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Research Article | Open Access

Anti-lipid-oxidation effects and edible safety evaluation of the oil extracted by a supercritical CO2 process from coix seed fermented by Monascus purpureus

Haiying Zenga,b, Anran Zhub, Shengling Heb, Mingjun Wub, Muhammad Mazharb, Anyan Wenb, Na Liua,b, Likang Qina,b( ), Song Miaoc( )
Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences/Institute of Agro-bioengineering, Guizhou University, Guiyang 550025, China
School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
Teagasc Food Research Centre, Moorepark, Fermoy, Co.Cork P61 C996, Ireland
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Abstract

The physicochemical properties and composition of coix seed oil produced by Monascus purpureus fermentation and supercritical CO2 extraction were determined. Anti-lipid-oxidation and edible safety were evaluated using a cholesterol-fish oil model, acute oral toxicity assay, and genetic toxicity assay in vitro and in vivo, respectively. The results show that the extraction oil from fermented coix seed (FCS-O) had good physicochemical quality and abundant active components with physiological function. In particular, γ-tocotrienol, γ-oryzanol, coixenolide and oleic acid concentrations reached 72.83 µg/g, 745.96 µg/g, 9.65mg/g and 316.58 mg/100 g DW, respectively. The FCS-O exhibited higher antioxidant capability in inhibiting lipid oxidation and peroxidation. Compared to the blank control, the concentrations of 7-ketocholestreol and peroxide only were 8.42 µg/mL and 16.16 mmol/kg at 168 h of oxidation (P < 0.01). In addition, the FCS-O has been confirmed to be a very safe edible oil, with no acute toxicity (LD50 > 10 g/kg bw, considered actually non-toxic) and no induced mutagenicity, cytotoxicity or genotoxicity. These results serve as a good safety reference for future application of the oil from fermented coix seed. The development and utilization of this kind of oil will be beneficial as a food, food ingredient, nutritional supplement, or natural food antioxidant to promote good health function.

Keywords

CompositionGenotoxicityCoix seed oilEdible safetyMutagenicity

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Food Science and Human Wellness
Volume 12 Issue 4,
July 2023
Pages 1119-1127
DOI: 10.1016/j.fshw.2022.10.029
Cite this article:
Zeng H, Zhu A, He S, et al. Anti-lipid-oxidation effects and edible safety evaluation of the oil extracted by a supercritical CO2 process from coix seed fermented by Monascus purpureus. Food Science and Human Wellness, 2023, 12(4): 1119-1127. https://doi.org/10.1016/j.fshw.2022.10.029

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Received: 20 January 2021
Revised: 04 February 2021
Accepted: 27 February 2021
Published: 18 November 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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