Characterization of the brown pigment in sautéed onion by metal-chelating Sepharose 6B column chromatography and microbial decolorization

The brown pigment in sautéed onion was characterized by a microbiological procedure (involving microbial decolorization) and a chemical procedure (involving metal-chelating chromatography with a Sepharose 6B column). The suitability of the chemical procedure as a method for classifying brown pigments was also examined.The pigment from sautéed onion was about 40% decolorized by Coriolus versicolor IFO 30340, as were the model pigments caramel and model melanoidin (MM). The phenol-type model pigments (PTMP) were approximately 40–60% decolorized by Paecilomyces canadensis NC-1, but the sautéed-onion pigment, the MM and the caramel were merely 5% decolorized by it. The pigment from sautéed onion was separated into two components by Cu2+, Fe2+, or Zn2+-chelating chromatography, as were caramel and MM; the PTMP was not separated into multiple components by either Cu2+ or Fe2+-chelating chromatography. The results from both methods indicate that the pigment from sautéed onion is similar to MM and caramel but not the phenol-type pigment.