Optimization of Pigment Extraction from Quinoa Flour Fermented by <i>Monascus purpureus</i> Supplemented with Fish Hydrolysate and Sodium Chloride

Abstract

Monascus purpureus has been tested with different food matrices in solid state fermentation and has shown different behaviors in the production of its pigments. Therefore, in a new matrix it proved important to optimize the extraction of these pigments and obtain optimal conditions (ethanol graduation of 50.6°, extraction temperature of 54.7 °C and ethanol: sample ratio of 38.7); the extraction yield (%) was 34.72 ± 0.18. In addition, the best equation to predict the concentration of the hydroethanol extract was linear and was obtained by summing the absorbances, measured at 400, 470 and 500 nm at a dilution of 1:6 (R2 = 0.974).

Keywords

• fish hydrolysate
• fermentation
• pigment
• yield
• concentration
• response surface design