Ultrasonic extraction, structural characterization, and antioxidant activity of oligosaccharides from red yeast rice

Ultrasonic extraction, structural characterization, and bioactivities of nonstarch polysaccharides from red yeast rice

Biotechnology and Applied Biochemistry ◽

10.1002/bab.1844 ◽

2019 ◽

Vol 67 (2) ◽

pp. 273-286 ◽

Cited By ~ 1

Author(s):

Jia Luo ◽

Qiang Sun ◽

Zubing Ma ◽

Jiawen Song ◽

Chunjie Wu ◽

...

Keyword(s):

Structural Characterization ◽

Ultrasonic Extraction ◽

Red Yeast Rice ◽

Red Yeast ◽

Nonstarch Polysaccharides

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Structural characterization of monacolin compounds from red yeast rice by liquid chromatography and tandem mass

Planta Medica ◽

10.1055/s-0035-1556240 ◽

2015 ◽

Vol 81 (11) ◽

Author(s):

YH Wang ◽

B Avula ◽

Z Zhang ◽

M Wang ◽

S Sagi ◽

...

Keyword(s):

Liquid Chromatography ◽

Structural Characterization ◽

Red Yeast Rice ◽

Tandem Mass ◽

Red Yeast

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Study of antioxidant activity and anti-cholesterol content on red yeast rice with substrates variation (rice, corn and dried cassava)

Biofarmasi Journal of Natural Product Biochemistry ◽

10.13057/biofar/f090202 ◽

2011 ◽

Vol 9 (2) ◽

pp. 38-44

Author(s):

HADI WIYOTO ◽

M. A.M. ANDRIANI ◽

NUR HER RIYADI PARNANTO

Keyword(s):

Antioxidant Activity ◽

Amylose Content ◽

Cholesterol Content ◽

The Other ◽

Red Yeast Rice ◽

Red Yeast ◽

Randomized Design ◽

Completely Randomized Design ◽

Level Of Significance ◽

High Amylose

Wiyoto H, Andriani MAM, Parnanto NHR. 2011. Study of antioxidant activity and anti-cholesterol content on red yeast rice with substrates variation (rice, corn and dried cassava). Biofarmasi 9: 38-44. Red yeast rice is one of fermented rice product by Monascus purpureus. Traditionally, the substrate used to produce red yeast rice is rice. Usually, the rice with high amylose content is proper to produce red yeast rice than low amylose. The other substrates that be used to produce red yeast rice are corn and dried cassava. The purposes of this research were to determine the effect of substrates variation (rice, corn and dried cassava) on antioxidant activity and anti-cholesterol content in red yeast rice, and to determine the substrate(s) that produce the highest antioxidant activity and anticholesterol content. The design of this research was a Completely Randomized Design with one factor, i.e. the kind of substrates: rice, corn and dried cassava, with three replications. Then, the data were analyzed with ANOVA at a level of significance Î±=0.05, and continued with DMRT at the same level. This results showed that the effect of substrates kind to antioxidant activity and anti-cholesterol content on red yeast rice. The rice substrate had higher antioxidant activity and anti-cholesterol content than corn and dried cassava substrates. The antioxidant activity and the anti-cholesterol content on red yeast rice from rice substrate were 45.6100% and 0.026600%, respectively. The antioxidant activity and the anti-cholesterol content on red yeast rice from corn substrate were 44.0500% and 0.022833%, respectively, while the antioxidant activity and the anti-cholesterol content on red yeast rice from dried cassava substrate were 42.8333% and 0.013200%, respectively.

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Enhancement of antioxidant activity of Radix Puerariae and red yeast rice by mixed fermentation with Monascus purpureus

Food Chemistry ◽

10.1016/j.foodchem.2017.01.021 ◽

2017 ◽

Vol 226 ◽

pp. 89-94 ◽

Cited By ~ 21

Author(s):

Qin Huang ◽

Hao Zhang ◽

Dan Xue

Keyword(s):

Antioxidant Activity ◽

Monascus Purpureus ◽

Red Yeast Rice ◽

Mixed Fermentation ◽

Red Yeast ◽

Radix Puerariae

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ANTIOXIDANT ACTIVITY TEST OF THE RED YEAST RICE EXTRACT AND THE FORMULATION IN A CREAM PREPARATIONS ANDIT’S PENETRATION AND SAFETY TEST AT RABBIT

Jurnal Farmasi (Journal of Pharmacy) ◽

10.37013/jf.v1i1.62 ◽

2018 ◽

Vol 1 (1) ◽

pp. 39-45

Author(s):

Jason Merari Peranginangin

Keyword(s):

Antioxidant Activity ◽

Antioxidant Activities ◽

Natural Antioxidants ◽

Negative Control ◽

Red Yeast Rice ◽

Ocular Irritation ◽

Safety Test ◽

Red Yeast ◽

Dpph Method ◽

Irritation Test

Red yeast rice is one of thefoodstuff that contains flavonoid compounds which are useful as natural antioxidants. One attempt to overcome wrinkles is with antioxidants. The easy way to apply red yeast rice can be make in an extract that are formulated in cream preparations. This study aims to determine the antioxidant activities of Red yeast rice extract and its formulation in cream dosage form and the test of penetration and safety. Red yeast rice extract obtained by the method of maseration using ethanol 96% as a solvent. The cream is make in 3 formula, where the first formula as a negative control, second formula is cream of red yeast rice extract and third formula is cream of red yeast ricemicroemulsion. The antioxidant activity tested by DPPH method, the penetrationstrengthtested by Franz difussionmethod and the safety by primary and ocular irritation test.Research results demonstrated that red yeast rice extract had activity as antioxidant with the IC50 value was 2,60 ppm < 50 ppm (strong antioxidant) and microemulsion cream had penetrationstrength greater than red yeast rice extractcream. And the results of the primary irritation test showed that the cream is very little irritate and the results of the ocular irritation test cream does not irritate the eyes.

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