التفاصيل البيبلوغرافية
| العنوان: |
Anti-lipid-oxidation effects and edible safety evaluation of the oil extracted by a supercritical CO2 process from coix seed fermented by Monascus purpureus |
| المؤلفون: |
Haiying Zeng, Anran Zhu, Shengling He, Mingjun Wu, Muhammad Mazhar, Anyan Wen, Na Liu, Likang Qin, Song Miao |
| المصدر: |
Food Science and Human Wellness, Vol 12, Iss 4, Pp 1119-1127 (2023) |
| بيانات النشر: |
Tsinghua University Press, 2023. |
| سنة النشر: |
2023 |
| المجموعة: |
LCC:Nutrition. Foods and food supply |
| مصطلحات موضوعية: |
Coix seed oil, Monascus purpureus, Fermentation, Composition, Edible safety, Mutagenicity, Nutrition. Foods and food supply, TX341-641 |
| الوصف: |
The physicochemical properties and composition of coix seed oil produced by Monascus purpureus fermentation and supercritical CO2 extraction were determined. Anti-lipid-oxidation and edible safety were evaluated using a cholesterol-fish oil model, acute oral toxicity assay, and genetic toxicity assay in vitro and in vivo, respectively. The results show that the extraction oil from fermented coix seed (FCS-O) had good physicochemical quality and abundant active components with physiological function. In particular, γ-tocotrienol, γ-oryzanol, coixenolide and oleic acid concentrations reached 72.83 µg/g, 745.96 µg/g, 9.65mg/g and 316.58 mg/100 g DW, respectively. The FCS-O exhibited higher antioxidant capability in inhibiting lipid oxidation and peroxidation. Compared to the blank control, the concentrations of 7-ketocholestreol and peroxide only were 8.42 µg/mL and 16.16 mmol/kg at 168 h of oxidation (P < 0.01). In addition, the FCS-O has been confirmed to be a very safe edible oil, with no acute toxicity (LD50 > 10 g/kg bw, considered actually non-toxic) and no induced mutagenicity, cytotoxicity or genotoxicity. These results serve as a good safety reference for future application of the oil from fermented coix seed. The development and utilization of this kind of oil will be beneficial as a food, food ingredient, nutritional supplement, or natural food antioxidant to promote good health function. |
| نوع الوثيقة: |
article |
| وصف الملف: |
electronic resource |
| اللغة: |
English |
| تدمد: |
2213-4530 |
| Relation: |
http://www.sciencedirect.com/science/article/pii/S2213453022002488; https://doaj.org/toc/2213-4530 |
| DOI: |
10.1016/j.fshw.2022.10.029 |
| URL الوصول: |
https://doaj.org/article/94fbec6ba14942d09af433f5391e5b34 |
| رقم الانضمام: |
edsdoj.94fbec6ba14942d09af433f5391e5b34 |
| قاعدة البيانات: |
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