1.02010-04-08 22:11:53 UTC2019-11-26 03:11:42 UTCFDB015502CapsanthinConstituent of paprika (Capsicum annuum) and asparagus (Asparagus officinalis). Potential nutriceutical
Paprika oleoresin (also known as paprika extract) is an oil soluble extract from the fruits of Capsicum Annum Linn or Capsicum Frutescens(Indian red chillies), and is primarily used as a colouring and/or flavouring in food products. It is composed of capsaicin, the main flavouring compound giving pungency in higher concentrations, and capsanthin and capsorubin, the main colouring compounds (among other carotenoids). Capsanthin is found in many foods, some of which are italian sweet red pepper, red bell pepper, herbs and spices, and pepper (c. annuum).(3R,3'S,5'R)-3,3'-Dihydroxy-beta,kappa-caroten-6'-one3,3'-Dihydroxy-b,k-caroten-6'-one3,3'-Dihydroxy-beta,kappa-caroten-6'one3,3'Dihydroxy-beta,kappa-caroten-6'onebeta,kappa-Caroten-6'one, 3,3'dihydroxy-Capsanthin/capsorubinPaprika extractC40H56O3584.8708584.422945658(2E,4Z,6E,8E,10E,12E,14E,16Z,18E)-1-(4-hydroxy-1,2,2-trimethylcyclopentyl)-19-(4-hydroxy-2,6,6-trimethylcyclohex-1-en-1-yl)-4,8,13,17-tetramethylnonadeca-2,4,6,8,10,12,14,16,18-nonaen-1-one(2E,4Z,6E,8E,10E,12E,14E,16Z,18E)-1-(4-hydroxy-1,2,2-trimethylcyclopentyl)-19-(4-hydroxy-2,6,6-trimethylcyclohex-1-en-1-yl)-4,8,13,17-tetramethylnonadeca-2,4,6,8,10,12,14,16,18-nonaen-1-one465-42-9C/C(/C=C/C=C(/C)\C=C\C(=O)C1(C)CC(O)CC1(C)C)=C\C=C\C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CC(O)CC1(C)CInChI=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-VYIRVAXUEZSDNC-QGLVDCRNSA-Nlogp8.20logs-5.94solubility6.77e-04 g/lmelting_pointMp 175-176°logp8.51pka_strongest_acidic15.21pka_strongest_basic-1.1iupac(2E,4Z,6E,8E,10E,12E,14E,16Z,18E)-1-(4-hydroxy-1,2,2-trimethylcyclopentyl)-19-(4-hydroxy-2,6,6-trimethylcyclohex-1-en-1-yl)-4,8,13,17-tetramethylnonadeca-2,4,6,8,10,12,14,16,18-nonaen-1-oneaverage_mass584.8708mono_mass584.422945658smilesC/C(/C=C/C=C(/C)\C=C\C(=O)C1(C)CC(O)CC1(C)C)=C\C=C\C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CC(O)CC1(C)CformulaC40H56O3inchiInChI=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-inchikeyVYIRVAXUEZSDNC-QGLVDCRNSA-Npolar_surface_area57.53refractivity194.96polarizability73.9rotatable_bond_count11acceptor_count3donor_count2physiological_charge0formal_charge0Specdb::MsMs50880Specdb::MsMs50881Specdb::MsMs50882Specdb::MsMs136110Specdb::MsMs136111Specdb::MsMs136112Specdb::MsMs2773379Specdb::MsMs2773380Specdb::MsMs2773381Specdb::MsMs2904999Specdb::MsMs2905000Specdb::MsMs2905001Specdb::CMs20051Specdb::CMs44915Specdb::CMs282752Specdb::CMs407905Specdb::CMs407906Specdb::CMs407907Specdb::CMs407908Specdb::CMs407909HMDB365903375#<Reference:0x00005556761828e8>#<Reference:0x0000555676182488>Green bell pepperType 1specificCapsicum annuum4072Green vegetablesUnknowngenericHerbs and SpicesUnknowngenericItalian sweet red pepperType 1specificCapsicum annuum4072Orange bell pepperType 1specificCapsicum annuum4072PepperType 1specificCapsicum annuum4072Pepper (C. frutescens)Type 1specificCapsicum annuum var. annuum40321Red bell pepperType 1specificCapsicum annuum4072Yellow bell pepperType 1specificCapsicum annuum4072antioxidant502A substance that opposes oxidation or inhibits reactions brought about by dioxygen or peroxides. In European countries, E-numbers for permitted antioxidant food additives are from E 300 to E 324.colorant826