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This study aimed to characterize the physicochemical properties and stability of L-25 melanin extracted from  Sporisorium reilianum  ( S.  reiliana). The results showed that the maximum absorption wavelength of melanin was 215 nm. Reducing agents, heat, light, microwaving, oxidants, and common food additives did not affect the melanin. Additionally, it has a good metal stability except Mn 2+ . The IR spectra revealed the presence of O–H, N–H, C=O, and C=C bonds as well as carboxyl, alcohol hydroxyl, and phenolic hydroxyl groups and a pyran ring. L-25 melanin could be defined as DL-hydroxy phenylalanine (DOPA)-melanin. The antioxidant and antiproliferative were also measured. The melanin has a specific stability and high antioxidant activity, including a strong DPPH free radical scavenging ability, and protected damaged HepG2 cells by reducing reactive oxygen species, malondialdehyde, and lactate dehydrogenase content. In conclusion,  S. reilianum  represents a novel source of melanin, that could be applied to health food or food additives. Our results show that melanin from  S. reilianum  is a natural pigment with good stability that has a great prospect of development and application, providing a theoretical basis and methods for its further processing and development as a functional food.

Characterization of the physicochemical properties, antioxidant activity, and antiproliferative activity of natural melanin from S. reiliana