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Capsanthin and capsorubin: unique carotenoids from
Capsicum species
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Color
is very important in paprika and cayenne pepper powder.
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Paprika
and paprika oleoresin are currently used as natural color additive in a wide variety of
foods, drugs, and cosmetics.
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Contributions
from about 20 carotenoids control Capsicum pod color and contribute to the color
value of paprika powder and oleoresin1.
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The
keto-carotenoids, capsanthin, capsorubin, and cryptocapsin are unique Capsicum
carotenoids. The major red color in paprika comes from the carotenoids capsanthin and
capsorubin, while the yellow-orange color is from beta-carotene and violaxanthin2.
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Capsanthin,
the major carotenoid in ripe fruits, contributes up to 60% of the total carotenoids.
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Capsanthin
and capsorubin increase proportionally with advanced stages of ripeness; with capsanthin
being the more stable of the two. The amount of carotenoids in fruit tissue depends on
factors such as cultivar, maturity stage, and growing conditions.3
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References
- Harkay-Vinkler, M. 1974. Storage experiments with raw material of
seasoning paprika with particular reference to the red color pigment components. Acta.
Alim. Acad. Sci. Hung. 3:239-249.
- Reeves, M.J. 1987. Re-evaluation of Capsicum color data. J.
Food. Sci. 52:1047- 1049.
- Kanner, J., S. Harel, D. Palevitch, and I. Ben-gera. 1977. Color
retention in sweet paprika powder as affected by moisture contents and ripening stage. J.
Food Technol. 12:59-64.
Capsanthin
(3R,3’S,5’R)-3,3'-Dihydroxy-ß,
k-caroten-6'-one
(orange-red) |
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Capsorubin
3,3’ –dihy-droxy-k k carotene-6 6’
dione
(orange-red) |
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© Sabinsa Corporation 2000
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