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KMID : 1024420090130040282
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Food Engineering Progress
2009 Volume.13 No. 4 p.282 ~ p.288
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Isolation and Characterization of Dark Brownish Pigments from Fruit Body of Auricularia auricula
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Kim Hyeon-Min
Lee Shin-Young
Hur Won
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Abstract
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A dark brownish pigment from fruit body of Auricularia auricula was isolated and characterized in this report. The pigment was obtained with a yield of 0.61%(w/w) by alkaline extraction and subsequent purification steps. It showed the positive FeCl3 test which was the indication of phenolic compounds. A synthetic melanin showed a similar spectrometric characteristics to the pigment extract regarding a characteristic UV absorption between 200-250 nm and infrared absorptions profiles in the finger print region including absorption peaks at 1701 and 1624 cm-1. Its element analysis indicated that its atomic copmposition is close to that of DOPA melanin (eumelanin). With the result of its antioxidant activity in the TNBT (5-thio-2-nitrobenzoic acid) assay, we concluded that the dark brownish pigment from A. auricula is a melanin-like compound having a powerful antioxidative activity.
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KEYWORD
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Auricularia auricula, melanin, pigment, antioxidative activity
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