Astaxanthin (or astazanthin ) is a carotenoid that, in comparison with beta-carotene, has two additional oxygen atoms on each of the six-membered rings. Since astaxanthin contains oxygen, it belongs to xanthophylls . The presence of oxygen atoms gives astaxanthin a rich red color.
| Astaxanthin | |
|---|---|
 | |
| Are common | |
| Systematic name | (6 S ) -6-hydroxy-3 - [(1 E , 3 E , 5 E , 7 E , 9 E , 11 E , 13 E , 15 E , 17 E ) -18 - [(4 S ) -4 -hydroxy-2,6,6-trimethyl-3-oxo-1-cyclohexenyl] -3,7,12,16-tetramethyl octadec-1,3,5,7,9,11,13,15,17-nonenyl] -2,4,4-trimethyl-1-cyclohexa-2-enone |
| Chem. formula | C₄₀H₅₂O₄ |
| Physical properties | |
| Molar mass | 596.84 g / mol |
| Classification | |
| Reg. CAS number | 472-61-7 |
| PubChem | |
| Reg. EINECS number | |
| Smiles | |
| Inchi | |
| Codex Alimentarius | |
| Chebi | and |
| ChemSpider | |
Content
Application
It is used mainly by aquarists to increase the brightness of the color of aquarium fish , and is also used by owners of fish farms to give meat cheaper types of fish a more "noble" color. Also used in the production of feed for aquaculture fish. Moreover, feed manufacturers are more likely to admit to using astaxanthin than farm owners.
History
Astaxanthin was first isolated in 1938 from lobster meat. Subsequently, it was also found in the tissues of various fish, shrimp, birds and plants. The red color of salmon meat is caused precisely by the presence of astaxanthin in it. A study by the US Department of Food and Drug Administration found that on average, one fish contains about a few milligrams of astaxanthin per 1 kg of meat.
Sources
In addition to fish of the salmon family, the microscopic alga Haematococcus pluvialis is used as a source of astaxanthin. After encystation (the formation of a hard shell, the so-called cyst , with a lack of nutrients) of the cells of this organism, the concentration of astaxanthin in it rises to several percent.
Another source is the yeast Xanthophyllomyces dendrorhous (formerly called Phaffia rhodozyma ), which grows on the bark of trees. Natural yeast contains about 200-400 mg / kg of astaxanthin, in genomically modified yeast this figure reaches 8000.
Another source may be krill oil containing about 1200 mg / kg astaxanthin. Its disadvantages are unpleasant odor and low availability.
See also
- Red snow