|Title||Isolation and structure elucidation of anhydroluteins from cooked sorrel (Rumex rugosus Campd.).|
|Publication Type||Journal Article|
|Year of Publication||2005|
|Authors||Molnár, P, Ősz, E, Zsila, F, Deli, J|
|Date Published||2005 Jul|
|Keywords||Cooking, Lutein, Molecular Structure, Rumex|
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.
|Alternate Journal||Chem. Biodivers.|