Optimisation of ultrasound-assisted extraction conditions for maximal recovery of active monacolins and removal of toxic citrinin from red yeast rice by a full factorial design coupled with response surface methodology

Guisheng Zhou, Lei Fu, Xiaobo Li*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

47 Citations (Scopus)

Abstract

This study optimised the ultrasound-assisted extraction (UAE) conditions to achieve maximal recovery of active monacolins with minimal contents of citrinin from red yeast rice (RYR). A central composite design after a full factorial design was utilised to examine the different UAE parameters. The studies revealed that HAc%, extraction time and EtOH% had significant influences on the recovery yield of monacolins, while HAc% and EtOH% were key factors for the elimination of citrinin. The resulting optimal conditions were as follows: ultrasound power of 250 W, HAc% of 7.7%, RYR amount of 0.2 g (solvent-to-solid ratio 40 mL/g), extraction time of 50.7 min, EtOH% of 57.2% and extraction temperature of 20 °C. Under these conditions, at least 94.7% of monacolins was recovered and 87.7% of citrinin was removed from RYR. This optimised UAE condition was further evaluated for potential industrial application in manufacturing of RYR as pharmaceuticals and nutraceuticals.

Original languageEnglish
Pages (from-to)186-192
Number of pages7
JournalFood Chemistry
Volume170
DOIs
Publication statusPublished - 1 Mar 2015
Externally publishedYes

Keywords

  • Citrinin
  • Functional foods
  • Monacolins
  • Red yeast rice
  • Response surface methodology
  • Ultrasonic-assisted extraction

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