Optimization of Pigment Extraction from Quinoa Flour Fermented by Monascus purpureus Supplemented with Fish Hydrolysate and Sodium Chloride
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In 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.
This 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.
