Degradation kinetics of monacolin K in red yeast rice powder using multiresponse modeling approach
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Author list: Jirasatid S., Nopharatana M., Kitsubun P., Tongta A.
Publisher: Elsevier
Publication year: 2013
Journal: Journal of Food Engineering (0260-8774)
Volume number: 116
Issue number: 2
Start page: 436
End page: 443
Number of pages: 8
ISSN: 0260-8774
Languages: English-Great Britain (EN-GB)
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Abstract
The effects of storage temperature (4, 20, 30, 40, 50 ฐC) and atmospheric conditions in packages (vacuum, atmospheric) on degradation kinetics of monacolin K, an antihypercholesterolemic agent, in red yeast rice powder were investigated using multiresponse modeling approach. Storage of red yeast rice powder at 4 ฐC under vacuum package was found to enhance retention of monacolin K. Multiresponse modeling revealed degradation path of monacolin K acid form into their dehydromonacolin K and unknown product under vacuum package, while oxidized product was also formed under atmospheric package. Monacolin K lactone form and precursor were degraded into dehydromonacolin K lactone form, while degradation of dehydromonacolin K lactone form to unknown was more pronounced at temperature higher than 30 ฐC. Oxidized product was also generated from monacolin K lactone form in atmospheric package. High activation energy of monacolin K degradation in acid form indicated that degradation of monacolin K to their dehydromonacolin K was more susceptible to temperature change as compared to lactone form. ฉ 2012 Elsevier Ltd. All rights reserved.
Keywords
Monacolin K, Red yeast rice
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