Epimerisation of lutein to 3'-epilutein in processed foods

József Deli; Péter Molnár; Erzsébet Osz; Gyula Tóth; Ferenc Zsila

doi:10.1016/j.bmcl.2003.12.012

Epimerisation of lutein to 3'-epilutein in processed foods

Bioorg Med Chem Lett. 2004 Feb 23;14(4):925-8. doi: 10.1016/j.bmcl.2003.12.012.

Authors

József Deli¹, Péter Molnár, Erzsébet Osz, Gyula Tóth, Ferenc Zsila

Affiliation

¹ Department of Biochemistry and Medical Chemistry, University of Pécs, Medical School, PO Box 99, H-7601 Pécs, Hungary. jozsef.deli@aok.pte.hu

PMID: 15012995
DOI: 10.1016/j.bmcl.2003.12.012

Abstract

Lutein can convert to 3'-epilutein and anhydrolutein I in acidic medium as well as during different cooking methods. To our knowledge, this is the first demonstration of the epimerisation and dehydration of lutein in native samples. During different cooking processes the lutein content of the processed vegetables and fruits dramatically decreases, thus the bioavailability of processed plant food may also decrease. The occurrence of 3'-epilutein in processed food may be important regarding the application of synthetic lutein as food additive.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Chromatography, High Pressure Liquid
Dehydration
Food Handling / methods*
Hot Temperature*
Lutein / analogs & derivatives*
Lutein / analysis
Lutein / chemistry*
Molecular Structure

Substances

(3R,3'S,6'R)-lutein
Lutein