Anti-lipid-oxidation effects and edible safety evaluation of the oil extracted by a supercritical CO2 process from coix seed fermented by Monascus purpureus

• Published in: Food science and human wellness 2023-07, Vol.12 (4), p.1119-1127
• Main Authors: Zeng, Haiying, Zhu, Anran, He, Shengling, Wu, Mingjun, Mazhar, Muhammad, Wen, Anyan, Liu, Na, Qin, Likang, Miao, Song
• Format: Article
• Language: English
• Subjects: Coix seed oil; Composition; Edible safety; Fermentation; Genotoxicity; Monascus purpureus; Mutagenicity
• ISSN: 2213-4530; 2213-4530
• DOI: 10.1016/j.fshw.2022.10.029

The physicochemical properties and composition of coix seed oil produced by Monascus purpureus fermentation and supercritical CO2 extraction were determined. Anti-lipid-oxidation and edible safety were evaluated using a cholesterol-fish oil model, acute oral toxicity assay, and genetic toxicity assay in vitro and in vivo, respectively. The results show that the extraction oil from fermented coix seed (FCS-O) had good physicochemical quality and abundant active components with physiological function. In particular, γ-tocotrienol, γ-oryzanol, coixenolide and oleic acid concentrations reached 72.83 µg/g, 745.96 µg/g, 9.65mg/g and 316.58 mg/100 g DW, respectively. The FCS-O exhibited higher antioxidant capability in inhibiting lipid oxidation and peroxidation. Compared to the blank control, the concentrations of 7-ketocholestreol and peroxide only were 8.42 µg/mL and 16.16 mmol/kg at 168 h of oxidation (P < 0.01). In addition, the FCS-O has been confirmed to be a very safe edible oil, with no acute toxicity (LD50 > 10 g/kg bw, considered actually non-toxic) and no induced mutagenicity, cytotoxicity or genotoxicity. These results serve as a good safety reference for future application of the oil from fermented coix seed. The development and utilization of this kind of oil will be beneficial as a food, food ingredient, nutritional supplement, or natural food antioxidant to promote good health function. [Display omitted] •A kind of oil with good physicochemical properties was obtained by supercritical CO2 extraction from coix seed fermented by Monascus purpureus.•M. purpureus fermentation would be a good method to increase the contents of important bioactive compounds in coix seed oil.•The extraction oil exhibited higher anti-lipid-oxidant activity and delaying rancidity capability.•Extracted oil has been confirmed to be safe, with no acute toxicity and no induced mutagenicity, cytotoxicity or genotoxicity.