title: Colorimetric characterization for comparative analysis of fungal pigments and natural food colorants.
abstract: Exogenous pigments produced by ascomycetous filamentous fungi belonging to the genera Penicillium, Epicoccum, and Monascus, preselected based on chemotaxonomic knowledge, have been extracted and characterized by quantitative colorimetry. The color characteristics of the fungal extracts were compared to water soluble natural colorants derived from sources currently in use. The tested fungal extracts also included some commercially available Monascus colorants. The a values for the fungal extracts were found to be both positive and negative, the b values were found to be positive, while the hue angles of the fungal color extracts ranged from 40 to 110 indicating the color distribution of fungal extracts over the red-orange-yellow region of the CIELAB color space. The fungal extracts exhibited additional color hues in the red spectrum and similar hues in the yellow spectrum as compared to the reference natural colorants. They were also found to be similar or brighter in terms of chroma to some of the reference natural colorants. Principal component analysis was performed to group and distinguish different colors based on the a and b values. The fungal color extracts could be grouped in accordance with the similarity or difference in the color to those of the existing natural colorants. The diversity of colors was not only found among different fungal genera and/or species but also within the same species on changing the media. There was a marked change in the color composition of the extracts resulting in relatively different hues. Our results, thus, indicate that there exists pigment-producing genera of ascomycetous fungi other than Monascus that produce color shades in the red and the yellow spectra in addition or similar to reference colorants. These color shades could add to the color palette of the natural colorants currently in use. In addition, the multivariate approach in distinguishing and classifying the colorants was shown to be a very useful tool in colorimetric comparison of colorants.
authors.affiliation: Center for Microbial Biotechnology and Bioprocess Science and Technology, BioCentrum-DTU, Building 221, Technical University of Denmark, DK-2800 Kgs Lyngby, Denmark. sam@biocentrum.dtu.dk
authors.forename: Sameer A S
authors.initials: SA
authors.lastname: Mapari
authors.forename: Anne S
authors.initials: AS
authors.lastname: Meyer
authors.forename: Ulf
authors.initials: U
authors.lastname: Thrane
mesh_terms: D000704:Analysis of Variance; D001203:Ascomycota / Q000737:chemistry; D002851:Chromatography, High Pressure Liquid; D003124:Colorimetry; D005505:Food Coloring Agents / Q000032:analysis* / Q000737:chemistry; D005658:Fungi / Q000737:chemistry*; D032741:Monascus / Q000737:chemistry; D010407:Penicillium / Q000737:chemistry; D010860:Pigments, Biological / Q000032:analysis* / Q000737:chemistry
chemical_list: D005505:Food Coloring Agents; D010860:Pigments, Biological