ascorbic-acid and sodium-sulfite

To prevent the reactions of disinfection byproducts (DBPs) or natural organic matters with residual chlorine in drinking water in the course of the water store, residual chlorine is quenched by chlorine quenchers, while some chlorine quenchers may result in dechlorination of DBPs. Phenolic compounds are a group of highly toxic DBPs compared to regulated aliphatic DBPs (trihalomethanes (THMs) and haloacetic acids (HAAs)), which might be a great threat to drinking water safety. Nevertheless, impact of popular chlorine quenchers on phenolic DBPs is less understanding. In this study, the influences of ammonium chloride, ascorbic acid, sodium thiosulfate, and sodium sulfite on phenolic DBPs are assessed. Total concentration of 19 phenolic DBPs in drinking water from 7 Chinese cities was 145-1821 ng/L, suggesting a widely occurrence of these pollutants. Four assessed chlorine quenchers have not impacts on mass spectra of studied phenolic DBPs. Additionally, when the storage time ≤24 h, recoveries of 19 phenolic DBPs using four assessed chlorine quenchers are within the accept levels (70-130 %). However, when the storage time increased to 168 h, ascorbic acid and sodium thiosulfate satisfied the recovery requirement of phenolic DBPs during the sample analysis, and ammonium chloride and sodium sulfite showed a unacceptable impact on bromo-chloro-phenols. In general, ascorbic acid and sodium thiosulfate are recommended to be the ideal chlorine quenchers of phenolic DBPs. Mechanism study indicated that sodium sulfite induced the dechlorination of 2-chloro-4-bromophenol via nucleophilic reaction. This study is the first attempt to provide the impact of chlorine quenchers on phenolic DBPs and corresponding reaction mechanism.

Topics: Ammonium Chloride; Ascorbic Acid; Chlorides; Chlorine; Disinfectants; Disinfection; Drinking Water; Halogenation; Trihalomethanes; Water Pollutants, Chemical; Water Purification

Effects of ascorbic acid and sodium sulfite on texture of cooked aged rice were researched in this study. Hardness increase and stickiness reduction are common for cooked aged rice. The texture of cooked aged rice was significantly changed approaching to fresh rice by both reducing agents despite of sulfur-containing or not (p < 0.05), and the values of hardness, stickiness and stickiness/hardness ratio could be completely restored to the levels of the corresponding fresh rice. Moreover, this effect showed a dose-effect relationship. Morphology examination suggested that ascorbic acid made starch granules swelling adequately and full of larger dents in the interior of cooked aged rice, while sodium sulfite only made starch granules displayed relatively smaller dents. Particle size analysis indicated that ascorbic acid enhanced the swelling and separation of starch granules, but sodium sulfite only promoted the granule separation due to deagglomeration. Therefore, the two reducing agents are useful in restoring texture of aged rice to fresh rice through changing gelatinization behavior and can be as a key probe to disclose aging mechanisms of rice.

Topics: Ascorbic Acid; Cooking; Food Handling; Oryza; Particle Size; Reducing Agents; Starch; Sulfites

The formation and reduction of furan using a soy sauce model system were investigated in the present study. The concentration of furan fermented up to 30 days increased by 211% after sterilization compared to without sterilization. Regarding fermentation temperature, furan level after 30 days' fermentation was the highest at 30°C (86.21 ng/mL). The furan levels in the soy sauce fermentation at 20°C and 40°C were reduced by 45% and 88%, respectively compared to 30°C fermentation. Five metal ions (iron sulfate, zinc sulfate, manganese sulfate, magnesium sulfate, and calcium sulfate), sodium sulfite, ascorbic acid, dibutyl hydroxyl toluene (BHT), and butylated hydroxyanisole (BHA) were added in a soy sauce model system. The addition of metal ions such as magnesium sulfate and calcium sulfate reduced the furan concentration significantly by 36-90% and 27-91%, respectively in comparison to furan level in the control sample (p<0.05). Iron sulfate and ascorbic acid increased the furan level at 30 days' fermentation in the soy sauce model system by 278% and 87%, respectively. In the case of the BHT and BHA, furan formation generally was reduced in the soy sauce model system by 84%, 56%, respectively.

Topics: Ascorbic Acid; Butylated Hydroxyanisole; Calcium Sulfate; Fermentation; Ferrous Compounds; Food Handling; Furans; Gas Chromatography-Mass Spectrometry; Magnesium Sulfate; Manganese Compounds; Reproducibility of Results; Soy Foods; Sterilization; Sulfates; Sulfites; Temperature; Zinc Sulfate

