Herein, the purification of the water-soluble yellow Monascus pigment from fermentation
broth using the LX3020 resin is reported. The resin adsorbed the pigment via chemisorption …

A mixture of pigments derived from Monascus has been shown to possess antioxidant
activity, but specific pigments responsible for the activity have not been identified yet. This is …

The total anthocyanin content (TAC) and the antioxidant activity of the seed and cob from
Chinese purple corn (Zea mays L., cv Zihei) extracts were determined by pH-differential …

The purpose of this research was conducted to determine anthocyanin constituent from the
grains of Purple black rice No. 6. Moreover, the in vitro antioxidant activity of black rice …

Monascus sp., which produces red pigments, has been utilized for brewing red alcoholic
beverages and fermented foods in China and Okinawa, Japan. Novel red alcoholic …

Abstract Red Yeast Rice, a kind of Monascus pigments produced by fermentation of
Monascus species on rice, is a traditional Chinese medicine and food colorant. Chemical …

This study aims to evaluate the effects of various purple rice varieties on the production of
monacolin K, citrinin, and red pigments by Monascus purpureus CMU002U (UV-mutant …

Black rice was used to produce anthocyanins, an important natural red food colorant.
Integrated methods for extraction and purification of anthocyanins were investigated. Four …

Water-soluble Monascus yellow pigment (WSMYP) prepared from monascorubin is widely
used in the food industry. However, the structure and composition of this pigment has been …

Red Yeast Rice, produced by solid state fermentation of Monascus species on rice, is a
traditional food additive and traditional Chinese medicine. With the introduction of modern …