• Food Science of Animal Resources
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• v.32 no.1
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• pp.112-117
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• 2012

In order to improve or replace the direct addition method of nitrite and ascorbic acid, the effect of nitrite and ascorbic acid-derived gas addition on color development and physical characteristics in emulsified sausage was investigated. Nitrite (150 ppm) and ascorbic acid (450 ppm) were added directly to emulsion in the control group, but in the treatment group nitrite and ascorbic acid-derived gas was used for emulsion. In the control and treatment groups, pH values were higher than raw meat, but these values did not show significant change during the storage in both groups. In the meat color, lightness (CIE $L^*$) and redness ($a^*$) values of control and treatment groups were higher compared to raw meat. The treatment group has lower redness and higher yellowness ($b^*$) values than control group during the storage (p<0.05). However, lightness was not significantly different between control and treatment groups. The cook and storage loss values were significantly different between control and treatment groups (p<0.05), but the water holding capacity and shear force values were not significantly different between groups. These results showed that treatment of nitrite and ascorbic acid-derived gas has a similar effect to direct addition of nitrite and ascorbic acid on color development and physical characteristics in emulsified sausage. Also, these results showed that nitrite and ascorbic acid-derived gas addition may be a good possible alternative of nitrite and ascorbic acid using in emulsified sausage.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.44 no.2
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• pp.125-131
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• 2018

Ascorbic acid (Vitamin C) has been widely used in skin care formulations. Due to its remarkable effects on anti-oxidation, collagen biosynthesis and whitening, ascorbic acid is considered as an effectible anti-aging active ingredient. But, the instability problems of ascorbic acid in cosmetic formulation such as oxidation, browning and changes in smell is the difficult issue to be overcome for the application of high concentration of ascorbic acid. We tried to stabilize the ascorbic acid in non-aqueous liquid formulation that contains polyol solvent at first. The non-aqueous system was effectible to reduce oxidation. But, ascorbic acid was crystallized in the non-aqueous formulation at the low temperature below $5^{\circ}C$. We tried to develop way to stabilize the ascorbic acid in aqueous solutions to solve the crystallizing problem. In this study, we search the optimal ratio of antioxidant combination, such as zinc sulfate, glutathione and curcuma longa (turmeric) root extract. Formulations were stored at - $16^{\circ}C$, $5^{\circ}C$, $25^{\circ}C$, $40^{\circ}C$, $50^{\circ}C$ and cycle($5-40^{\circ}C$) (in incubator) for a period of eight weeks to investigate their stability. In the stability analysis, the test parameters consisted of color, scent, phase separation and sedimentation. Ascorbic acid stability was checked by HPLC analysis.

• Korean journal of food and cookery science
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• v.1 no.1
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• pp.18-26
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• 1985

The effect of 0.05% Sorbic acid on the Kimchi fermentation and stability of ascorbic acid were investigated at 23~$25^{\circ}C$. The results are as follows. 1. Kimchi with sorbic acid showed a higher pH and a lower total acidity in general, as compared with the control Kimchi. 2. Kimchi with sorbic acid contains more ascorbic acid for the fermentation period. Especially showed the higher hydro ascorbic acid than control Kimchi. 3. The Lacticacid bacteria isolated from Baechu Kimchi and Dongchimi are identifi-ed as Leuconostoc mesenteroides, Lactobacillus Plantarum, Lactobacillus brevis, Streptococcus faecalis, Pediococcus pentosaceus. 4. The effect of sorbic acid upon the growth of Lactic acid bacteria and acid prod-ucibility is found least in Lactobacillus Plantarum, and most in Leuconostoc mesenter-oides. 5. The changes of Lacticacid bacteria occured during Kimchi fermentation curbed Leuconostoc mesenteroides most of all in Baechu Kimchi and Dongchimi with sorbic acid, while the least influence was had on Lactobacillus plantarum. Expecially, yeast wae completely curbed. 6. A result of a sensory evaluation reveals that a better taste is derived from the control Kimchi, with a significant difference, in pH4~4.3, whereas from Kimchi with sorbic acia in pH 3.7~3.8.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.1
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• pp.27-30
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• 1983

This study was carried out to measure the extracted L-ascorbic acid (AsA) amounts of Korean green tea under the different extracting conditions and the measurement followed the method of 2,4-dinitrophey lhydrazine (DNP) which were reformed by Tamula. The results are summarized as follows : 1. The better he quality of green tea was, the higher the rete of AsA extraction was and the green tea having a good quality was well extracted even in low temperature. 2. The rate of AsA extraction of green tea became higher in proportion to the temperature and in the case of $80^{\circ}C$ the extracted amounts reached to 85% in the first three minutes. 3. In relation between the boiling time of test water and the extracted AsA amounts, the extracted AsA amounts was increased in proportion to the boiling time of test water.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.492-495
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• 1990

In succession to the previous paper(Korean J. Food Sci. and Techn., 21(2), 300, 1989), to investigate effect of salting process on physico-chemical properties of Korean radish cubes processed for kakdugi Ascorbic acid content, ${\alpha}-amylase$ activity, the penetration rate of glucose and red-pepper juice into the radish cubes, and aerobic microbial counts (bacteria, yeast and mold) were investigated during salting (packout ratio : 1:1g/ml) of radish-cube$(2{\times}2{\times}2cm)$ for kakdugi in the 15%(w/v) sodium chloride solution. For 6hr salting, ascorbic acid was reduced from 38.5mg% to 15.7 mg%, ${\alpha}-amylase$ activity was gradually increased until 5hr salting, and then deceased, Amount and rate of penetration of glucose and red-pepper juice(on base of redness) into the salted radish cube were both higher than raw cubes, and microbial counts were decreased, and mostly within one hour of salting.

