Isolation and structure elucidation of anhydroluteins from cooked sorrel (Rumex rugosus Campd.).
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.
Molnár
Péter
P
Department of Biochemistry and Medical Chemistry, University of Pécs, Medical School, Szigeti út 12, P.O. Box 99, H-7601 Pécs.
Osz
Erzsébet
E
Zsila
Ferenc
F
Deli
József
J
D003296:Cooking; D014975:Lutein / Q000031:analogs & derivatives* / Q000737:chemistry*; D015394:Molecular Structure; D031804:Rumex / Q000737:chemistry*
C516966:anhydrolutein I; C516967:anhydrolutein II; D014975:Lutein