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Capsorubin has antioxidant properties that help neutralize free radicals in biological systems.
Capsorubin is studied for its potential role in supporting eye health due to its carotenoid structure.
Capsorubin is used in nutraceutical products aimed at promoting general health and wellness.
CAS Number: 472-71-7
EC Number: 207-451-7
Molecular Formula: C40H56O4
Molecular Weight: 600.87 g/mol
SYNONYMS:
capsorubin, capsorubine, capsicum red pigment, capsicum annuum red pigment, paprika carotenoid red fraction, CI Natural Red 10 (approximate usage in pigment systems), capsicum extract red carotenoid, paprika oleoresin pigment fraction, red pepper carotenoid, E160c pigment component, IUPAC name: (3S,5R,3′S,5′R)-3,3'-Dihydroxy-κ,κ-carotene-6,6′-dione, Systematic IUPAC name: (2E,4E,6E,8E,10E,12E,14E,16E,18E)-1,20-Bis[(1R,4S)-4-hydroxy-1,2,2-trimethylcyclopentyl]-4,8,13,17-tetramethylicosa-2,4,6,8,10,12,14,16,18-nonaene-1,20-dione, Capsorubin, 470-38-2, 805VAB3L0H, (3S,3'S,5R,5'R)-3,3'-Dihydroxy-kappa,kappa-carotene-6,6'-dione, CHEBI:3378, DTXSID901018116, (2E,4E,6E,8E,10E,12E,14E,16E,18E)-1,20-Bis((1R,4S)-4-hydroxy-1,2,2-trimethylcyclopentyl)-4,8,13,17-tetramethylicosa-2,4,6,8,10,12,14,16,18-nonaene-1,20-dione, (2E,4E,6E,8E,10E,12E,14E,16E,18E)-1,20-bis[(1R,4S)-4-hydroxy-1,2,2-trimethylcyclopentyl]-4,8,13,17-tetramethylicosa-2,4,6,8,10,12,14,16,18-nonaene-1,20-dione, RefChem:123335, DTXCID101476356, 3,3'-Dihyroxy-kappa,kappa-carotene-6,6'-dione, KAPPA,KAPPA-CAROTENE-6,6'-DIONE, 3,3'-DIHYDROXY-, (3S,3'S,5R,5'R)-, 207-425-2, (3S,3'S,5R,5'R)-3,3'-DIHYDROXY-.KAPPA.,.KAPPA.-CAROTENE-6,6'-DIONE, all-trans-capsorubin, EINECS 207-425-2, E160 (Capsorubin), UNII-805VAB3L0H, SCHEMBL115586, CAPSORUBIN, ALL-TRANS-, orb1694146, orb3140238, GVOIABOMXKDDGU-YUURSNASSA-N, LMPR01070048, MFCD22380920, AKOS040754968, 3,3'-Dihydroxy-k,k-carotene-6,6'-dione, C08585, T35982, Q15633290, (3S,5R,3'S,5'R)-3,3'-dihydroxy-kappa,kappa-carotene-6,6'-dione, .KAPPA.,.KAPPA.-CAROTENE-6,6'-DIONE, 3,3'-DIHYDROXY-, (3S,3'S,5R,5'R)-, (2E,4E,6E,8E,10E,12E,14E,16E,18E)-1,20-bis[(1R,4S)-4-hydroxy-1,2,2-trimethyl-cyclopentyl]-4,8,13,17-tetramethyl-icosa-2,4,6,8,10,12,14,16,18-nonaene-1,20-dione, 2,4,6,8,10,12,14,16,18-EICOSANONAENE-1,20-DIONE, 1,20-BIS(4-HYDROXY-1,2,2-TRIMETHYLCYCLOPENTYL)-4,8,13,17-TETRAMETHYL-, (1R,1R,4S,4S)-(ALL-E)-, 28368-02-7, (3S,5R,3'S,5'R)-3,3'-dihydroxy-?,?-carotene-6,6'-dione, (3S,3'S,5R,5'R)-3,3'-dihydroxy-kappa,kappa-carotene-6,6'-dione, (2E,4E,6E,8E,10E,12E,14E,16E,18E)-1,20-bis[(1R,4S)-4-hydroxy-1,2,2-trimethylcyclopentyl]-4,8,13,17-tetramethylicosa-2,4,6,8,10,12,14,16,18-nonaene-1,20-dione
Capsorubin belongs to the class of organic compounds known as triterpenoids.
