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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.

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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