The formation of disinfection by-products (DBPs) is a public health concern due to their potential adverse health effects. Robust and sensitive methods for the analysis of DBPs, as well as appropriate sample handling procedures, are essential to obtain accurate, precise and reliable data on DBP occurrence and formation. In particular, the use of an appropriate quenching agent is critical to prevent further formation of DBPs during the holding time between sample collection and analysis. Despite reports of decomposition of DBPs caused by some quenching agents, particularly sulphite and thiosulphate, a survey of the literature shows that they are still the most commonly used quenching agents in analysis of DBPs. This study investigated the effects of five quenching agents (sodium sulphite, sodium arsenite, sodium borohydride, ascorbic acid, and ammonium chloride) on the stability of seven different classes of DBPs commonly found in drinking waters, in order to determine the most appropriate quenching agent for the different classes of DBPs. All of the quenching agents tested did not adversely affect the concentrations of trihalomethanes (THMs) and haloacetic acids (HAAs), and thus are suitable for quenching of disinfectant residual prior to analysis of these DBPs. Ascorbic acid was found to be suitable for the analysis of haloacetonitriles (HANs) and haloketones (HKs), but should not be used for the analysis of chlorite. Sodium arsenite, sodium borohydride, and ascorbic acid were all acceptable for the analysis of haloacetaldehydes (HALs). All of the quenching agents tested adversely affected the concentration of chloropicrin. A 'universal' quenching agent, suitable for all groups of DBPs studied, was not identified. However, based on the results of this study, we recommend the use of ascorbic acid for quenching of samples to be analysed for organic DBPs (i.e. THMs, HAAs, HANs, HKs, and HALs) and sodium sulphite for analysis of inorganic DBPs. Our study is the first comprehensive study on the effects of quenching agents on the stability of DBPs involving a wide range of DBP classes and quenching agents.

Topics: Ammonium Chloride; Arsenites; Ascorbic Acid; Borohydrides; Disinfectants; Disinfection; Drinking Water; Environmental Monitoring; Sensitivity and Specificity; Sodium Compounds; Sulfites; Trihalomethanes; Water; Water Pollutants, Chemical; Water Supply

The inhibitory effect of commonly known oxidants and their quenching agents was investigated by employing a battery of toxicity tests. Hydrogen peroxide toxicity could be effectively eliminated by the enzyme catalase, whereas sodium thiosulfate and ascorbic acid were recommended as suitable quenching agents for the removal of the oxidants persulfate and peroxymonosulfate in the Vibrio fischeri bioassays. None of the studied quenching agents was found to be suitable for persulfate and peroxymonosulfate in the Daphnia magna bioassays since high inhibitory effects were obtained for both oxidants. In the case of Pseudokirchneriella subcapitata, manganese dioxide powder should be used as an alternative quenching agent to catalase, since this enzyme exhibited a highly toxic effect towards these microalgae. Sodium sulfite, which is extensively used as a quenching agent, was not appropriate for quenching peroxymonosulfate in all studied bioassays.

Topics: Aliivibrio fischeri; Animals; Antioxidants; Ascorbic Acid; Biological Assay; Catalase; Chlorophyta; Daphnia; Hydrogen Peroxide; Luminescence; Manganese Compounds; Oxidants; Oxidation-Reduction; Oxides; Peroxides; Potassium Compounds; Sulfates; Sulfites; Thiosulfates; Waste Disposal, Fluid; Water Purification

To identify inhibitors for lysinoalanine formation in preserved egg, sulfhydryl compounds (glutathione, L-cysteine), carbohydrates (sucrose, D-glucose, maltose), organic acids (L-ascorbic acid, citric acid, DL-malic acid, lactic acid), and sodium sulfite were individually added at different concentrations to a pickling solution to prepare preserved eggs. Lysinoalanine formation as an index of these 10 substances was determined. Results indicate that glutathione, D-glucose, maltose, L-ascorbic acid, citric acid, lactic acid, and sodium sulfite all effectively diminished lysinoalanine formation in preserved egg albumen and yolk. When 40 and 80 mmol/L of sodium sulfite, citric acid, L-ascorbic acid, and D-glucose were individually added into the pickling solution, the inhibition rates of lysinoalanine in the produced preserved egg albumen and yolk were higher. However, the attempt of minimizing lysinoalanine formation was combined with the premise of ensuring preserved eggs quality. Moreover, the addition of 40 and 80 mmol/L of sodium sulfite, 40 and 80 mmol/L of D-glucose, 40 mmol/L of citric acid, and 40 mmol/L of L-ascorbic acid was optimal to produce preserved eggs. The corresponding inhibition rates of lysinoalanine in the albumen were approximately 76.3% to 76.5%, 67.6% to 67.8%, 74.6%, and 74.6%, and the corresponding inhibition rates of lysinoalanine in the yolk were about 68.7% to 69.7%, 50.6% to 51.8%, 70.4%, and 57.8%. It was concluded that sodium sulfite, D-glucose, L-ascorbic, and citric acid at suitable concentrations can be used to control the formation of lysinoalanine during preserved egg processing.

