Antioxidant properties and total phenolic content of red pigment extracted from Monascus purpureus M1018 and its potential application as nata de coco colorant

Date

3-2014

Degree

Bachelor of Science in Biology

Major Course

Major in Microbiology

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Nacita B. Lantican

Restrictions

Restricted: Not available to the general public and to those bound by the confidentiality agreement. Access is available only after consultation with author/thesis adviser.

Abstract

The colorant produced by Monascus purpureus M1018 was tested for antioxidant properties and total phenolic content. Its capability as food colorant was tested on nata de coco. Deoxyribose assay was used to test for the antioxidant properties of the M. purpureus colorant. The colorant had a % scavenging activity of 87.79% for non-site specific assay, and 78.08% for site specific assay. Folin-Ciocalteu method was used to determine the total phenolic content of the powdered extract. Based on the resulting standard curve, the phenol content per gram of the colorant powder is 5317.65 μg. The fermentation of M. purpureus with nata de coco was tested. Potato dextrose broth with nata de coco was proven to be a better medium for the production of colorant of Monascus purpureus M1018, where it could produce a larger amount of red colorant in a shorter period of time. The nata de coco pieces from PDB also showed color stability after washing and cooking. The use of the extracted colorant added to nata de coco was also investigated. Ten mL of extracted red Monascus pigment added to 50 g nata de coco produced a more maroon coco as compared to 5 mL extracted red Monascus pigment. Thus, it can be concluded that the colorant shows significant antioxidant activity and total phenolic content, and is a potential colorant of nata de coco.

Language

English

Call Number

LG 993.5 2014 B4 /T36

Notes

status: in process

loc: UPLB Main Library Cataloging Section

Document Type

Thesis

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