Etiket Arşivleri: Capsanthin

Paprika Oleoresin


Paprika extract, Oleoresin paprika, INS No. 160c


Obtained by solvent extraction of paprika, which consists of the ground fruit pods, with or without the seeds, of Capsicum annuum L and contains the major flavouring and colouring principles of this spice; the major flavouring
principle is capsaicin; the major colouring principles are capsanthin and capsorubin; a wide variety of other coloured compounds are known to be
present. Only the following solvents may be used: trichloroethylene,
acetone, propan-2-ol, methanol, ethanol, hexane. The solvent is
subsequently removed.

Chemical names

Capsaicin: (E)-N-[(4-hydroxy-3-methoxyphenyl)methyl]-8-methyl-6 nonenamide
Capsanthin: (3R,3’S,5’R)-3,3′-dihydroxy-beta,kappa-carotene-6-one
Capsorubin: (3S,3’S,5R,5R’)-3,3′-dihydroxy-kappa,kappa-carotene-6,6′- dione
C.A.S. number 68917-78-2

Chemical formula

Capsaicin C18H27NO3
Capsanthin C40H56O3
Capsorubin C40H56O4