Chemistry:Violaxanthin
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Names | |
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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
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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
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Identifiers | |
3D model (JSmol)
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ChEBI | |
ChemSpider | |
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). | |
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Infobox references | |
Tracking categories (test):
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
- ↑ 1.0 1.1 Merck Index, 11th Edition, 9902.
- ↑ 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.
- ↑ UK Food Standards Agency: "Current EU approved additives and their E Numbers". http://www.food.gov.uk/safereating/chemsafe/additivesbranch/enumberlist.
- ↑ Australia New Zealand Food Standards Code"Standard 1.2.4 - Labelling of ingredients". http://www.comlaw.gov.au/Details/F2011C00827.
![]() | Original source: https://en.wikipedia.org/wiki/Violaxanthin.
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