Violaxanthin
Names | |
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Preferred IUPAC name
(1R,1′R,3S,3′S,6S,6′S)-6,6′-[(1E,3E,5E,7E,9E,11E,13E,15E,17E)-3,7,12,16-Tetramethyloctadeca-1,3,5,7,9,11,13,15,17-nonaene-1,18-diyl]bis(1,5,5-trimethyl-7-oxabicyclo[4.1.0]heptan-3-ol) | |
Other names
5,6:5′,6′-Diepoxy-5,5′,6,6′-tetrahydro-β,β-carotene-3,3′-diol, Zeaxanthin diepoxide, all-trans-Violaxanthin, E161e
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Identifiers | |
3D model (JSmol)
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ChEBI | |
ChemSpider | |
E number | E161e (colours) |
PubChem CID
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UNII | |
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Properties | |
C40H56O4 | |
Molar mass | 600.85 g/mol |
Appearance | Orange crystals |
Melting point | 200 °C (392 °F; 473 K) |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
what is ?) | (|
Infobox references | |
Violaxanthin is a natural xanthophyll pigment with an orange color found in a variety of plants, including pansies. It is biosynthesized from zeaxanthin by epoxidation.[1] It is used as a food coloring under the E number E161e and INS number 161e. The coloring is not approved for use in food in the EU[2] or the United States, but is allowed in Australia and New Zealand.[3]
References[]
- ^ a b Merck Index, 11th Edition, 9902.
- ^ UK Food Standards Agency: "Current EU approved additives and their E Numbers". Retrieved 2011-10-27.
- ^ Australia New Zealand Food Standards Code"Standard 1.2.4 - Labelling of ingredients". Retrieved 2011-10-27.
Categories:
- Carotenoids
- Epoxides
- Food colorings
- Tetraterpenes
- Organic compound stubs