Isolation and characterization of melanin from black garlic and sepia ink

Melanin was isolated from a plant source (black garlic: BG) and characterized and compared with melanin obtained from an animal source (sepia ink: SI). SEM observations showed that both melanins were spherical with the diameter of 100-1200 nm and 100-200 nm for BG and SI melanin, respectively. Fourier transform infrared (FTIR) test result showed characteristic absorption peaks for melanin emerged at near 3440 cm(-1) and 1630 cm(-1). The melanins showed a high UV absorption capacity at the range of 210-250 nm. Both melanins were highly heat-stable, however, the SI melanin was more heat stable than the BG melanin. Also, both melanins had high antioxidant activity with a strong DPPH free radical scavenging ability. As a new source of melanin for substituting the sepia melanin, the melanin isolated from BG could be used as a food additive, food packaging, and biomedical applications.