รายละเอียดวารสารวิชาการ

  • ดร. กิติศาสตร์ กระบวน
  • สาขา เทคโนโลยีและการจัดการความปลอดภัยของอาหาร
  • 0639515194
  • kitisart.k@rmutk.ac.th

ชื่องานวิจัย ( Article Name)

Effect of monosodium glutamate and peptone on antioxidant activity of monascal waxy corn

บทคัดย่อ ( Abstract )

The effects of monosodium glutamate (MSG) and peptone on antioxidant activity, monacolin K and citrinin contents, pigment intensity and glucosamine content of monascal waxy corn produced by Monascus purpureus TISTR 3090 at 25oC were investigated. The contents of peptone and MSG used as nitrogen sources were equated to 0.25, 0.50, 0.75 and 1.00% nitrogen content. The addition of MSG or peptone to waxy corn affected the Monascus fermentation, leading to higher antioxidant activity, pigment intensity and glucosamine content, monacolin K and citrinin contents compared to the control (no nitrogen source added). The production of pigment, monacolin K and citrinin contents and antioxidant activity were maximum on day 12 of fermentation while glucosamine content was maximum on day 8. The highest antioxidant activity was obtained using 12.08% MSG content, which equated to 1.00% nitrogen content. Pearson’s correlation coef cients of monascal waxy corn supplemented with MSG and peptone treatments gave good negative correlations with pigment intensity and DPPH IC50 value and pigment intensity and chelating ability on ferrous ions IC50. Meanwhile, a good positive correlation was found between pigment intensity and monacolin K content. Therefore, pigment intensity could be a good indicator for antioxidant activity of monascal waxy corn.

เอกสารวิจัย ( Paper )

VIEW

ผู้เขียน ( Authors )

  • กิติศาสตร์ กระบวน

\