5-Hydroxycapsanthin

(2E,4E,6E,8E,10E,12E,14E,16E,18E)-19-[(4S)-2,4-dihydroxy-6,6-dimethylcyclohex-1-en-1-yl]-1-[(1R,4S)-4-hydroxy-1,2,2-trimethylcyclopentyl]-4,8,13,17-tetramethylnonadeca-2,4,6,8,10,12,14,16,18-nonaen-1-one

Formula: C39H54O4 (586.4022)
Chinese Name:
BioDeep ID: BioDeep_00000227347 ( View LC/MS Profile)
SMILES: O[C@H]1CC(C)(C)[C@@](C)(C1)C(=O)\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(O)C[C@@H](O)CC1(C)C

Found 1 Sample Hits

m/z Adducts Species Organ Scanning Sample

m/z	Adducts	Species	Organ	Scanning	Sample
625.5114	[M+K]+ `PPM:18.3`	Rattus norvegicus	normal	MALDI (DHB)	epik_dhb_head_ito01_05 - MTBLS58 Resolution: 17μm, 183x105 Description

625.5114

[M+K]+
PPM:18.3

Rattus norvegicus

normal

MALDI (DHB)

epik_dhb_head_ito01_05 - MTBLS58

Resolution: 17μm, 183x105

Description

5-hydroxycapsanthin is practically insoluble (in water) and a very weakly acidic compound (based on its pKa). 5-hydroxycapsanthin can be found in a number of food items such as green bell pepper, red bell pepper, pepper (c. annuum), and orange bell pepper, which makes 5-hydroxycapsanthin a potential biomarker for the consumption of these food products.