• Journal of Powder Materials
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• v.23 no.3
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• pp.228-234
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• 2016

Copper nanoparticles attract much attention as substitutes of noble metals such as silver and can help reduce the manufacturing cost of electronic products due to their lower cost and good conductivity. In the present work, the chemical reduction is examined to optimize the synthesis of nano-sized copper particles from copper sulfate. Sodium borohydride and ascorbic acid are used as reducing and antioxidant agents, respectively. Polyethylene glycol (PEG) is used as a size-control and capping agent. An appropriate dose of PEG inhibits the abnormal growth of copper nanoparticles, maintaining chemical stability. The addition of ascorbic acid prevents the oxidation of nanoparticles during synthesis and storage. Transmission electron microscopy (TEM) and Fourier transform infrared spectroscopy (FTIR) are used to investigate the size of the synthesized nanoparticles and the coordination between copper nanoparticles and PEG. For chemical reduction, copper nanoparticles less than 100 nm in size without oxidized layers are successfully obtained by the present method.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.392-400
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• 2012

The purpose of this study was to analyze the physiological activity and antibiosis of mulberry powder by extract method. The total phenol content of mulberry powder extracted with methanol was 82.9 mg/g, while that of powder extracted with water was 46.9 mg/g. Extractions with methanol were therefore more effective than with water. The total flavonoid contents of mulberry powder extracted with methanol was 13.0 mg/g, while that of powder extracted with water was 9.4 mg/g. Also, the nitrite-scavenging ability of mulberry powder was lower than ascorbic acid and BHT. The SOD-like activity of mulberry powder extracts, natural antioxidant, and artificial antioxidant at 5 mg/mL arranged in order of decreasing concentration were ascorbic acid (98.3%) > BHT (88.1%) > water extract (9.8%) > methanol extract (3.0%). And, the OH radical scavenging activities of mulberry powder extracts and natural antioxidant at 5 mg/mL in order of decreasing concentration was ascorbic acid (97.0%) > methanol extract (46.2%) > water extract (35.8%). The antimicrobial effects of mulberry powder extracted with methanol could be detected on Bacillus cereus ($10,000{\mu}g/disc$) and Staphylococcus aureus ($10,000{\mu}g/disc$).

• Journal of Nutrition and Health
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• v.13 no.4
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• pp.195-198
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• 1980

The contents of ascorbic acid in milk and fermented milk, yogurt added with fruits were determined by 2.6-dichlorophenol indophenol method using a Spectrophotometer. Threes sample of fruit milks and three of fruit yogurts were collected from the several markets in Busan City. The amounts of the vitamin as the reduced form were 0.16 mg/100m1 of strawberry milk, 0.31mg/100m1 of orange milk, and 0.08mg/100m1 of banana milk. The vitamin was not detected from the fermented fruit yogurt samples.

• Journal of the Korean Wood Science and Technology
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• v.31 no.6
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• pp.40-44
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• 2003

This study was carried out to investigate the antioxidant activities of domestic trees grown in Korea. Based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity method, the methanolic extracts of 23 species were screened in order to search for natural antioxidants. Among these species, Acer ginnala, Cotinus coggygria, Acanthopanax koreanum, Thea sinensis and Pinus densiflora showed stronger antioxidative activity comparing with reference compound, ascorbic acid.

• Polymer(Korea)
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• v.24 no.2
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• pp.252-258
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• 2000

Various crosslinked poly(4-vinylpyridines) (CHP4VP) having different degrees of crosslinking were synthesized by radical copolymerization of 4-vinylpyridine with if N,N' -1, 6-hexamethylenebisacrylamide, and CHP4VP- Cu(II) complexes were prepared by the method of adsorption equilibrium. The catalytic activity of the complexes for the oxidation of ascorbic acid (AA) was investigated. The oxidation of AA by these complexes showed a kinetic behavior of the Michaelis-Menten type. The catalytic activity of CHP4VP-Cu(I ) catalytic system was increased with increasing the degree of crosslinking of CHP4VP, and its activity was scarcely decreased even after repeated use. However, the tendency of the catalytic activity of CHP4VP-Cu(II) complexes was decreased for the oxidation of AA when compared with that of the previously reported catalytic system containing crosslinked poly(4-vinylpyridine) prepared using N,N'-methylenebisacrylamide as a crosslinker. These results indicate that the degree of crosslinking of CHP4VP and the hydrophobicity of the crosslinker play an important role in the catalytic system of the oxidation of AA.

• Analytical Science and Technology
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• v.13 no.5
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• pp.558-564
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• 2000

Mononuclear schiff base ligand N,N'-bissalicylidene-1,2-phenylenediamine(BSPD) and binuclear schiff base ligands N,N',N',N'''-tetrasalicylidene-3,3',4,4'-tetraaminodiphenyl-methane (TSTM), N,N',N'',N'''-tetrasalicylidene-3,3'-diaminobenzidine (TSDB) have been synthesized. Proton dissociation constants of the ligands were determined by potentiometric method. The synthesized ligands and complexes formed with Cu(II) ion. These complexes were investigated by cyclic voltammetry and differential pulse voltammetry. The results revealed two step diffusion controlled redox process. The mononuclear complex Cu(II)-BSPD and binuclear complexes $Cu(II)_2$-TSDB and $Cu(II)_2$-TSTM were used in the oxidation reaction of ascorbic acid. The reaction rates were in the order of $Cu(II)_2$-TSTM>$Cu(II)_2$-TSDB>Cu(II)-BSPD, indicating that the binuclear $Cu(II)_2$-TSTM complex had the fastest values.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.268-273
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• 2005

