Comparative physico-chemical and functional properties of biopigment produced by Monascus purpureus went in selected cereals

Date

12-2014

Degree

Bachelor of Science in Agricultural Biotechnology

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Erlinda I. Dizon

Abstract

Angkak, (red mold rice) is a traditional medicine used by the Chinese people produced by solid state fermentation of cooked non-glutinous rice, which is studied for its being natural food colorant and potential as preservative, containing high total phenol and antioxidant properties. In the study, locally cultivated cereals were steamed and inoculated with M. purpureus Went. Physicochemical properties (pH, % moisture content, % titratable acidity and color intensity), optical density, total phenolic content and antioxidant activity of the pigments were analyzed and compared. The most intense red color was obtained from non-glutinous rice which is conventionally used as substrate for M. purpureus biopigment production. Except for non-glutinous rice, IPB Var 6 and adlay are also potential substrates for red biopigment production. Significantly low pH (4.33), was obtained from glutinous rice. However, low pH resulted in lower intensity of red color of the products. Among the samples, pigment from non-glutinous rice falls under dark red while the tinigib corn had the palest red color. The highest phenolic content was obtained in glutinous rice (105.07µg/g), followed by IPB Var 6 corn (86.95µg/g), while the lowest value from tinigib corn (42.99µg/g). Tinigib corn var obtained significantly the lowest value (33.899%) for lipid peroxidation followed by Adlay (41.402%), and the highest value was observed for glutinous rice (66.808%). Despite the difference in their optical densities, the total phenolic content and antioxidant scavenging activity of IPB var 6 and adlay are comparable to non-glutinous rice.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2014 A127 /E57

Notes

Major in Food Biotechnology

Document Type

Thesis

This document is currently not available here.

Share

COinS