capsanthin

Capsanthin is a red carotenoid pigment of the xanthophyll class, found in ripe chili peppers and paprika. It is one of the major pigments in Capsicum fruits, contributing to their vivid red coloration alongside capsorubin. The pigment is primarily located in the flesh and surface tissues of ripe peppers and is commonly extracted for use as a natural colorant.

Chemically, capsanthin is a C40 carotenoid with oxygen-containing functional groups, classifying it as a xanthophyll. It is fat-soluble and consists of a conjugated polyene chain with cyclic end groups. The extended conjugation gives capsanthin its characteristic deep red hue and also underpins antioxidant properties attributed to many carotenoids.

Occurrence and production: Capsanthin is especially abundant in red peppers (Capsicum annuum and related species) and in paprika. Commercially it is extracted from pepper sources for use as a natural food colorant, and it may be sold alone or together with capsorubin. In international food regulation, preparations containing capsanthin and/or capsorubin are commonly labeled as a color additive designated as E160c in many jurisdictions.

Applications and regulation: Capsanthin is used to color foods such as dairy products, margarines, sauces, and processed meats. It is valued as a natural alternative to synthetic red dyes. Regulatory bodies generally recognize capsanthin as safe at approved usage levels, subject to standard quality and purity requirements.

Health and stability: In addition to color, capsanthin exhibits antioxidant activity in various studies. Like other carotenoids, it is sensitive to light, heat, and oxidation, which can affect stability and color during processing and storage. Packaging and formulation strategies are used to minimize degradation.