• Food Science of Animal Resources
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• v.37 no.2
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• pp.288-296
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• 2017

We investigated the effects of fermented red beet extract and ascorbic acid on color development in meat emulsions. The pH of meat emulsions containing red beet extract decreased with an increase in the amount of extract added. The redness of the treated meat emulsions was higher than that of the control with no added nitrite or fermented red beet extract (p< 0.05), though the redness of the meat emulsions treated with fermented red beet extract only was lower than in that treated with both fermented red beet extract and ascorbic acid (p<0.05). The highest VBN, TBARS, and total viable count values were observed in the control, and these values in the meat emulsions treated with fermented red beet extract were higher than in that treated with both fermented red beet extract and ascorbic acid (p<0.05). E. coli and coliform bacteria were not found in any of the meat emulsions tested. Treatment T2, containing nitrite and ascorbic acid, had the highest overall acceptability score (p<0.05); however, there was no significant difference between the T2 treatment and the T6 treatment, which contained 10% pre-converted nitrite from red beet extract and 0.05% ascorbic acid (p>0.05). The residual nitrite content of the meat emulsions treated with ascorbic acid was lower than in those treated without ascorbic acid (p<0.05). Thus, the combination of fermented red beet extract and ascorbic acid could be a viable alternative to synthetic nitrite for the stability of color development in meat emulsions.

• Journal of the Korean Society of Food Culture
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• v.28 no.3
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• pp.293-302
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• 2013

We investigated treatments for the browning prevention of black carrot extracts and determined the characteristics and qualities of jelly supplemented with black carrot extract. Ascorbic acid, citric acid, and NaCl were added to black carrot extract and changes in color, texture, and anthocyanin content were evaluated. Changes were also determined and a sensory evaluation was performed for jelly supplemented with black carrot extract. The addition of 0.15 and 0.20% ascorbic acid prevented the browning of black carrot extracts and decreased anthocyanin content during the storage period. However, citric acid did not have a preventative effect, despite decreasing the pH below 5.0. Similar to results on the extract, 0.15% ascorbic acid maintained a reddish-violet color in jelly supplemented with black carrot extract by lowering browning during the storage period. Jelly supplemented with 0.15% ascorbic acid had an increased elasticity, gumminess, and chewiness, but jelly supplemented with 0.15% ascorbic acid+0.05% NaCl had a lowered hardness compared with the control during the storage period. In a sensory evaluation, the overall preference, in descending order, was: 0.15% ascorbic acid+0.05% NaCl > 0.15% ascorbic acid > control. In conclusion, 0.15~0.20% ascorbic acid prevented the browning of black carrot extract and inhibited a decrease in anthocyanin content. Jelly supplemented with black carrot extract and 0.15% ascorbic acid+0.05% NaCl were optimal for producing a soft jelly texture.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.792-798
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• 2000

The objectives of this study were to reduce the characteristic dark color of Korean wheat flour noodles. Several additives were tested to reduce dark color of wheat flour dough and 2% ascorbic acid and 0.05% cysteine were selected as additives to Korean wheat flour noodle. Comparative study was performed between commercial imported wheat flour noodle and Korean wheat noodle with two additives to investigate the color, mechanical and sensory properties of noodles. Addition of 2% ascorbic acid increased the brightness of raw and dried Korean wheat flour noodles and 0.05% cysteine was the most effective in improving the brightness for cooked wheat flour noodles. Mechanical properties of cooked Korean wheat flour noodles with 2% ascorbic acid and 0.05% cysteine were similar to that of the imported wheat flour noodles. However, sensory evaluation test showed Korean wheat flour noodles with 2% ascorbic acid had the darkest yellowish-red color, the strongest aftertaste and the lowest overall quality. Therefore, the addition of cysteine was the most effective in mechanical and sensory attributes as well as discoloration of cooked wheat flour noodles.

• Current Research on Agriculture and Life Sciences
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• v.6
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• pp.113-120
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• 1988

Concern was forcused to investigate the relationship between nitrite and ascorbic acid contents in spinach during processing and storage in this experiment. Contents of nitrate and nitrite in fresh spinach were 3,000ppm and 0.25ppm, respectively. Nitrite contents were decreased by branching and storaging, while the nitrite contents were increased. The tendency was accelerated by seasoning. When spinach was stored at $4^{\circ}C$ and $25^{\circ}C$, Changes of nitrate and contents were rapid at $25^{\circ}C$, but slow at $4^{\circ}C$. In the relationship among the contents of nitrite, nitrate, and ascorbic acid during storage, nitrate contents were decreasing, whereas nitrite and ascorbic acid contents were increasing.

• Food Science and Preservation
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• v.17 no.1
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• pp.84-90
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• 2010

We investigated methods to minimize patulin content during processing of apple juice in Korea. Ascorbic acid concentration (100, 200, 300, and 400 ppm) and activated carbon concentration (50, 100, 150, and 200 ppm) were the parameters assessed by response surface methodology. Residual patulin was lowest in the presence of 237.77 ppm ascorbic acid and 106.58 ppm activated carbon, and increased as these levels increased. Sugar content was affected more byascorbic acid concentration than by activated carbon level, and the total phenol content was revealed to be the saddle point. In addition, the expected total flavonoid content was maximized with increased levels of ascorbic acid and activated carbon. The data showed that 246-274 ppm (v/v) ascorbic acid and 93-122 ppm (v/v) activated carbon were optimal for juice extraction, and the $R^2$ quality factor for juice processing was significant and within the range of 1-10% for all tested parameters.

