@article{332,
  keywords = {Cooking, Lutein, Molecular Structure, Rumex},
  author = {Péter Molnár and Erzsébet Ősz and Ferenc Zsila and József Deli},
  title = {Isolation and structure elucidation of anhydroluteins from cooked sorrel (Rumex rugosus Campd.).},
  abstract = {<p>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.</p>},
  year = {2005},
  journal = {Chem Biodivers},
  volume = {2},
  pages = {928-35},
  month = {2005 Jul},
  issn = {1612-1880},
  doi = {10.1002/cbdv.200590070},
}