Lower photostability of capsanthin dispersed in an aqueous solution

Masayuki Nishino, Makoto Sakata, Yoshiyuki Murata, Yoshimasa Nakamura

Research output: Contribution to journalArticle

Abstract

Food-additive grades of capsanthin, lutein, lycopene, and β-carotene dispersed in aqueous solutions were photo-irradiated using a Xenon weather meter, and the levels of carotenoids were measured by HPLC and the absorbance method. Capsanthin photo-degraded more rapidly than the carotenoids tested, with less oxygen consumption. Unlike carotenes, capsanthin was partially converted into analogous colored compounds during degradation.

Original languageEnglish
Pages (from-to)1313-1316
Number of pages4
JournalBioscience, Biotechnology and Biochemistry
Volume77
Issue number6
DOIs
Publication statusPublished - 2013

Fingerprint

Carotenoids
Food additives
Lutein
Food Additives
Xenon
Weather
Oxygen Consumption
High Pressure Liquid Chromatography
Oxygen
Degradation
capsanthin

Keywords

  • β-carotene
  • Capsanthin
  • Lutein
  • Lycopene
  • Photostability

ASJC Scopus subject areas

  • Biotechnology
  • Biochemistry
  • Molecular Biology
  • Applied Microbiology and Biotechnology
  • Analytical Chemistry
  • Organic Chemistry

Cite this

Lower photostability of capsanthin dispersed in an aqueous solution. / Nishino, Masayuki; Sakata, Makoto; Murata, Yoshiyuki; Nakamura, Yoshimasa.

In: Bioscience, Biotechnology and Biochemistry, Vol. 77, No. 6, 2013, p. 1313-1316.

Research output: Contribution to journalArticle

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