| Identification | Back Directory | [Name]
CAPSANTHIN | [CAS]
465-42-9 | [Synonyms]
E 160c
C08584
Chili Red
CAPSANTHIN
Paprika Red
CAPSORUBINE
Yellow corn
Capsanthine
CAPSANTHIN tlc
PAPRIKA EXTRACT
Capsanthin
Capsanthin(=paprika
CAPSANTHIN WITH TLC
all-trans-Capsanthin
CAPSANTHIN/CAPSORUBIN
CAPSANTHIN(SH)(IN CHLOROFORM)
Capsanthin (=Paprika Extract)
Oleoresin paprika 10-100,000 Cu
3,3'-DIHYDROXY-BETA,KAPPA-CAROTEN-6'-ONE
(3R,3'S)-3,3'-Dihydroxy-β,κ-carotene-6'-one
(=Paprika Extract) (Vegetable oil solution)
(3R,3'S,5'R)-3,3'-Dihydroxy-β,κ-caroten-6'-one
CAPSANTHIN(=PAPRIKA EXTRACT)(VEGETABLE OIL SOLUTION)
(3R,3'S,5'R)-3,3'-dihydroxy-beta,.kappa.-caroten-6'-one
BETA,KAPPA-CAROTEN-6'-ONE, 3,3'-DIHYDROXY-, (3R,3'S,5'R)-
CAPSANTHIN:B, |-CAROTEN-6''-ONE, 3,3''-DIHYDROXY-, (3R,3''S,5''R)-,
(all-E)-19-(4-Hydroxy-2,6,6-trimethyl-1-cyclohexen-1-yl)-1-(4-hydroxy-1,2,2-trimethylcyclopentyl)-4,8,13,17-tetramethyl-2,4,6,8,10,12,14,16,18-nonadecanonaen-1-one | [EINECS(EC#)]
207-364-1 | [Molecular Formula]
C40H56O3 | [MDL Number]
MFCD03423725 | [MOL File]
465-42-9.mol | [Molecular Weight]
584.87 |
| Chemical Properties | Back Directory | [Melting point ]
177-178℃ | [alpha ]
Cd +36° (chloroform) | [Boiling point ]
581.82°C (rough estimate) | [density ]
1.012 | [refractive index ]
1.4960 (estimate) | [storage temp. ]
-20°C | [solubility ]
Chloroform (Slightly), DMSO (Slightly), Ethyl Acetate (Slightly) | [form ]
Solid | [pka]
14.85±0.60(Predicted) | [color ]
Dark Red to Very Dark Brown | [λmax]
λ: 467-471 nm Amax | [Merck ]
1769 | [Stability:]
Light Sensitive, Temperature Sensitive | [LogP]
9.467 (est) |
| Hazard Information | Back Directory | [Usage]
antineoplastic | [Hazard]
A poison by skin contact.
| [Uses]
Capsanthin may be used as an analytical reference standard for the quantification of the analyte in red pepper powder, red pepper fruits, paprika and oleoresin using chromatography techniques. | [Uses]
antineoplastic | [Definition]
ChEBI: Capsanthin is a carotenone. It has a role as a plant metabolite. | [General Description]
Capsanthin, also known as the red pepper carotenoid, is one of the major color pigments of paprika oleoresin, an oil-soluble extract, isolated from the fruits of Capsicum annum Linn or Capsicum frutescens. It is widely used as a color additive in food industries across the globe. The photoprotective effect of capsanthin protects human dermal fibroblasts against UVB induced DNA damage. | [Biochem/physiol Actions]
Capsanthin is a potential nutraceutical, is found in green vegetables and is a constituent of paprika and asparagus. Capsanthin has been shown to exhibit anti-proliferative function. | [Purification Methods]
Possible impurities are zeaxanthin and capsorubin (below). Purify capsanthin by chromatography on a column of alumina (grade IV) and develop with 0.2% EtOH in *C6H6. It |
| Questions And Answer | Back Directory | [Description]
Capsanthin is the major colouring compounds contained in the Paprika oleoresin, which is a kind of oil-soluble extract isolated from the fruits Capsicum annuum or Capsicum frutescens, and is a colouring and/or flavouring in food products. As a pink pigment, Capsanthin is very abundant in peppers, accounting for 60% of the proportions of all flavonoids in the peppers. It has antioxidant properties, being able to help the body to scavenge the free radicals as well as inhibiting the growth of cancer cells.
| [References]
http://www.botanical-online.com/english/capsanthin_properites.htm
https://en.wikipedia.org/wiki/Paprika_oleoresin
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