ArticleFood science & nutrition2022
Ultrasonic extraction, structural characterization, and antioxidant activity of oligosaccharides from red yeast rice.
Article in Food science & nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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5 citing papers in PubMed, 17 citations in OpenAlex.
- A Comprehensive Investigation of Lipid Profile During the Solid-State Fermentation of Rice byFoods (Basel, Switzerland) · 2025Article
- Study on the effect of ascorbic acid on the biosynthesis of pigment and citrinin in red yeast rice based on comparative transcriptomics.Frontiers in microbiology · 2024Article
- Enzyme-assisted extraction, characterization, andFrontiers in nutrition · 2023Article
- Effects of roasting temperature and duration on color and flavor of a sesame oligosaccharide-protein complex in a Maillard reaction model.Food chemistry: X · 2022Article
- Ultrasonic extraction, structural characterization, and antioxidant activity of oligosaccharides from red yeast rice.Food science & nutrition · 2022Article
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5 authors at 1 institution in 1 country.
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Abstract
Red yeast rice is consumed as a medicinal food to lower blood lipids. Besides, it is used to color food, make wine, etc. In this study, water-soluble oligosaccharides in red yeast rice were extracted by ultrasonic-assisted extraction method. The parameters to extract oligosaccharides from red yeast rice were optimized by the Box-Behnken design under the following optimal extraction conditions: extraction temperature, 60°C; extraction time, 97 min; and liquid/material ratio, 25 ml/g. The structure and the antioxidant activity of the new oligosaccharide were preliminarily investigated. Total carbohydrates extracted from red yeast rice with 80% ethanol-water solution (v/v) were first removed from pigments using D101 macroporous adsorption resin. The total sugar contents were then purified by DE52 resins and Sephadex G-25 resins to obtain red yeast rice oligosaccharides, coded as RYRO1. Structural characterization experiments indicated that RYRO1 is an oligosaccharide with a weight average molecular weight of 874 Da and a theoretical degree of polymerization of 4.86. RYRO1 is composed of mannose, glucosamine, glucose, and galactose with a molar ratio of 0.248:0.019:1:0.026. The ABTS, DPPH, and hydroxyl free radical scavenging assays showed antioxidant nature of RYRO1.
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