• Journal of Veterinary Clinics
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• v.25 no.3
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• pp.165-169
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• 2008

Renal ischemia-reperfusion (I/R) injury is great clinical important because viability of the organ depends on the tolerance to ischemia-reperfusion injury, an inevitable processing during surgery. The purpose of this study was to investigate the effects of premedicated ascorbic acid alone in I/R injury model induced by cross-clamping of renal vessels. In the rabbit models, 2-4 kg New Zealand white rabbits were subjected to 30 minutes of warm unilateral renal ischemia followed by removal of contralateral kidney and then divided into five groups, control (2) arid treatment groups (3). In control group 1, the rabbits only received right nephrectomy. In control group 2, the rabbits received I/R on left kidney after the right nephrectomy. In treatment group 1, the rabbits received ascorbic acid 50 mg/kg IV before the operation. In treatment group 2, the rabbits received ascorbic acid 100 mg/kg IV before the operation. In treatment group 3, the rabbits received ascorbic acid 200 mg/kg IV before the operation. Blood samples were collected from these rabbits for measurement of kidney function tests at the 0, 1 st, 3rd and 7th day and antioxidant enzyme( SOD, GSHPx, CAT) at 24 hours. Kidney function tests (serum creatinine and BUN) showed a significant difference between group 2 and group 4, 5. Activity of antioxidant enzymes in plasma were significant decrease in group 4, 5 compare to group 2. The result of this study suggested that the exogenous ascorbic acid had a role of attenuation of renal I/R injury in rabbit model.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.687-694
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• 1996

Myrosinase was purified from Korean mustard seed(Brassica juncea) by a sequential process of DEAE-cellulose, concanavalin A-sepharose, and Superose 6 chromatography. The molecular weight of puri-fied myrosinase(II-2) determined by SDS-polyacrylamide electrophoresis was 67KD. About a 248-fold purification for myrosinase II-2 was obtained after Superose 6 chromatography. Optimum pH of the myrosinase was 7.0 and optimum temperature of the enzyme was $3^{\circ}C.$ The enzyme was stable at pH 7.0, and below $30^{\circ}C.$ Cu, Hg and Fe ion significantly inhibited the enzyme activity, but ascorbic acid enhanced, resulting in a maximum activity by 1mM ascorbic acid. Among tile ascorbic acid ana-logues, dehydroascorbic acid inhibited the enzyme activity, whereas others showed a little effect. Reducing agents such as 2-mercaptoethanol and dithiothreitol inhibited the enzyme activity, but the reducing agents with ascorbic acid was enhanced enzyme activity.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.461-464
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• 2004

Antioxidant artivity of Maesil (Prunus mume) was evaluated based on peroxide value (POV), thiobarbiturie acid reactive substances (TBARS value), and electron-donating ability using 1,1-diphenyl-2-pycryl hydrazil (DPPH) method. POVs for soybean oil with 0.02% antioxtdants were 276.93, 223.32, 217.38, 238.40, and 226.55 meq/kg in control, ascorbic acid, dibutyl hydroxytoluene (BHT), extract of dehydrated Maesil flesh (EDMF), and extract of dehydrated Maesil juice (EDMJ), respectively, Antioxidant activities for TBA values were 29.94. 45.35 13.81, and 25.00% In ascorbic acid, BHT, EDMF, and EDMJ, respectively. Electron-donating abilities by DPPH were 96.69, 77.82, 34.84, and 43.50% in ascorbic acid, BHT, EDMF, and EDMJ, respectively, EDAs by DPPH with 0.02% EDMF and EDMJ were 53.21 and 59.19%, respectively.

• Journal of the Korean Applied Science and Technology
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• v.29 no.2
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• pp.348-355
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• 2012

Ferulic and caffeic acids are hydroxycinnamic acid derivatives, which are potent plant antioxidants. Their free radical scavenging abilities in aqueous solution exposed to DPPH radical, and chemical stabilities against oxidative stress like high temperature and metal ion, were evaluated. To improve the stability of ascorbic acid solution, ferulic acid or caffeic acid was incorporated into ascorbic acid solution. Stability improvement of ascorbic acid was verified through $SC_{50}$ value change according to storage time. Ascorbic acid in combination with ferulic acid or caffeic acid was encapsulated with high efficiency inside BGsome. In this form, its stability was remarkably enhanced compared to that in free aqueous solution.

• Korean Journal of Medicinal Crop Science
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• v.6 no.1
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• pp.6-10
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• 1998

Vitamin contents in different plant parts and harvesting time of Rosa davurica Pall. were determined to examine their applicability for a new medicinal supply. Among plant parts analysed, leaf contained the highest ascorbic acid concent of 1973.9 mg/100g. Fruit contained ascorbic acid (714.6mg/100g) 2. 7 times less than leaf. Vitamin contents in leaf parts also differed depending on harvesting time. Vitamin content in leaves harvested in November was much higher than that in September. Spectrophotometric analysis of total ${\beta}-carotene$ in leaf showed higher contents than that in fruit.