Biopigments Produced by Monascus purpureus Through Solid State Fermentation: HPTLC Finger Printing Analysis

Abstract

The current study aims to conduct HPTLC finger printing analysis of various extracts of Monascus purpureus biopig-ments (water extract, acetone extract, chloroform extract, acetonitrile extract, petroleum ether extract, methanol extract, ethanol extract, hexane extract). Natural and synthetic pigments both play an important roles as biocolourants in the food and pharmaceutical industries. The most recent HPTLC technique helps useful fingerprint analysis to determine the identity and composition of natural phytomolecules. Solid state fermentation was carried out with the help of a production medium contains long grain, unripe basmati rice. Water, acetone, chloroform, petroleum ether, acetonitrile, ethanol, methanol, and hexane were used to extract fermented rice (5g), which was then analysed at 485 nm. For scanning at different wavelengths of 370 nm (yellow pigment), 420 nm (red pigment), 470 nm (orange pigment), 500 nm, and 530 nm (red pigment), various mobile phases have been developed. When chromatographed with mobile phase 5 (ethyl acetate: isopropanol: water - 8.0:1.0:1.0 v/v), an acetone extract of Monascus biopigment showed good resolution.