Isolation and structure elucidation of anhydroluteins from cooked sorrel (Rumex rugosus CAMPD.)

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6 Citations (Scopus)

Abstract

Anhydrolutein I (=(all-E,3R,6′R)-3′, 4′-didehydro-β,γ-caroten-3-ol; 2) and anhydrolutein II (=(all-E,3R,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 1H-NMR spectroscopy, and mass spectrometry.

Original languageEnglish
Pages (from-to)928-935
Number of pages8
JournalChemistry and Biodiversity
Volume2
Issue number7
DOIs
Publication statusPublished - Aug 9 2005

ASJC Scopus subject areas

  • Bioengineering
  • Biochemistry
  • Chemistry(all)
  • Molecular Medicine
  • Molecular Biology

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