Antioxidant Activity of Monascus sp. Fermented With Morinda citrifolia

Antioxidant plays an important role in maintaining the human health towards preventing and treating diseases. Antioxidant is widely used in dietary supplements and has been investigated for the prevention of diseases such as cancer, coronary heart disease and even altitude sickness. Meanwhile, attra...

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Main Authors:	Farhan, M. Said, Shobana, Sinniah
Format:	Conference or Workshop Item
Language:	English
Published:	2015
Subjects:	TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/10538/ http://umpir.ump.edu.my/id/eprint/10538/1/Antioxidant%20Activity%20of%20Monascus%20sp.%20Fermented.pdf.pdf

id	ump-10538
recordtype	eprints
spelling	ump-105382015-09-30T01:22:48Z http://umpir.ump.edu.my/id/eprint/10538/ Antioxidant Activity of Monascus sp. Fermented With Morinda citrifolia Farhan, M. Said Shobana, Sinniah TP Chemical technology Antioxidant plays an important role in maintaining the human health towards preventing and treating diseases. Antioxidant is widely used in dietary supplements and has been investigated for the prevention of diseases such as cancer, coronary heart disease and even altitude sickness. Meanwhile, attractive food colorant is important to increase the attraction to the food, which is a normal human behavioral response. The main objective of this research was to study capability of Monascus purpureus fermented with Morinda citrifolia (MC) for antioxidant and pigment production by using solid state fermentation (SSF). In this work, three factors were studied. The factors were moisture content of the substrate, strains of Monascus purpureus species (FTC 5356 & FTC 5357) and ratio of seed to flesh of MC. Finding shows that supplementation of strain FTC 5356 with initial pH 6 and initial moisture content of 55% were the optimum condition for producing high yield of antioxidant and red pigment with the value of 0.4243 mg GAE L-1 and 5.15 Au/g, respectively. From the result obtained, it shows that the antioxidant value increased after fermented with Monascus purpureus, although it is known that MC is a natural antioxidant. Thus, it proves that the strain of Monascus purpureus were able to produce high rate of pigment with enriched of antioxidant properties. 2015 Conference or Workshop Item NonPeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/10538/1/Antioxidant%20Activity%20of%20Monascus%20sp.%20Fermented.pdf.pdf Farhan, M. Said and Shobana, Sinniah (2015) Antioxidant Activity of Monascus sp. Fermented With Morinda citrifolia. In: Asian Congress on Biotechnology 2015 (ACB2015), 15-19 November 2015 , Kuala Lumpur. . (Unpublished)
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English
topic	TP Chemical technology
spellingShingle	TP Chemical technology Farhan, M. Said Shobana, Sinniah Antioxidant Activity of Monascus sp. Fermented With Morinda citrifolia
description	Antioxidant plays an important role in maintaining the human health towards preventing and treating diseases. Antioxidant is widely used in dietary supplements and has been investigated for the prevention of diseases such as cancer, coronary heart disease and even altitude sickness. Meanwhile, attractive food colorant is important to increase the attraction to the food, which is a normal human behavioral response. The main objective of this research was to study capability of Monascus purpureus fermented with Morinda citrifolia (MC) for antioxidant and pigment production by using solid state fermentation (SSF). In this work, three factors were studied. The factors were moisture content of the substrate, strains of Monascus purpureus species (FTC 5356 & FTC 5357) and ratio of seed to flesh of MC. Finding shows that supplementation of strain FTC 5356 with initial pH 6 and initial moisture content of 55% were the optimum condition for producing high yield of antioxidant and red pigment with the value of 0.4243 mg GAE L-1 and 5.15 Au/g, respectively. From the result obtained, it shows that the antioxidant value increased after fermented with Monascus purpureus, although it is known that MC is a natural antioxidant. Thus, it proves that the strain of Monascus purpureus were able to produce high rate of pigment with enriched of antioxidant properties.
format	Conference or Workshop Item
author	Farhan, M. Said Shobana, Sinniah
author_facet	Farhan, M. Said Shobana, Sinniah
author_sort	Farhan, M. Said
title	Antioxidant Activity of Monascus sp. Fermented With Morinda citrifolia
title_short	Antioxidant Activity of Monascus sp. Fermented With Morinda citrifolia
title_full	Antioxidant Activity of Monascus sp. Fermented With Morinda citrifolia
title_fullStr	Antioxidant Activity of Monascus sp. Fermented With Morinda citrifolia
title_full_unstemmed	Antioxidant Activity of Monascus sp. Fermented With Morinda citrifolia
title_sort	antioxidant activity of monascus sp. fermented with morinda citrifolia
publishDate	2015
url	http://umpir.ump.edu.my/id/eprint/10538/ http://umpir.ump.edu.my/id/eprint/10538/1/Antioxidant%20Activity%20of%20Monascus%20sp.%20Fermented.pdf.pdf
first_indexed	2023-09-18T22:10:15Z
last_indexed	2023-09-18T22:10:15Z
_version_	1777414979602874368

Antioxidant Activity of Monascus sp. Fermented With Morinda citrifolia

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