scholarly journals THE EFFECT OF RED CHILI (CAPSICUM ANNUUM L.) SOAKING IN ASCORBIC ACID SOLUTION ON CHARACTERISTICS OF CHILI POWDER.

2017 ◽  
Vol 5 (12) ◽  
pp. 243-249
Author(s):  
Rina Yenrina ◽  
◽  
Kesuma Sayuti ◽  
Bobby Andhika ◽  
Sri Darningsih ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Acid Solution ◽  
Capsicum Annuum ◽  
Ascorbic Acid Solution ◽  
Capsicum Annuum L ◽  
Chili Powder

The preventing method of browning and γ-aminobutyric acid (GABA) contained in Luffa cylindrica Roem. cultivated in Okinawa

2021 ◽  
Vol 4 (4) ◽  
pp. 251-258
Author(s):  
Hanagasaki Takashi ◽  
Keyword(s):  
Ascorbic Acid ◽  
Acid Solution ◽  
Room Temperature ◽  
Aminobutyric Acid ◽  
Gamma Aminobutyric Acid ◽  
Luffa Cylindrica ◽  
Air Exposure ◽  
Ascorbic Acid Solution ◽  
Gaba Content ◽  
Prevention Method

Luffa (Luffa cylindrica Roem.) is a popular vegetable in Okinawa, and it has abundant nutrients, including γ-aminobutyric acid (GABA). We focused on GABA content in luffa, taking into consideration registering it as foods with functional claims in Japan. Besides, when selling cut luffa and frozen cut luffa at supermarkets, they are supposed to get browned due to air exposure and other causes. In the present study, we developed the prevention method of browning cut luffa and frozen cut luffa using 0.5 %, 1.0 %, 2.0 %, and 4.0 % ascorbic acid solution. It was found that 55 L of 4.0 % ascorbic acid solution could be used for soaking of 70 kg cut luffa to prevent browning, but GABA content decreased in food processing of luffa in the factory. Besides, GABA content in luffa fruits was found not to change during storage for 07 days at room temperature after harvest.

A New Technique for Coconut (Cocos nucifera) Germplasm Collection from Remote Sites: Culturability of Embryos Following Low-temperature Incubation

1999 ◽  
Vol 47 (1) ◽  
pp. 69 ◽  
Author(s):  
Yohannes M. S. Samosir ◽  
Ian D. Godwin ◽  
Stephen W. Adkins
Keyword(s):  
Ascorbic Acid ◽  
Low Temperature ◽  
Acid Solution ◽  
Cocos Nucifera ◽  
Chilling Injury ◽  
Germplasm Collection ◽  
New Technique ◽  
Normal Morphology ◽  
Ascorbic Acid Solution ◽  
A New Technique

A new technique for coconut (Cocos nucifera L.) germplasm collection was evaluated in the laboratory and tested in the field in Indonesia. The technique involved the non-sterile isolation of embryos, and incubation in sterile ascorbic acid solution (1 mg L –1 ) at 5 1˚C in the dark. During this incubation period the embryos could be transported and/or stored for a period of up to 4 days without embryo viability loss. Following this period the embryos were surface sterilised with sodium hypochlorite (1.5% w/v) for 20 min, washed with sterile water and cultured in a liquid Y3 basal nutrient medium supplemented with Morel and Wetmore vitamins, sucrose (175 mM) and activated charcoal (2.5 g L –1 ). After two weeks the embryos were subcultured onto a solid medium of similar constitution to encourage germination. Germinated embryos grew and produced healthy plants with normal morphology. Despite mild chilling injury as indicated by elevated ethylene production and solute leakage, the transported embryos retained viability with normal morphology. Using the low-temperature incubation treatment, the microorganism density in the ascorbic acid solution was kept low while that around other embryos kept at higher temperatures (25˚C) increased. Even though embryos were exposed to a low-temperature treatment for up to 4 days they were able to germinate (95% viable) and grow in an identical fashion to freshly cultured embryos.

scholarly journals Histochemical examination on principal collagen fibers in periodontal ligaments of ascorbic acid-deficient ODS-od/od rats

Microscopy ◽  
2019 ◽  
Vol 68 (5) ◽  
pp. 349-358 ◽  
Author(s):  
Tomoka Hasegawa ◽  
Yukina Miyamoto-Takasaki ◽  
Miki Abe ◽  
Zixuan Qiu ◽  
Tomomaya Yamamoto ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Acid Solution ◽  
Collagen Fibers ◽  
Collagen Fibrils ◽  
Male Rats ◽  
Control Group ◽  
Ascorbic Acid Solution ◽  
Cathepsin H ◽  
Periodontal Ligaments

