TY - JOUR
T1 - Carotenoid, chlorophyll, and chlorophyll-derived compounds in grapes and port wines
AU - Mendes-Pinto, Maria Manuela
AU - Silva Ferreira, António César
AU - Caris-Veyrat, Catherine
AU - De Pinho, Paula Guedes
PY - 2005/12/28
Y1 - 2005/12/28
N2 - Carotenoids and chlorophyll-derived compounds in grapes and Port wines were investigated by HPLC-DAD and HPLC-DAD-MS (ESP+) analysis. A total of 13 carotenoid and chlorophyll-derived compounds are formally reported in grapes, 3 are identified for the first time, pheophytins a and b and (13Z)-β-carotene, and 3 others remain unknown. In Port wines 19 compounds with carotenoid or chlorophyll-like structures are present, 8 still unidentified. The young wines showed higher total carotenoid content and chlorophyll-like compounds compared to aged Ports, with lutein and β-carotene as major carotenoids. Among samples analyzed of monovarietal Vitis vinifera L. cultivar wines produced with the five most important Douro varieties, Tinta Roriz contained the highest levels of carotenoids and Touriga Franca the lowest. The forced-aging study indicated that lutein was more sensitive to temperature than β-carotene. Additionally, aged wines showed higher ratios of β-carotene/lutein concentrations compared to new Ports. Rates of degradation of chlorophyll derivative compounds were higher than those for carotene and lutein.
AB - Carotenoids and chlorophyll-derived compounds in grapes and Port wines were investigated by HPLC-DAD and HPLC-DAD-MS (ESP+) analysis. A total of 13 carotenoid and chlorophyll-derived compounds are formally reported in grapes, 3 are identified for the first time, pheophytins a and b and (13Z)-β-carotene, and 3 others remain unknown. In Port wines 19 compounds with carotenoid or chlorophyll-like structures are present, 8 still unidentified. The young wines showed higher total carotenoid content and chlorophyll-like compounds compared to aged Ports, with lutein and β-carotene as major carotenoids. Among samples analyzed of monovarietal Vitis vinifera L. cultivar wines produced with the five most important Douro varieties, Tinta Roriz contained the highest levels of carotenoids and Touriga Franca the lowest. The forced-aging study indicated that lutein was more sensitive to temperature than β-carotene. Additionally, aged wines showed higher ratios of β-carotene/lutein concentrations compared to new Ports. Rates of degradation of chlorophyll derivative compounds were higher than those for carotene and lutein.
KW - Aging
KW - Carotenoids
KW - Chlorophyll derivatives
KW - Chlorophylls
KW - Degradation
KW - Grapes
KW - HPLC-DAD-MS (EPS)
KW - Port wines
UR - http://www.scopus.com/inward/record.url?scp=30544444615&partnerID=8YFLogxK
U2 - 10.1021/jf0503513
DO - 10.1021/jf0503513
M3 - Article
C2 - 16366691
AN - SCOPUS:30544444615
SN - 0021-8561
VL - 53
SP - 10034
EP - 10041
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 26
ER -