Determination of Carotenoid Profiles in Grapes, Musts, and Fortified Wines from Douro Varieties of Vitis vinifera

β-Carotene and six xanthophylls (lutein, neoxanthin, violaxanthin, luteoxanthin, cryptoxanthin, and echinenone) have been identified and semiquantitatively or quantitatively determined in musts and port wines for the first time. An HPLC method was developed and compared with that of one based on thi...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of agricultural and food chemistry 2001-11, Vol.49 (11), p.5484-5488
Hauptverfasser:	Guedes de Pinho, Paula, Silva Ferreira, António C, Mendes Pinto, Manuela, Benitez, Juan Gomez, Hogg, Timothy A
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Carotenoids - analysis Chromatography, High Pressure Liquid Chromatography, Thin Layer Ethanol - chemistry Fermentation Fermented food industries Food industries Fundamental and applied biological sciences. Psychology Reproducibility of Results Vitis - chemistry Wine - analysis Wines and vinegars
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

container_end_page	5488
container_issue	11
container_start_page	5484
container_title	Journal of agricultural and food chemistry
container_volume	49
creator	Guedes de Pinho, Paula Silva Ferreira, António C Mendes Pinto, Manuela Benitez, Juan Gomez Hogg, Timothy A
description	β-Carotene and six xanthophylls (lutein, neoxanthin, violaxanthin, luteoxanthin, cryptoxanthin, and echinenone) have been identified and semiquantitatively or quantitatively determined in musts and port wines for the first time. An HPLC method was developed and compared with that of one based on thin layer cromatography with scanning densitometry. The most abundant carotenoids present in red grape varieties are β-carotene and lutein. In wines, significant quantities of violaxanthin, luteoxanthin, and neoxanthin were found. This study was done with berries (skin and pulp), musts, and fortified wines. Some experiments were performed to follow carotenoid content from grapes to wines. Although the levels of β-carotene and lutein found in fortified wines were lower than those found in musts, other xanthophylls, such as neoxanthin, violaxanthin, and luteoxanthin, exist in appreciable amounts in young ports. Keywords: Carotenoids; wine composition; winemaking; aroma precursors
doi_str_mv	10.1021/jf010515p
format	Article
fullrecord	<record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_72294062</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>72294062</sourcerecordid><originalsourceid>FETCH-LOGICAL-a379t-d011e9c41c0cbe0825f35db99179c16f1e5049427e2b7431e0f70e80d7e15ca33</originalsourceid><addsrcrecordid>eNptkE1v1DAQhi0EotvCgT-AfAEJicBMEsfJEW3Z5aOISpSCuFjeZCx5Seyt7VTw73G1q-6F0yvNPHpn9DD2DOENQolvtwYQBIrdA7ZAUUIhENuHbAF5WbSiwRN2GuMWAFoh4TE7QZRYV3W7YDfnlChM1ulkvePe8KUOPpHzduCXwRs7UuTW8XXQO4qv-Zc5phzaDXzlQ7LG0sB_WJcpE_zEz_0cPL_WwVKyeZgbr22ykd9aZw0F_YQ9MnqM9PSQZ-z76v3V8kNx8XX9cfnuotCV7FIxACJ1fY099BuCthSmEsOm61B2PTYGSUDd1aWkciPrCgmMBGphkISi11V1xl7ue3fB38wUk5ps7GkctSM_RyXLsquhKTP4ag_2wccYyKhdsJMOfxWCuvOr7v1m9vmhdN5MNBzJg9AMvDgAOvZ6NEG73sYjVyM0Fd4dLfacjYn-3O91-K0aWUmhri6_qU-_Pq-r8udSrY69uo9qmx277O4_D_4DN4edXg</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>72294062</pqid></control><display><type>article</type><title>Determination of Carotenoid Profiles in Grapes, Musts, and Fortified Wines from Douro Varieties of Vitis vinifera</title><source>MEDLINE</source><source>ACS Publications - Downers Grove, IL campus only.</source><creator>Guedes de Pinho, Paula ; Silva Ferreira, António C ; Mendes Pinto, Manuela ; Benitez, Juan Gomez ; Hogg, Timothy A</creator><creatorcontrib>Guedes de Pinho, Paula ; Silva Ferreira, António C ; Mendes Pinto, Manuela ; Benitez, Juan Gomez ; Hogg, Timothy A</creatorcontrib><description>β-Carotene and six xanthophylls (lutein, neoxanthin, violaxanthin, luteoxanthin, cryptoxanthin, and echinenone) have been identified and semiquantitatively or quantitatively determined in musts and port wines for the first time. An HPLC method was developed and compared with that of one based on thin layer cromatography with scanning densitometry. The most abundant carotenoids present in red grape varieties are β-carotene and lutein. In wines, significant quantities of violaxanthin, luteoxanthin, and neoxanthin were found. This study was done with berries (skin and pulp), musts, and fortified wines. Some experiments were performed to