Enhancement of antioxidant activity of monascal waxy corn by a 2‐step fermentation |
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Authors: | Teeraporn Kongbangkerd Worasit Tochampa Wassana Chatdamrong Kitisart Kraboun |
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Affiliation: | 1. Department of Agro‐Industry, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, , Phitsanulok, 65000 Thailand;2. Department of Microbiology and Parasitology, Faculty of Medical Science, Naresuan University, , Phitsanulok, 65000 Thailand |
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Abstract: | A 2‐step fermentation process was developed to enhance antioxidant activity of monascal waxy corn, fermented by Monascus purpureus TISTR 3090, compared with the conventional method. The results showed that, after 8 days of fermentation, monacolin K content and pigment intensity of monascal waxy corn from 2‐step fermentation were 62.89 mg kg?1 dry weight and 3072.70 unit g?1 dry weight, respectively, higher than those of the conventional method, while the residual reducing sugars were exhausted, giving the observed highest growth. The IC50 values of DPPH, ferric reducing/antioxidant powder (FRAP) and chelating ability on Fe2+ assays of the 2‐step fermentation were about 50% less than those of the conventional method. A significantly positive correlation was found between pigment intensity and monacolin K content, while significantly negative correlations were found among monacolin K content, IC50 of FRAP and chelating ability on Fe2+. An ideal negative correlation between pigment intensity and chelating ability on Fe2+ was found. |
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Keywords: | 2‐step fermentation antioxidant activity monascal waxy corn |
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