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13-cis-Astaxanthin

analytical standard

Synonym(s):

(3S,3′S,13-cis)-3,3′-Dihydroxy-β, β-carotene-4,4′-dione

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About This Item

Empirical Formula (Hill Notation):
C40H52O4
CAS Number:
Molecular Weight:
596.84
UNSPSC Code:
85151701
NACRES:
NA.24

grade

analytical standard

Quality Level

Assay

≥90.0% (HPLC)

shelf life

limited shelf life, expiry date on the label

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

impurities

≤10% all-trans-astaxanthin (HPLC)

application(s)

cleaning products
cosmetics
food and beverages
personal care

format

neat

storage temp.

−70°C

General description

13-cis-Astaxanthin belongs to the class of carotenoids. It is an isomer of astaxanthin, a red-pigment ketocarotenoid. Astaxanthin is predominantly found in marine animals. It is utilized as a feed supplement in fish/crustacean farms and also finds applications in cosmetics/ pharmaceutical industries, as an antioxidant.

Application

13-cis-Astaxanthin may be used as an analytical reference standard for the determination of the analyte in different microalgae species and aquatic animals by chromatography-based techniques.

Storage Class Code

11 - Combustible Solids

WGK

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable


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Cis astaxanthin and especially 9-cis astaxanthin exhibits a higher antioxidant activity in vitro compared to the all-trans isomer
Liu X and Osawa T
Biochemical and Biophysical Research Communications, 357(1), 187-193 (2007)
Determination of astaxanthin and astaxanthin esters in the microalgae Haematococcus pluvialis by LC-(APCI) MS and characterization of predominant carotenoid isomers by NMR spectroscopy
Holtin K, et al.
Analytical and Bioanalytical Chemistry, 395(6), 1613-1613 (2009)
Identification of astaxanthin isomers in Haematococcus lacustrisby HPLC-photodiode array detection
Yuan JP and Chen
Biotechnol. Tech., 11(7), 455-459 (1997)
Isolation and identification of the main carotenoid pigment from a new variety of the ridgetail white prawn Exopalaemon carinicauda
Zhang C, et al.
Food Chemistry, 269(7), 450-454 (2018)

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