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KMID : 1134820180470121344
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 12 p.1344 ~ p.1348
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Comparison of Monacolin K and Antioxidant Components of Red Yeast Rice Produced by Germinated Brown Rice Using Normal and Processing Rice Cultivars
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Oh Hyun-Ah
Kim Min-Young
Lee Yoon-Jeong
Song Myeong-Seob
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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In this study, red yeast rice was prepared using germinated brown rice of Samkwang and Hangaru cultivars, and the changes in pigment, monacolin K, and antioxidant components were investigated. Pigment production was increased after germination compared to that before germination, but pigment production decreased rapidly at 3 days of germination. The total monacolin K was higher in Hangaru than in Samkwang. The highest level of monacolin K was 323.45 mg/kg in Hangaru at one day of germination, but decreased significantly to 72.02 mg/kg at 3 days of germination. In addition, the total polyphenol contents were 0.22 and 0.49 mg/g and flavonoid content were 0.01 and 0.24 mg/g for Samkwang and Hangaru before germination, respectively. The total polyphenol and flavonoid contents were highest at 2.65 mg/g and 0.56 mg/g on Hangaru at one day of germination. Hangaru, which was developed for processing, was suitable for Monascus as a substrate to increase the contents of pigment and monacolin K, and one day of germination was most suitable for the cultivation of red yeast rice.
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KEYWORD
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normal type rice, processing type rice, Monascus, monacolin K, antioxidant components
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