Changes in contents of phytochemical compounds (${\beta}$-carotene, ascorbic acid, chlorophylls, total flavonoid, total polyphenol) and hazardous factors (microbial counts, nitrate) of spinach (Spinacia oleracia L.) were investigated by conventional and microwave blanching methods. ${\beta}$-Carotene and chlorophylls contents of spinach were significantly increased by blanching, with conventional blanching resulting in higher contents than microwave blanching. In contrast, contents of ascorbic acid, total flavonoid, and total polyphenol of blanched spinach decreased, with microwave blanching resulting in higher ascorbic acid, total flavonoid, and total polyphenol contents than conventional blanching. Total plate count and total coliforms of blanched spinach significantly decreased, with conventional blanching showing less than 20-25% of microwave blanching. Nitrate content of blanched spinach also showed decreasing pattern, with decrease due to microwave blanching being lower, although not significantly, than that of conventional blanching.

• Resources Recycling
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• v.14 no.6 s.68
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• pp.21-27
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• 2005

As one of the hydrometallurgical processes available in the recycling of silver-bearing wastes, the preparation of Ag nano-powder was investigated by a reductive precipitation reaction in silver solution using sodium formaldehydesulfoxylate and ascorbic acid as a reducing agent. Silver solution was prepared by dissolving silver nitrate with distilled water, and Tamol NN8906, PVP, SDS and caprylic acid were also used respectively as the dispersant to avoid the agglomeration of particles during the reductive reaction. Ag particles obtained from the reduction reaction from silver solution were characterized using the particle size analyzer and TEM to determine the particle size distribution and morphology. It was found that about $40\%$ excess of sodium formaldehydesulfoxylate was required to reduce completely silver ions in the solution. It alto appeared that the particle size generated with sodium formaldehydesulfoxylate was much greater than that with ascorbic acid. As far as the effect of dispersant on the Ag particles was concerned, the particle size distribution showed typically bimodal distribution in case of Tamol/FVP while very broad distribution ranged from 0.01 to $100{\mu}m$ appeared in case of SDS/caprylic acid.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.3
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• pp.334-339
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• 2007

Reactive oxygen species (ROS) generate during electrical activation of oocytes which has detrimental effects on embryo survival when overwhelmed. The present study was designed to investigate the ability of L-ascorbic acid, a novel water soluble antioxidant, to reduce the ROS level in developing embryos and their subsequent effects on embryo development in vitro. The compact cumulus oocyte complexes (COCs) were cultured in tissue culture medium (TCM)-199 supplemented with 10 ng/ml epidermal growth factor, 4 IU/ml pregnant mare serum gonadotropin (PMSG), and human chorionic gonadotropin (hCG) and 10% (v/v) porcine follicular fluid (pFF) for 44 h. After maturation culture, the denuded oocytes were activated with a single DC pulse of 2.0 kV/cm in 0.3 M mannitol solution containing 0.5 mM of HEPES, 0.1 mM of $CaCl_2$ and 0.1 mM of $MgCl_2$ for $30{\mu}s$ using a BTX Electro-cell Manipulator. The activated oocytes were cultured in modified North Carolina State University-23 (mNSCU-23) medium for 168 h. The level of $H_2O_2$ in each embryo was measured by the dichlorohydrofluorescein diacetate (DCHFDA) method at 48 h after activation. The blastocyst formation rate was significantly higher when culture medium was supplemented with 50 and $100{\mu}M$ L-ascorbic acid (31.2 and 38.7%, respectively) compared to non-supplemented (16.1%) group. Accordingly, significantly more cells in blastocyst were found for 50 and $100{\mu}M$ L-ascorbic acid (50.0 and 56.4, respectively) compared to 0 and $200{\mu}M$ L-ascorbic acid (36.5 and 39.8, respectively). L-ascorbic acid reduces the $H_2O_2$ level in developing embryos in a dose-dependant manner. The $H_2O_2$ level (pixels/ embryos) was 191.5, 141.0, 124.0 and 163.3 for 0, 50, 100 and $200{\mu}M$ L-ascorbic acid, respectively. So, we recommend to supplement 50 or $100{\mu}M$ L-ascorbic acid in porcine in vitro culture medium.

• Korean Journal of Food Science and Technology
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• v.27 no.1
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• pp.19-24
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• 1995

The effect of several inhibitors such as ascorbic acid on the lipoxygenase in soybeans known to catalyze reaction resulting in racid off-flavors was examined in the soybean homogenates by the oxygen electrode method. Among 8 compounds added at homogenizing process, 10 mM ascorbic acid inhibited lipoxygenase-1 and lipoxygenase-2/3 activities to 41.7 and 49.8%, respectively. Inactivation of lipoxygenase-2/3 was highly accelerated by homogenization for 15 min at room temperature, so the activity was inhibited 70.8% comparing with the homogenization of 3 min. When soybean homogenates with 10 mM ascorbic acid was stored at $25^{\circ}C$ for 72 hrs, lipoxygenase-2/3 activities lowered to 52.8% whereas L-1 activities lowered to 15.8%. Since it is reported that lipoxygenase-2 is responsible for the off-flavor of soybean products, the inhibitory effect of ascorbic acid among several inhibitors investigated might be useful in soybean processing.