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Carotenoid and Chlorophyll‐Derived Compounds in Some Wine Grapes Grown in Apulian Region
Author(s) -
Crupi Pasquale,
Coletta Antonio,
Milella Rosa Anna,
Palmisano Giuseppe,
Baiano Antonella,
La Notte Ennio,
Antonacci Donato
Publication year - 2010
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2010.01564.x
Subject(s) - lutein , neoxanthin , zeaxanthin , carotenoid , chemistry , violaxanthin , veraison , xanthophyll , food science , aroma , wine , antheraxanthin , botany , biology , ripening
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.