ZEAXANTHIN(SH)
zeaxanthin
CAS: 144-68-3
Molecular Formula: C40H56O2
ZEAXANTHIN(SH) - Names and Identifiers
| Name | zeaxanthin |
| Synonyms | Zeaxanthol zeaxanthin Maize Yellow ZEAXANTHIN(P) ZEAXANTHIN(SH) Anchovyxanthin all-trans-b-Carotene-3,3diol (3R,3'R) b,b-carotene-3,3'-diol (3R,3R)-beta,beta-Carotin-3,3-diol (3R,3'R)-beta,beta-carotene-3,3'-diol .beta.,.beta.-Carotene-3,3-diol, (3R,3R)- |
| CAS | 144-68-3 |
| EINECS | 205-636-4 |
| InChI | InChI=1/C40H56O2/c1-29(17-13-19-31(3)21-23-37-33(5)25-35(41)27-39(37,7)8)15-11-12-16-30(2)18-14-20-32(4)22-24-38-34(6)26-36(42)28-40(38,9)10/h11-24,35-36,41-42H,25-28H2,1-10H3/b12-11+,17-13+,18-14+,23-21+,24-22+,29-15+,30-16+,31-19+,32-20+/t35-,36-/m1/s1 |
ZEAXANTHIN(SH) - Physico-chemical Properties
| Molecular Formula | C40H56O2 |
| Molar Mass | 568.87 |
| Density | 0.9944 (rough estimate) |
| Melting Point | 203-2050C |
| Boling Point | 572.66°C (rough estimate) |
| Specific Rotation(α) | -44 (c, 0.2 in CHCl3) |
| Flash Point | 273.4°C |
| Solubility | Insoluble in water, soluble in ether, acetone, benzene, chloroform. |
| Vapor Presure | 2.19E-23mmHg at 25°C |
| Appearance | Powder |
| Color | Light Orange to Very Dark Red |
| pKa | 14.60±0.70(Predicted) |
| Storage Condition | Inert atmosphere,Store in freezer, under -20°C |
| Stability | Light Sensitive, Temperature Sensitive |
| Refractive Index | 1.5250 (estimate) |
| MDL | MFCD08435940 |
| Physical and Chemical Properties | Derived from barley |
| In vitro study | Much of the Lutein and Zeaxanthin in the leaves of plants is protein-bound.In fruits and flower petals, the xanthophylls are esterified and are concentrated into chromoplasts where they are found to be solubilized in the membranes. In humans and higher animals, Lutein and Zeaxanthin are accumulated in lipophilic tissues such as adipose tissue and are carried in the blood by the lipoproteins, probably in a nonspecific manner similar to cholesterol. Lutein and Zeaxanthin are distributed equally between LDL and HDL fractions in human blood, in contrast to the hydrocarbon carotenoids that are preferentially found in LDL fractions, up to 75%. |
ZEAXANTHIN(SH) - Risk and Safety
| WGK Germany | - |
| FLUKA BRAND F CODES | 3-8-10 |
| HS Code | 29062990 |
ZEAXANTHIN(SH) - Reference
| Reference Show more | 1. Chen Likun, Ji Rui, Wang Jing, et al. Analysis of Carotene Aroma Precursors of Different Tea Varieties by HPLC-PDA Method [J]. Food Science 2020 041(004):193-198. 2. Mei Xue Ang, Chen Yan, Wang Ruizhao, et al. Construction of Artificial Yeast Cells [J]. Chinese Journal of Bioengineering 2016 36(008):64-72. 3. Yu Xiaodan, Wu Hongyan, zhang Hongyu, et al. Study on Factors Affecting Stability of Zeaxanthin [J]. Food Industry, 2019, 040(002):197-199. 4. Wei Jun, Zhao Fanfan, Liu Xinjun, Lao Fengxue, Huang Hanchang, Shang Yinghui. Protective Effect of Zeaxanthin on SH-SY5Y Cell Injury Induced by Tunicamycin [J]. Food Science, 2019,40(07):163-168. 5. Li Xiuxin, Yu Xiaodan, Wu Hongyan, et al. Ultrasonic-assisted microemulsion extraction of zeaxanthin from corn yellow meal [J]. Food Industry, 2020, v.41;No.281(02):146-149. 6. Huang Xinlei, Wang Yan, Zhang Hui. Carotenoid Composition and Metabolic Pathway Analysis of Three Dendrobium Species [J]. Forestry Scientific Research 2019 32(05):107-113. 7. Lu Meisun Yi Jia Xu Yinan et al. Determination of zeaxanthin and lutein in egg yolk of poultry eggs by HPLC [J]. Food Industry 2019(6). 8. Gao Beibei Jin Li Li Yue et al. Study on Changes of Pigment Components in Dendrobium officinale Flowers under Different Storage Conditions [J]. Chinese Journal of Traditional Chinese Medicine 2020 v.45(04):127-135. 9. Fang Ming, Sun Zhigao, Yu Fengsheng, et al. Analysis of Carotenoids and Their Components in Orange Peel Extracted by Microwave Saponification [J]. Food and Fermentation Industry, 2019, 45(08):119-126. 10. Yu Fengsheng, Sun Zhigao, Fang Ming, et al. Effect of Sterilization on Carotenoids and Color in Citrus Juice [J]. Food and Fermentation Industry, 2019, 45(07):225-232 238. 11. Yan Chenjing, Zhou Qian, Dong Xiaohan, Han Xue, Cai Dongwei, Bai Bingyao, Zhao Wen. Analysis and Evaluation of Nutritional Components of Main Coarse Cereals in Hebei Province [J]. Food industry technology, 2017,38(10):351-355. 