Np mrd loader

Record Information
Version2.0
Created at2024-09-09 21:33:30 UTC
Updated at2024-09-09 21:33:30 UTC
NP-MRD IDNP0333986
Secondary Accession NumbersNone
Natural Product Identification
Common Name(all-E)-Violaxanthin
Description3 (Violaxanthin, zeaxanthin and antheraxanthin) participate in series of photo-induced interconversions known as ''violaxanthin cycle''; Xanthophyll; a carotene epoxide that is precursor to capsanthin; cleavage of 9-cis-epoxycarotenoids (violaxanthin) to xanthoxin, catalyzed by 9-cis-epoxycarotenoid dioxygenase, is the key regulatory step of abscisic acid biosynthesis; one of 3 xanthophylls involved in evolution of plastids of green plants (oxygen evolution). (All-E)-Violaxanthin is found in many foods, some of which are orange bell pepper, passion fruit, pepper (c. Annuum), and italian sweet red pepper.
Structure
Thumb
SynonymsNot Available
Chemical FormulaC40H56O4
Average Mass600.8840 Da
Monoisotopic Mass600.41786 Da
IUPAC Name6-[(3Z,7Z,9E,11Z,15Z)-18-{4-hydroxy-2,2,6-trimethyl-7-oxabicyclo[4.1.0]heptan-1-yl}-3,7,12,16-tetramethyloctadeca-1,3,5,7,9,11,13,15,17-nonaen-1-yl]-1,5,5-trimethyl-7-oxabicyclo[4.1.0]heptan-3-ol
Traditional Name6-[(3Z,7Z,9E,11Z,15Z)-18-{4-hydroxy-2,2,6-trimethyl-7-oxabicyclo[4.1.0]heptan-1-yl}-3,7,12,16-tetramethyloctadeca-1,3,5,7,9,11,13,15,17-nonaen-1-yl]-1,5,5-trimethyl-7-oxabicyclo[4.1.0]heptan-3-ol
CAS Registry NumberNot Available
SMILES
[H]/C(=C(/[H])\C(\[H])=C(\C)C([H])=C([H])C(\[H])=C(\C)C([H])=C([H])C12OC1(C)CC(O)CC2(C)C)/C(/[H])=C(/C)C([H])=C([H])C(\[H])=C(\C)C([H])=C([H])C12OC1(C)CC(O)CC2(C)C
InChI Identifier
InChI=1/C40H56O4/c1-29(17-13-19-31(3)21-23-39-35(5,6)25-33(41)27-37(39,9)43-39)15-11-12-16-30(2)18-14-20-32(4)22-24-40-36(7,8)26-34(42)28-38(40,10)44-40/h11-24,33-34,41-42H,25-28H2,1-10H3/b12-11+,17-13+,18-14+,23-21+,24-22+,29-15-,30-16-,31-19-,32-20-
InChI KeySZCBXWMUOPQSOX-FLJSCFNYNA-N
Experimental Spectra
Not Available
Predicted Spectra
Not Available
Chemical Shift Submissions
Not Available
Species
Species of OriginNot Available
Chemical Taxonomy
ClassificationNot classified
Physical Properties
StateNot Available
Experimental Properties
PropertyValueReference
Melting PointNot AvailableNot Available
Boiling PointNot AvailableNot Available
Water SolubilityNot AvailableNot Available
LogPNot AvailableNot Available
Predicted Properties
PropertyValueSource
logP7.26ChemAxon
pKa (Strongest Acidic)14.84ChemAxon
pKa (Strongest Basic)-2.7ChemAxon
Physiological Charge0ChemAxon
Hydrogen Acceptor Count4ChemAxon
Hydrogen Donor Count2ChemAxon
Polar Surface Area65.52 ŲChemAxon
Rotatable Bond Count10ChemAxon
Refractivity192.33 m³·mol⁻¹ChemAxon
Polarizability74.33 ųChemAxon
Number of Rings4ChemAxon
BioavailabilityNoChemAxon
Rule of FiveNoChemAxon
Ghose FilterNoChemAxon
Veber's RuleNoChemAxon
MDDR-like RuleYesChemAxon
HMDB IDNot Available
DrugBank IDNot Available
Phenol Explorer Compound IDNot Available
FoodDB IDNot Available
KNApSAcK IDNot Available
Chemspider IDNot Available
KEGG Compound IDNot Available
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia LinkNot Available
METLIN IDNot Available
PubChem CompoundNot Available
PDB IDNot Available
ChEBI IDNot Available
Good Scents IDNot Available
References
General References
  1. Gomez-Maqueo A, Bandino E, Hormaza JI, Cano MP: Characterization and the impact of in vitro simulated digestion on the stability and bioaccessibility of carotenoids and their esters in two Pouteria lucuma varieties. Food Chem. 2020 Jun 30;316:126369. doi: 10.1016/j.foodchem.2020.126369. Epub 2020 Feb 6. [PubMed:32062233 ]
  2. Ko EY, Lee JH, Sivanesan I, Choi MJ, Keum YS, Saini RK: Carotenoid and Tocopherol Profiling in 18 Korean Traditional Green Leafy Vegetables by LC-SIM-MS. Foods. 2023 Mar 19;12(6):1312. doi: 10.3390/foods12061312. [PubMed:36981238 ]
  3. Saini RK, Song MH, Yu JW, Lee JH, Ahn HY, Keum YS, Lee JH: Profiling of Nutritionally Vital Bioactive Compounds in Emerging Green Leafy Vegetables: A Comparative Study. Foods. 2022 Nov 30;11(23):3867. doi: 10.3390/foods11233867. [PubMed:36496677 ]
  4. Ouyang M, Huang Y, Wang Y, Luo F, Liao L: Stability of carotenoids and carotenoid esters in pumpkin (Cucurbita maxima) slices during hot air drying. Food Chem. 2022 Jan 15;367:130710. doi: 10.1016/j.foodchem.2021.130710. Epub 2021 Jul 28. [PubMed:34343802 ]
  5. Steingass CB, Vollmer K, Lux PE, Dell C, Carle R, Schweiggert RM: HPLC-DAD-APCI-MS(n) analysis of the genuine carotenoid pattern of pineapple (Ananas comosus [L.] Merr.) infructescence. Food Res Int. 2020 Jan;127:108709. doi: 10.1016/j.foodres.2019.108709. Epub 2019 Oct 15. [PubMed:31882077 ]