Antioxidants sodium ascorbate

The addition of celite or HyfloSupercel to increase the contact surface with the extraction solvent and help filtration is often utilized during extraction. In case of interaction of such filter aids with the food, treated sand can be employed instead. Weak bases such as NaHCOj, MgC03, or CaC03 (1 g/10 g sample) to neutralize acids liberated from tissues and antioxidants (0.1% BHT, 5% pyro-gallol, ascorbic acid, and sodium ascorbate) to avoid oxidation can be added during extraction. ... 

Effect of Sodium Ascorbate on Stored Ground Beef. The effectiveness of sodium ascorbate (SA) as an antioxidant was determined on both raw and cooked stored ground beef. The experimental models, i.e., standards, controls and experimental samples were similar to those described in the section on primary antioxidants. Data from the use of 150 and 200 ppm and 250 and 500 ppm are reported in Tables 7 and 8, respectively. At a concentration of 500 ppm, SA was the most effective inhibitor of MFD and lipid oxidation in both raw and cooked/stored ground beef when compared to the other three concentrations. Tlie markers of MFD and lipid oxidation were suppressed to the greatest extent and the desirable beefy flavor markers were maintained at their highest intensities when SA was added to the beef samples. SA was effective as an inhibitor at all levels tested. 

Antioxidant Agent that inhibits oxidation and thus is used to prevent deterioration of preparations by oxidative process Ascorbic acid, ascorbyl palmitate, butylated hydroxyanisole, butylated hydroxytoluene, hypophosphorus acid, monothioglycerol, propyl gallate, sodium ascorbate, sodium bisulfite, sodium formaldehyde, sulfoxylate, sodium metabisulfite... 

Many ancillary formulations have been proposed for analytical purposes, which frequently include an ascorbate as antioxidant. Although this component has no direct function in the analytical process, it is claimed to improve the performance of the method. This is the case of sodium ascorbate added to rat bile samples while determining tetrahydrofolate or while determining urinary copper ion concentration. This is also the case of ascorbate added to buffers used in nucleic acid sequencing based on FLD. The titrimetric determination of Mn(III) or Ni(III) in presence of excess of ascorbic acid ° and the GC-ECD determination of trihalomethane in water are based on a similar approach. 

The body can absorb about 500 mg of ascorbic acid daily with any excess immediately excreted by the kidneys. Large doses may cause diarrhea or other gastrointestinal disturbances. Damage to the teeth has also been reported. However, no adverse effects have been reported at the levels employed as an antioxidant in foods and pharmaceuticals. The WHO has set an acceptable daily intake of ascorbic acid, potassium ascorbate, and sodium ascorbate, as antioxidants in food, at up to 15mg/kg body-weight in addition to that naturally present in food. ... 

Stability beta-carotene is very susceptible to oxidation and antioxidants such as ascorbic acid, sodium ascorbate, or tocopherols should be added. Store protected from light at a low temperature (-20°C) in containers sealed under nitro-gen. 

Sodium ascorbate is used as an antioxidant in pharmaceutical formulations, and also in food products where it increases the effectiveness of sodium nitrite against growth of Listeria monocytogenes in cooked meats. It improves gel cohesiveness and sensory firmness of fiberized products regardless of vacuum treatment. 

The parenteral administration of 0.25—l.OOg of sodium ascorbate, given daily in divided doses, is recommended in the treatment of vitamin C deficiencies. Various adverse reactions have been reported following the administration of 1 g or more of sodium ascorbate, although ascorbic acid and sodium ascorbate are usually well tolerated see Ascorbic acid. There have been no reports of adverse effects associated with the much lower concentrations of sodium ascorbate and ascorbic acid, which are employed as antioxidants. 

The WHO has set an acceptable daily intake of ascorbic acid, potassium ascorbate, and sodium ascorbate, as antioxidants in food, at up to 15m g body-weight in addition to that naturally present in food. ... 

When there is an appreciable aqueous phase in the food product it is advisable to consider ascorbic acid or sodium ascorbate and a- or y-tocopherol in an emulsion form. The removal of traces of peroxide from food has been suggested (645) by the addition of ascorbic acid or sodium ascorbate during the cooking process. There are situations where powdered or fine crystalline ascorbic acid in a salt premix with an antioxidant such as tocopherol or BHA may be applied to oil cooked potato chips (646) as a method of maintaining freshness. 

Sodium ascorbate (301) Sodium L-ascorbate Antioxidant ADI not specified ... 

Preservatives Antimicrobial Benzalkonium chloride Benzyl alcohol Chlorhexidine Imidazolidinyl urea Phenol Potassium sorbate 1 Benzoic acid Bronopol Chlorocresol Paraben esters Phenoxyethanol Sorbic acid Antioxidants a-Tocopherol Ascorbic acid Ascorbyl palmitate Butylated hydroxyanisole Butylated hydroxytoluene Sodium ascorbate Sodium metabisulphite Chelating agents Citric acid Edetic acid... 

