Chemistry:Violaxanthin

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Violaxanthin[1]
Violaxanthin.svg
Names
IUPAC name
(3S,3′S,5R,5′R,6S,6′S)-5,6:5′,6′-Diepoxy-5,5′,6,6′-tetrahydro-β,β-carotene-3,3′-diol
Systematic 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
Zeaxanthin diepoxide, all-trans-Violaxanthin, E161e
Identifiers
3D model (JSmol)
ChEBI
ChemSpider
UNII
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).
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Infobox references
Tracking categories (test):
The xanthophyll cycle

Violaxanthin is a xanthophyll pigment with an orange color found in a variety of plants. Violaxanthin is the product of the epoxidation of zeaxanthin where the oxygen atoms are from reactive oxygen species (ROS). Such ROS's arise when a plant is subject to solar radiation so intense that the light cannot all be absorbed by the chlorophyll.[2]

Food coloring

Violaxanthin 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[3] or the United States, but is allowed in Australia and New Zealand.[4]

Additional reading

References

  1. 1.0 1.1 Merck Index, 11th Edition, 9902.
  2. Bassi, Roberto; Dall'Osto, Luca (2021). "Dissipation of Light Energy Absorbed in Excess: The Molecular Mechanisms". Annual Review of Plant Biology 72: 47–76. doi:10.1146/annurev-arplant-071720-015522. PMID 34143647. 
  3. UK Food Standards Agency: "Current EU approved additives and their E Numbers". http://www.food.gov.uk/safereating/chemsafe/additivesbranch/enumberlist. 
  4. Australia New Zealand Food Standards Code"Standard 1.2.4 - Labelling of ingredients". http://www.comlaw.gov.au/Details/F2011C00827.