These are terpene molecules containing six isoprene units.
Thus, capsorubin is considered to be an isoprenoid.
Based on a literature review a significant number of articles have been published on Capsorubin.
Capsorubin is a carotenoid pigment found in certain red peppers and is often used in research focusing on the antioxidant properties of carotenoids.
Capsorubin is of interest in the study of dietary antioxidants and their role in cellular protection mechanisms against oxidative stress.
In the field of food science, Capsorubin is investigated for its potential as a natural food colorant, and its stability under various processing conditions is a key area of study.
Additionally, Capsorubin's interaction with light and the resulting photostability are important for applications in the food industry.
Researchers also examine the bioavailability and metabolic pathways of Capsorubin to gain insights into its effects and its behavior in biological systems.
Moreover, studies on Capsorubin contribute to the broader understanding of the role that carotenoids play in plant physiology, such as their part in photosynthesis and photoprotection.
Capsorubin, belongs to the class of organic compounds known as triterpenoids.
These are terpene molecules containing six isoprene units.
Thus, capsorubin is considered to be an isoprenoid lipid molecule.
As a food coloring, it has the E number E160c(ii).
Capsorubin is a very hydrophobic molecule, practically insoluble (in water), and relatively neutral.
Outside of the human body, Capsorubin has been detected, but not quantified in, several different foods, such as red bell peppers, italian sweet red peppers, herbs and spices, orange bell peppers, and green bell peppers.
This could make capsorubin a potential biomarker for the consumption of these foods.
Capsorubin is a carotenoid found in red bell pepper (Capsicum annuum) and a component of paprika oleoresin.
Capsorubin is found in Lilium pumilum and Nephroma arcticum.
Capsorubin is a natural red dye of the xanthophyll class.
Capsorubin is a food additive in the category of natural colorants, obtained from red pepper – Capsicum annuum.
Capsorubin gives a dark red color, being used for both its function as a colorant and that of flavoring, according to the quantities in their recipes.
Capsorubin is a carotenone.
Capsorubin has been reported in Nephroma arcticum, Capsicum annuum, and other organisms with data available.
Capsorubin is a highly oxygenated carotenoid pigment naturally biosynthesized in ripening red peppers.
Capsorubin is one of the most intense red-colored carotenoids in nature and contributes significantly to the coloration of paprika and chili-derived products.
Capsorubin is a highly oxygenated carotenoid pigment responsible for the deep red coloration in paprika and chili peppers.
Capsorubin is a natural red dye of the xanthophyll class.
As a food coloring, Capsorubin has the E number E160c(ii).
Capsorubin is a carotenoid found in red bell pepper (Capsicum annuum) and a component of paprika oleoresin.
Capsorubin is also found in some species of lily.
USES and APPLICATIONS of CAPSORUBIN:
Capsorubin is a red-orange carotenoid pigment found mainly in certain varieties of chili peppers.
Capsorubin is used as a natural food colorant to give red and orange shades to processed foods.
Capsorubin has antioxidant properties that help neutralize free radicals in biological systems.
Capsorubin is studied for its potential role in supporting eye health due to its carotenoid structure.
Capsorubin is used in nutraceutical products aimed at promoting general health and wellness.
Capsorubin is also investigated in scientific research as a marker compound for Capsicum species.
In cosmetics, Capsorubin may be used as a natural coloring agent in formulations such as lipsticks and creams.
Capsorubin contributes to the overall nutritional and functional value of pepper-based extracts.
Capsorubin is used in sausages, salami and pastes.
Capsorubin is primarily used as a natural colorant component within paprika extract (E160c) rather than as a standalone additive.
Capsorubin is not commonly used in isolated form but plays a major role in the functionality of paprika extract (E160c) as a natural colorant system.
Capsorubin is not typically used as a purified additive in industry due to its complexity and low abundance, but it is an important component of paprika oleoresin (E160c) and is valued for its strong coloring capacity and antioxidant properties.
-Capsorubin's applications include:
Coloring of meat products (sausages, cured meats, poultry coatings)
Food seasoning blends and spice formulations
Snack products (chips, crackers, extruded snacks)
Sauces, dressings, and condiments
Dairy products (cheese coloring systems via paprika extract)
Natural food coloring systems in clean-label formulations
-Outside food use, Capsorubin may appear indirectly in:
Cosmetic formulations (lipid-based pigments)
Natural dye research applications
Nutraceutical studies involving carotenoid antioxidants
BENEFITS AND CHARACTERISTICS of CAPSORUBIN:
Capsorubin provides several functional advantages as a natural pigment:
Strong deep red coloration with high visual intensity
Natural plant-derived carotenoid (clean-label compatible)
Capsorubin contributes antioxidant properties within food matrices
Lipid-soluble, making it effective in fat-rich foods
Stable color contribution when embedded in oleoresin systems
Capsorubin works synergistically with other paprika carotenoids (capsanthin, beta-carotene)
Capsorubin is not typically isolated commercially, but contributes significantly to the overall performance of paprika extract as a food colorant.
PHYSICAL AND CHEMICAL STABILITY of CAPSORUBIN:
Capsorubin exhibits:
High stability in oil and fat environments
Moderate thermal stability (degrades with prolonged heating)
High sensitivity to oxidation and light exposure
Improved stability when embedded in oleoresin matrix
Slow degradation over time under storage conditions without antioxidants
Isomerization under heat/light affecting color tone
CHEMICAL PROPERTIES of CAPSORUBIN:
Capsorubin is a tetraterpenoid xanthophyll carotenoid containing oxygen functional groups such as hydroxyl and keto groups.
Capsorubin's long conjugated double-bond system is responsible for its strong absorption of visible light and intense red color.
Capsorubin is chemically non-polar overall but contains polar oxygenated groups that influence its antioxidant activity and stability.
Capsorubin is highly sensitive to:
Oxidation (primary degradation pathway)
Light exposure (photodegradation)
Thermal stress (isomerization and breakdown of conjugated system)
Capsorubin is relatively stable in lipid matrices but degrades more rapidly in the presence of oxygen and heat.
Capsorubin does not ionize in aqueous systems and remains chemically neutral under normal conditions.
PHYSICAL PROPERTIES of CAPSORUBIN:
Capsorubin appears as a deep red crystalline or amorphous solid pigment when isolated in purified form.
In natural extracts, Capsorubin is present within a viscous oleoresin matrix.
Capsorubin is insoluble in water, but highly soluble in fats, oils, and non-polar organic solvents due to its lipophilic carotenoid structure.
This makes Capsorubin suitable for lipid-based food systems.
Capsorubin has a strong red coloration intensity, often deeper and more stable than many other carotenoids.
Capsorubin is sensitive to environmental conditions and may degrade under prolonged exposure to light, oxygen, or heat.
Capsorubin has no significant volatility and remains stable in solid or oil-based environments under controlled conditions.
ALTERNATIVE PARENTS of CAPSORUBIN:
*Cyclopentanols
*Enones
*Acryloyl compounds
*Ketones
*Cyclic alcohols and derivatives
*Organic oxides
*Hydrocarbon derivatives
SUBSTITUENTS of CAPSORUBIN:
*Triterpenoid
*Cyclopentanol
*Alpha,beta-unsaturated ketone
*Enone
*Cyclic alcohol
*Acryloyl-group
*Secondary alcohol
*Ketone
*Organic oxygen compound
*Organic oxide
*Hydrocarbon derivative
*Organooxygen compound
*Carbonyl group
*Alcohol
*Aliphatic homomonocyclic compound
FUNCTION(S) of CAPSORUBIN IN COSMETIC PRODUCTS
*COLORANT
Capsorubin colours cosmetic products, skin, nails and / or hair
TRADITIONAL AND SCIENTIFIC VALIDATION of CAPSORUBIN:
Capsorubinis is a naturally occurring carotenoid pigment primarily found in red peppers (Capsicum annuum) and other red-colored fruits and vegetables.
Historically, cultures consuming diets rich in capsorubinis-containing foods have been noted for vibrant health and lower rates of certain chronic diseases, prompting scientific interest in this compound.
The pigment is responsible for the deep red coloration in peppers and is structurally related to other well-known carotenoids such as beta-carotene and lycopene, both of which are recognized for their antioxidant properties.
In recent years, scientific investigations have begun to explore the potential health benefits of capsorubinis.
Preliminary in vitro and animal studies suggest that capsorubinis may possess significant antioxidant activity, helping to neutralize free radicals and potentially reduce oxidative stress in the body.
These findings support the rationale for its inclusion in nutritional products aimed at supporting overall well-being and cellular health.
While human clinical trials are still limited, early research indicates that capsorubinis could contribute to eye health, immune function, and skin protection, similar to other carotenoids.
Additionally, its role in modulating inflammatory pathways is being explored, with some promising results in experimental models.
However, more robust clinical studies are required to confirm these benefits and fully understand the mechanisms of action.
In summary, capsorubinis shows great promise as a functional ingredient in nutritional products, thanks to its antioxidant potential and possible health-supporting properties.
While further research is needed to establish definitive effects, its historical use and emerging scientific evidence highlight its valuable contributions to dietary health.
HISTORY of CAPSORUBIN:
Capsorubinis is a botanical ingredient renowned for its vibrant color and potent beneficial properties, often associated with the fruits of plants from the Capsicum genus.
Historically, capsorubinis—frequently derived from red peppers—has been celebrated in traditional medicine systems across the globe.
Ancient cultures, particularly in Central and South America, utilized capsorubinis-rich peppers not only as a flavorful spice but also as a natural remedy for digestive ailments, joint discomfort, and circulatory issues.
Healers would commonly prepare topical balms or warming poultices, leveraging its soothing effects to alleviate muscle aches and enhance blood flow.
In various folk remedies, capsorubinis was combined with other herbs such as ginger, turmeric, and garlic to create synergistic blends believed to bolster the immune system and promote overall vitality.
These combinations were often consumed as teas, tinctures, or incorporated into nourishing soups and stews, providing both culinary delight and therapeutic benefit.
In Ayurveda and traditional Chinese medicine, capsorubinis-rich formulations were recommended to invigorate the body's energy and clear stagnation, reflecting a deep appreciation for its warming and revitalizing qualities.
Today, the legacy of capsorubinis endures in both herbal and nutritional products, where it continues to be valued for its antioxidant potential and supportive role in metabolism and cardiovascular health.
Its positive contributions to wellness are further amplified when thoughtfully paired with complementary botanicals, making capsorubinis a cherished ingredient in modern herbal combinations.
This enduring history underscores its vital role in promoting health and well-being throughout the ages.
PHYSICAL and CHEMICAL PROPERTIES of CAPSORUBIN:
Appearance: Deep red crystalline solid (pure form) or red pigment embedded in oleoresin
Odor: Odorless or very faint plant-like odor
Taste: Neutral (non-pungent in purified pigment form)
Physical state: Solid (crystalline or amorphous carotenoid pigment)
Color: Intense deep red to dark red
Solubility in water: Insoluble
Solubility in oils/fats: Highly soluble (lipophilic carotenoid)
Solubility in organic solvents: Soluble in non-polar solvents (e.g., hexane, acetone, chloroform)
Density: Not fixed (depends on crystalline form and purity)
Melting point: Not sharply defined; decomposes before true melting (~above 200°C range with degradation)
Volatility: Non-volatile
Stability to light: Low (highly light-sensitive, photodegradation occurs)
Stability to heat: Moderate (degrades under prolonged heating)
Stability to oxygen: Low (oxidation-sensitive pigment)
Physical form in nature: Usually bound within paprika oleoresin matrix rather than isolated
Chemical nature: Oxygenated carotenoid (xanthophyll class)
Molecular formula: C40H56O4
Molecular weight: 600.87 g/mol
Structure type: Tetraterpenoid with extended conjugated polyene chain
Functional groups:
Hydroxyl groups (-OH)
Keto groups (=O)
Conjugated double bonds system
Polarity: Slightly polar (due to oxygenated functional groups), but overall lipophilic
Reactivity:
Highly sensitive to oxidation
Prone to isomerization under light/heat
Susceptible to degradation of conjugated double-bond system
Redox behavior: Easily oxidized, leading to loss of color intensity
Chemical stability: Stable in lipid matrices, unstable in aqueous environments
UV-Vis absorption: Strong visible-light absorption due to long conjugated system (responsible for red color)
Ionization: Non-ionizable under normal conditions
Hydrolysis: Not hydrolyzed in simple aqueous conditions
Compatibility: Stable in fats and oils; incompatible with strong oxidizing agents
Degradation pathway: Oxidation → cleavage of polyene chain → color fading
Chemical formula: C40H56O4
Molar mass: 600.884 g·mol−1
Melting point: 201 °C (394 °F; 474 K)[1]
CAS Number: 472-71-7
EC Number: 207-451-7
Molecular Formula: C40H56O4
Molecular Weight: 600.87 g/mol
Molecular Weight: 600.9 g/mol
XLogP3-AA: 10.3
Hydrogen Bond Donor Count: 2
Hydrogen Bond Acceptor Count: 4
Rotatable Bond Count: 12
Exact Mass: 600.41786026 Da
Monoisotopic Mass: 600.41786026 Da
Topological Polar Surface Area: 74.6 Ų
Heavy Atom Count: 44
Formal Charge: 0
Complexity: 1230
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 4
Undefined Atom Stereocenter Count: 0
Defined Bond Stereocenter Count: 9
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes
ECHA EINECS - REACH Pre-Reg: 207-425-2
FDA UNII: 805VAB3L0H
Nikkaji Web: J646.999J
Beilstein Number: 2494276
XlogP3-AA: 10.30 (est)
Molecular Weight: 600.88312000
Formula: C40 H56 O4
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Boiling Point: 741.80 °C. @ 760.00 mm Hg (est)
Flash Point: 782.00 °F. TCC (416.40 °C.) (est)
logP (o/w): 7.970 (est)
Soluble in: water, 2.839e-008 mg/L @ 25 °C (est)
Chemical Formula: C40H56O4
Average Mass: 600.8840 Da
Monoisotopic Mass: 600.41786 Da
IUPAC Name: (2E,4E,6E,8E,10E,12E,14E,16E,18E)-1,20-bis[(1R,4S)-4-hydroxy-1,2,2-trimethylcyclopentyl]-4,8,13,17-tetramethylicosa-2,4,6,8,10,12,14,16,18-nonaene-1,20-dione
Traditional Name: capsorubin
CAS Registry Number: 470-38-2
SMILES: CC(C=CC=C(/C)C=CC(=O)[C@]1(C)CC@@H
CC1(C)C)=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C(=O)[C@]1(C)CC@@H
CC1(C)C
InChI Identifier: inchi=1s/c40h56o4/c1-29(17-13-19-31(3)21-23-35(43)39(9)27-33(41)25-37(39,5)6)15-11-12-16-30(2)18-14-20-32(4)22-24-36(44)40(10)28-34(42)26-38(40,7)8/h11-24,33-34,41-42h,25-28h2,1-10h3/b12-11+,17-13+,18-14+,23-21+,24-22+,29-15+,30-16+,31-19+,32-20+/t33-,34-,39-,40-/m0/s1
InChI Key: gvoiabomxkddgu-yuursnassa-n
FIRST AID MEASURES of CAPSORUBIN:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available
ACCIDENTAL RELEASE MEASURES of CAPSORUBIN:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.
FIRE FIGHTING MEASURES of CAPSORUBIN:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.
EXPOSURE CONTROLS/PERSONAL PROTECTION of CAPSORUBIN:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.
HANDLING and STORAGE of CAPSORUBIN:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.
STABILITY and REACTIVITY of CAPSORUBIN:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available
