Carotenoid and Chlorophyll-Derived Compounds in Some Wine Grapes Grown in Apulian Region
Carotenoid compounds in wine grapes (Chardonnay, Merlot, Primitivo, Negroamaro) grown in Apulian region were investigated by chromatographic and spectrometric analyses. Cis-isomers of lutein and β-carotene (9Z, 9′Z-lutein and 9Z-β-carotene) and 5,6-epoxyxanthophylls were detected: 9′Z-neoxanthin, vi...
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| creator | Crupi, Pasquale Coletta, Antonio Milella, Rosa Anna Palmisano, Giuseppe Baiano, Antonella La Notte, Ennio Antonacci, Donato |
| description | Carotenoid compounds in wine grapes (Chardonnay, Merlot, Primitivo, Negroamaro) grown in Apulian region were investigated by chromatographic and spectrometric analyses. Cis-isomers of lutein and β-carotene (9Z, 9′Z-lutein and 9Z-β-carotene) and 5,6-epoxyxanthophylls were detected: 9′Z-neoxanthin, violaxanthin, and 5,6-epoxylutein. Moreover, zeaxanthin was efficiently resolved from lutein by a selective factor > 1 (α= 1.06) and was found in high amounts (50 to 300 μg/kg) in the grape extracts analyzed in 3 y of study (2006 to 2008). At grape maturity, β-carotene had concentration approximately 2-to 4-fold higher than (all-E)-lutein in all varieties. Because carotenoids are potential precursors of aroma compounds, it was determined carotenoids change ΔC (μg/kg), from the difference of total carotenoids concentration between veraison and maturity. Chardonnay and Merlot had the highest ΔC values and principal component analysis showed that they were characterized by 5,6-epoxyxanthophylls derivatives and zeaxanthin, lutein, and β-carotene derivatives, respectively. An important effect of vintage on ΔC values in the analyzed grapes was also observed. A strong positive correlation was determined between ΔC and temperature data that seem to be responsible for the difference of ΔC in the Chardonnay and Merlot compared to the Primitivo and Negroamaro varieties. |
| doi_str_mv | 10.1111/j.1750-3841.2010.01564.x |
| format | Article |
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Cis-isomers of lutein and β-carotene (9Z, 9′Z-lutein and 9Z-β-carotene) and 5,6-epoxyxanthophylls were detected: 9′Z-neoxanthin, violaxanthin, and 5,6-epoxylutein. Moreover, zeaxanthin was efficiently resolved from lutein by a selective factor > 1 (α= 1.06) and was found in high amounts (50 to 300 μg/kg) in the grape extracts analyzed in 3 y of study (2006 to 2008). At grape maturity, β-carotene had concentration approximately 2-to 4-fold higher than (all-E)-lutein in all varieties. Because carotenoids are potential precursors of aroma compounds, it was determined carotenoids change ΔC (μg/kg), from the difference of total carotenoids concentration between veraison and maturity. Chardonnay and Merlot had the highest ΔC values and principal component analysis showed that they were characterized by 5,6-epoxyxanthophylls derivatives and zeaxanthin, lutein, and β-carotene derivatives, respectively. An important effect of vintage on ΔC values in the analyzed grapes was also observed. A strong positive correlation was determined between ΔC and temperature data that seem to be responsible for the difference of ΔC in the Chardonnay and Merlot compared to the Primitivo and Negroamaro varieties.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1750-3841.2010.01564.x</identifier><identifier>PMID: 20546421</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Malden, USA: Blackwell Publishing Inc</publisher><subject><![CDATA[5,6‐epoxyxanthophylls ; 6-epoxyxanthophylls ; Aroma compounds ; beta Carotene - analogs & derivatives ; beta Carotene - analysis ; beta Carotene - chemistry ; Beverages - analysis ; Biological and medical sciences ; Carotenoids ; Carotenoids - analysis ; Carotenoids - chemistry ; Carotenoids - isolation & purification ; chemical compounds ; Chlorophyll ; Chlorophyll - analogs & derivatives ; Chlorophyll - analysis ; Chlorophyll - chemistry ; chlorophyll-derived compounds ; Chloroplasts ; Chromatography, High Pressure Liquid ; Citrus fruits ; Derivatives ; Dietary Carbohydrates - analysis ; Fermented food industries ; food analysis ; food composition ; Food industries ; Food science ; Foods ; Fruit - chemistry ; Fruit - growth & development ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; Grapes ; Hydrogen-Ion Concentration ; Isomerism ; Italy ; Lutein ; Lutein - analogs & derivatives ; Lutein - analysis ; Lutein - chemistry ; pheophytins ; Precursors ; Principal Component Analysis ; Species Specificity ; Spectrometry, Mass, Electrospray Ionization ; Vitamin A ; Vitis - chemistry ; Vitis - growth & development ; Vitis vinifera ; Weather ; Wine ; wine cultivars ; wine grapes ; Wines ; Wines and vinegars ; Xanthophylls - analysis ; Xanthophylls - chemistry ; zeaxanthin]]></subject><ispartof>Journal of food science, 2010-05, Vol.75 (4), p.S191-S198</ispartof><rights>2010 Institute of Food Technologists</rights><rights>2015 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists May 2010</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5204-37c383e88a5e8fa20b07d595b13c0a07d0044d953999456ba9d0e347aaebee943</citedby><cites>FETCH-LOGICAL-c5204-37c383e88a5e8fa20b07d595b13c0a07d0044d953999456ba9d0e347aaebee943</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1750-3841.2010.01564.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1750-3841.2010.01564.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22789122$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/20546421$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Crupi, Pasquale</creatorcontrib><creatorcontrib>Coletta, Antonio</creatorcontrib><creatorcontrib>Milella, Rosa Anna</creatorcontrib><creatorcontrib>Palmisano, Giuseppe</creatorcontrib><creatorcontrib>Baiano, Antonella</creatorcontrib><creatorcontrib>La Notte, Ennio</creatorcontrib><creatorcontrib>Antonacci, Donato</creatorcontrib><title>Carotenoid and Chlorophyll-Derived Compounds in Some Wine Grapes Grown in Apulian Region</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>Carotenoid compounds in wine grapes (Chardonnay, Merlot, Primitivo, Negroamaro) grown in Apulian region were investigated by chromatographic and spectrometric analyses. Cis-isomers of lutein and β-carotene (9Z, 9′Z-lutein and 9Z-β-carotene) and 5,6-epoxyxanthophylls were detected: 9′Z-neoxanthin, violaxanthin, and 5,6-epoxylutein. Moreover, zeaxanthin was efficiently resolved from lutein by a selective factor > 1 (α= 1.06) and was found in high amounts (50 to 300 μg/kg) in the grape extracts analyzed in 3 y of study (2006 to 2008). At grape maturity, β-carotene had concentration approximately 2-to 4-fold higher than (all-E)-lutein in all varieties. Because carotenoids are potential precursors of aroma compounds, it was determined carotenoids change ΔC (μg/kg), from the difference of total carotenoids concentration between veraison and maturity. Chardonnay and Merlot had the highest ΔC values and principal component analysis showed that they were characterized by 5,6-epoxyxanthophylls derivatives and zeaxanthin, lutein, and β-carotene derivatives, respectively. An important effect of vintage on ΔC values in the analyzed grapes was also observed. A strong positive correlation was determined between ΔC and temperature data that seem to be responsible for the difference of ΔC in the Chardonnay and Merlot compared to the Primitivo and Negroamaro varieties.</description><subject>5,6‐epoxyxanthophylls</subject><subject>6-epoxyxanthophylls</subject><subject>Aroma compounds</subject><subject>beta Carotene - analogs & derivatives</subject><subject>beta Carotene - analysis</subject><subject>beta Carotene - chemistry</subject><subject>Beverages - analysis</subject><subject>Biological and medical sciences</subject><subject>Carotenoids</subject><subject>Carotenoids - analysis</subject><subject>Carotenoids - chemistry</subject><subject>Carotenoids - isolation & purification</subject><subject>chemical compounds</subject><subject>Chlorophyll</subject><subject>Chlorophyll - analogs & derivatives</subject><subject>Chlorophyll - analysis</subject><subject>Chlorophyll - chemistry</subject><subject>chlorophyll-derived compounds</subject><subject>Chloroplasts</subject><subject>Chromatography, High Pressure Liquid</subject><subject>Citrus fruits</subject><subject>Derivatives</subject><subject>Dietary Carbohydrates - analysis</subject><subject>Fermented food industries</subject><subject>food analysis</subject><subject>food composition</subject><subject>Food industries</subject><subject>Food