Capsorubin

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Structural formula
Structural formula of capsorubin
General
Surname Capsorubin
other names
  • (3 S , 3 ′ S , 5 R , 5 ′ R ) -3,3′-dihydroxy-κ, κ-carotene-6,6′-dione
  • E  160c
Molecular formula C 40 H 56 O 4
Brief description

purple-red solid

External identifiers / databases
CAS number 470-38-2
EC number 207-425-2
ECHA InfoCard 100.006.752
PubChem 5281229
ChemSpider 4444641
Wikidata Q15633290
properties
Molar mass 600.87 g mol −1
Physical state

firmly

density

1.016 g cm −3

Melting point

201 ° C

solubility
safety instructions
GHS hazard labeling
no classification available
As far as possible and customary, SI units are used. Unless otherwise noted, the data given apply to standard conditions .

Capsorubin is one of the xanthophylls (oxygen-containing carotenoids ), it is a natural substance and one of the tetraterpenes . A system of conjugated double bonds absorbs light and gives the capsorubin a bright red color. The dye is used in the manufacture of food and cosmetics for coloring.

Occurrence

Red pepper

Natural sources of capsorubin are red peppers , nightshade family or lilies . The amount of capsorubin in paprika extract, which was obtained from Spanish pepper , for example , is 7% of all carotenoids. It is the third most common carotenoid, followed by capsanthin with 37% and zeaxanthin with 8%.

use

Ingredients of potato chips

Capsorubin, together with capsanthin , is part of paprika extract. This is carried under the designation E 160c in the food industry. It is used to color or flavor food red. Since there are no quantity restrictions in many areas of application, it can be used for many areas. Application examples are chips, drinks, jam, cheese, ice cream or soups.

Individual evidence

  1. ↑ Entry on E 160c: Paprika extract, capsanthin, capsorubin in the European database for food additives, accessed on June 16, 2020.
  2. ↑ a b c d E. Jucker, P. Karrer: Carotenoids. Springer, Basel 1948, pp. 258-259.
  3. ↑ a b Capsorubin. World of Chemicals, accessed August 26, 2017 .
  4. ↑ Capsorubin. ChemSrc, accessed August 26, 2017 .
  5. ↑ L. Zechmeister: In: Justus Liebigs Annalen der Chemie. 1935, pp. 30-45.
  6. ↑ This substance has either not yet been classified with regard to its hazardousness or a reliable and citable source has not yet been found.
  7. ^ Hoffmann La-Rouche, Co .: Carotenoids. Jumper. Basel 1971, p. 20.
  8. ↑ Scientific Opinion on the re-evaluation of paprika extract (E 160c) as a food additive. European Food Safety Authority (EFSA), Parma, Italy 2017, p. 29, doi: 10.2903 / j.efsa.2015.4320 .
  9. ↑ Scientific Opinion on the re-evaluation of paprika extract (E 160c) as a food additive. European Food Safety Authority (EFSA), Parma, Italy 2017, pp. 11–12, doi: 10.2903 / j.efsa.2015.4320 .
  10. ↑ D. Hahne: E numbers, additives: All E numbers explained and evaluated. Stiftung Warentest, 2017, ISBN 978-3-86851-451-3 , pp. 18-19.
  11. ↑ G. Lehmann, B. Binkel (Ed.): Identification of dyes in cosmetics. VCH Verlagsges., Weinheim 1986.