Isolation and structure elucidation of anhydroluteins from cooked sorrel (Rumex rugosus Campd.) |
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| Authors: | Molnár Péter Osz Erzsébet Zsila Ferenc Deli József |
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| Affiliation: | Department of Biochemistry and Medical Chemistry, University of Pécs, Medical School, Szigeti út 12, P.O. Box 99, H-7601 Pécs. |
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| 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. |
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