A new derivatization reagent for determination of biogenic amines in wines

Jastrzębska, Aneta; Piasta, Anna; Kowalska, Sylwia; Krzemiński, M.; Szłyk, Edward

doi:10.1016/j.jfca.2016.02.012

Cited by 30 publications

(24 citation statements)

References 29 publications

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“…According to the literature, the most common biogenic amines in grape wines are tyramine, putrescine, cadaverine, 2-phenylethylamine, and histamine [ 19 ]. Analyses of our wine samples (Table 2 ) revealed that of all studied biogenic amines putrescine achieved the highest concentration levels (up to 3300 µg/dm 3 ) followed by spermidine (up to 2600 µg/dm 3 ) and agmatine (up to 1160 µg/dm 3 ).…”

Section: Resultsmentioning

confidence: 99%

Development and validation of an LC–MS/MS method for the determination of biogenic amines in wines and beers

Nalazek-Rudnicka

Wasik

2017

Monatsh Chem

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Biogenic amines are group of organic, basic, nitrogenous compounds that naturally occur in plant, microorganism, and animal organisms. Biogenic amines are mainly produced through decarboxylation of amino acids. They are formed during manufacturing of some kind of food and beverages such as cheese, wine, or beer. Histamine, cadaverine, agmatine, tyramine, putrescine, and β-phenylethylamine are the most common biogenic amines found in wines and beers. This group of compounds can be toxic at high concentrations; therefore, their control is very important. Analysis of biogenic amines in alcoholic drinks (beers and wines) was carried out by HPLC–MS/MS after their derivatization with p-toluenesulfonyl chloride (tosyl chloride). The developed method has been applied for analysis of seventeen biogenic amines in twenty-eight samples of lager beers and in twelve samples of different homemade wines (white grape, red grape, strawberry, chokeberry, black currant, plum, apple, raspberry, and quince). The developed method is sensitive and repeatable for majority of the analytes. It is versatile and can be used for the determination of biogenic amines in various alcoholic beverages.Graphical abstract

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Section: Resultsmentioning

confidence: 99%

Development and validation of an LC–MS/MS method for the determination of biogenic amines in wines and beers

Nalazek-Rudnicka

Wasik

2017

Monatsh Chem

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“…Recently, Jastrzebska et al [100] employed a new derivatization reagent, namely 1-fluoro-2-nitro-4-(trifluoromethyl)benzene (FNBT), for the determination of histamine, tyramine, tryptamine and phenylethylamine in wines using RP-HPLC-DAD analysis. This compound was shown to be simple and less time-consuming when compared to other reagents.…”

Section: Chromatographic Methodsmentioning

confidence: 99%

An Overview on Biogenic Amines in Wine

et al. 2019

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Biogenic amines (BAs) are low molecular weight compounds formed from precursor amino acids, mainly by microbial decarboxylation. The presence of these compounds is important in the food and beverage industry because, in high amounts, they can lead to negative effects on consumers. In this review, we illustrate the critical aspects needed to control the formation of BAs during winemaking and their presence in the final product. Recent biotechnological approaches related to microorganisms and their ability to reduce BAs are illustrated. The current methods used for BA detection and quantification are also presented. These methods are very important to consider, as BAs can serve as markers for the quality assessment of products. The information presented here offers an overview useful for identifying specific parameters and conditions which should be controlled to minimise BA content in wine; knowledge about BAs in foods and beverages has been accumulating in recent years, not only to ensure and improve quality (since BAs have been used as an indicator of spoilage) but especially to guarantee consumer safety due to the potential toxic effects of BAs on humans.

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“…The amount of biogenic amines in wine is related with climatic and geological factors of the wine regions as well as to grape variety and vinification practices (Guo et al 2015;Anli and Bayram 2009;Martuscelli et al 2013). It has been reported that biogenic amines are formed by decarboxylation of the corresponding amino acids by microorganisms through substrate-specific decarboxylase enzymes and by amination and/or transamination of aldehydes and ketones (Jastrzębska et al 2016;Goñi and Azpilicueta 2001). Many technological and environmental factors influence the occurrence of biogenic amines in wines, such as skin maceration, contact with lees, treatments with yeast mannoproteins or proteolytic enzymes, and addition of clarification substances such as bentonite or polyvinylpolypirrolidone (PVPP) (Alcaide-Hidalgo et al 2007;Hernández-Orte et al 2008;Marques et al 2008;Pérez-Serradilla and Luque de Castro 2008;Martín-Álvarez et al 2006;García-Marino et al 2010;.…”

Section: Introductionmentioning

confidence: 99%

Ultra-Performance Liquid Chromatography-Triple Quadruple Mass Spectrometry (UPLC-TQ/MS) for Evaluation of Biogenic Amines in Wine

2017

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In this study, a fast, simple, and sensitive analytical method for direct determination of biogenic amines tryptamine, putrescine, histamine, phenylethylamine, tyramine, cadaverine, spermine, and spermidine in wine has been developed and validated. Detection of analytes was performed with ultra-performance liquid chromatography (UPLC) coupled to triple quadruple mass spectrometer (TQ/MS). The calibration curves of all amines were linear with correlation coefficients (R 2 ) ranging from 0.9906 for putrescine to 0.9998 for histamine and 2-phenyethylamine. The accuracy of the method was checked with a standard addition method, showing good accuracy, repeatability, and reproducibility (RSD < 10%). The limit of detection (LOD) and limit of quantification (LOQ) ranged from 0.50 to 30 μg/L and 1.50 to 90 μg/L, respectively, for all amines. The validated method was applied to detect and quantify biogenic amines in Macedonian red and white wines. Higher concentration of amines was observed in red wines (5797 μg/L, on average) compared to the white wines (1485 μg/L, on average).

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A new derivatization reagent for determination of biogenic amines in wines

Cited by 30 publications

References 29 publications

Development and validation of an LC–MS/MS method for the determination of biogenic amines in wines and beers

Development and validation of an LC–MS/MS method for the determination of biogenic amines in wines and beers

An Overview on Biogenic Amines in Wine

Ultra-Performance Liquid Chromatography-Triple Quadruple Mass Spectrometry (UPLC-TQ/MS) for Evaluation of Biogenic Amines in Wine

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