Overview: Carotenoids are a class of natural pigments found in fruits and vegetables. In addition to plants, many photosynthetic bacteria and fungi can also synthesize carotenoids. They are terpenoid derivatives and have many conjugated double bonds in their structure. There are two main categories of naturally occurring carotenoids:
(1) α-carotene and β-carotene, which belong to the carotenoid class;
(2) zeaxanthin, neoxanthin, and violaxanthin, which are oxidized derivatives of carotenoids. Zeaxanthin is the main pigment of yellow corn. Its molecular formula is C40H56O2, its molecular weight is 568.88 Daltons, and its CAS registration number is 144-68-3.
Zeaxanthin is widely distributed in yellow corn, egg yolk, and some orange and yellow vegetables and fruits. Zeaxanthin itself does not have vitamin A activity, but it and its isomer lutein play an important role in preventing age-related macular degeneration (AMD). Zeaxanthin is widely used as a food additive and is often used in the food industry to color meat products.
Properties: Yellow rhombus-shaped crystals with metallic luster are obtained from ethanol, which are almost insoluble in water. Uses: It exists in various plants and animals such as corn, spinach, eggs, fish, algae, etc. It is a natural pigment extracted using modern biotechnology.