Isolation and structure elucidation of anhydroluteins from cooked sorrel (Rumex rugosus Campd.).
Péter Molnár, Erzsébet Osz, Ferenc Zsila, József Deli
Department of Biochemistry and Medical Chemistry, University of Pécs, Medical School, Szigeti út 12, P.O. Box 99, H-7601 Pécs.
Chemistry & biodiversity 2005 JulAnhydrolutein 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.
Citation
Péter Molnár, Erzsébet Osz, Ferenc Zsila, József Deli. Isolation and structure elucidation of anhydroluteins from cooked sorrel (Rumex rugosus Campd.). Chemistry & biodiversity. 2005 Jul;2(7):928-35
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PMID: 17193184
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