title: Epimerisation of lutein to 3'-epilutein in processed foods.
abstract: Lutein can convert to 3'-epilutein and anhydrolutein I in acidic medium as well as during different cooking methods. To our knowledge, this is the first demonstration of the epimerisation and dehydration of lutein in native samples. During different cooking processes the lutein content of the processed vegetables and fruits dramatically decreases, thus the bioavailability of processed plant food may also decrease. The occurrence of 3'-epilutein in processed food may be important regarding the application of synthetic lutein as food additive.
authors.affiliation: Department of Biochemistry and Medical Chemistry, University of Pécs, Medical School, PO Box 99, H-7601 Pécs, Hungary. jozsef.deli@aok.pte.hu
authors.forename: József
authors.initials: J
authors.lastname: Deli
authors.forename: Péter
authors.initials: P
authors.lastname: Molnár
authors.forename: Erzsébet
authors.initials: E
authors.lastname: Osz
authors.forename: Gyula
authors.initials: G
authors.lastname: Tóth
authors.forename: Ferenc
authors.initials: F
authors.lastname: Zsila
mesh_terms: D002851:Chromatography, High Pressure Liquid; D003681:Dehydration; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D014975:Lutein / Q000031:analogs & derivatives* / Q000032:analysis / Q000737:chemistry*; D015394:Molecular Structure
chemical_list: C474265:(3R,3'S,6'R)-lutein; D014975:Lutein