Optimization of Monascus purpureus Antioxidant Activity: Based on Statistical Analysis

Subject: Fungi are beneficial organisms for producing a wide range of valuable secondary metabolites,which are used in medicine, agriculture and industry. These secondary metabolites possess different bioactivities. synthetic antioxidants are commonly used as food additives. Due to carcinogenic components, finding natural and more economical antioxidants is highly desirable. Monascus purpureus is a potent source of such compounds which produce a wide variety of antioxidant compounds.Aims: To optimize the antioxidant potential of Monascus purpureus, Plackett–Burman design and Response Surface Methodology (RSM) were used. Research method: So that, the effects of five different variables (glucose, MSG, vitamin B۱, methyl jasmonate, and pH) were evaluated using the Plackett–Burman design. The interaction between significant variables was examined RSM. Results: Statistical analyses showed that the optimal conditions were ۰.۷۴ ml/l methyl jasmonate and pH ۵.۹. Under these conditions, ۵۰% DPPH radicals (IC۵۰) inhibition concentration was ۱۶۳.۱۶ μg/ml. These findings will be helpful in further biotechnological mass production of bioactive compounds ofthis medicinal fungus soon.

Keywords:

Monascus purpureus , Optimization , Plackett-Burman design , Response Surface Methodology