Topics: Ascorbic Acid; Carbohydrates; Cysteine; Eggs; Food Additives; Food Preservation; Glucose; Hexoses; Lysinoalanine; Sulfhydryl Compounds; Sulfites

Reactive peroxides in povidone often lead to degradation of oxidation-labile drugs. To reduce peroxide concentration in povidone, the roles of storage conditions, antioxidants, and silicates were investigated. Povidone alone and its physical mixtures with ascorbic acid, propyl gallate, sodium sulfite, butylated hydroxyanisole (BHA), or butylated hydroxytoluene (BHT) were stored at 25 °C and 40 °C, at 11%, 32%, and 50% relative humidity. In addition, povidone solution in methanol was equilibrated with silicates (silica gel and molecular sieves), followed by solvent evaporation to recover povidone powder. Peroxide concentrations in povidone were measured. The concentration of peroxides in povidone increased under very-low-humidity storage conditions. Among the antioxidants, ascorbic acid, propyl gallate, and sodium sulfite reduced the peroxide concentration in povidone, whereas BHA and BHT did not. Water solubility appeared to determine the effectiveness of antioxidants. Also, some silicates significantly reduced peroxide concentration in povidone without affecting its functionality as a tablet binder. Porosity of silicates was critical to their ability to reduce the peroxide concentration in povidone. A combination of these approaches can reduce the initial peroxide concentration in povidone and minimize peroxide growth under routine storage conditions.

Topics: Antioxidants; Ascorbic Acid; Butylated Hydroxyanisole; Butylated Hydroxytoluene; Drug Storage; Humidity; Methanol; Oxidation-Reduction; Peroxides; Povidone; Propyl Gallate; Silicates; Solubility; Sulfites; Temperature

Phenoloxidase from Artemia sinica (AsPO) was purified by Superdex 200 gel-filtration and Q Sepharose fast flow ion-exchange chromatography, and its properties were characterized biochemically and enzymatically by using L-dihydroxyphenylalanine (L-DOPA) as the specific substrate. Results showed that AsPO was isolated as a monomeric protein of 125.5 kDa in molecular mass. The optimal pH value and temperature are 7.0 and 50°C, respectively, for its PO activity. The AsPO had an apparent K(m) value of 4.2 mM on L-DOPA, and 10.9 mM on catechol, respectively. Oxidase inhibitor on PO activity showed that the AsPO was extremely sensitive to ascorbic acid, sodium sulfite, and citric acid; and was very sensitive to cysteine, benzoic acid, and 1-phenyl-2-thiourea. Combined with its specific enzyme activity on L-DOPA and catechol, it can be concluded that AsPO is most probably a typical catechol-type O-diphenoloxidase. Its PO activity was also sensitive to metal ions and chelators, and 20 mM DETC-inhibited PO activity was obviously recovered by 15 mM Cu(2+), indicating that AsPO is most probably a copper-containing metalloenzyme. All these data about specific substrate, sensitivity to oxidase inhibitor metal ions and chelators indicate that the AsPO has the properties of a catechol-type copper-containing O-diphenoloxidase that functions as a vital humoral factor in host defense via melaninization as in other Crustaceans.

Topics: Animals; Artemia; Ascorbic Acid; Benzoic Acid; Biocatalysis; Catechol Oxidase; Catechols; Citric Acid; Copper; Cysteine; Electrophoresis, Polyacrylamide Gel; Enzyme Assays; Enzyme Inhibitors; Hydrogen-Ion Concentration; Kinetics; Levodopa; Molecular Weight; Monophenol Monooxygenase; Phenylthiourea; Substrate Specificity; Sulfites; Temperature

In the present work, a rapid and high-throughput Folin-Ciocalteu (F-C) reducing capacity assay adapted to routine/screening analysis was developed. In order to attain a fast F-C reducing kinetic reaction, the reaction conditions of the classical time-consuming F-C assay were modified and the influence of alkali and F-C reagent concentration was evaluated using gallic acid as standard. The proposed method was performed in a 96-well microplate format and it was applied to several phenolic compounds and food products (wines, beers, infusions and juices) providing F-C reducing capacity results after 3 min of reaction similar to those obtained by the time-consuming (120 min) conventional method. The additive and synergistic effect of reducing nonphenolic compounds usually found in food samples was also investigated. Ascorbic acid and ferrous sulfate provided an additive effect, while for fructose, glucose and sodium sulfite a synergistic effect was obtained. The detection limit was 0.25 mg L(-1) (as gallic acid) and the repeatability was <1.6% (n=12).

Topics: Ascorbic Acid; Beer; Beverages; Calibration; Chemistry Techniques, Analytical; Ferrous Compounds; Food; Food Analysis; Food Contamination; Fructose; Gallic Acid; Glucose; Sulfites; Time Factors; Wine

In a system which consisted of luminol (3-aminophthalhydrazide), cobalt sulfate (CoSO4), alkaline buffer and the mixture of NaSO3 and sodium bisulfite (NaHSO3) (sulfite and bisulfite=3:1, m/m), a strong chemiluminescence (CL) was observed using a BPCL ultra-weak luminometer. The CL signals resulted from 3-aminophthalate (the product of oxidized luminol), and were affected by the buffer pH, buffer medium and the concentrations of luminol, CoSO4 and the NaSO3-NaHSO3 mixture. The observation that the CL intensities were inhibited by superoxide dismutase (SOD), Vitamin C (Vc) and glutathione (GSH) in a dose-dependent manner suggested that superoxide radical (O2*-) was involved in the CL reaction and responsible for oxidation of luminol.

Topics: Ascorbic Acid; Cobalt; Glutathione; Hydrogen-Ion Concentration; Kinetics; Luminescence; Luminol; Sulfites; Superoxide Dismutase