Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/61787
標題: Antioxidant properties of methanolic extracts from monascal adlay
作者: Tseng, Y.H.
毛正倫
Yang, J.H.
Chang, H.L.
Lee, Y.L.
Mau, J.L.
關鍵字: monascal adlay
antioxidant activity
reducing power
scavenging
ability
chelating ability
antioxidant components
var ma-yuen
hypocholesterolemic agent
monacolin-k
autoxidation
metabolism
reductase
seeds
rats
期刊/報告no:: Food Chemistry, Volume 97, Issue 3, Page(s) 375-381.
摘要: Both the fungus Monascus sp. and adlay possess functional components effective in improving human health. The fungus was inoculated into adlay and a new product was produced after the colonization of fungal mycelia. Our objective was to evaluate the antioxidant properties of methanolic extracts from inoculated products [monascal polished adlay (MPA) and monascal dehulled adlay (MDA)] as compared to uninoculated products [polished adlay (PA) and dehulled adlay (DA)]. With regard to EC50 values (mg extract ml(-1)) of methanolic extracts, antioxidant activities were excellent and in the descending order of MDA (0.05) >> MPA (0.75) > DA (0.83) >> PA (6.35). Effectiveness in reducing powers was in a descending order of MPA (0.78) > MDA (1.53) >> PA (13.24) similar to DA (13.67 mg ml(-1)). Scavenging abilities on 1,1-diphenyl-2-picrylhydrazyl radicals and chelating abilities on ferrous ions were in the descending order of MPA > MDA > DA > PA. Total phenols were the major naturally occurring antioxidant components found. Overall, monascal adlay products displayed higher antioxidant activity, reducing power, scavenging and chelating abilities and higher in total phenol content than uninoculated adlay products. (C) 2005 Elsevier Ltd. All rights reserved.
URI: http://hdl.handle.net/11455/61787
ISSN: 0308-8146
文章連結: http://dx.doi.org/10.1016/j.foodchem.2005.04.022
Appears in Collections:食品暨應用生物科技學系

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