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Comparison of Physicochemical Properties and Antioxidant Activities of Melanins from Fruit-Bodies and Fermentation Broths of Auricularia auricula

2013; Marcel Dekker; Volume: 16; Issue: 4 Linguagem: Inglês

10.1080/10942912.2011.567433

1532-2386

Yu Zou, Yang Yang, Bo Zeng, Zhenxin Gu, Yongbin Han,

Fungal Biology and Applications

Melanins in Auricularia auricula (A. auricula) dried fruit-bodies and A. auricula fermentation broths were isolated and purified. The physicochemical properties and antioxidant activities of these two melanins were investigated. The results indicated that A. auricula dried fruit melanin and A. auricula fermentation broth melanin possessed the same solubility, redox, and spectroscopic properties, which were very similar to those of the typical melanin. However, A. auricula fermentation broth melanin powder presented lower values (L*, a*, b*, C*, and h°) than A. auricula dried fruit melanin powder in visual color, thus indicating that melanin purified from A. auricula fermentation broth is more darkly colored than those from A. auricula dried fruit. In addition, both melanins, particularly those obtained from A. auricula fermentation broth, exhibited a strong antioxidant activity by evaluating Fe2+-chelating ability, DPPH radical scavenging activity, and superoxide radical scavenging activity. Consequently, melanins could be potentially used as a healthful food colorant.