Chiang Mai Journal of Science

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Red yeast rice which is a product of  solid fermentation was prepared from several kinds of  Thai glutinous rice (Oryza sativa L.) cv. Korkor 6 (RD6), Kam (Kam) and Sanpatong1 (SPT1). Monascus purpureus CMU001 isolated from available Chinese red yeast rice was used as the fermentation starter. The analysis for the presence of  antioxidant activity in red yeast rice was carried out by studying antioxidant capacity and β-carotene bleaching method (BCB). For the study on antioxidant activities of  each kind of  red yeast rice prepared, the ethanol extract from ground red yeast rice was used. Red yeast rice prepared from Oryza sativa L. cv. RD6 with the addition of  soy bean milk for 3 weeks of  cultivation had the darker red color. The shapes and the texture of  the red yeast rice grains of  glutinous rice appeared to be better. The highest antioxidant activity was obtained in red yeast rice of 3 weeks old from SPT1 and RD6 with the addition of soybean milk. The antioxidant capacity and the IC₅₀ of BCB methods were found to be 0.53 mg gallic acid equivalent (GAE) / ml and 0.09 mg/ml for both RD6 and SPT1 respectively. This result is concurrent to the production of  darker red pigments.

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