Analysis of Monacolin K in Food Supplements

Abstract

Introduction: According to World Health Organization (WHO) 2019 data most people died ofischemic heart disease (16 % of the world’s deaths) [1]. One of the main risk factors for the development of cardiovascular diseases is hypercholesterolaemia. LDL cholesterol should be reducedto prevent them [2]. This can be achieved through lifestyle changes and a special focus on a balanceddiet [3]. The other way – is statins, but it was found that 10 - 15 % of patients do not tolerate them[4]. In recent years, research has focused on red yeast fermented rice (RYFR) supplements. The maincomponent of them is monacolin K, which lowers blood cholesterol [5-8]. Materials and methods: Food supplements manufactured in European countries, notified in Lithuania and containing 10 mg of monacolin K were selected for the analysis. Waters 2695 chromatograph with a photodiode array detector (Waters 996, 210 - 400 nm wavelength range) was used for HPLC analysis. Chromatography column ACE C18 (25 cm × 4.6 mm, sorbent particle size 5 μm) was used for separation. A gradient elution presented by a 0.1 % solution of trifluoroacetic acid and acetonitrile as solvents were used for the analysis. Detection of monacolin was performed according to UV- spectra. Results: Monacolin K was detected in all tested food supplements. Chromatogram and retention time 11.537 ± 0.013 were identical to standard. The method was validated according to the parameters of specificity, linearity, precision, LOD, and LOQ. The highest content of monacolin K was 87.6 %, and the lowest - 34.4 % compared with the amount indicated on the label of the supplement. Conclusions: Validated HPLC method was applied for the determination of monacolin K in food supplements. It was found that the amount of monacolin K declared on the label of food supplements is higher than detected.