caa a22 4500 463156056 CHVBK 20180406164734.0 cr unu---uuuuu 170326e20070501xx s 000 0 eng 10.1007/s00217-006-0436-4 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0436-4 Evolution of some phenolic components, carotenoids and chlorophylls during ripening of three Italian grape varieties [Elektronische Daten] [Gabriella Giovanelli, Oreste Brenna] A typical Italian white grape cultivar (Erbaluce) and two red ones (Barbera and Nebbiolo), all grown in the same vineyard, were picked at various ripening stages, from differentiation of the berry to the harvest, and analysed by HPLC to determine carotenoids, chlorophylls and polyphenols, i.e. the major antioxidant components. With regard to carotenoids, mostly represented by β-carotene and lutein, similar initial concentrations were found in the three cultivars. After an initial increase, carotenoids content decreased in the three cultivars, followed in the red grapes by a new peak, mainly due to lutein. Chlorophylls decreased in all cultivars and they almost disappeared in the white grapes, while 14-20% of the initial concentration was found in the red ripe grapes. Total phenolics showed a progressive increase up to veraison, then a decrease occurred, which was counteracted in red grapes by the formation of anthocyanins. The evolution of catechins (as the sum of (+)catechin and (−)epicatechin) and flavonols (as the sum of rutin, quercetin and quercetin-3-glucoside) was similar in all grapes: initial concentration was low (about 1mg/100gdw), a peak corresponding to veraison was observed, then a rapid decline occurred to final concentrations between 10 and 20mg/100gdw. Climatic conditions and sun exposure seem to play an important role in the evolution of the components under investigation, since very similar profiles were observed in the three cultivars. Springer-Verlag, 2006 White and red grapes nationallicence Carotenoids nationallicence Chlorophylls nationallicence Polyphenols nationallicence Ripening nationallicence Giovanelli Gabriella Department of Food Science and Microbiology, University of Milan, Via G. Celoria 2, 20133, Milan, Italy aut Brenna Oreste Department of Food Science and Microbiology, University of Milan, Via G. Celoria 2, 20133, Milan, Italy aut European Food Research and Technology Springer-Verlag 225/1(2007-05-01), 145-150 1438-2377 225:1<145 2007 225 217 https://doi.org/10.1007/s00217-006-0436-4 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0436-4 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Giovanelli Gabriella Department of Food Science and Microbiology, University of Milan, Via G. Celoria 2, 20133, Milan, Italy aut NATIONALLICENCE 700 1- Brenna Oreste Department of Food Science and Microbiology, University of Milan, Via G. Celoria 2, 20133, Milan, Italy aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/1(2007-05-01), 145-150 1438-2377 225:1<145 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer