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Paprika Extract; Capsanthian; Capsorubin contains key pigments such as capsanthin and capsorubin, which give red to orange coloration.
Paprika Extract; Capsanthian; Capsorubin belongs to the class of xanthophyll carotenoids.
Paprika Extract; Capsanthian; Capsorubin are oxygenated carotenoids (xanthophylls) with extended conjugated double-bond systems.
CAS Number: 465-42-9
Molecular Formula: C40H56O3
Molecular Weight: 584.87
EINECS Number: 207-364-1
Synonyms: Capsanthin, 465-42-9, all-trans-capsanthin, all trans Capsanthin, Capsanthin/capsorubin, Paprika Red, (3R,3'S,5'R)-3,3'-Dihydroxy-beta,kappa-caroten-6'-one, 3,3'-Dihydroxy-beta,kappa-caroten-6'one, beta,kappa-Caroten-6'one 3,3'-dihydroxy, .BETA.,.KAPPA.-CAROTEN-6'ONE 3,3'-DIHYDROXY, (3R,3'S,5'R)-3,3'-DIHYDROXY-.BETA.,.KAPPA.-CAROTEN-6'-ONE, (2E,4E,6E,8E,10E,12E,14E,16E,18E)-19-[(4R)-4-hydroxy-2,6,6-trimethylcyclohexen-1-yl]-1-[(1R,4S)-4-hydroxy-1,2,2-trimethylcyclopentyl]-4,8,13,17-tetramethylnonadeca-2,4,6,8,10,12,14,16,18-nonaen-1-one, (2E,4E,6E,8E,10E,12E,14E,16E,18E)-19-((4R)-4-hydroxy-2,6,6-trimethylcyclohexen-1-yl)-1-((1R,4S)-4-hydroxy-1,2,2-trimethylcyclopentyl)-4,8,13,17-tetramethylnonadeca-2,4,6,8,10,12,14,16,18-nonaen-1-one, (2E,4E,6E,8E,10E,12E,14E,16E,18E)-1-((1R,4S)-4-hydroxy-1,2,2-trimethylcyclopentyl)-19-((R)-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,4E,6E,8E,10E,12E,14E,16E,18E)-19-(4-hydroxy-2,6,6-trimethylcyclohexen-1-yl)-1-(4-hydroxy-1,2,2-trimethylcyclopentyl)-4,8,13,17-tetramethylnonadeca-2,4,6,8,10,12,14,16,18-nonaen-1-one, 2,4,6,8,10,12,14,16,18-Nonadecanonaen-1-one 19-(4-hydroxy-2,6,6-trimethyl-1-cyclohexen-1-yl)-1-(4-hydroxy-1,2,2-trimethylcyclopentyl)-4,8,13,17-tetramethyl (all-E), DTXSID10905012, DTXCID401334125, RefChem:31613, CHEBI:3375, CHEMBL1519371, UNII-420NY1J57N, 420NY1J57N, EINECS 207-364-1, 207-364-1, MFCD31726206, HSDB 7977, VYIRVAXUEZSDNC-RDJLEWNRSA-N, CAPSANTHIN MI, SCHEMBL117691, SPECTRUM1505276, orb1984218, MSK2442, HY-125711, CS-0093389, NS00013435, C08584, D89295, Q425431, SR-05000002758, SR-05000002758-1, LMPR01070265, AKOS040761459, CCG-214238, FC69781, SDCCGMLS-0066894.P001, NCGC00161603-01, PAPRIKA EXTRACT;BETA,KAPPA-CAROTEN-6'-ONE, 3,3'-DIHYDROXY-, (3R,3'S,5'R)-;CAPSANTHIN;3,3'-DIHYDROXY-BETA,KAPPA-CAROTEN-6'-ONE;Capsanthin(=paprika;E 160c;(3R,3'S,5'R)-3,3'-dihydroxy-beta,.kappa.-caroten-6'-one;Chili Red
Paprika Extract; Capsanthian; Capsorubin 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.
Paprika Extract; Capsanthian; Capsorubin has antioxidant properties, being able to help the body to scavenge the free radicals as well as inhibiting the growth of cancer cells.
Paprika Extract; Capsanthian; Capsorubin is manufactured from the dried and ground sweet pepper pods of Capsicum Annum.
The colorings that impart the characteristics yellow to orange hue of paprika are Capsanthin and Capsorubin.
This red spice imparts flavor and the color of food, paprika color compounds can also be solvent extracted to produce paprika oleoresin, a purified form of the coloring compounds.
Paprika Extract; Capsanthian; Capsorubin and paprika oleoresin are both stable to heat but sensitive to light and alkaline conditions.
The pigments are naturally insoluble in water, especially the oleoresin.
Food coloring manufacturers circumvent this through emulsification, allowing paprika to be used in both aqueous and lipid products.
Food and beverage companies commonly use the oil soluble form of paprika oleoresin for coloring.
