Red yeast rice prepared from thai glutinous rice the antioxidant activities

Red yeast rice which is a product of solid fermentation was prepared from several kinds of Thai glutinous rice (Oryza sativa L.) cv. Korkor 6 (RD6), Kam (Kam) and Sanpatong1 (SPT1). Monascus purpureus CMU001 isolated from available Chinese red yeast rice was used as the fermentation starter. The ana...

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Main Authors: Em On Chairote, Griangsak Chairote, Saisamorn Lumyong
Format: Journal
Published: 2018
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/59416
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-594162018-09-10T03:25:31Z Red yeast rice prepared from thai glutinous rice the antioxidant activities Em On Chairote Griangsak Chairote Saisamorn Lumyong Biochemistry, Genetics and Molecular Biology Chemistry Materials Science Mathematics Physics and Astronomy Red yeast rice which is a product of solid fermentation was prepared from several kinds of Thai glutinous rice (Oryza sativa L.) cv. Korkor 6 (RD6), Kam (Kam) and Sanpatong1 (SPT1). Monascus purpureus CMU001 isolated from available Chinese red yeast rice was used as the fermentation starter. The analysis for the presence of antioxidant activity in red yeast rice was carried out by studying antioxidant capacity and β-carotene bleaching method (BCB). For the study on antioxidant activities of each kind of red yeast rice prepared, the ethanol extract from ground red yeast rice was used. Red yeast rice prepared from Oryza sativa L. cv. RD6 with the addition of soy bean milk for 3 weeks of cultivation had the darker red color. The shapes and the texture of the red yeast rice grains of glutinous rice appeared to be better. The highest antioxidant activity was obtained in red yeast rice of 3 weeks old from SPT1 and RD6 with the addition of soybean milk. The antioxidant capacity and the IC 50 of BCB methods were found to be 0.53 mg gallic acid equivalent (GAE) / ml and 0.09 mg/ml for both RD6 and SPT1 respectively. This result is concurrent to the production of darker red pigments. 2018-09-10T03:14:54Z 2018-09-10T03:14:54Z 2009-01-01 Journal 01252526 2-s2.0-67650323959 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=67650323959&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/59416
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Biochemistry, Genetics and Molecular Biology
Chemistry
Materials Science
Mathematics
Physics and Astronomy
spellingShingle Biochemistry, Genetics and Molecular Biology
Chemistry
Materials Science
Mathematics
Physics and Astronomy
Em On Chairote
Griangsak Chairote
Saisamorn Lumyong
Red yeast rice prepared from thai glutinous rice the antioxidant activities
description Red yeast rice which is a product of solid fermentation was prepared from several kinds of Thai glutinous rice (Oryza sativa L.) cv. Korkor 6 (RD6), Kam (Kam) and Sanpatong1 (SPT1). Monascus purpureus CMU001 isolated from available Chinese red yeast rice was used as the fermentation starter. The analysis for the presence of antioxidant activity in red yeast rice was carried out by studying antioxidant capacity and β-carotene bleaching method (BCB). For the study on antioxidant activities of each kind of red yeast rice prepared, the ethanol extract from ground red yeast rice was used. Red yeast rice prepared from Oryza sativa L. cv. RD6 with the addition of soy bean milk for 3 weeks of cultivation had the darker red color. The shapes and the texture of the red yeast rice grains of glutinous rice appeared to be better. The highest antioxidant activity was obtained in red yeast rice of 3 weeks old from SPT1 and RD6 with the addition of soybean milk. The antioxidant capacity and the IC 50 of BCB methods were found to be 0.53 mg gallic acid equivalent (GAE) / ml and 0.09 mg/ml for both RD6 and SPT1 respectively. This result is concurrent to the production of darker red pigments.
format Journal
author Em On Chairote
Griangsak Chairote
Saisamorn Lumyong
author_facet Em On Chairote
Griangsak Chairote
Saisamorn Lumyong
author_sort Em On Chairote
title Red yeast rice prepared from thai glutinous rice the antioxidant activities
title_short Red yeast rice prepared from thai glutinous rice the antioxidant activities
title_full Red yeast rice prepared from thai glutinous rice the antioxidant activities
title_fullStr Red yeast rice prepared from thai glutinous rice the antioxidant activities
title_full_unstemmed Red yeast rice prepared from thai glutinous rice the antioxidant activities
title_sort red yeast rice prepared from thai glutinous rice the antioxidant activities
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=67650323959&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/59416
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