Antheraxanthin

Alternative Name(s)

All-trans-antheraxanthin

IUPAC Name – (1R,3S,6S)-6-[(1E,3E,5E,7E,9E,11E,13E,15E,17E)-18-[(4R)-4-hydroxy-2,6,6-trimethylcyclohexen-1-yl]-3,7,12,16-tetramethyloctadeca-1,3,5,7,9,11,13,15,17-nonaenyl]-1,5,5-trimethyl-7-oxabicyclo[4.1.0]heptan-3-ol

Empirical Formula – C₄₀H₅₆O₃

Molecular Weight – 584.89

Exact Mass – 584.42

Elemental Analysis – C, 82.14; H, 9.65; O, 8.21

Antheraxanthin Compound Image

OliveNet^TM Library / Pigments / Xanthophylls / Antheraxanthin

Concentration analysis (mg/kg)

Fruit
Virgin oil

0.04-4.6[1]

0.2-2.2[1]

External Links

ChEBI ID - 27867
PubChem CID - 5281223

References

Criado, M.N., et al., Comparative study of the effect of the maturation process of the olive fruit on the chlorophyll and carotenoid fractions of drupes and virgin oils from Arbequina and Farga cultivars. Food Chemistry, 2007. 100(2): p. 748-755.