Health-promoting properties and safety of Angkak (red mold rice) sold is Nueva Ecija, Philippines
2014
Mamucod, H.F. | Dizon, E.I. | Romero, M.V.
Angkak or red mold rice is a traditional product resulting from the fermentation of rice with Monascus species. This study was conducted to evaluate the health-promoting properties and safely of Angkak being sold in Nueva Ecija [Philippines]. Angkak samples were obtained from Cabanatuan (C), Munoz (M), and San Jose (S). The samples were characterized for their antioxidant activity and total phenolic, mevinolin and citrinin contents using standard determination methods. Results revealed that all angkak samples can act as radical scavengers at different capacities. Angkak M (85.59%) and S (84.66%) had non-site-specific scavenging activities comparable with that of butylated hydroxyanisole (BHA) (86.75%), a commercial antioxidant. Both angkak M (49.09%) and S (50.11%) also had higher site-specific scavenging activities than BHA (41.57%). This implies that aside from being effective radical scavengers, angkak M and S are also better iron chelators. Moreover, all angkak samples had substantial amount of phenolic compounds which ranged from 5,435.20 (angkak S) to 6,293.83 ug GAE/g (angkak M). The highest mevinolin content (11,592.00 mg/kg) was obtained from angkak C but it also had the highest level of citrinin (402.61 mg/kg), exceeding the allowable limit (200 mg/kg) for this mycotoxin. Significantly lower amount of citrinin was observed in angkak M (167.26 mg/kg) and S (130.50 mg/kg). It can be concluded therefore that angkak being sold in Muñoz and San Jose have excellent health-promoting properties because they contain significant amounts of antioxidants, phenolic compounds, and mevinolin. They are also safe to consume as indicated by the acceptable level of citrinin.
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