2. Academic Validation
  3. Isolation and structure elucidation of anhydroluteins from cooked sorrel (Rumex rugosus Campd.)

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.
Péter Molnár 1,  Erzsébet Osz,  Ferenc Zsila,  József Deli
Affiliations

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.

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