Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Isolation and Characterization of Dark Brownish Pigments from Fruit Body of Auricularia auricula

흑목이 버섯 자실체의 흑갈색 색소 동정 및 특성

  • Kim, Hyeon-Min (Department of Bioengineering and Technology, Kangwon National University) ;
  • Hur, Won (Department of Bioengineering and Technology, Kangwon National University) ;
  • Lee, Shin-Young (Department of Bioengineering and Technology, Kangwon National University)
  • 김현민 (강원대학교 생물공학과) ;
  • 허원 (강원대학교 생물공학과) ;
  • 이신영 (강원대학교 생물공학과)
  • Received : 2009.10.01
  • Accepted : 2009.11.11
  • Published : 2009.11.30
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Abstract

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 $FeCl_3$ 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.

Keywords

Acknowledgement

Supported by : 한국산업기술재단

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