follow carotenoid content from grapes to wines. Although the levels of β-carotene and lutein found in fortified wines were lower than those found in musts, other xanthophylls, such as neoxanthin, violaxanthin, and luteoxanthin, exist in appreciable amounts in young ports. Keywords: Carotenoids; wine composition; winemaking; aroma precursors</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf010515p</identifier><identifier>PMID: 11714348</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Biological and medical sciences ; Carotenoids - analysis ; Chromatography, High Pressure Liquid ; Chromatography, Thin Layer ; Ethanol - chemistry ; Fermentation ; Fermented food industries ; Food industries ; Fundamental and applied biological sciences. Psychology ; Reproducibility of Results ; Vitis - chemistry ; Wine - analysis ; Wines and vinegars</subject><ispartof>Journal of agricultural and food chemistry, 2001-11, Vol.49 (11), p.5484-5488</ispartof><rights>Copyright © 2001 American Chemical Society</rights><rights>2002 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a379t-d011e9c41c0cbe0825f35db99179c16f1e5049427e2b7431e0f70e80d7e15ca33</citedby><cites>FETCH-LOGICAL-a379t-d011e9c41c0cbe0825f35db99179c16f1e5049427e2b7431e0f70e80d7e15ca33</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf010515p$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf010515p$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2751,27055,27903,27904,56717,56767</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=14106312$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/11714348$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Guedes de Pinho, Paula</creatorcontrib><creatorcontrib>Silva Ferreira, António C</creatorcontrib><creatorcontrib>Mendes Pinto, Manuela</creatorcontrib><creatorcontrib>Benitez, Juan Gomez</creatorcontrib><creatorcontrib>Hogg, Timothy A</creatorcontrib><title>Determination of Carotenoid Profiles in Grapes, Musts, and Fortified Wines from Douro Varieties of Vitis vinifera</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>β-Carotene and six xanthophylls (lutein, neoxanthin, violaxanthin, luteoxanthin, cryptoxanthin, and echinenone) have been identified and semiquantitatively or quantitatively determined in musts and port wines for the first time. An HPLC method was developed and compared with that of one based on thin layer cromatography with scanning densitometry. The most abundant carotenoids present in red grape varieties are β-carotene and lutein. In wines, significant quantities of violaxanthin, luteoxanthin, and neoxanthin were found. This study was done with berries (skin and pulp), musts, and fortified wines. Some experiments were performed to follow carotenoid content from grapes to wines. Although the levels of β-carotene and lutein found in fortified wines were lower than those found in musts, other xanthophylls, such as neoxanthin, violaxanthin, and luteoxanthin, exist in appreciable amounts in young ports. Keywords: Carotenoids; wine composition; winemaking; aroma precursors</description><subject>Biological and medical sciences</subject><subject>Carotenoids - analysis</subject><subject>Chromatography, High Pressure Liquid</subject><subject>Chromatography, Thin Layer</subject><subject>Ethanol - chemistry</subject><subject>Fermentation</subject><subject>Fermented food industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Reproducibility of Results</subject><subject>Vitis - chemistry</subject><subject>Wine - analysis</subject><subject>Wines and vinegars</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2001</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNptkE1v1DAQhi0EotvCgT-AfAEJicBMEsfJEW3Z5aOISpSCuFjeZCx5Seyt7VTw73G1q-6F0yvNPHpn9DD2DOENQolvtwYQBIrdA7ZAUUIhENuHbAF5WbSiwRN2GuMWAFoh4TE7QZRYV3W7YDfnlChM1ulkvePe8KUOPpHzduCXwRs7UuTW8XXQO4qv-Zc5phzaDXzlQ7LG0sB_WJcpE_zEz_0cPL_WwVKyeZgbr22ykd9aZw0F_YQ9MnqM9PSQZ-z76v3V8kNx8XX9cfnuotCV7FIxACJ1fY099BuCthSmEsOm61B2PTYGSUDd1aWkciPrCgmMBGphkISi11V1xl7ue3fB38wUk5ps7GkctSM_RyXLsquhKTP4ag_2wccYyKhdsJMOfxWCuvOr7v1m9vmhdN5MNBzJg9AMvDgAOvZ6NEG73sYjVyM0Fd4dLfacjYn-3O91-K0aWUmhri6_qU-_Pq-r8udSrY69uo9qmx277O4_D_4DN4edXg</recordid><startdate>20011101</startdate><enddate>20011101</enddate><creator>Guedes de Pinho, Paula</creator><creator>Silva Ferreira, António C</creator><creator>Mendes Pinto, Manuela</creator><creator>Benitez, Juan Gomez</creator><creator>Hogg, Timothy A</creator><general>American