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Natural Occurring Levels of Citrinin and Monacolin K in Korean Monascus Fermentation Products  

Kim, Hae-Jin (Department of Foods and Nutrition, Kookmin University)
Ji, Geun-Eog (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University)
Lee, In-Hyung (Department of Foods and Nutrition, Kookmin University)
Publication Information
Food Science and Biotechnology / v.16, no.1, 2007 , pp. 142-145 More about this Journal
Abstract
The levels of citrinin and monacolin K in ten commercial Korean Monascus fermentation products were determined. The products contained citrinin at levels ranging from 0.64 to $112.27\;{\mu}/kg$, with only 2 exceeding the limit of $50\;{\mu}g/kg$ set by the Korea Food and Drug Administration (KFDA). The levels of monacolin K ranged from 0.87 to 1,030 mg/kg, however 6 products contained monacolin K at levels lower than 500 mg/kg, the level required by KFDA to be claimed as a functional food. Therefore, many commercial Korean Monascus fermentation products should be considered safe, however many need to be improved before being considered as functional dietary supplements.
Keywords
Monascus; Monascus fermentation product; monacolin K; citrinin;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
Times Cited By Web Of Science : 4  (Related Records In Web of Science)
Times Cited By SCOPUS : 4
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