12. Tian, Shi-Lin, et al. "Effects of silencing key genes in the capsanthin biosynthetic pathway on fruit color of detached pepper fruits." BMC plant biology 14.1 (2014): 1-12.https:// doi.org/10.1186/s12870-014-0314-3 13. [IF = 4.952] Yong-Hui Wang et al. "Amphiphilic zein hydrolysate as a delivery vehicle: The role of xanthophylls." Lwt Food Sci Technol. 2017 Jun;79:463 14. [IF = 4.215] Tian Shi-Lin et al. "Effects of silencing key genes in the capsanthin biosynthetic pathway on fruit color of detached pepper fruits." Bmc Plant Biol. 2014 Dec;14(1): 1-12 15. [IF = 0.553] Jun Wei et al. "Protective Effect of Zeaxanthin against Tunicamycin-induced Cell Damage in SH-SY5Y Cell." Food Science And Technology Research. 2019 Jan 16 16. [IF = 5.89] Liu Tengfei et al. "Construction of a Stable and Temperature-Responsive Yeast Cell Factory for Crocetin Biosynthesis Using CRISPR-Cas9." Front Bioeng Biotech. 2020 Jun;0:653 17. [IF = 4.952] Yang Liu et al. "Carotenoid-enriched oil preparation and stability analysis during storage: Influence of oils' chain length and fatty acid saturation." Lwt Food Sci Technol. 2021 Nov;151:112163 18. [IF = 4.411] Litao Wang et al. "Optimization of Ultrasonic-Assisted Extraction and Purification of Zeaxanthin and Lutein in Corn Gluten Meal." Molecules. 2019 Jan;24(16):2994 19. [IF = 4.379] Song Hongxia et al. "The genes crucial to carotenoid metabolism under elevated CO2 levels in carrot (Daucus carota L.)." Sci Rep-Uk. 2021 Jun;11(1):1-13 20. [IF = 4.27] Chaonan Tang et al. "Alleviating damage of photosystem and oxidative stress from chilling stress with exogenous zeaxanthin in pepper (Capsicum annuum L.) seedlings." Plant Physiol Bioch.2021 May;162:395 21. [IF = 3.298] Hu Lina et al. "CRISPR/Cas9-induced β-carotene hydroxylase mutation in Dunaliella salina CCAP19/18." Amb Express. 2021 Dec;11(1):1-8 22. [IF = 6.165] Qiruonan Shen et al. "Ultrasonic-assisted extraction of zeaxanthin from Lycium barbarum L. with composite solvent containing ionic liquid: experimental and theoretical research." J Mol Liq. 2022 Feb;347:118265 |
ZEAXANTHIN(SH) - Reference Information
| Plant source: | Marigold |
| Overview | Carotenoids are a kind of natural pigments that exist in fruits and vegetables. In addition to plants, many photosynthetic bacteria and fungi can also synthesize carotenoids. They are terpenoid derivatives, and there are many conjugated double bonds in their structure. There are two main types of naturally produced carotenoids:(1)α-carotene and β-carotene, which belong to carotenoids;(2) zeaxanthin, neoxanthin, and purple-yellow, which belong to the oxidation of carotenoids Derivatives. Zeaxanthin is the main pigment of yellow corn. Its molecular formula is C40H56O2, its molecular weight is 568.88 Dalton, and its CAS registration number is 144-68-3. Zeaxanthin is widely distributed in yellow corn, egg yolks, orange and yellow vegetables and fruits. Zeaxanthin itself does not have the activity of vitamin A, but it and its isomer leaxanthin play an important role in the prevention of age-related macular degeneration (AMD). Zeaxanthin is widely used in food additives, and in the food industry, it is often used to color meat products. |
| Properties | Yellow diamond-shaped flake crystals with metallic luster are obtained from ethanol, which are almost insoluble in water. |
| use | exists in corn, spinach, eggs, fish, algae and other plants and animals. Natural pigments extracted using modern biotechnology. |
| consumption | ≤ 4 mg/day (calculated as (3R,3'R)-dihydroxy-β-carotene) |
| applicable food category | the scope of use does not include infant food. |
| approval date | 2017-05-31 |
| Announcement No. | No. 7 of 2017 |
| announcement title | announcement on 10 new food raw materials such as shea butter |
| quality requirements | traits orange red to red powder (3R,3 'R)-dihydroxy-β-carotene (g/100g)≥ 50 moisture (g/100g)≤ 5.0 |
| biological activity | Zeaxanthin is a kind of food obtained carotenoid, which exists in the macular part of the eye. Zeaxanthin has antioxidant effect. |
Last Update：2024-04-09 21:54:55
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