Chemical Society</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20011101</creationdate><title>Determination of Carotenoid Profiles in Grapes, Musts, and Fortified Wines from Douro Varieties of Vitis vinifera</title><author>Guedes de Pinho, Paula ; Silva Ferreira, António C ; Mendes Pinto, Manuela ; Benitez, Juan Gomez ; Hogg, Timothy A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a379t-d011e9c41c0cbe0825f35db99179c16f1e5049427e2b7431e0f70e80d7e15ca33</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2001</creationdate><topic>Biological and medical sciences</topic><topic>Carotenoids - analysis</topic><topic>Chromatography, High Pressure Liquid</topic><topic>Chromatography, Thin Layer</topic><topic>Ethanol - chemistry</topic><topic>Fermentation</topic><topic>Fermented food industries</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Reproducibility of Results</topic><topic>Vitis - chemistry</topic><topic>Wine - analysis</topic><topic>Wines and vinegars</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Guedes de Pinho, Paula</creatorcontrib><creatorcontrib>Silva Ferreira, António C</creatorcontrib><creatorcontrib>Mendes Pinto, Manuela</creatorcontrib><creatorcontrib>Benitez, Juan Gomez</creatorcontrib><creatorcontrib>Hogg, Timothy A</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Guedes de Pinho, Paula</au><au>Silva Ferreira, António C</au><au>Mendes Pinto, Manuela</au><au>Benitez, Juan Gomez</au><au>Hogg, Timothy A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Determination of Carotenoid Profiles in Grapes, Musts, and Fortified Wines from Douro Varieties of Vitis vinifera</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2001-11-01</date><risdate>2001</risdate><volume>49</volume><issue>11</issue><spage>5484</spage><epage>5488</epage><pages>5484-5488</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>β-Carotene and six xanthophylls (lutein, neoxanthin, violaxanthin, luteoxanthin, cryptoxanthin, and echinenone) have been identified and semiquantitatively or quantitatively determined in musts and port wines for the first time. An HPLC method was developed and compared with that of one based on thin layer cromatography with scanning densitometry. The most abundant carotenoids present in red grape varieties are β-carotene and lutein. In wines, significant quantities of violaxanthin, luteoxanthin, and neoxanthin were found. This study was done with berries (skin and pulp), musts, and fortified wines. Some experiments were performed to follow carotenoid content from grapes to wines. Although the levels of β-carotene and lutein found in fortified wines were lower than those found in musts, other xanthophylls, such as neoxanthin, violaxanthin, and luteoxanthin, exist in appreciable amounts in young ports. Keywords: Carotenoids; wine composition; winemaking; aroma precursors</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>11714348</pmid><doi>10.1021/jf010515p</doi><tpages>5</tpages></addata></record>
fulltext	fulltext
identifier	ISSN: 0021-8561
ispartof	Journal of agricultural and food chemistry, 2001-11, Vol.49 (11), p.5484-5488
issn	0021-8561 1520-5118
language	eng
recordid	cdi_proquest_miscellaneous_72294062
source	MEDLINE; ACS Publications - Downers Grove, IL campus only.
subjects	Biological and medical sciences Carotenoids - analysis Chromatography, High Pressure Liquid Chromatography, Thin Layer Ethanol - chemistry Fermentation Fermented food industries Food industries Fundamental and applied biological sciences. Psychology Reproducibility of Results Vitis - chemistry Wine - analysis Wines and vinegars
title	Determination of Carotenoid Profiles in Grapes, Musts, and Fortified Wines from Douro Varieties of Vitis vinifera
url	https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-22T19%3A22%3A47IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Determination%20of%20Carotenoid%20Profiles%20in%20Grapes,%20Musts,%20and%20Fortified%20Wines%20from%20Douro%20Varieties%20of%20Vitis%20vinifera&rft.jtitle=Journal%20of%20agricultural%20and%20food%20chemistry&rft.au=Guedes%20de%20Pinho,%20Paula&rft.date=2001-11-01&rft.volume=49&rft.issue=11&rft.spage=5484&rft.epage=5488&rft.pages=5484-5488&rft.issn=0021-8561&rft.eissn=1520-5118&rft.coden=JAFCAU&rft_id=info:doi/10.1021/jf010515p&rft_dat=%3Cproquest_cross%3E72294062%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=72294062&rft_id=info:pmid/11714348&rfr_iscdi=true