Paprika Extract; Capsanthian; Capsorubin is a natural carotenoid-based colorant, widely used as a food coloring agent and antioxidant derived from red peppers (Capsicum species).
They contain functional groups such as hydroxyl and keto groups.
This structure is responsible for their color and antioxidant activity.
Paprika extract is obtained from dried red peppers (Capsicum annuum) through solvent extraction.
Paprika Extract; Capsanthian; Capsorubin concentrates natural pigments.
This makes it suitable for industrial use.
Physically, paprika extract appears as a deep red to orange viscous liquid or oily extract.
Paprika Extract; Capsanthian; Capsorubin is insoluble in water but soluble in oils and organic solvents.
Paprika Extract; Capsanthian; Capsorubin has a characteristic mild pepper aroma.
The extract exhibits strong coloring properties, providing red, orange, or yellow hues depending on concentration and formulation.
It enhances visual appeal of products.
This is important in food applications.
It also shows antioxidant activity, helping to reduce oxidation in lipid systems.
It can scavenge free radicals.
This supports product stability.
Paprika extract is sensitive to light, heat, and oxygen, which can degrade pigments over time.
Paprika Extract; Capsanthian; Capsorubin is often stabilized with antioxidants.
Proper storage is required.
Paprika Extract; Capsanthian; Capsorubin is best described as a natural, fat-soluble carotenoid colorant with antioxidant properties, widely used in food, feed, and cosmetic applications.
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
Cosmetics Ingredients Functions: COLORANT
InChIKey: VYIRVAXUEZSDNC-RDJLEWNRSA-N
SMILES: CC(/C=C/C1=C(C)CC@@H
CC1(C)C)=CC=CC(C)=CC=CC=C(C)C=CC=C(C=CC([C@@]2(C)C(C)(C)CC@H
C2)=O)C
LogP: 9.467 (est)
Paprika Extract; Capsanthian; Capsorubin is an oil-soluble extract from the fruits of Capsicum annuum or Capsicum frutescens, and is primarily used as a colouring and/or flavouring in food products.
Paprika Extract; Capsanthian; Capsorubin is composed of vegetable oil and capsanthin and capsorubin, the main colouring compounds (among other carotenoids).
Commercial products are generally standardized to contain 7% total caretinoids.
Paprika Extract; Capsanthian; Capsorubin is much milder than capsicum oleoresin, often containing relatively little capsaicin.
Paprika Extract; Capsanthian; Capsorubin is a carotenoid that has been found in C. annuum and has diverse biological activities.
Paprika Extract; Capsanthian; Capsorubin 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.
Paprika Extract; Capsanthian; Capsorubin 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.
Paprika Extract; Capsanthian; Capsorubin, 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.
Paprika Extract; Capsanthian; Capsorubin 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.
Paprika Extract; Capsanthian; Capsorubin, contain long conjugated polyene chains, which are responsible for their intense red coloration.
These systems absorb visible light efficiently.
Paprika Extract; Capsanthian; Capsorubin are xanthophylls, meaning they contain oxygenated functional groups such as hydroxyl and keto groups.
These groups increase polarity compared to hydrocarbons like lycopene.
The extract is lipophilic (fat-soluble), making it suitable for oil-based systems.
Paprika Extract; Capsanthian; Capsorubin requires emulsification for use in aqueous products.
This is important in formulation design.
Paprika Extract; Capsanthian; Capsorubin exhibits moderate antioxidant activity, particularly in lipid systems.
Paprika Extract; Capsanthian; Capsorubin helps delay oxidation of fats and oils.
This improves shelf life.
The color intensity can vary depending on extraction method, raw material quality, and processing conditions.
Standardization is often required.
This ensures consistent product quality.
Paprika pigments can undergo isomerization and oxidation, especially under light and heat.
This can lead to color fading.
Stabilization techniques are often applied.
Paprika Extract; Capsanthian; Capsorubin may contain minor components such as carotenoids, tocopherols, and fatty acids, depending on processing.
These can influence stability and functionality.
This adds complexity to the formulation.
Paprika extract is often formulated into emulsions or beadlets to improve dispersibility and stability.
These forms protect the pigments.
Paprika Extract; Capsanthian; Capsorubin is a complex natural pigment system with strong coloration, moderate antioxidant activity, and formulation-dependent stability, making it valuable in food, feed, and cosmetic applications.
Uses:
Paprika Extract; Capsanthian; Capsorubin 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.
Foods colored with paprika oleoresin include cheese, orange juice, spice mixtures, sauces, sweets, ketchup, soups, fish fingers, chips, pastries, fries, dressings, seasonings, jellies, bacon, ham, ribs, and among other foods even cod fillets.
In poultry feed, it is used to deepen the colour of egg yolks.
Paprika Extract; Capsanthian; Capsorubin is widely used in the food industry as a natural colorant (E160c).
Paprika Extract; Capsanthian; Capsorubin provides red to orange hues in products such as sauces, snacks, and processed foods.