science</subject><subject>Foods</subject><subject>Fruit - chemistry</subject><subject>Fruit - growth & development</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Grapes</subject><subject>Hydrogen-Ion Concentration</subject><subject>Isomerism</subject><subject>Italy</subject><subject>Lutein</subject><subject>Lutein - analogs & derivatives</subject><subject>Lutein - analysis</subject><subject>Lutein - chemistry</subject><subject>pheophytins</subject><subject>Precursors</subject><subject>Principal Component Analysis</subject><subject>Species Specificity</subject><subject>Spectrometry, Mass, Electrospray Ionization</subject><subject>Vitamin A</subject><subject>Vitis - chemistry</subject><subject>Vitis - growth & development</subject><subject>Vitis vinifera</subject><subject>Weather</subject><subject>Wine</subject><subject>wine cultivars</subject><subject>wine grapes</subject><subject>Wines</subject><subject>Wines and vinegars</subject><subject>Xanthophylls - analysis</subject><subject>Xanthophylls - chemistry</subject><subject>zeaxanthin</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkU2P0zAQhi0EYkvhL0CEhDil-DNOLkirLFtAFUiUZXuz3GS665LYwW7Y9t_jbEqRuIAvM5555tXYL0IJwTMSz5vtjEiBU5ZzMqM4VjERGZ_tH6DJqfEQTTCmNCWEyzP0JIQtHu4se4zOKBY845RM0KrU3u3AOlMn2tZJeds477rbQ9OkF-DNT4g113aut3VIjE2WroXk2lhI5l53EGJwd3bonHd9Y7RNvsCNcfYperTRTYBnxzhFV5fvvpbv08Xn-YfyfJFWgmKeMlmxnEGeawH5RlO8xrIWhVgTVmEdc4w5rwvBiqLgIlvrosbAuNQa1gAFZ1P0etTtvPvRQ9ip1oQKmkZbcH1QUjDJaCblv0nGGMf0nnz5F7l1vbfxGUpgLoWgGYlQPkKVdyF42KjOm1b7gyJYDS6prRrMUIMZanBJ3buk9nH0-VG_X7dQnwZ_2xKBV0dAh0o3G69tZcIfjsq8INHLKXo7cnemgcN_L6A-Xl4shzQKpKOACTvYnwS0_64yyaRQ15_miixY-W21YiqP_IuR32in9I2PS10tozTDJI__nOXsF7Mow2g</recordid><startdate>201005</startdate><enddate>201005</enddate><creator>Crupi, Pasquale</creator><creator>Coletta, Antonio</creator><creator>Milella, Rosa Anna</creator><creator>Palmisano, Giuseppe</creator><creator>Baiano, Antonella</creator><creator>La Notte, Ennio</creator><creator>Antonacci, Donato</creator><general>Blackwell Publishing Inc</general><general>Wiley</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><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>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201005</creationdate><title>Carotenoid and Chlorophyll-Derived Compounds in Some Wine Grapes Grown in Apulian Region</title><author>Crupi, Pasquale ; Coletta, Antonio ; Milella, Rosa Anna ; Palmisano, Giuseppe ; Baiano, Antonella ; La Notte, Ennio ; Antonacci, Donato</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5204-37c383e88a5e8fa20b07d595b13c0a07d0044d953999456ba9d0e347aaebee943</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>5,6‐epoxyxanthophylls</topic><topic>6-epoxyxanthophylls</topic><topic>Aroma compounds</topic><topic>beta Carotene - analogs & derivatives</topic><topic>beta Carotene - analysis</topic><topic>beta Carotene - chemistry</topic><topic>Beverages - analysis</topic><topic>Biological and medical sciences</topic><topic>Carotenoids</topic><topic>Carotenoids - analysis</topic><topic>Carotenoids - chemistry</topic><topic>Carotenoids - isolation & purification</topic><topic>chemical compounds</topic><topic>Chlorophyll</topic><topic>Chlorophyll - analogs & derivatives</topic><topic>Chlorophyll - analysis</topic><topic>Chlorophyll - chemistry</topic><topic>chlorophyll-derived compounds</topic><topic>Chloroplasts</topic><topic>Chromatography, High Pressure Liquid</topic><topic>Citrus fruits</topic><topic>Derivatives</topic><topic>Dietary Carbohydrates - analysis</topic><topic>Fermented food industries</topic><topic>food analysis</topic><topic>food composition</topic><topic>Food industries</topic><topic>Food science</topic><topic>Foods</topic><topic>Fruit - chemistry</topic><topic>Fruit - growth & development</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Grapes</topic><topic>Hydrogen-Ion Concentration</topic><topic>Isomerism</topic><topic>Italy</topic><topic>Lutein</topic><topic>Lutein - analogs & derivatives</topic><topic>Lutein - analysis</topic><topic>Lutein - chemistry</topic><topic>pheophytins</topic><topic>Precursors</topic><topic>Principal Component Analysis</topic><topic>Species Specificity</topic><topic>Spectrometry, Mass, Electrospray Ionization</topic><topic>Vitamin A</topic><topic>Vitis - chemistry</topic><topic>Vitis - growth & development</topic><topic>Vitis vinifera</topic><topic>Weather</topic><topic>Wine</topic><topic>wine cultivars</topic><topic>wine grapes</topic><topic>Wines</topic><topic>Wines and vinegars</topic><topic>Xanthophylls - analysis</topic><topic>Xanthophylls - chemistry</topic><topic>zeaxanthin</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Crupi, Pasquale</creatorcontrib><creatorcontrib>Coletta, Antonio</creatorcontrib><creatorcontrib>Milella, Rosa Anna</creatorcontrib><creatorcontrib>Palmisano, Giuseppe</creatorcontrib><creatorcontrib>Baiano, Antonella</creatorcontrib><creatorcontrib>La Notte, Ennio</creatorcontrib><creatorcontrib>Antonacci, Donato</creatorcontrib><collection>AGRIS</collection><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>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Crupi, Pasquale</au><au>Coletta, Antonio</au><au>Milella, Rosa Anna</au><au>Palmisano, Giuseppe</au><au>Baiano, Antonella</au><au>La Notte, Ennio</au><au>Antonacci, Donato</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Carotenoid and Chlorophyll-Derived Compounds in Some Wine Grapes Grown in Apulian Region</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2010-05</date><risdate>2010</risdate><volume>75</volume><issue>4</issue><spage>S191</spage><epage>S198</epage><pages>S191-S198</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Carotenoid compounds in wine grapes (Chardonnay, Merlot, Primitivo, Negroamaro) grown in Apulian region were investigated by chromatographic and spectrometric analyses. Cis-isomers of lutein and β-carotene (9Z, 9′Z-lutein and 9Z-β-carotene) and 5,6-epoxyxanthophylls were detected: 9′Z-neoxanthin, violaxanthin, and 5,6-epoxylutein. Moreover, zeaxanthin was efficiently resolved from lutein by a selective factor > 1 (α= 1.06) and was found in high amounts (50 to 300 μg/kg) in the grape extracts analyzed in 3 y of study (2006 to 2008). At grape maturity, β-carotene had concentration approximately 2-to 4-fold higher than (all-E)-lutein in all varieties. Because carotenoids are potential precursors of aroma compounds, it was determined carotenoids change ΔC (μg/kg), from the difference of total carotenoids concentration between veraison and maturity. Chardonnay and Merlot had the highest ΔC values and principal component analysis showed that they were characterized by 5,6-epoxyxanthophylls derivatives and zeaxanthin, lutein, and β-carotene derivatives, respectively. An important effect of vintage on ΔC values in the analyzed grapes was also observed. A strong positive correlation was determined between ΔC and temperature data that seem to be responsible for the difference of ΔC in the Chardonnay and Merlot compared to the Primitivo and Negroamaro varieties.</abstract><cop>Malden, USA</cop><pub>Blackwell Publishing Inc</pub><pmid>20546421</pmid><doi>10.1111/j.1750-3841.2010.01564.x</doi><tpages>8</tpages></addata></record> |
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| subjects | 5,6‐epoxyxanthophylls 6-epoxyxanthophylls Aroma compounds beta Carotene - analogs & derivatives beta Carotene - analysis beta Carotene - chemistry Beverages - analysis Biological and medical sciences Carotenoids Carotenoids - analysis Carotenoids - chemistry Carotenoids - isolation & purification chemical compounds Chlorophyll Chlorophyll - analogs & derivatives Chlorophyll - analysis Chlorophyll - chemistry chlorophyll-derived compounds Chloroplasts Chromatography, High Pressure Liquid Citrus fruits Derivatives Dietary Carbohydrates - analysis Fermented food industries food analysis food composition Food industries Food science Foods Fruit - chemistry Fruit - growth & development Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Grapes Hydrogen-Ion Concentration Isomerism Italy Lutein Lutein - analogs & derivatives Lutein - analysis Lutein - chemistry pheophytins Precursors Principal Component Analysis Species Specificity Spectrometry, Mass, Electrospray Ionization Vitamin A Vitis - chemistry Vitis - growth & development Vitis vinifera Weather Wine wine cultivars wine grapes Wines Wines and vinegars Xanthophylls - analysis Xanthophylls - chemistry zeaxanthin |
| title | Carotenoid and Chlorophyll-Derived Compounds in Some Wine Grapes Grown in Apulian Region |
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