Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/61865
標題: Antioxidant properties of methanolic extracts from monascal rice
作者: Yang, J.H.
毛正倫
Tseng, Y.H.
Lee, Y.L.
Mau, J.L.
關鍵字: monascal rice;inhibition of peroxidation;reducing power;scavenging;ability;chelating ability;antioxidant components;hypocholesterolemic agent;monacolin-k;reductase;mold;autoxidation;mevinolin;inhibitor;coenzyme;acid;food
Project: Lwt-Food Science and Technology
期刊/報告no:: Lwt-Food Science and Technology, Volume 39, Issue 7, Page(s) 740-747.
摘要: 
Fungus Monascus (Monascaceae) possesses functional components effective in improving human health. The fungus was inoculated into rice and a traditional product (Monascus-fermented rice, anka, red koji) was produced after the colonization of fungal mycelia. Our objective was to evaluate the antioxidant properties of methanolic extracts from inoculated rice products [monascal polished rice (MPR) and monascal dehulled rice (MDR)] as compared to uninoculated rice products [polished rice (PR) and dehulled rice (DR)]. With regard to EC50 values (mg extract/ml) of methanolic extracts, inhibitions of peroxidation were excellent and in the descending order of PR > DR > MDR > MPR. Effectiveness in reducing powers was in the descending order of MPR >> MDR >> DR > PR. Scavenging abilities on 1,1-diphenyl-2-picrylhydrazyl radicals were in the descending order of MPR > MDR > PR similar to DR. Chelating abilities on ferrous ions were in the descending order of MPR similar to MDR > PR > DR. Total phenols were the major naturally occurring antioxidant components found. Overall, monascal rice products were better in reducing power, scavenging and chelating abilities and higher in total phenol content than uninoculated rice products. (c) 2005 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
URI: http://hdl.handle.net/11455/61865
ISSN: 0023-6438
DOI: 10.1016/j.lwt.2005.06.002
Appears in Collections:食品暨應用生物科技學系

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