Characterization of bioactive compounds from monascus purpureus fermented different cereal substrates

Authors

  • Eva Ivanišová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Plant Storage and Processing, Tr. A. Hlinku 2, 949 76 Nitra
  • Martin Rajtar Mycoforest, Velčice 133, 95171, Slovakia
  • Marián Tokár Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Plant Storage and Processing, Tr. A. Hlinku 2, 949 76 Nitra
  • Helena Frančáková Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Plant Storage and Processing, Tr. A. Hlinku 2, 949 76 Nitra Slovakia
  • Štefan Dráb Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Plant Storage and Processing, Tr. A. Hlinku 2, 949 76 Nitra
  • Maciej Kluz Rzeszów University, Faculty of Biology and Agriculture, Zelwerowicza St. 4, 35-601 Poland
  • Miroslava Kačániová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/722

Keywords:

antioxidant activity, fat content, protein content, dietary fiber, Monascus

Abstract

Solid-state fermenting of cereals by Monascus is interesting strategy to produce cereals with more beneficial components.  The objective of this study was to determine selected primary and secondary metabolites in cereals (rice, wheat, barley, sorghum, corn, buckwheat) fermented by Monascus purpreus and subsequently compare amount of these compounds with control sample (cereals without Monascus). In fermented cereals was determined higher protein, fat, reducing sugars, crude fiber and ash content with compare to non-fermented cereals. The antioxidant activity measured by DPPH assay, ABTS assay as well as reducing power assay was also higher in fermented Monascus cereals with the best results in rice (3.09 ±0.02; 62.9 ±2.24; 43.19 ±2.07 mg TEAC per g of dry weight). Sample of fermented rice contained the highest level of total polyphenols (15.31 ±3.62 mg GAE per g of dry weight), total flavonoids (1.65 mg QE per g of dry weight) and total phenolic acids (9.47 ±0.56 mg CAE per g of dry weight). In fermented cereals was also determined higher contact of reducing sugars (highest value in rice 246.97 ±7.96 mg GE per g), proteins (highest value in buckwheat 28.47 ±1.24%), ash (highest value in sorghum 2.74 ±0.08%) and fat (highest value in corn 4.89 ±0.03%) with compare to non-fermented samples. Results of crude fiber content of both - fermented and non-fermented cereals were balanced with similar values. Results of this study shown that Monascus purpureus fermented cereal substrates might be a potential sources of several bioactive compounds in food products.


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Published

2017-04-11

How to Cite

Ivanišová, E. ., Rajtar, M. ., Tokár, M. ., Frančáková, H. ., Dráb, Štefan ., Kluz, M. ., & Kačániová, M. . (2017). Characterization of bioactive compounds from monascus purpureus fermented different cereal substrates. Potravinarstvo Slovak Journal of Food Sciences, 11(1), 183–189. https://doi.org/10.5219/722

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