Antioxidant properties of methanolic extracts from monascal adlay

Food Chemistry

Volumn 97, Issue 3, 2006, Pages 375-381

  Tseng, Yu Hsiu ^a   Yang, Joan Hwa ^b   Chang, Hui Ling ^c   Lee, Yu Ling ^b   Mau, Jeng Leun ^b  

^a NATIONAL KAOHSIUNG UNIVERSITY OF HOSPITALITY AND TOURISM   (Taiwan)

^b SHIH CHIEN UNIVERSITY   (Taiwan)

^c NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Antioxidant activity; Antioxidant components; Chelating ability; Monascal adlay; Reducing power; Scavenging ability

Indexed keywords

METHANOL;

ANTIOXIDANT ACTIVITY; ARTICLE; CHELATION; FERMENTATION; FOOD COMPOSITION; FOOD PRESERVATION; FUNGAL COLONIZATION; FUNGUS CULTURE; FUNGUS GROWTH; INOCULATION; MONASCUS; MYCELIAL GROWTH;

FUNGI; MONASCUS;

EID: 29344453546     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.04.022     Document Type: Article

References (29)

1. Y. Aniya, T. Yokomakura, M. Yonamine, T. Nagamine, and H. Nakanishi Protective effect of the mold Monascus anka against acetaminophen-induced liver toxicity in rats Japanese Journal of Pharmacology 78 1998 79 82
2. Y.S. Bau, and C.F. Mo The uses and culturing methods of Monascus purpureus Went New Asia College Academy Annual 17 1975 335 357
3. A.P. Carpenter Determination of tocopherols in vegetable oils Journal of the American Oil Chemists' Society 56 1979 668 672
4. Chang, H. L. (2001). Evaluation of taste quality, antioxidant properties and storage stability of monascal adlay. Master's Thesis, National Chung-Hsing University, Taichung, Taiwan.
5. W. Chiang, C.Y. Cheng, M.T. Chiang, and K.T. Chung Effects of dehulled adlay on the culture of some microbiota and their metabolism in the gastrointestinal tract of rats Journal of Agricultural and Food Chemistry 48 2000 829 832
6. A. Endo Monacolin K, a new hypocholesterolemic agent produced by a Monascus species Journal of Antibiotics 32 1979 852 854
7. A. Endo Monacolin K, a new hypocholesterolemic agent that specifically inhibits 3-hydroxy-3-methylglutaryl coenzyme A reductase Journal of Antibiotics 33 1980 334 336
8. B.P. Klein, and A.K. Perry Ascorbic acid and vitamin A activity in selected vegetables from different geographical areas of the United States Journal of Food Science 47 1982 941 945 948
9. Y. Kondo, K. Nakajima, S. Nozoe, and S. Suzuki Isolation of ovulatory-active substances from crops of Job's tears (Coix lachryma-jobi L. var. mayuen (Roman.) Stapf.) Chemical and Pharmaceutical Bulletin 36 1998 3147 3152
10. C.C. Kuo, M.C. Shih, Y.H. Kuo, and W. Chiang Antagonism of free-radical-induced damage of adlay seed and its antiproliferative effect in human histolytic lymphoma U937 Journal of Agricultural and Food Chemistry 49 2000 1564 1570
11. Li, S. -C. (1596). Pen Tsao Kang Mu (Systematic Pharmacopoeia). China (1518-1593).
12. H. Lingnert, K. Vallentin, and C.E. Eriksson Measurement of antioxidative effect in model system Journal of Food Processing and Preservation 3 1979 87 103
13. D.L. Madhavi, R.S. Singhal, and P.R. Kulkarni Technological aspects of food antioxidants D.L. Madhavi S.S. Deshpande D.K. Salunkhe Food antioxidants: Technological, toxicological, and health perspectives 1996 Marcel Dekker New York 159 265
14. H. Otsuka, Y. Hirai, T. Nagao, and K. Yamaski Antiinflammatory activity of benzoxaninoids from roots of Coix lachryma-jobi L. var. mayuen Journal of Natural Products 51 1988 74 79
15. M. Oyaizu Studies on products of browning reactions: antioxidative activities of products of browning reaction prepared from glucosamine Japanese Journal of Nutrition 44 1986 307 315
16. J.E. Rundhaug, A. Pung, C.M. Read, and J.S. Bertram Uptake and metabolism of β-carotene and retinal by C3H/10T1/2 cells Carcinogenesis 9 1988 1541 1545
17. K. Shimada, K. Fujikawa, K. Yahara, and T. Nakamura Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion Journal of Agricultural and Food Chemistry 40 1992 945 948
18. M.S. Taga, E.E. Miller, and D.E. Pratt Chia seeds as a source of natural lipid antioxidants Journal of the American Oil Chemists' Society 61 1984 928 993
19. A. Tanimura Studies on the anti-tumor component in the seeds of Coix lachryma-jobi L. var. mayuen (Roman.) Stapf. II. The structure of coixenolide Chemical and Pharmaceutical Bulletin 9 1961 47 53
20. J.A. Tobert, G.D. Bell, J. Birtwell, I. James, W.R. Kukovetz, and J.S. Pryor Cholesterol-lowering effect of mevinolin, an inhibitor of 3-hydroxy-3-methyl-glutaryl-coenzyme A reductase, in healthy volunteers Journal of Clinical Investigation 68 1982 913 919
21. C.E. Tsai, L.J. Yang, and H.C. Hsu Ingestion of adlay may reduce liver fat accumulation in hamsters of fed high fat diets Food Science (Taipei, ROC) 26 1999 265 276
22. Tseng, Y. -H., Lee, Y. -L., Yang, J. -H., Mau, J. -L. (2003). Evaluation of antioxidant properties of Monascus purpureus-fermented rice. In 41st Annual meeting of Chinese Agricultural Chemical Society, Taipei.
23. Y.-H. Tseng, J.-H. Yang, H.-L. Chang, and J.-L. Mau Taste quality of monascal adlay Journal of Agricultural and Food Chemistry 90 2004 303 309
24. T. Ukita, and A. Tanimura Browning reaction products produced by the reaction between sugars and amino acids. VII. Decomposition of lipid hydroperoxide by the browning products Nippon Shokuhin Kogyo Gakkaishi 15 1961 187 191
25. R. Yamaguchi, M.A. Tatsumi, K. Kato, and U. Yoshimitsu Effect of metal salts and fructose on the autoxidation of methyl linoleate in emulsions Agricultural and Biological Chemistry 52 1988 849 850
26. J.-H. Yang, Y.-H. Tseng, H.-L. Chang, Y.-L. Lee, and J.-L. Mau Storage stability of monascal adlay Food Chemistry 90 2005 303 309
27. L.J. Yang, and C.E. Tsai Effect of adlay on plasma lipids in hamsters Food Science (Taipei,ROC) 25 1998 265 276
28. K. Yasukawa, M. Takahashi, S. Yamanouchi, and M. Takido Inhibitory effect of oral administration of Monascus pigment on tumor promotion in two-stage carcinogenesis in mouse skin Oncology 53 1996 247 249
29. G.-C. Yen, P.-D. Duh, and C.-L. Tsai The relationship between antioxidant activity and maturity of peanut hulls Journal of Agricultural and Food Chemistry 41 1993 67 70