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Published on: March 27, 2014
Isolation and structure elucidation of anhydroluteins from cooked sorrel (Rumex rugosus Campd.)
Péter Molnár1, Erzsébet Osz, Ferenc Zsila
1Department of Biochemistry and Medical Chemistry, University of Pécs, Medical School, Szigeti út 12, P.O. Box 99, H-7601 Pécs.
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.
