Simultaneous detection of monacolins and citrinin of angkak produced by Monascus purpureus strains using Liquid Chromatography-Mass Spectrometry (LC-MS/MS)

Utami T., . and Sulandari L., . and Hidayat C., . and Rahayu E. S., . Simultaneous detection of monacolins and citrinin of angkak produced by Monascus purpureus strains using Liquid Chromatography-Mass Spectrometry (LC-MS/MS). pp. 349-356. ISSN 2550-2166

Angkak or red mold rice is produced from the fermentation of white rice using Monascus purpureus which results in the red color of the fermented rice. Angkak has been used as a natural coloring agent for food spices and medicine. The active compound in angkak that contributes to lower blood cholesterol is known as monacolin (monacolin K). However the presence of citrinin the byproduct of angkak fermentation needs to be considered as it can cause hepato-nephrotoxic mycotoxin. The contents of pigments monacolins and citrinin as secondary metabolites depends on the Monascus strain and fermentation conditions. This study aims to analyze simultaneously monacolins and citrinin in angkak produced by M. purpureus strains using Liquid Chromatography-Mass Spectrometry (LCMS/MS). The angkak was prepared by fermentation using M. purpureus FNCC 6008 and M. purpureus JK2. A total of 10�· M. purpureus spores/mL was inoculated into the rice. The fermentation was carried out at room temperature (25-30 C) for 14 days. The detection using LC-MS/MS showed that the monacolin K in angkak from both strains was below LOQ ( limit of quantification). The analysis of citrinin content in angkak showed that JK2 strain produced lower citrinin (1.100.021g/g) compared to FNCC 6008 (3.010.072 g/g). The other monacolins found in angkak from both strains were including dehydromonacolin K monacolin J (qualitative) and mevastatin. Based on t-test the amount of both mevastatin and citrinin in angkak produced by two different strains were significantly different. In contrast the amount of dehydromonacolin K in both angkak was comparable. The simultaneous detection result of LC-MS/MS could determine the choice of Monascus strains quickly. JK2 strain was considered as safe thus it could be chosen to be applied to food products.

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Abstract

Angkak or red mold rice is produced from the fermentation of white rice using Monascus purpureus which results in the red color of the fermented rice. Angkak has been used as a natural coloring agent for food spices and medicine. The active compound in angkak that contributes to lower blood cholesterol is known as monacolin (monacolin K). However the presence of citrinin the byproduct of angkak fermentation needs to be considered as it can cause hepato-nephrotoxic mycotoxin. The contents of pigments monacolins and citrinin as secondary metabolites depends on the Monascus strain and fermentation conditions. This study aims to analyze simultaneously monacolins and citrinin in angkak produced by M. purpureus strains using Liquid Chromatography-Mass Spectrometry (LCMS/MS). The angkak was prepared by fermentation using M. purpureus FNCC 6008 and M. purpureus JK2. A total of 10�· M. purpureus spores/mL was inoculated into the rice. The fermentation was carried out at room temperature (25-30 C) for 14 days. The detection using LC-MS/MS showed that the monacolin K in angkak from both strains was below LOQ ( limit of quantification). The analysis of citrinin content in angkak showed that JK2 strain produced lower citrinin (1.100.021g/g) compared to FNCC 6008 (3.010.072 g/g). The other monacolins found in angkak from both strains were including dehydromonacolin K monacolin J (qualitative) and mevastatin. Based on t-test the amount of both mevastatin and citrinin in angkak produced by two different strains were significantly different. In contrast the amount of dehydromonacolin K in both angkak was comparable. The simultaneous detection result of LC-MS/MS could determine the choice of Monascus strains quickly. JK2 strain was considered as safe thus it could be chosen to be applied to food products.

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Item Type:	Article
AGROVOC Term:	Monascus purpureus
AGROVOC Term:	Citrinin
AGROVOC Term:	Fermentation
AGROVOC Term:	Strain differences
AGROVOC Term:	Gas liquid chromatography
AGROVOC Term:	Mass spectrometry
AGROVOC Term:	Food colourants
AGROVOC Term:	Food products
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10226

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