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

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

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 assa...

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Bibliographic Details
Main Authors: Haiying Zeng, Anran Zhu, Shengling He, Mingjun Wu, Muhammad Mazhar, Anyan Wen, Na Liu, Likang Qin, Song Miao
Format: Article
Language:English
Published: Tsinghua University Press 2023-07-01
Series:Food Science and Human Wellness
Subjects:
Coix seed oil
Monascus purpureus
Fermentation
Composition
Edible safety
Mutagenicity
Online Access:http://www.sciencedirect.com/science/article/pii/S2213453022002488

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