Isolation and structure elucidation of anhydroluteins from cooked sorrel (Rumex rugosus Campd.).

TitleIsolation and structure elucidation of anhydroluteins from cooked sorrel (Rumex rugosus Campd.).
Publication TypeJournal Article
Year of Publication2005
AuthorsMolnár, P, Ősz, E, Zsila, F, Deli, J
JournalChem Biodivers
Volume2
Issue7
Pagination928-35
Date Published2005 Jul
ISSN1612-1880
KeywordsCooking, Lutein, Molecular Structure, Rumex
Abstract

Anhydrolutein I (= (all-E,3R,6'R)-3',4'-didehydro-beta,gamma-caroten-3-ol; 2) and anhydrolutein II (= (all-E, 3R,6'S)-2',3'-didehydro-beta,epsilon-caroten-3-ol; 3) have been isolated and characterized from the extract of steam-cooked sorrel. The presence of these compounds in cooked vegetable is postulated to be due to acid-catalyzed dehydration of lutein (1; Scheme). The structures of the isolated anhydroluteins were established by UV/VIS, CD, and 1H-NMR spectroscopy, and mass spectrometry.

DOI10.1002/cbdv.200590070
Alternate JournalChem. Biodivers.
PubMed ID17193184