Abstract In this study, we aimed to clarify the role of ascorbic acid in collagen synthesis in periodontal ligaments using osteogenic disorder Shionogi (ODS)/ShiJcl-od/od rats lacking L-gulonolactone oxidase. These rats cannot synthesize ascorbic acid in vivo. Eight-week-old ODS/ShiJcl-od/od male rats were administered ascorbic acid solution at a concentration of 200 mg/dL (control group, n = 6) or ascorbic acid solution at concentration of 0.3 mg/dL (insufficient group, n = 12). Six rats of the insufficient group were then given with ascorbic acid solution at concentration of 200 mg/dL for additional 3 weeks (rescued group, n = 6), and then, their mandibles were histochemically examined. Consequently, the insufficient group specimens were seen to possess fewer collagen fibers, and silver impregnation revealed numerous fine, reticular fiber-like fibrils branching off from collagen in the periodontal ligaments. In control group, faint immunoreactivities for matrix metalloproteinase (MMP)2 and cathepsin H were seen in the periphery of blood vessels and throughout the ligament, respectively. In contrast, in the insufficient group, intense MMP2-immunoreactivity was observed to be associated with collagen fibrils in the periodontal ligaments, and cathepsin H-immunopositivity was seen in ligamentous cells. The rescued group showed abundant collagen fibers filling the periodontal ligament space. Under transmission electron microscopy, ligamentous fibroblasts incorporated collagen fibrils into tubular endosomes/lysosomes while simultaneously synthesizing collagen fibril bundles. Thus, ascorbic acid insufficiency affected the immunolocalization of cathepsin H and MMP2; however, ligamentous fibroblasts appear to possess the potential to synthesize collagen fibers when supplied with ascorbic acid.

Ascorbic Acid Enhances Destruction of Escherichia coli O157:H7 during Home-Type Drying of Apple Slices

2001 ◽  
Vol 64 (8) ◽  
pp. 1244-1248 ◽  
Author(s):  
JENNIFER A. BURNHAM ◽  
PATRICIA A. KENDALL ◽  
JOHN N. SOFOS
Keyword(s):  
Escherichia Coli ◽  
Ascorbic Acid ◽  
Acid Solution ◽  
Escherichia Coli O157 ◽  
Bacterial Populations ◽  
Ascorbic Acid Solution ◽  
Initial Inoculum ◽  
E Coli ◽  
Apple Slices ◽  
Agar Media

Destruction of Escherichia coli O157:H7 was evaluated on inoculated apple slices dehydrated at two temperatures with and without application of predrying treatments. Half-ring slices (0.6 cm thick) of peeled and cored Gala apples were inoculated by immersion for 30 min in a four-strain composite inoculum of E. coli O157:H7. The inoculated slices (8.7 to 9.4 log CFU/g) either received no predrying treatment (control), were soaked for 15 min in a 3.4% ascorbic acid solution, or were steam blanched for 3 min at 88°C immediately prior to drying at 57.2 or 62.8°C for up to 6 h. Samples were plated on tryptic soy (TSA) and sorbitol MacConkey (SMAC) agar media for direct enumeration of surviving bacterial populations. Steam blanching changed initial inoculation levels by +0.3 to −0.7 log CFU/g, while immersion in the ascorbic acid solution reduced the inoculation levels by 1.4 to 1.6 log CFU/g. Dehydration of control samples for 6 h reduced mean bacterial populations by 2.9 log CFU/g (TSA or SMAC) at 57.2°C and by 3.3 (SMAC) and 3.5 (TSA) log CFU/g at 62.8°C. Mean decreases from initial inoculum levels for steam-blanched slices after 6 h of drying were 2.1 (SMAC) and 2.0 (TSA) log CFU/g at 57.2°C, and 3.6 (TSA or SMAC) log CFU/g at 62.8°C. In contrast, initial bacterial populations on ascorbic acid–pretreated apple slices declined by 5.0 (SMAC) and 5.1 (TSA) log CFU/g after 3 h of dehydration at 57.2°C, and by 7.3 (SMAC) and 6.9 (TSA) log CFU/g after 3 h at 62.8°C. Reductions on slices treated with ascorbic acid were in the range of 8.0 to 8.3 log CFU/g after 6 h of drying, irrespective of drying temperature or agar medium used. The results of immersing apple slices in a 3.4% ascorbic acid solution for 15 min prior to drying indicate that a predrying treatment enhances the destruction of E. coli O157:H7 on home-dried apple products.

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