Violaxanthin
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| Violaxanthin[1] | |
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| IUPAC name | (1S,4S,6R)-1-[(1E,3E,5E,7E,9E,11E,13E,15E,17E)-18-[(1S,4S,6R)-4-Hydroxy-2,2,6-trimethyl-7-oxabicyclo[4.1.0]heptan-1-yl]-3,7,12,16-tetramethyloctadeca-1,3,5,7,9,11,13,15,17-nonaenyl]-2,2,6-trimethyl-7-oxabicyclo[4.1.0]heptan-4-ol |
| Other names | •5,6:5',6'-Diepoxy-5,5',6,6'-tetrahydro-β-carotene-3,3'-diol •Zeaxanthin diepoxide •all-trans-Violaxanthin •E161e |
| Identifiers | |
| CAS number | [126-29-4] |
| PubChem | |
| SMILES | C\C(=C/C=C/C=C(\C)/C=C/C=C(\C)/C=C/[C@]12C(C[C@@H](C[C@]1(O2)C)O)(C)C)\C=C\C=C(/C)\C=C\[C@]34C(C[C@@H](C[C@]3(O4)C)O)(C)C |
| Properties | |
| Molecular formula | C40H56O4 |
| Molar mass | 600.85 g/mol |
| Appearance | Orange crystals |
| Melting point |
200 °C |
| Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) Infobox disclaimer and references |
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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] As a food additive it used under the E number E161e as a food coloring.
[edit] References
- ^ a b Merck Index, 11th Edition, 9902.
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