Congress & Meeting



The 58th Congress of the Japanese Society for Food Science and Technology

Date 2011/01/01

Isolation and characterization of brown pigments in fermented fruits and vegetables

We have previously conducted a study to isolate brown pigments from a naturally fermented vegetable extract and analyze its characteristics. The result showed the fact that the amount of brown pigments in the extract increases with the duration of fermentation and maturation periods, and its food functionality improves. In current study, we separated water-soluble fractions by gel filtration chromatography. The study results show the increases of brown pigments and proteins, and improvement of the DPPH radical scavenging activity in the fractions of molecular weight approximately greater than 5,000 with the duration of fermentation and maturation periods.


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