CAPSANTHIN Chemical Properties

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

optical activity

〔α〕Cd +36 (CHCl3)

λmax

λ: 467-471 nm Amax

Merck 

14,1769

Stability:

Light Sensitive, Temperature Sensitive

LogP

9.467 (est)

Safety Information

WGK Germany 

3

HS Code 

2914.50.3000

Hazardous Substances Data

465-42-9(Hazardous Substances Data)

CAPSANTHIN Usage And Synthesis

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

Description

Capsanthin is a carotenoid that has been found in C. annuum and has diverse biological activities. It reduces hydrogen peroxide-induced production of reactive oxygen species (ROS) and phosphorylation of ERK and p38 and prevents hydrogen peroxide-induced inhibition of gap junction intercellular communication in WB-F344 rat liver epithelial cells. Capsanthin (0.2 mg/animal) reduces the number of colonic aberrant crypt foci and preneoplastic lesions in a rat model of N-methylnitrosourea-induced colon carcinogenesis. It also reduces ear edema in a mouse model of inflammation induced by phorbol 12-myristate 13-acetate (TPA; ).

Uses

antineoplastic

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.

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.

Hazard

A poison by skin contact.

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.

Safety Profile

A poison by skin contact. When heated to decomposition it emits acrid smoke and irritating vapors.

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

CAPSANTHIN(465-42-9)Related Product Information

• capsicum oleoresin
• 1-HYDROXY-3-CYCLOHEXENE
• ALLYLCYCLOPENTANE
• 2,4,4-TRIMETHYL-2-PENTENE
• 1,3,5-UNDECATRIENE
• CAPSANTHIN
• 3-Acetyl-1-propanol
• 2,6-DIMETHYL-2,4,6-OCTATRIENE
• 5-METHYL-2-HEPTEN-4-ONE
• CAPSANTHIN(ST),Capsanthin pigment
• Crocin
• DECA-2,4,6,8-TETRAENAL
• 1,2-DIMETHYL CYCLOHEXENE
• 3,5,7-Nonatrien-2-one
• TRANS-3,4,4-TRIMETHYL-2-PENTENE
• 2,4-HEPTADIEN-6-ONE
• Capsanthin
• CAPSANTHIN-5,6-EPOXIDE