Antioxidant properties of methanolic extracts from monascal rice

LWT

Volumn 39, Issue 7, 2006, Pages 740-747

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

^a SHIH CHIEN UNIVERSITY   (Taiwan)

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

^c NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Antioxidant components; Chelating ability; Inhibition of peroxidation; Monascal rice; Reducing power; Scavenging ability

Indexed keywords

CHELATION; FUNGI; IONS; IRON; METHANOL; SCAVENGING;

ANTIOXIDANT COMPONENTS; CHELATING ABILITY; INHIBITION OF PEROXIDATION; MONASCAL RICE; REDUCING POWER; SCAVENGING ABILITY;

ANTIOXIDANTS;

ELAPHOMYCETACEAE; FUNGI; MONASCUS;

EID: 33645967160     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.06.002     Document Type: Article

References (24)

1. Alberts A.W., Chen J., Kuron G., Hunt V., Huff J., Hoffman C., Rothrock J., Lopez M., Joshua H., Harris E., Patchett A., Monaghan R., Currie S., Stapley E., Albers-Schnoberg G., Hensens O., Hirschfield J., Hoogsteen K., Liesch J., and Springer J.P. Mevinolin, a higher potent competitive inhibitor of hydroxymethylglutaryl-coenzyme A reductase. Proceedings of the National Academy of Sciences of USA 77 (1980) 3957-3961
2. Aniya Y., Ohtani I.I., Higa T., Miyagi C., Gibo H., Shimabukuro M., Nakanishi H., and Taira J. Dimerumic acid as an antioxidant of the mold, Monascus anka. Free Radical Biology and Medicine 28 (2000) 999-1004
3. Aniya Y., Yokomakura T., Yonamine M., Nagamine T., and Nakanishi H. Protective effect of the mold Monascus anka against acetaminophen-induced liver toxicity in rats. Japanese Journal of Pharmacology 78 (1998) 79-82
4. Bau Y.S., and Mo C.F. The uses and culturing methods of Monascus purpureus Went. New Asia College Academy Annual 17 (1975) 335-357
5. Carpenter A.P. Determination of tocopherols in vegetable oils. Journal of the American Oil Chemists' Society 56 (1979) 668-672
6. 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.
7. Endo A. Monacolin K, a new hypocholesterolemic agent produced by a Monascus species. Journal of Antibiotics 32 (1979) 852-854
8. Endo A. Monacolin K, a new hypocholesterolemic agent that specifically inhibits 3-hydroxy-3-methylglutaryl coenzyme A reductase. Journal of Antibiotics 33 (1980) 334-336
9. Izawa S., Harada N., Watanabe T., Kotokawa N., Yamamoto A., Hayatsu H., and Arimoto-Kobayashi S. Inhibitory effects of food-coloring agents derived from Monascus on the mutagenicity of heterocyclic amines. Journal of Agricultural and Food Chemistry 45 (1997) 3980-3984
10. Klein, B. P., & Perry, A. K. (1982). Ascorbic acid and vitamin A activity in selected vegetables from different geographical areas of the United States. Journal of Food Science, 47, 941-945, 948.
11. Kohama Y., Matsumoto S., Mimura T., Tanabe N., Inada A., and Nakanishi T. Isolation and identification of hypotensive principles in red-mold rice. Chemical and Pharmaceutical Bulletin 35 (1987) 2484-2489
12. Kushiro T., Hashida J., Kawamura H., Mitsubayashi H., Saito T., Suzuki Y., Takahashi N., Ishii T., Kimura T., Tsuji K., Tanabe N., Asano K., Abe S., and Tarui S. Clinical effects of beni-koji in mild essential hypertension-a multi-center double-blind comparison with placebo. Nippon Jinzo Gakkai Shi 38 (1996) 625-633
13. Lingnert H., Vallentin K., and Eriksson C.E. Measurement of antioxidative effect in model system. Journal of Food Processing and Preservation 3 (1979) 87-103
14. Ma J., Li Y., Ye Q., Li J., Hua Y., Ju D., Zhang D., Cooper R., and Chang M. Constituents of red yeast rice, a traditional Chinese food and medicine. Journal of Agricultural and Food Chemistry 48 (2000) 5220-5225
15. Madhavi D.L., Singhal R.S., and Kulkarni P.R. Technological aspects of food antioxidants. In: Madhavi D.L., Deshpande S.S., and Salunkhe D.K. (Eds). Food antioxidants: Technological, toxicological, and health perspectives (1996), Marcel Dekker, New York 159-265
16. Oyaizu M. Studies on products of browning reactions: Antioxidative activities of products of browning reaction prepared from glucosamine. Japanese Journal of Nutrition 44 (1986) 307-315
17. Rundhaug J.E., Pung A., Read C.M., and Bertram J.S. Uptake and metabolism of β-carotene and retinal by C3H/10T1/2 cells. Carcinogenesis 9 (1988) 1541-1545
18. Shimada K., Fujikawa K., Yahara K., and Nakamura T. Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion. Journal of Agricultural and Food Chemistry 40 (1992) 945-948
19. Taga M.S., Miller E.E., and Pratt D.E. Chia seeds as a source of natural lipid antioxidants. Journal of the American Oil Chemists' Society 61 (1984) 928-993
20. Tobert J.A., Bell G.D., Birtwell J., James I., Kukovetz W.R., Pryor J.S., Buntinx A., Holmes I.B., Chao Y.S., and Bolognese J.A. 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. Tsuji K., Ichikawa T., Tanabe N., Abe S., Tarui S., and Nakagawa Y. Effects of two kinds of koji on blood pressure in spontaneously hypertensive rats. Nippon Nogeikagaku Kaishi 66 (1992) 1241-1246
22. Yamaguchi R., Tatsumi M.A., Kato K., and Yoshimitsu U. Effect of metal salts and fructose on the autoxidation of methyl linoleate in emulsions. Agricultural and Biological Chemistry 52 (1988) 849-850
23. Yasukawa K., Takahashi M., Yamanouchi S., and Takido M. Inhibitory effect of oral administration of Monascus pigment on tumor promotion in two-stage carcinogenesis in mouse skin. Oncology 53 (1996) 247-249
24. Yen G.-C., Duh P.-D., and Tsai C.-L. The relationship between antioxidant activity and maturity of peanut hulls. Journal of Agricultural and Food Chemistry 41 (1993) 67-70