Optimization of drying temperature and water extraction time of Monascus-fermented durian seed for the Monacolin K content using Response Surface Methodology

Optimization of the drying temperature and hot water extraction time of Monascus-fermented durian seed for the monacolin K content in functional drink for the reduction of blood cholesterol was investigated in this study. Monascus-fermented durian seed was produced by inoculating the spore suspension of Monascus sp. KJR2 into boiled durian seed cuts and then incubated at room temperature (30°C) for 14 days. The experimental design for optimization of drying temperature of the Monascus-fermented durian seed (MFDS) and extraction time was carried out using the central composite of Response Surface Methodology. The products were then extracted with distilled water (95°C) at various extraction time. The extracts were analyzed for the monacolin K content by using HPLC. The results showed that the optimum conditions of the product containing monacolin K were drying temperature of 35oC and extraction time of 1 minute.