Carotenoid and chlorophyll-derived compounds in some wine grapes grown in Apulian region

Pasquale Crupi, Antonio Coletta, Rosa Anna Milella, Giuseppe Palmisano, Antonella Baiano, Ennio La Notte, Donato Antonacci

Research output: Contribution to journalArticle

9 Citations (Scopus)

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 Δ C (μg/kg), from the difference of total carotenoids concentration between veraison and maturity. Chardonnay and Merlot had the highest Δ C 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 Δ C values in the analyzed grapes was also observed. A strong positive correlation was determined between Δ C and temperature data that seem to be responsible for the difference of Δ C in the Chardonnay and Merlot compared to the Primitivo and Negroamaro varieties.

Original languageEnglish
JournalJournal of Food Science
Volume75
Issue number4
DOIs
Publication statusPublished - May 2010

Fingerprint

wine grapes
Vitis
Wine
Carotenoids
Chlorophyll
lutein
carotenes
carotenoids
Lutein
chlorophyll
grapes
zeaxanthin
chemical derivatives
neoxanthin
violaxanthin
odor compounds
principal component analysis
Principal Component Analysis
extracts
Chromatography

Keywords

  • 5,6-epoxyxanthophylls
  • Carotenoids
  • Pheophytins
  • Wine grapes
  • Zeaxanthin

ASJC Scopus subject areas

  • Food Science
  • Medicine(all)

Cite this

Crupi, P., Coletta, A., Milella, R. A., Palmisano, G., Baiano, A., La Notte, E., & Antonacci, D. (2010). Carotenoid and chlorophyll-derived compounds in some wine grapes grown in Apulian region. Journal of Food Science, 75(4). https://doi.org/10.1111/j.1750-3841.2010.01564.x

Carotenoid and chlorophyll-derived compounds in some wine grapes grown in Apulian region. / Crupi, Pasquale; Coletta, Antonio; Milella, Rosa Anna; Palmisano, Giuseppe; Baiano, Antonella; La Notte, Ennio; Antonacci, Donato.

In: Journal of Food Science, Vol. 75, No. 4, 05.2010.

Research output: Contribution to journalArticle

Crupi, P, Coletta, A, Milella, RA, Palmisano, G, Baiano, A, La Notte, E & Antonacci, D 2010, 'Carotenoid and chlorophyll-derived compounds in some wine grapes grown in Apulian region', Journal of Food Science, vol. 75, no. 4. https://doi.org/10.1111/j.1750-3841.2010.01564.x
Crupi, Pasquale ; Coletta, Antonio ; Milella, Rosa Anna ; Palmisano, Giuseppe ; Baiano, Antonella ; La Notte, Ennio ; Antonacci, Donato. / Carotenoid and chlorophyll-derived compounds in some wine grapes grown in Apulian region. In: Journal of Food Science. 2010 ; Vol. 75, No. 4.
@article{3a5636faeb5b417695900b37b42a5d9e,
title = "Carotenoid and chlorophyll-derived compounds in some wine grapes grown in Apulian region",
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 Δ C (μg/kg), from the difference of total carotenoids concentration between veraison and maturity. Chardonnay and Merlot had the highest Δ C 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 Δ C values in the analyzed grapes was also observed. A strong positive correlation was determined between Δ C and temperature data that seem to be responsible for the difference of Δ C in the Chardonnay and Merlot compared to the Primitivo and Negroamaro varieties.",
keywords = "5,6-epoxyxanthophylls, Carotenoids, Pheophytins, Wine grapes, Zeaxanthin",
author = "Pasquale Crupi and Antonio Coletta and Milella, {Rosa Anna} and Giuseppe Palmisano and Antonella Baiano and {La Notte}, Ennio and Donato Antonacci",
year = "2010",
month = "5",
doi = "10.1111/j.1750-3841.2010.01564.x",
language = "English",
volume = "75",
journal = "Journal of Food Science",
issn = "0022-1147",
publisher = "Wiley-Blackwell",
number = "4",

}

TY - JOUR

T1 - Carotenoid and chlorophyll-derived compounds in some wine grapes grown in Apulian region

AU - Crupi, Pasquale

AU - Coletta, Antonio

AU - Milella, Rosa Anna

AU - Palmisano, Giuseppe

AU - Baiano, Antonella

AU - La Notte, Ennio

AU - Antonacci, Donato

PY - 2010/5

Y1 - 2010/5

N2 - 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 Δ C (μg/kg), from the difference of total carotenoids concentration between veraison and maturity. Chardonnay and Merlot had the highest Δ C 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 Δ C values in the analyzed grapes was also observed. A strong positive correlation was determined between Δ C and temperature data that seem to be responsible for the difference of Δ C in the Chardonnay and Merlot compared to the Primitivo and Negroamaro varieties.

AB - 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 Δ C (μg/kg), from the difference of total carotenoids concentration between veraison and maturity. Chardonnay and Merlot had the highest Δ C 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 Δ C values in the analyzed grapes was also observed. A strong positive correlation was determined between Δ C and temperature data that seem to be responsible for the difference of Δ C in the Chardonnay and Merlot compared to the Primitivo and Negroamaro varieties.

KW - 5,6-epoxyxanthophylls

KW - Carotenoids

KW - Pheophytins

KW - Wine grapes

KW - Zeaxanthin

UR - http://www.scopus.com/inward/record.url?scp=77952927092&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=77952927092&partnerID=8YFLogxK

U2 - 10.1111/j.1750-3841.2010.01564.x

DO - 10.1111/j.1750-3841.2010.01564.x

M3 - Article

C2 - 20546421

AN - SCOPUS:77952927092

VL - 75

JO - Journal of Food Science

JF - Journal of Food Science

SN - 0022-1147

IS - 4

ER -