Separation and identification of lutein derivatives in processed foods

P. Molnár, Z. Szabó, E. Osz, P. Oláh, G. Tóth, J. Deli

Research output: Article

10 Citations (Scopus)


In the present work, we show that in processed sorrel, the lutein (1) can convert to 3′-epilutein (2)-3′-stereoisomer of lutein - by epimerisation reaction, as well as to anhydrolutein I (3) and II (4) by dehydration reaction. The newly formed anhydrolutein I (3) and II (4) were detected and identified by HPLC-DAD and HPLC-MS techniques and co-chromatography with authentic samples. The compounds 1 and 2 were also isolated from cooked sorrel by column chromatography and characterized by NMR spectroscopy.

Original languageEnglish
Pages (from-to)S101-S105
Issue numberSUPPL.
Publication statusPublished - aug. 20 2004

ASJC Scopus subject areas

  • Analytical Chemistry
  • Biochemistry
  • Clinical Biochemistry
  • Organic Chemistry

Fingerprint Dive into the research topics of 'Separation and identification of lutein derivatives in processed foods'. Together they form a unique fingerprint.

  • Cite this