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Merck
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Key Documents

Altri documenti

19081

Sigma-Aldrich

Capsanthin

≥90.0% (HPLC)

Sinonimo/i:

(3R,3′S,5′R)-3,3′-Dihydroxy-β,κ-caroten-6′-one

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About This Item

Formula empirica (notazione di Hill):
C40H56O3
Numero CAS:
465-42-9
Peso molecolare:
584.87
Numero CE:
207-364-1
Codice UNSPSC:
12352202
ID PubChem:
329751805
NACRES:
NA.32

Livello qualitativo

100

Saggio

≥90.0% (HPLC)

Forma fisica

powder

λ

in hexane (with 2% dichloromethane)

Assorbanza UV

λ: 467-471 nm Amax

Temperatura di conservazione

−20°C

Stringa SMILE

CC(/C=C/C1=C(C)C[C@@H](O)CC1(C)C)=C\C=C\C(C)=C\C=C\C=C(C)\C=C\C=C(\C=C\C([C@@]2(C)C(C)(C)C[C@H](O)C2)=O)C

InChI

1S/C40H56O3/c1-29(17-13-19-31(3)21-23-36-33(5)25-34(41)26-38(36,6)7)15-11-12-16-30(2)18-14-20-32(4)22-24-37(43)40(10)28-35(42)27-39(40,8)9/h11-24,34-35,41-42H,25-28H2,1-10H3/b12-11+,17-13+,18-14+,23-21+,24-22+,29-15+,30-16+,31-19+,32-20+/t34-,35+,40+/m1/s1
VYIRVAXUEZSDNC-RDJLEWNRSA-N

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Descrizione generale

Capsanthin is a natural red-orange pigment present in red paprika and is a member of the xanthophylls, oxygen-containing carotenoids family. It is made up of a keto group conjugated with a long chain of 11 dienes.

Applicazioni

Capsanthin has been used as a reference standard to determine the oral toxicity of saponified Capsicum annum extract with 50% capsanthin by the high-performance liquid chromatography (HPLC) method.

Azioni biochim/fisiol

Capsanthin is the last product of the pepper carotenoid biosynthesis pathway. It promotes lipid solubility by esterification with short-chain fatty acids. Capsanthin exhibits anti-oxidant, singlet oxygen quenching ability, antitumor, anti-inflammatory, antidiabetic, chemopreventive, and skin photo-protective activities. In addition, it also possesses anti-hyperlipidemic, anti-obesity, and anti-adipogenic properties. Capsanthin due to its wide array of health benefits is used in the cosmetic, pharma, and nutraceutical industries.

Codice della classe di stoccaggio

11 - Combustible Solids

Classe di pericolosità dell'acqua (WGK)

WGK 3

Punto d’infiammabilità (°F)

Not applicable

Punto d’infiammabilità (°C)

Not applicable

Certificati d'analisi (COA)

Cerca il Certificati d'analisi (COA) digitando il numero di lotto/batch corrispondente. I numeri di lotto o di batch sono stampati sull'etichetta dei prodotti dopo la parola ‘Lotto’ o ‘Batch’.

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Canthaxanthin ≥95.0% (HPLC)

Sigma-Aldrich

11775

Canthaxanthin

α-Carotene ≥95.0% (HPLC)

Sigma-Aldrich

40395

α-Carotene

Crocetin dialdehyde analytical standard

Supelco

18804

Crocetin dialdehyde

Lutein solution 1 mg/L in ethanol, analytical standard

Supelco

79766

Lutein solution

β-Carotene synthetic, ≥95% (HPLC), crystalline

Sigma-Aldrich

C4582

β-Carotene

Crocin for microscopy

Sigma-Aldrich

17304

Crocin

trans-β-Apo-8′-carotenal ≥96.0% (UV)

Sigma-Aldrich

10810

trans-β-Apo-8′-carotenal

Alicia Marín et al.
Journal of agricultural and food chemistry, 52(12), 3861-3869 (2004-06-10)
Sweet peppers (Capsicum annuum L.) cv. Vergasa have been studied at four maturity stages (immature green, green, immature red, and red). The individual phenolics (hydroxycinnamic acids and flavonoids), vitamin C (ascorbic acid and dehydroascorbic acid), and individual carotenoids were characterized
Shi-Lin Tian et al.
BMC plant biology, 14, 314-314 (2014-11-19)
There are many varieties of carotenoids in pepper fruits. Capsanthin is a red carotenoid that gives mature pepper fruits their red color. The red color in pepper fruits is regulated mainly by the genes capsanthin/capsorubin synthase(Ccs), phytoene synthase(Psy), lycopene-β-cyclase(Lcyb) and
Analysis , bioavailability, and potential healthy effects of capsanthin, natural red pigment from Capsicum spp.
Food Reviews International, 25(3), 198-213 (2009)
Jingfei Zhang et al.
Food chemistry, 145, 57-65 (2013-10-17)
The purpose of this study was to compare the antioxidant capacities of seven natural pigments including the fat-soluble pigments curcumin, lycopene, lutein and β-carotene and water-soluble pigments--betalain, capsanthin and cyanidin-3-rutinoside relative to a commonly-used synthetic food antioxidant BHA. The antioxidant
Laura Rodriguez-Uribe et al.
Journal of experimental botany, 63(1), 517-526 (2011-09-29)
The pericarp of Capsicum fruit is a rich dietary source of carotenoids. Accumulation of these compounds may be controlled, in part, by gene transcription of biosynthetic enzymes. The carotenoid composition in a number of orange-coloured C. annuum cultivars was determined
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