Sodium Ascorbate 100mesh

Freire, Andrea, et al. journal of dentistry, 2009, 37(12), 932-936.

Hydrogen peroxide is the most common bleaching material for teeth, but it may damage tooth structure. A few studies suggest 10% sodium ascorbate as an antioxidant following the bleaching process. This experiment was intended to calculate the reaction times of 35% hydrogen peroxide and sodium ascorbate and the weight of antioxidant required to neutralize the bleaching gel.
· Evaluation Methods
The concentrations of hydrogen peroxide and sodium ascorbate, along with the reaction kinetics between them, were calculated by redox titration.
· Experimental Results
The concentration of hydrogen peroxide is directly positively correlated to the sodium ascorbate required for hydrogen peroxide reduction in this in vitro experiment. Moreover, oxidant and antioxidant reaction kinetics indicated that longer time for sodium ascorbate didn't affect the efficiency of the reaction, and 5 minutes was needed for this antioxidant to perform its antioxidant function.

Berardo, Alberto, et al. Meat Science, 2016, 121, 359-364.

Nitrite and ascorbate are staple additives to dry-fermented sausages - one purpose is to control oxidative stability. The goal of this research was to explore how sodium nitrite (SN) and sodium ascorbate (SA) affected the oxidation of lipids and proteins during the drying process of dry-fermented sausages.
· Evaluation methods
Samples were collected at 0, 2, 8, 14, 21 and 28 days of ripening to evaluate lipid (malondialdehyde, MDA) and protein (carbonyl and thiol) oxidation.
· Evaluation results
Lipid oxidation: Lipid oxidation produces aldehydes. Throughout the ripening process, MDA equivalents were significantly lower in SA, SN and SA + SN treatments than in the control treatment. The combined addition of nitrite and ascorbate resulted in a further slight decrease in MDA equivalents, although not significant, compared to the addition of nitrite or ascorbate alone.
Protein oxidation: Sodium nitrite and ascorbate added together added higher amounts of carbonyl groups without altering thiol groups loss during ripening. Furthermore, sodium nitrite inhibited -glutamate semialdehyde production, while sodium ascorbate was pro-oxidative.