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Optimization of pigment extraction from Quinoa flour fermented by Monascus purpureus supplemented with sodium chloride

2022Conference object Open access
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dc.contributor.authorQuispe-Rivera, Evelyn
dc.contributor.authorTucta-Huillca, Franz
dc.contributor.authorSilva-Jaimes, Marcial
dc.contributor.authorGonzales-Barron, Ursula
dc.contributor.authorCadavez, Vasco
dc.date.accessioned2023-07-14T10:24:01Z
dc.date.available2023-07-14T10:24:01Z
dc.date.issued2022
dc.description.abstractIn recent years, different substrates have been used in the production of pigments from M. purpureus; thus, pigment extraction would benefit from the appraisal of an optimal method. In this study, we employed quinoa flour fermented by the fungus, which was supplemented with sodium chloride to improve pigment production. The optimization of the hydroethanolic extraction of the pigments was found to reach a maximum at an ethanol grade of 49.0%, an extraction temperature of 60 °C, and an ethanol:sample ratio of 35.9 with a yield (%) of 26.15 ± 0.26. In addition, a linear equation (R2 = 0.964) was modelled to estimate the extract concentration from absorbances measured at 400, 470, and 500 nm.pt_PT
dc.description.sponsorshipThis research was funded by CONCYTEC-PROCIENCIA under the Basic Research Project 2019-01 [contract 383-2019-FONDECYT]. The authors gratefully acknowledge the financial support obtained from CONCYTEC-PROCIENCIA under the Basic Research Project 2019-01 [contract 383-2019-FONDECYT]. We would also like to thank the Laboratorio de Microbiología de Alimentos UNALM, Laboratorio de Biotecnología Ambiental-Biorremediación UNALM, and Centro de Investigação de Montanha (CIMO). U. Gonzales-Barron would like to acknowledge national funding from FCT, through the institutional scientific employment program contract.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationQuispe-Rivera, Evelyn; Tucta-Huillca, Franz; Silva-Jaimes, Marcial; Gonzales-Barron, Ursula; Cadavez, Vasco (2022). Optimization of pigment extraction from Quinoa flour fermented by Monascus purpureus supplemented with sodium chloride. Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing. Online: MDPI. p. 1-5. ISSN 2673-9976pt_PT
dc.identifier.doihttps://doi.org/10.3390/Foods2022-13021pt_PT
dc.identifier.issn2673-9976
dc.identifier.urihttp://hdl.handle.net/10198/28533
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relation383-2019-FONDECYTpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectExtractspt_PT
dc.subjectSodium chloridept_PT
dc.subjectYieldpt_PT
dc.subjectBox–Behnken designpt_PT
dc.subjectResponse surfacept_PT
dc.subjectDensitypt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titleOptimization of pigment extraction from Quinoa flour fermented by Monascus purpureus supplemented with sodium chloridept_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceOnlinept_PT
oaire.citation.endPage6pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleProceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeingpt_PT
person.familyNameGonzales-Barron
person.familyNameCadavez
person.givenNameUrsula
person.givenNameVasco
person.identifierR-000-HDG
person.identifier.ciencia-id0813-C319-B62A
person.identifier.ciencia-id441B-01AB-A12E
person.identifier.orcid0000-0002-8462-9775
person.identifier.orcid0000-0002-3077-7414
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id9435483700
person.identifier.scopus-author-id9039121900
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication17c6b98f-4fb5-41d3-839a-6f77ec70021a
relation.isAuthorOfPublication57b410e9-f6b7-42ff-ab3d-b526278715eb
relation.isAuthorOfPublication.latestForDiscovery17c6b98f-4fb5-41d3-839a-6f77ec70021a

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