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Isolation and Structure Elucidation of Anhydroluteins from Cooked Sorrel ( Rumex rugosus C ampd .)
Author(s) -
Molnár Péter,
Ősz Erzsébet,
Zsila Ferenc,
Deli József
Publication year - 2005
Publication title -
chemistry and biodiversity
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 70
eISSN - 1612-1880
pISSN - 1612-1872
DOI - 10.1002/cbdv.200590070
Subject(s) - chemistry , dehydration , mass spectrometry , lutein , food science , carotenoid , biochemistry , chromatography
Anhydrolutein I (=(all‐ E ,3 R ,6′ R )‐3′,4′‐didehydro‐ β , γ ‐caroten‐3‐ol; 2 ) and anhydrolutein II (=(all‐ E , 3 R ,6′ S )‐2′,3′‐didehydro‐ β , ε ‐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 1 H‐NMR spectroscopy, and mass spectrometry.