetables treated by non-systemic pesticide were higher than those of leafy vegetables treated by systemic pesticide. Changes in vitamin A and C contents of leafy vegetables treated by systemic pesticide and non-systemic pesticide showed a similar trend. Vitamin A content significantly increased, while vitamin C content significantly decreased by conventional blanching. Changes in mineral contents in leafy vegetables treated by systemic pesticide and non-systemic pesticide showed a similar trend. Upon conventional blanching, Mg in spinach, Mg and Ca in chard and whorled mallow slightly increased, while K in all leafy vegetables remarkably decreased, and Se in spinach slightly decreased and Se in other vegetables remarkably decreased. On the other hand, Na, P, Fe, Cu and Zn in all leafy vegetables slightly decreased or did not show any change.