Toxicity test of citrinin from angkak fermented by Monascus purpureus isolates against Artemia salina Leach

Abstract

Triana E, Yulinery T. 2015. Toxicity test of citrinin from angkak produced by rice fermented by three Monascus purpureus isolates against Artemia salina Leach. Pros Sem Nas Masy Biodiv Indon 1 (2): 283-288. Angkak is produced from rice fermentation by Monascus purpureus. Angkak has been widely used and consumed since long time ago because of its beneficial properties, such as food and beverage coloring, antibacteria, anticholesterol and antithrombocytopenia. Naturally, Monascus produced Monascidin A that has antibiotics property. However, angkak contains a toxic substance to kidney and liver, known as citrinin. Due to its toxicity, utilization of angkak, either for a food additive or traditional medicine should be with caution. Therefore, information about the level of citrinin content and its toxicity in angkak, especially commercially available ones, is necessary. This research has been conducted to examine the level and toxicity of angkak produced from IR42-rice fermentation by three isolates of M. purpureus. The level of citrinin was analyzed using High-Performance Liquid Chromatography (HPLC), and its toxicity was analyzed using Brine Shrimp Lethality Test (BSLT) to Artemia salina Leach as a preliminary test. The results showed that citrinin level of angkak produced by M. purpureus isolate AS, TST, and JMBA were 41.235 µg/g, 59.946 µg/g, dan 62.636 µg/g, respectively. Toxicity test (LC50) of citrinin to A. salina showed that the LC50 of angkak from isolate AS, TST, and JMBA, was measured at 138.4841 ppm; 190.546 ppm; 295.869 ppm, respectively. These data indicated that the angkak samples have high toxicity effect. Therefore its utilization should be with precaution.