Changes in Biogenic Amines of Two Table Grapes (cv. Bronx Seedless and Italia) during Berry Development and Ripening

Abstract

Bronx Seedless and Italia (Vitis vinifera L.) are a variety preferred by consumers owing to their exciting flavour and widely cultivated in Aegean Region in Turkey. The aim was to identify the biogenic amines of these table grapes during berry ripeness. The biogenic amines were analyzed by HPLC in six different berry phenological stages. Italia grapes presented lower biogenic amine content than Bronx Seedless table grapes. The concentration of most of the biogenic amines analyzed linearly raised from the beginning of berry touch to when berries ripen for harvest stages. The most common biogenic amines in grape varieties were putrescine, followed by histamine, agmatine, and tyramine. There was also a positive correlation between all biogenic amines of the two grape varieties. The weakest correlation was found between spermine and cadaverine, whereas the strongest correlation was found among dopamine, trimethylamine, norepinephrine, tyramine, and histamine amines. The present study is the first report of a synthesis study regarding the effect of B.A.s on quality characteristics throughout berry ripeness in grape varieties containing foxy and muscat tastes. The concentration and composition of biogenic amines identified for both varieties might provide helpful information regarding human health and the vintage.

Fruit and Vegetable Production

“…Incesu et al (2022) studied the accumulation of biogenic amines in two varieties of grape berries during ripening. Although a difference in biogenic amine concentration between the varieties was observed, there was a consistent increase in concentration throughout the ripening process [13]. The concentration of most of the biogenic amines analyzed increased linearly from the beginning of berry touch to when the berries ripened during the harvesting stage.…”

Winery By-Products as Sources of Bioactive Tryptophan, Serotonin, and Melatonin: Contributions to the Antioxidant Power

“…The serotonin content recorded in grape pomace was in agreement with a previous study, which reported levels of this compound ranging from 0.085 to 0.242 µg/kg in various cultivars of sweet cherries [ 34 ]. In grapes, mean concentrations of serotonin ranging from below the method’s detection limit (<LOD) up to 2.28 µg/L in the indoleamine extract have been reported [ 35 ]. Furthermore, Murch et al described its erratic presence in part of the grapes analysed (30–35%), where concentrations up to 10.000 µg/kg were observed [ 24 ].…”

Unveiling the transformations in phytochemicals and grape features: a thorough examination of 'Italia' and 'Bronx Seedless' cultivars throughout multiple berry development stages

“…They have gained attention for their potential health benefits such as antioxidant properties [6]. Table grapes, namely the 'Italia' and 'Bronx Seedless' cultivars, have gained prominence not only for their exquisite taste [7], but also for their abundant phytochemical content, which encompasses phenolic acids, C 13 -Norisoprenoids; phytoalexins, and flavonoids. These bioactive compounds are not only responsible for the remarkable visual and gustatory appeal of grapes but have also garnered significant attention for their potential health benefits, making grapes a subject of great interest for both the health sciences and agriculture [8].…”

“…Research have noted the potential of resveratrol in conferring cardiovascular benefits, as well as its anti-inflammatory and antioxidant properties [11]. Although the health benefits of these compounds are well-documented, understanding the variation in the phytochemicals of grapes across different berry development stages is essential for several reasons [7]. The specific mix of phytochemicals in grapes may vary considerably owing to factors namely grape cultivar, environmental conditions, cultural treatments, and maturation stage [12].…”