Franz Tucta-Huillca, Evelyn Quispe-Rivera, Marcial Silva-Jaimes, V. Cadavez, Ú. Gonzales-Barrón
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Optimization of Pigment Extraction from Quinoa Flour Fermented by Monascus purpureus Supplemented with Fish Hydrolysate and Sodium Chloride
: Monascus purpureus has been tested with different food matrices in solid state fermentation and has had a different behavior in the production of its pigments. Therefore; in a new matrix it is important to optimize the extraction of these pigments obtaining optimal conditions (ethanol graduation of 50.6°, extraction temperature of 54.7 °C and ethanol:sample ratio of 38.7), the extraction yield (%) was 34.72 ± 0.18. In addition, the best equation to predict the concentration of hydroethanol extract was linear and was obtained by summing absorbances, measured at 400, 470 and 500 nm at a dilution of 1:6 (R 2 = 0.974)
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