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Research Article
INTRODUCTION
In food industry nowadays, yellow pigments production
has two main approaches: chemical synthesis and
natural plant and microbial extraction. The chemical
synthetic dyes unsafe products such as tartrazine, due to
its safety risk, has withered in use. Meanwhile the plant
dyes extracts such as gardenia yellow, safflower yellow,
are natural and low in toxicity, but are subject to the
season change, resulting in an unstable industrial
production. Comparing with these two approaches,
microbiological fermentation for yellow pigments
production, because its few safe hazards, low cost, and
wide variety of resource choices has received increasing
attention as a promising alternative. As far as industrial
production is concerned, Monascus is one of the
microbial good resources for pigment production.
Monascus pigments in fact are mixture of red, yellow and
orange pigment with different proportions but the red
Flavoring and medicinal values of the yellow pigment produced by Monascus ruber 4066 strain cultivated on static malt agar medium
Eman MM.
037
Flavoring and medicinal values of the yellow pigment produced by Monascus ruber 4066 strain cultivated on static malt agar medium
038
endoborneol,
camphor
and
farnesane;
five
sesquiterpene
cedrol,
chrysorrhedial,
artemisinin,
chromolaena and
seychellane and one steroid
androstenolone or prasterone. One ketone, two phenols,
three and eleven esters (Table 1 and Figure 1, 2). 2,6diisopropylnaphthalene acts as plant growth regulator
and is used in the manufacturing of pesticide. It has clear
yellowish brown colour with a faint sweet odor.
Six mono-cyclic terpenoids metabolites are detected in
yellow band including fenchol, eucalyptol is a
monoterpenoid cyclic ether, it is a colorless liquid with
flavorings, fragrances and taste which used as a flavoring
agent for baking, confectionery, meat products and
beverages, fragrances, cosmetics, medicinal products,
insecticide, insectrepellent, brands of mouthwash, cough
suppressant and body powder. Borneol and endo-borneol
are bicyclic monoterpens and used in traditional Chinese
medicine as moxa insect repellent. Camphor is a
terpenoid. It used in cooking; as a plasticizer for
nitrocellulose; ingredient for fireworks and explosive
munitions; antiinsects, used to make mothballs,
antisnakes and other reptiles; antimicrobial agent; antiitch gels and cooling gels cough suppressant and as a
decongestant. Camphor is used for minor heart
symptoms and fatigue. treat sprains, swellings, and
inflammation. antimania, anticholera. Farnesane; 2,6,10trimethyl-dodecane is responsible for the characteristic
green apple odor. Its oxidation by air gives compounds
that are harmful the fruit. The oxidation products injure
the cell membranes which eventually causes cell death in
the outermost cell layers of the fruit, resulting in a storage
disorder known as scald. -Farnesene is also used as
insect repellent. Five sesquiterpenes which are as
antioxidant, aroma agent includes cedrol alcohol,
chrysorrhedial has pungent aldehyde, artemisinin has
lactone and acts as antimalaria, anticancer and antisweet
wormwood. Chromolaenin is used for treatment of skin
diseases such as wounds, rashes, antimicrobial, antiinflammatory, insect repellent, funcigicidal, nematicidal
and soil fertilizer agent. In general terpenes are large
class of bioactive 2ry fungal metabolites used as
fragrance and flavor industries. The terpenoids group
show significant pharmacological activities, such as antiviral, anti-bacterial, anti-malarial, anti-inflammatory,
inhibition of cholesterol synthesis and anti-cancer
activities. Antioxidant compounds are therapeutics agents
used for prevention and treatment of oxidative diseases
such as cancer, cardiovascular disease, atherosclerosis,
hypertension, ischemia/ reper fusion injury, diabetes
mellitus, neurodegenerative diseases "Alzheimer and
Parkinson diseases", rheumatoid arthritis, ageing, antiinflammatory, antitumor, antimutagenic, anticancer,
antimicrobial activities. Antioxidants agents such as
phenols, flavonoids and terpenes (Pimentel et al., 2011;
Smith 2014; Eman 2015; Yadav et al., 2015).
Fourteen nitrogenous
metabolites are
detected and
Flavoring and medicinal values of the yellow pigment produced by Monascus ruber 4066 strain cultivated on static malt agar medium
Eman MM.
039
Flavoring and medicinal values of the yellow pigment produced by Monascus ruber 4066 strain cultivated on static malt agar medium
040
Legend: All the chemical structure and formula are collected from different internet sites includes NIST (Notional Institute of Standards and
Technology); Chem-Spider Search and share chemistry and Wikipedia, free encyclopedia https://en.wikipedia. org/wiki/DIPN.
Note: Three metabolites are detected by GC/MS and I can't to draw their chemical structure which includes [spiro(cyclopropane-1,3-tricyclo(3.2.(2,7)heptane) alka; 2-benzoyl-3-formyl-6-methyl-4,5-diphenyl-O-diacylbenzole K and dimethyl(1,1,2-trimethyl) silanol-Alc].
Flavoring and medicinal values of the yellow pigment produced by Monascus ruber 4066 strain cultivated on static malt agar medium
Eman MM.
041
Groups
Alcohol
Aldehyde
Acid
Amine
Furan
Mercapto
Phenols
Amides
Ketones
Indoles
Terpenoids
Alkanes
Esters
Total
Table 1. Classification of the GC/MS detected metabolites into different flavouring groups in the
yellow M. ruber strain
No.
12
14
16
61
Figure 2. Flavouring and medicinal metabolites of Monascus ruber 4066 strain in yellow pigment analyzed by GC/MS
Flavoring and medicinal values of the yellow pigment produced by Monascus ruber 4066 strain cultivated on static malt agar medium
CONCLUSION
Yellow pigment has high flavoring and medicinal value
due to the presence of 64 volatile and flavors metabolites
which are classified into 13 aroma groups including acid,
alcohol, aldehyde, alkanes, amids, amine, furan, indoles,
ketones, mercapto, nitrothiol compounds, phenols,
terpenoids and esters. Fourteen metabolites related two
chemical groups (two phenols and twelve terpenoids)
have antioxidant activity and repotted by many Authors
and includes Two metabolites have floral odor including
nonanal-dimethyl-acetal "citrus odor" and farnesane
"green apple odor". Also three new yellow metabolites
are detected and include 2,6-diisopropyl naphthalene, 4phenylquinoline
and
2,4-dimethyl-benzo[1]quinoline
which reported as a food colouring agent.
ACKNOWLEDGEMENT
We thank (Prof MS Abaddy "Professor of organic
chemistry and Dr Iman Sayed Ahamed ES Kallaf "
lecturer Pharmacognosy dep. Fac. of Pharmacy" Assiut
University, Egypt) for the critical revision of the all
chemical structure and the chemical formula found in this
manuscript. We also thank Prof AH Moubasher and all
members of Assiut University Mycological Center for
supporting this work. I acknowledged the Analytical
Chemistry Unit, Assiut University, Egypt, for help in the
determination of metabolites found in the present study.
042
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