Determination of biogenic amines in Greek wines by HPLC and ultraviolet detection after dansylation and examination of factors affecting their presence and concentration

Soufleros, Evangelos H.; Bouloumpasi, E.; Zotou, Anastasia; Loukou, Z.

doi:10.1016/j.foodchem.2006.02.028

Cited by 124 publications

(87 citation statements)

References 42 publications

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“…Soleas et al (1999) also observed higher amine concentrations in Pinot noir from Ontario (Canada) compared to other red wines. Other authors have observed cultivar related differences in biogenic amine content in Hungarian , Greek (Soufleros et al, 2007) and Italian grapes and wines (Del Prete et al, 2009).…”

Section: Viticultural Influencesmentioning

confidence: 89%

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Biogenic Amines in Wine: Understanding the Headache

Smit

Toit

2016

SAJEV

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The presence of biogenic amines in wine is becoming increasingly important to consumers and producers alike, due to the potential threats of toxicity to humans and consequent trade implications. In the scientific field, biogenic amines have the potential to be applied as indicators of food spoilage and/or authenticity. Biogenic amines can be formed from their respective amino acid precursors by various microorganisms present in the wine, at any stage of production, ageing or storage. To understand the large number of factors that could influence the formation of biogenic amines, the chemical, biochemical, enzymatic and genetic properties relating to these compounds have to be considered. Analytical and molecular methods to detect biogenic amines in wine, as well as possibilities that could enable better control over their production levels in wine will also be explored in this review.

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Section: Viticultural Influencesmentioning

confidence: 89%

“…Nitrogen fertilization treatments can cause an increase in grape amino acids and amine concentrations (Spayd et al, 1994;Soufleros et al, 2007). Grape varieties with higher levels of assimilable amino acids have been found to yield the highest final concentrations of biogenic amines (Herbert et al, 2005).…”

Section: Viticultural Influencesmentioning

confidence: 99%

Biogenic Amines in Wine: Understanding the Headache

Smit

Toit

2016

SAJEV

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“…Apenas a triptamina não foi encontrada. A presença destas aminas em vinhos já havia sido descrita na literatura (GLÓRIA et al, 1998;SOUZA et al, 2005;MO DUGO et al, 2006;GLÓRIA;VIEIRA, 2007;MILLÁN et al, 2007;SOUFLEROS et al, 2007;YILDIRIM;ÜREN;YÜCEL, 2007). As poliaminas espermidina e espermina estão associadas à morfogênese da planta, atuando como reguladores do crescimento e como resposta aos desafios ambientais.…”

Section: Características Físico-químicas Do Vinhounclassified

Caracterização físico-química e aminas bioativas em vinhos da cv. Syrah I: efeito do ciclo de produção

Mota

Amorim

Favero

et al. 2009

Ciênc. Tecnol. Aliment.

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Na maioria das regiões vitícolas brasileiras o período de colheita das uvas coincide com a época de maior intensidade pluviométrica, condição que afeta negativamente a qualidade dos vinhos obtidos, em especial a dos vinhos tintos. A ocorrência sistemática de dias chuvosos ou com alta nebulosidade, aliada às temperaturas ambientais elevadas prejudica não só a maturação das uvas, mas também a sua sanidade devido à ocorrência de inúmeras podridões dos cachos. Nessas condições, os viticultores são levados a antecipar o período da vindima, o que afeta negativamente a qualidade futura do vinho (JACKSON; LOMBARD, 1993).A obtenção de um vinho de qualidade depende da composição das bagas no momento da colheita (teores de açúcares, ácidos, taninos, antocianinas, polifenóis não oxidáveis, aromas, enzimas oxidorredutoras e microelementos). Esta garante o caráter distintivo e de qualidade e está diretamente relacionado com o ecossistema vitícola (clima, solo, cultivar, porta-enxerto) e com as técnicas culturais (irrigação, controle de pragas e doenças, adubação). Dos fatores relacionados ao ecossistema, o clima aparece como o componente de maior influência na qualidade do mosto, seguido pela disponibilidade hídrica e pelo tipo de solo (Van LEEUWEN et al., 2004;UBALDE et al., 2007). AbstractThe systematic incidence of rainfall or overcast conditions and high temperatures impair grapes maturation and sanity. Recent studies show that vine growing season alteration through pruning enables berries harvest in climatic conditions more favorable to fruit maturation and that vines respond to pruning with acceptable yield levels. Under these conditions, the objective of the present work was to evaluate the physico-chemical characteristics of Winter wines showed higher levels of phenolic compounds, which means better quality and aging potential. However, grapes cultivation under dry weather conditions and high pH contributed to increase bioactive amines levels. Such evolution should be followed during vinification to avoid toxicological risk. Keywords: Vitis vinifera; extemporaneous production; ripening; composition; bioactive amines. ResumoA ocorrência sistemática de dias chuvosos ou com alta nebulosidade e temperaturas ambientais elevadas prejudicam a maturação e a sanidade das uvas. Estudos recentes indicam que a alteração do ciclo de produção da videira através da poda possibilita colher uvas em épocas mais favoráveis à maturação, e com níveis de produção aceitáveis.

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“…Most of these methods use high performance liquid chromatography (HPLC) with ultraviolet [3][4][5][6][7][8][9] or fluorescence [10] detection after precolumn derivatization with dansyl chloride [3], benzoyl chloride [4] and o-phthalaldehyde [10], or by using electrochemical detection [11]. Other methods are based on the capillary zone electrophoresis technique with conductometric [12] or pulsed amperometric detection [13], and also the micellar electrokinetic capillary chromatography method [14][15][16][17][18].…”

Section: Introductionmentioning

confidence: 99%

Determination of Putrescine and Tyramine in Fish by Micellar Liquid Chromatography with UV Detection Using Direct Injection

Chin-Chen¹

2011

TOACJ

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This paper shows how fish samples could be directly injected into a chromatograph, without any previous extraction, using micellar liquid chromatography, taking as an example the determination of two biogenic amines: putrescine and tyramine, derivatized with 3,5-dinitrobenzoyl chloride. First, the method has been optimized, using an interpretive model, and the best conditions for analysis were: mobile phase containing 0.15 M SDS-6% (v/v) butanol-pH 7, C18 column (125 0.46 mm, 5 μm particle size), UV detection of derivatives set at 260 nm. Second, the method has been validated using spiked samples following the guidelines proposed by the US Food and Drug Administration: linear in the range from 0.5 to 1000 ppm (r 2 >0.999), detection limits of 30 and 40 ppb for putrescine and tyramine, respectively, a 500 ppb limit of quantification in both cases, intra-and inter-day precision (RSD) below 2%, and accuracy between 99.5% and 102.7%. The method is adequate for routine analysis in the determination of these compounds in fish sauces.

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Determination of biogenic amines in Greek wines by HPLC and ultraviolet detection after dansylation and examination of factors affecting their presence and concentration

Cited by 124 publications

References 42 publications

Biogenic Amines in Wine: Understanding the Headache

Biogenic Amines in Wine: Understanding the Headache

Caracterização físico-química e aminas bioativas em vinhos da cv. Syrah I: efeito do ciclo de produção

Determination of Putrescine and Tyramine in Fish by Micellar Liquid Chromatography with UV Detection Using Direct Injection

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