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Evaluation of Quality, Antioxidant Properties and store stability of Monacal adlay
Adlay have been one of the edible farm products since ancient times. They are rich in starch, dietary fiber, protein, vitamins and minerals as well as healthy materials. Adlay possesses specifically functional components, which exhibit antitumor, and hypolipidemic effects. Fungus Monascus spp. produces several metabolites, which are beneficially to human health and exhibit hypocholesterolic, hypotensional and antioxidant properties. Both the fungus and adlay possess functional components effective in improving human health. Currently, the fungus was inoculated into adlay and produced new product after the colonization of fungal mycelia. The approaches of this research are as follows: frist to measure the content of monacolin K and γ-GABA and to study the stability of adlay lipid during storage,second to determine the antioxidant properties of monascal adlay and its contents of antixidant components. With regard to the quality of four adlay products, dehulled adlay, monacal dehulled adlay, polished adlay and moncal polished adlay were used in this study. Monacal dehulled adlay and monacal polished adlay contained higher protein (24.83, 22.25%). Monacal dehulled adlay and monacal polished adlay contained more crude fiber (15.94, 14.39%) than dehulled adlay and polished adlay (4.45, 3.36%), respectively. Glucose is the major soluble sugar in various adlay products and dehulled adlay contained higher than others. Monacal dehulled adlay, monacal polished adlay, dehulled adlay and polished adlay contained nine kinds of essential amino acids. The taste characteristics of monacal dehulled adlay and monacal polished adlay are not good, bitter is the major taste characteristic. The major construct fatty acids in the oil were oleic, linoleic and palmitic acids. With regard to the antioxidant properties of six adlay products, dehulled adlay, monacal dehulled adlay, cooked dehulled adlay, polished adlay, moncal polished adlay and cooked polished adlay were used in this study. Both methanolic extracts of monacal dehulled adlay and monacal polished adlay showed very high antioxidant properties. The antioxidant activity using the conjugated diene method, the reducing power, the scavenging effect on 1,1-diphenyl-2-picryl hydrazyl radicals (DPPH·) and the chelating effect on ferrous ions of methanolic extracts from monacal dehulled adlay and monacal polished adlay increased with the increased concentrations. Polyphenol contents in six kinds of adlay products might be the major effective component for their better antioxidant attributes. Completed random design and factorial experimental design were adopted to analyze the changes of coixenolide content, acid value and peroxide value and fatty acid composition of the monacal adlay oil extracted by ether. Resulta of the monacal adlay stored at room temperature, the acid value and peroxide value of their oils increased for three months. Coixenolide content in the oil decreased with increase of storage time. The major construct fatty acids in the oil were oleic acid, linoleic acid and palmitic acid. The mono- and polyunsaturated fatty acids decreased slightly after storage. Monacolin K and γ-GABA did't change with increased storage time. Keyword: Monascus spp, adlay, quality evaluation, antioxidant properties, storage
|Appears in Collections:||食品暨應用生物科技學系|
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