THE BIOLOGICAL EFFECT OF MELANIN PIGMENT EXTRACTED FROM ASPERGILLUS NIGER IN COLORING LABORATORY BISCUIT

The study was conducted in the Ministry of Science and Technology / Department of Environment and Water laboratories, which dealt with the study of extracting melanin pigment from Aspergillus niger fungus. It was isolated from thirteen samples of different foodstuffs. These fungal isolates were diagnosed. Several general of fungi resulting from the food culture process were detected, including Penicillium spp. Aspergillus niger, Emercilla nidalans, Fusarium sp, and others. Aspergillus niger showed clear growth by 50% in rice and tea, 33.3% in dried apricots and dried figs, and 40% in raisins and nomi basra. The final diagnosis of Aspergillus niger isolates was confirmed using the polymerase chain reaction (PCR) technique. The molecular examination results showed that most of the isolates contained 18s rRNA with 90% of its genotype. The oral administration results to laboratory mice showed significant differences in liver enzymes. The production of (ALT) enzyme increased at (P0.05) for the two concentrations of 50% and 100%. Then the enzyme decreased at the concentration of 150%, while there were no significant differences in the production of (AST) and (ALP) enzymes. No significant differences existed in the blood's concentration of creatine and urea. The results of the sensory evaluation of the biscuit treated with biomelanin at concentrations of 50% and 100% showed significant differences at (p0.05) in appearance, softness and color characteristics. There were no significant differences in texture, flavor and flakeness character.