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Comparison of Antioxidant Potentials in Methanolic Extracts from Soybean and Rice Fermented with Monascus sp.  

Pyo, Young-Hee (Traditional Food Research Division, Korea Food Research Institute)
Publication Information
Food Science and Biotechnology / v.16, no.3, 2007 , pp. 451-456 More about this Journal
Abstract
The potential antioxidant activities of methanolic extracts from soybean and rice fermented with Monascus sp. were investigated. M. pilosus IFO 480 and M. anka IFO 478 were screened as a suitable strain to promote the antioxidant activities in soybean- and rice- fermentation. The methanol extracts from soybean and rice after fermenting for 20 days at $30^{\circ}C$ resulted in a significant increase in the antioxidant capacities expressed as radical (ABTS and DPPH) scavenging assay and peroxidation inhibition (%) by thiocyanate method and increased (p<0.01) by a 2.6 to 3.1-fold compared with those of the unfermented products. The average antioxidant potentials of Monascus-fermented soybean extracts (MFSE) were significantly (p<0.01) stronger than Monascus-fermented rice extracts (MFRE). A linear correlations between free radical scavenging activity of MFSE and the total phenolics content (r=0.84) and total flavonoids content (r=0.81) were observed. These results indicated that MFSE exhibited stronger (p<0.01) antioxidant activity and contained significantly higher levels (p<0.05) of phenolics than MFRE.
Keywords
Monascus sp.; fermentation; antioxidant activity; total phenolics content; total flavonoids content;
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Times Cited By Web Of Science : 0  (Related Records In Web of Science)
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