Capsanthin Powder

Product Introduction

Capsanthin is a deep red fat-soluble substance extracted from the fruit of the genus Capsicum. Its molecular formula is C40H56O3. It belongs to lutein and is the main factor for the deep red color of peppers. The components of pepper extract (Paprika oleoresin, paprika extract) also include capsaicin from a spicy source, capsanthin, another main colorant, and beta-carotene and other carotenoids.

Organic solvents such as hexane are used to extract capsanthin, and various components can be separated by column chromatography, and the solvent is removed before use.

Components of capsanthin

The chromogenic substance of pepper is mainly capsanthin. Capsanthin is a carotenoid pigment present in peppers, accounting for 0.2%-0.5% of pepper peels. Foreign scholars have conducted in-depth and detailed research on carotenoids in peppers. More than 50 carotenoids have been isolated from peppers, of which more than 30 carotenoids have been identified. Studies have shown that the main components of capsanthin are capsanthin and capsanthin. Generally speaking, capsanthin (color value 10,000 units) has the following average indicators: 80% to 85% fatty acids, mainly composed of linoleic acid, oleic acid, palmitic acid, stearic acid, and myristic acid; vitamin E0 .6%-1.0%; vitamin C 0.2%-1.1%; protein (total nitrogen) 140--170mg/l00g sample; carotenoids 11.2%-15.5%, mainly composed of capsanthin, capsanthin, R-carotene, lutein, zeaxanthin, cryptoxanthin, etc., of which capsanthin and capsanthin account for 50% to 60% of the total.

The content of carotenoids in the mature fruits of different pepper varieties varies greatly. The total amount of carotenoids, the content of red carotenoids (capsanthin, capsanthin) and the content of chlorophyll in pepper fruits at different maturity stages are all very large. Changes. From the initial stage of fruiting to full maturity of the fruit, the total amount of carotenoids and the amount of red carotenoids increased by 66, 124 times, respectively, while the chlorophyll content was close to zero when it matured, and the ratio of red to yellow also increased from 0.22 to 1.34. Therefore, ripe red pepper fruits are often used to extract capsanthin.

Product Specification

   Capsaicin in pepper has physiological functions such as analgesic, antipruritic, anti-inflammatory, antibacterial, lipid peroxidation regulation, myocardial protection, weight loss and long-lasting strong anti-inflammatory and analgesic effects, and has been widely used in processing, food and catering , pharmaceutical industry, feed and other fields. Using red pepper as raw material not only can extract high value-added capsaicin (40,000 yuan/kg) and many by-products, but the residue after extraction can be reused as animal feed or raw material for further processing. Therefore, the comprehensive development and utilization of pepper can produce huge economic and social benefits. Capsaicinoids are a mixture of which 19 components have been identified, among which 5 components such as capsaicin and dihydrocapsaicin have the highest content, and the sum accounts for about 99% of the total. Capsaicin (accounting for 69% of the total amount) and dihydrocapsaicin (accounting for 22% of the total amount) are high in content, and the sum of the two accounts for 91% of the total amount.

Deliver & Shipping

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