Definitions

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. A di-hydroxy, keto carotenoid, which, together with capsanthin, constitutes the red pigment of paprika.

Etymologies

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Examples

  • These pigments absorb blue and green wavelengths and are responsible for most of the yellow and orange colors in fruits and vegetables (beta-carotene, xanthophylls, zeaxanthin), as well as the red of tomatoes, watermelons, and chillis (lycopene, capsanthin, and capsorubin; most red colors in plants are caused by anthocyanins).

    On Food and Cooking, The Science and Lore of the Kitchen

  • In red varieties, both lutein and the green aroma disappear during ripening along with chlorophyll, and other carotenoid pigments accumulate, the main ones being capsanthin, capsorubin, as well as beta-carotene, the precursor of vitamin A.

    On Food and Cooking, The Science and Lore of the Kitchen

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