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

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)
Publication Information
Food Engineering Progress / v.13, no.4, 2009 , pp. 282-288 More about this Journal
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
Auricularia auricula; melanin; pigment; antioxidative activity;
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