• Applied Biological Chemistry
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• v.41 no.7
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• pp.500-504
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• 1998

The enzymatic transgalactosylation of L-ascorbic acid was investigated to synthesize a chemically stable form of L-ascorbic acid by using commercially available ${\beta}-galactosidases$. Among various enzymes examined, Aspergillus oryzae ${\beta}-galactosidase$ was found to be formed the derivative of ascorbic acid in a high yield from ascorbic acid and lactose. The reaction product was isolated by ion exchange chromatography on a $Dowex\;1\;{\times}\;8$ (Cl - form) resin and Toyopearl HW-40S gel chromatography. The product was identified as $6-O-{\beta}-_D-galactopyranosyl-_L-ascorbic\;acid$ on the basis of various experimental results, viz., UV, IR, $^1H-NMR,\;^{13}C-NMR$ and mass spectral data.

• Biomedical Science Letters
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• v.3 no.2
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• pp.151-160
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• 1997

This study was planned to evaluate the urinary ascorbic acid as a new biological marker for the intoxication of cadmium, which could possibly be driven by its increased utilization and environmental pollution. In order to meet this goal, we have peformed measurement of urinary ascorbic acid concentration, histopathological examination of the kidney, and biochemical test for the liver function using cadmium-intoxicated rats by oral administration. The average concentrations of urinary ascorbic acid in the $CdCl_2$-treated rats were 214.0 mg/dl for 100 ppm group and 254.3 mg/dl for 200 ppm group during experimental period of 50 days. These levels are 24 and 28 times higher than one in the control group (9.0 mg/dl), respectively. Ultrastructural study showed the eosinophilic hyaline cast and focal effacement, fusion in the renal tubules, as well as loss of foot processes on the glomerular epithelial cells. These results suggested that cadmium may be responsible for renal glomerular injury. The blood levels of AST, ALT and LDH in the treated groups (199 IU/I, 88 IU/I, 1190 U/I for the 100 ppm group and 270 IU/I, 226 IU/I, 760 U/I for the 200 ppm group) were higher than ones in the control group(143 IU/I, 50 IU/I, 334 U/I). These results indicated the cadmium induced the damage of liver function. In conclusion, the administration of cadmium showed a remarkable increase of urinary ascorbic acid with renal and hepatic damage. Therefore, it is expected that measurement of urinary ascorbic acid would be an powerful method as a noninvasive biomarker for cadmium intoxication.

• Food Science and Preservation
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• v.18 no.4
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• pp.475-480
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• 2011

This papers were studies the effects of high $CO_2$ concentration pretreatment and ascorbic acid on the browning of fresh-cut apples. The prepared samples were dipped in 1% (w/v) ascorbic acid solution (AA). Fresh-cut apples (3 pieces) were packed in polypropylene bags (0.03 mm, $20{\times}15$ cm), and stored at $10^{\circ}C$ for 16 days. AA-treated samples showed higher L value than those of non-treated and control (dipped in water without $CO_2$ pretreatment), while non-treated samples showed higher hardness than AA-treated sample. Total soluble solids, pH, titratable acidity were not affected by high $CO_2$ pretreatment and AA treatment. These result shows high $CO_2$ concentration pretreatment with dipping in 1% ascorbic acid solution (AA) has an effects on controlling enzymatic browning during the storage of fresh-cut 'Fuji' apples.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.47 no.4
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• pp.333-340
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• 2021

In this study, Rosa multiflora was sampled through extraction, concentration, and freezing. The antioxidant efficacy of a mixture of R. multiflora extract and ascorbic acid was compared with a single ascorbic acid. The purpose of this study was to analyze the antioxidant efficacy through the synergistic effect of R. multiflora extract and ascorbic acid. The experiment measured electron donating ability, ABTS+ radical scavenging, SOD-like activity, xanthine oxidase inhibition activity, reducing power, FRAP, polyphenolic content measurement, and flavnoid content measurement. As a result, the complex showed higher antioxidant activity than the control group (ascorbic acid) in the electron donating ability test and the xanthine oxidase inhibitory activity test. In the case of the flavonoid content experiment, it was confirmed that RMW+A (272.1 mg QE/g), RME+A (90.6 mg QE/g), and RMW+A (79.4 mg QE/g) at a concentration of 100 ㎍/mL had a higher flavonoid content than the control group (19.0 mg QE/g). Therefore, the extract and ascorbic acid complex exhibited a synergistic effect compared to the single use. Therefore, it is thought that this complex will contribute to product stabilization and skin aging inhibition when used in antioxidant cosmetics.

• Bulletin of the Korean Chemical Society
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• v.24 no.8
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• pp.1169-1171
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• 2003

A stable derivative of L-ascorbic acid, 2-O-[(3-aminopropyl)phosphinooxy]-L-ascorbic acid (LAAP), was synthesized in moderate yield and its chemical stability and effects on melanin synthesis were investigated. LAscorbic acid was decomposed completely within about 1 hour, while 93% of LAAP remained even after 10 days. Treatment of L-ascorbic acid and LAAP decreased melanin content in normal human melanocytes to 33.8% and 49.1% of control at 2 mM, respectively. Considering chemical instability of L-ascorbic acid, LAAP is a much better whitening agent.