Lower Photostability of Capsanthin Dispersed in an Aqueous Solution

Abstract

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.

• lycopene
• β-carotene
• capsanthin
• lutein
• photostability