Monascus-Derived Biologically Active Compounds Fermented by Khao Klong Broken Rice (Brown Rice) as Bio-Ingredient for Anti-Aging Potential: Chemical Profiles, Antioxidant, Anti-Collagenase, and Anti-Tyrosinase Activities

This study aimed to optimize pigment production from Monascus purpureus TISTR3090 using Khao Klong broken rice (brown rice) as a solid substrate and to evaluate the antioxidant and anti-aging activities of the resulting pigment extracts. Solid-state fermentation showed a progressive increase in red pigment production, reaching a maximum on day 8 (OD680 = 0.10). The water extract (WAE) exhibited a higher total phenolic content (148.86 mg GAE/g) than the ethanol extract (ETE) and demonstrated stronger antioxidant activities, including DPPH radical inhibition (74.66%) and ABTS scavenging activity (65.53%). In addition, WAE showed superior anti-aging potential, with greater inhibition of tyrosinase (75.29%) and collagenase (32.88%) compared to ETE. The MP extract exhibited the presence of R-NH2 functional groups, identified by FTIR, indicating the primary criterion for fungal red pigment. Gas chromatography–mass spectrometry (GC-MS) analysis identified 25 bioactive compounds, mainly fatty acid methyl esters and aromatic derivatives, which may contribute to the observed bioactivities. Liquid chromatography–mass spectrometry (LC-MS) further confirmed higher levels of gallic acid, chlorogenic acid, epigallocatechin gallate, and oroxylin A in WAE. Thus, Monascus pigments derived from broken brown rice-based fermentation represent a promising natural colorant and functional bioingredient with potential applications in nutraceutical and cosmeceutical industries, warranting further studies on formulation, stability, and in vivo validation.