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Made available in DSpace on 2021-06-25T10:21:38Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-03-01 Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Iacocca Family Foundation Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Fundação de Amparo à Pesquisa do Estado de Goiás Monascus purpureus is an ascomycete known for decades for producing several metabolites of commercial interest. The objective of this work was to optimize the production of pigments of M. purpureus using submerged fermentation with corn bran. An experimental design containing 11 tests was realized twice to determine the best concentration of corn bran and peptone in submerged fermentation to produce higher red pigment concentration (AU500). After the best substrate concentration was chosen, pigment production was evaluated up to 20 days of submerged fermentation. Antioxidant and antibacterial activities and thermal and pH stabilities of the pigment extract were also evaluated. The optimized concentration (42.5 g/L of corn bran and 30 g/L of peptone) was used in submerged fermentation for 6 days to produce the pigment extract. The pigment extract showed high antioxidant activity, twice as much as the substrate (corn bran) used in its production. The pigment extract produced by M. purpureus presented thermal (sterilization and 40–80 °C in hot dry) and pH (4–7) stabilities. Thus, the production of pigment from M. purpureus can be an alternative use for corn bran utilization. Goiano Federal Institute of Education Science and Technology Campus Rio Verde, Rod. Sul Goiana, Km 01, Cx Postal 66 Department of Chemical Engineering and Food Engineering - Federal University of Santa Catarina Campus Trindade São Paulo State University (UNESP) School of Pharmaceutical Sciences, Rod. Araraquara Jaú, Km 01, S/n - Campos Ville São Paulo State University (UNESP) School of Pharmaceutical Sciences, Rod. Araraquara Jaú, Km 01, S/n - Campos Ville CAPES: 001 Fundação de Amparo à Pesquisa do Estado de Goiás: 003/2017

OBJECTIVES: Brazil is known for rich biological diversity and Anacardium othonianum Rizz., a Cerrado biome native species, is edible fruit and poorly reported in the literature. The objective of this work was to evaluate the quality parameters and health impact of clarified “Cerrado” cashew juice (Anacardium othonianum Rizz.), that was consumed during 30 days for healthy women. METHODS: Cashew juice was produced using clarification enzymatic process after maceration of A. othanianum pseudofruit. After this process the juice was pasteurized and its quality parameters (chemical characteristics, bioactive compounds, and active aroma composition) and the health impact (anthropometric and dietary assessment, biochemical tests including lipid profile and fasting blood glucose, and blood pressure measurement) were evaluated. The pilot study was realized with a daily intake of 400 mL of “Cerrado” cashew juice during 30 days for 9 health women. RESULTS: The juice showed low pH, high sugar and vitamin C contents. Esters (mainly methyl butanoate and isobutyl acetate) were found as important chemical class for the active aroma of “Cerrado” cashew juice. The consume of “Cerrado” cashew juice increased the recommended daily intake of manganese (56%), zinc (22%), iron (14%), and copper (13%) and improved the time to reach the maximum glucose value in the glycemic curve, the hematological indices (leukocytes, lymphocytes, and platelets), and the inflammatory marker (white blood cells), as well as reduced the cholesterol (triglycerides, total, and low-density lipoprotein cholesterol) levels and systolic blood pressure in healthy women. CONCLUSIONS: Anacardium othonianum Rizz. pseudofruit, a species still virtually unknown and economically undervalued, it can be can be used for juice production and included in the diet and in addition to providing nutrients it can promote health benefits. FUNDING SOURCES: Capes, CNPq and IF Goiano (Brazil).