L-Ascorbic acid sodium salt L-Ascorbic acid, monosodium salt Ascorbicin Ascorbin CCRIS 3291 Cebitate Cenolate Cevalin EINECS 205-126-1 HBL 508 HSDB 694 Iskia-C monosodium ascorbate Monosodium L-ascorbate Natrascorb Natri-C Natrii ascorbas 3-Oxo-L-gulofuranolactone sodium Soda-scorbate Sodium ascorbate Sodium L-ascorbate Vitamin C, sodium salt Vitamin C sodium. Antioxidant in food products. Source of vitamin C. White solid mp = 218° (dec) [a - <-104 soluble in H2O (62 g/100 ml). BASF Corp. EM Ind. Inc. Hoffmann-LaRoche Inc. f er Inc. Spice King Takeda Chem. Ind. Ltd. 

Calcium ascorbate Sodium ascorbate antioxidant, bathing applies. 

The most used antioxidants are ascorbic acid (0.2-0.7 %) and the sulfites sodium metabisulfite (0.1 %) and sodium sulfite (0.2 %). A particular example of an antioxidant is sodium thiosulfate, used exclusively for the protection of iodide against oxidation. 

From aU studies of biologically active compounds, hyaluronan reveals the lowest level of antioxidative properties. This correlates with the fact that rate constant of the reaction of OH with sodium hyaluronate is approximately three times lower than values of the rate constants of glutathione, sodium ascorbate and cysteine [18], Based on the data mentioned previously, we try to evaluate the maximum antioxidative effect from the introduction of the studied compounds into derma. 

The FCC is to food-additive chemicals what the USP—NF is to dmgs. In fact, many chemicals that are used in dmgs also are food additives (qv) and thus may have monographs in both the USP—NF and in the FCC. Examples of food-additive chemicals are ascorbic acid [50-81-7] (see Vitamins), butylated hydroxytoluene [128-37-0] (BHT) (see Antioxidants), calcium chloride [10043-52-4] (see Calcium compounds), ethyl vanillin [121-32-4] (see Vanillin), ferrous fumarate [7705-12-6] and ferrous sulfate [7720-78-7] (see Iron compounds), niacin [59-67-6] sodium chloride [7647-14-5] sodium hydroxide [1310-73-2] (see lkaliand cm ORiNE products), sodium phosphate dibasic [7558-79-4] (see Phosphoric acids and phosphates), spearmint oil [8008-79-5] (see Oils, essential), tartaric acid [133-37-9] (see Hydroxy dicarboxylic acids), tragacanth [9000-65-1] (see Gums), and vitamin A [11103-57-4]. 

Ascorbic acid is added to many foods for its nutritive value. It is used extensively as an antioxidant to prevent flavors and colors from being damaged by oxidation. It is often used in canned or frozen fruits to prevent the browning that accompanies oxidation. While not as powerful an antioxidant as sodium bisulfite, it has a better nutritional reputation. 

The selection of an appropriate antioxidant depends on factors such as stability, toxicity, efficiency, odor, taste, compatibility with other ingredients, and distribution phenomena between the two phases. Antioxidants that give protection primarily in the aqueous phase include sodium metabisulfite, ascorbic acid, thioglycerol, and cysteine hydrochloride. Oil-soluble antioxidants include lecithin, propyl gal-late, ascorbyl palmitate, and butylated hydroxytoluene. Vitamin E has also been used, but its virtue as a natural antioxidant has been the subject of some controversy. 

Stablizers. Stabilizers are ingredients added to a formula to decrease the rate of decomposition of the active ingredients. Antioxidants are the principal stabilizers added to some ophthalmic solutions, primarily those containing epinephrine and other oxidizable drugs. Sodium bisulfite or metabisulfite are used in concentration up to 0.3% in epinephrine hydrochloride and bitartrate solutions. Epinephrine borate solutions have a pH range of 5.5 7.5 and offer a more difficult challenge to formulators who seek to prevent oxidation. Several patented antioxidant systems have been developed specifically for this compound. These consist of ascorbic acid and acetylcysteine, and sodium bisulfite and 8-hydroxyquinoline. Isoascorbic acid is also an effective antioxidant for this drug. Sodium thiosulfate is used with sodium sulfacetamide solutions. 

For the group of fats and oils the antioxidants listed in Table 12.10 are used. For fish and fish products (including prawns and shrimps), fmit and vegetable products (including raw peeled potatoes) and meat and meat products (corned, cured, pickled or salted and cooked) only ascorbic acid, eiythorbic acid and their sodium salts may be used. 

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