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

Péter Molnár; Erzsébet Osz; Ferenc Zsila; József Deli

doi:10.1002/cbdv.200590070

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

Chem Biodivers. 2005 Jul;2(7):928-35. doi: 10.1002/cbdv.200590070.

Authors

Péter Molnár¹, Erzsébet Osz, Ferenc Zsila, József Deli

Affiliation

¹ Department of Biochemistry and Medical Chemistry, University of Pécs, Medical School, Szigeti út 12, P.O. Box 99, H-7601 Pécs.

PMID: 17193184
DOI: 10.1002/cbdv.200590070

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.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Cooking
Lutein / analogs & derivatives*
Lutein / chemistry*
Molecular Structure
Rumex / chemistry*

Substances

anhydrolutein I
anhydrolutein II
Lutein