This enhances visual appeal.
In meat and sausage products, it is used to improve and standardize color.
Paprika Extract; Capsanthian; Capsorubin gives a desirable red appearance.
This improves product quality.
Paprika Extract; Capsanthian; Capsorubin is applied in cheese and dairy products to provide consistent coloration.
It enhances the visual attractiveness of products.
This supports consumer acceptance.
Paprika Extract; Capsanthian; Capsorubin is used in snack foods and seasonings, such as chips and spice blends.
Paprika Extract; Capsanthian; Capsorubin adds color without altering flavor significantly.
This improves product presentation.
In beverages, especially oil-based or emulsified drinks, it provides natural coloration.
Paprika Extract; Capsanthian; Capsorubin creates appealing tones.
This enhances product aesthetics.
Paprika Extract; Capsanthian; Capsorubin is widely used in animal feed, particularly for poultry and aquaculture.
It enhances pigmentation of egg yolks, skin, and fish flesh.
This increases market value.
In cosmetic formulations, it is used as a natural pigment and antioxidant.
Paprika Extract; Capsanthian; Capsorubin provides color in creams and decorative products.
This improves product appeal.
Paprika Extract; Capsanthian; Capsorubin is applied in oil-based products, such as margarine and dressings.
Paprika Extract; Capsanthian; Capsorubin blends well with lipids.
This ensures uniform coloration.
Paprika Extract; Capsanthian; Capsorubin is also used in nutraceutical and functional products for its antioxidant properties.
It contributes to product stability.
Paprika Extract; Capsanthian; Capsorubin is used wherever natural red-orange coloration and antioxidant support are required, especially in food, feed, cosmetic, and oil-based systems.
Paprika Extract; Capsanthian; Capsorubin is used in ready meals and convenience foods to maintain an attractive, appetizing color after processing and storage.
Paprika Extract; Capsanthian; Capsorubin compensates for color loss during heat treatment.
This improves product appeal.
In marinades, sauces, and dressings, it provides stable red-orange tones.
Paprika Extract; Capsanthian; Capsorubin enhances visual richness without overpowering flavor.
This improves presentation.
Paprika Extract; Capsanthian; Capsorubin is applied in spice blends and seasoning mixes as a natural coloring component.
It helps create consistent color profiles.
This supports product uniformity.
Paprika Extract; Capsanthian; Capsorubin is used in plant-based and alternative protein products to mimic the color of meat.
Paprika Extract; Capsanthian; Capsorubin enhances realism and attractiveness.
This aligns with modern food trends.
In encapsulated color systems, it is formulated into powders or beadlets for improved stability.
Encapsulation protects pigments from degradation.
This extends shelf life.
Paprika Extract; Capsanthian; Capsorubin is applied in aquaculture and poultry feed to enhance pigmentation of fish and egg yolks.
It improves visual quality of animal products.
This increases commercial value.
In cosmetic products such as lip balms and creams, it provides natural coloration.
Paprika Extract; Capsanthian; Capsorubin contributes to warm tones and antioxidant benefits.
This improves aesthetics and stability.
Paprika Extract; Capsanthian; Capsorubin is used in functional and clean-label food products as a natural alternative to synthetic dyes.
It supports consumer demand for natural ingredients.
This enhances marketability.
Paprika Extract; Capsanthian; Capsorubin is also used in quality control and research applications to study carotenoid stability and degradation.
It serves as a reference pigment system.
Paprika Extract; Capsanthian; Capsorubin is used wherever natural, stable coloration and antioxidant functionality are required across food, feed, cosmetic, and research applications.
Safety Profile:
A poison by skin contact, when heated to decomposition it emits acrid smoke and irritating vapors.
Paprika Extract; Capsanthian; Capsorubin presents low hazard potential, as it is a natural carotenoid extract widely consumed in foods.
It is generally recognized as safe at typical use levels.
However, concentrated forms require standard handling precautions.
Skin contact is typically low risk, but prolonged exposure to concentrated extract may cause mild irritation or staining (red/orange coloration).
Sensitive individuals may experience slight redness.
Protective gloves are recommended in industrial handling.
Eye contact may cause mild irritation.
Symptoms include redness and discomfort.
Eyes should be rinsed thoroughly with water if exposure occurs.
Inhalation of aerosols or dust (in powdered forms) may cause minor respiratory irritation.
Symptoms can include coughing or throat discomfort.
Adequate ventilation is recommended.
Ingestion is considered safe at normal dietary levels, but excessive intake may cause mild gastrointestinal discomfort.
It is not associated with significant toxicity.
Medical advice may be sought if large amounts are consumed.
Paprika extract is not highly flammable, but as an organic material it can burn at high temperatures.
Thermal decomposition may produce carbon oxides and irritating fumes.
Standard fire safety precautions should be followed.
Paprika Extract; Capsanthian; Capsorubin is chemically sensitive to light, heat, and oxygen, which can lead to degradation of pigments.
