Lower photostability of capsanthin dispersed in an aqueous solution

Masayuki Nishino, Makoto Sakata, Yoshiyuki Murata, Yoshimasa Nakamura

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)


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
Issue number6
Publication statusPublished - 2013


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

ASJC Scopus subject areas

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


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