2009_Book_FoodChemistry

238 3 Lipids
This xanthophyll occurs in green leaves and in
egg yolk.
Keto Compounds
Capsanthin (3,3 ′ -dihydroxy-β,κ-carotene-6 ′ -one) (X) (3.129)
This xanthophyll is the major carotene of paprika
peppers.
Astaxanthin (XI) (3.130)
Astaxanthin is present in crab and lobster shells
and, in combination with proteins, provides three
blue hues (α-, β- andγ-crustacyanin) and one
yellow pigment. During the cooking of crabs
and lobsters, the red astaxanthin is released from
a green carotenoid-protein complex. Astaxanthin
usually occurs in lobster shell as an ester, e. g., dipalmitic
ester.
Canthaxanthin (XII) (3.131)
This xanthophyll is used as a food colorant
(cf. 3.8.4.5).
Epoxy Compounds
Violaxanthin (zeaxanthin-diepoxide) (XIII) (3.132)