Determination of biogenic amines in wine by thin-layer chromatography/densitometry

Romano, Andrea; Klebanowski, Hervé; Guerche, Stéphane La; Beneduce, Luciano; Spano, Giuseppe; Murat, Marie-Laure; Lucas, Patrick

doi:10.1016/j.foodchem.2012.06.022

Cited by 97 publications

(42 citation statements)

References 21 publications

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“…An alternative to LC could be represented by thin-layer chromatography, that could simultaneously analyze several samples and does not need special equipment [43]. Recently, this technique was employed to determine BAs in wine samples, previously treated with poly-vinylpyrrolidone to avoid interferences and were derivatized with dansyl chloride [44].…”

Section: Introductionmentioning

confidence: 99%

Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation

2018

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Biogenic amines (BAs) are detrimental to health and originate in foods mainly from decarboxylation of the corresponding amino acid by the activity of exogenous enzymes released by various microorganisms. BAs can be generated at different stages of the wine production. Some of them are formed in the vineyard and are normal constituents of grapes with amounts varying with variety, soil type and composition, fertilization and climatic conditions during growth and degree of maturation. BAs can be also formed by the yeasts during the alcoholic fermentation (AF), as well as by the action of bacteria involved in the malolactic fermentation (MLF). As aminogenesis is a complex and multifactorial phenomenon, the studies carried out to identify the main vinification stage of BAs production yielded contradictory results. In particular, there is not a general consensus yet on which fermentation supports mostly the accumulation of BAs in wine. In this context, the aim of the present paper deals with the most recent results related with the influence of alcoholic and malolactic fermentation parameters on BAs-producer microorganism in wine.

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Section: Introductionmentioning

confidence: 99%

Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation

2018

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“…Among those were high performance liquid chromatography (HPLC) (Yen, & Hsieh, 1991;Li et al, 2014), capillary electrophoresis (CE) (Park et al, 2010), ion chromatography (IC) (Cinquina et al, 2004;Palermo, Muscarella, Nardiello, Iammarino, & Centonze, 2013), thin-layer chromatography (TLC) (Naguib, Ayesh, & Shalaby, 1995;Romano et al, 2012) and gas chromatography (GC) (Naila, Flint, Fletcher, Bremer, & Meerdink, 2011). HPLC requires extensive sample preparation, including derivatization of the amines to form non-polar volatile compounds (the highly polaramines tend to ''stick'' to the column and cause ''memory effects'') (Callejón, Sendra, Ferrer, & Pardo, 2013).…”

Section: Introductionmentioning

confidence: 99%

Determination of biogenic amines in oysters by capillary electrophoresis coupled with electrochemiluminescence

Chen

Zheng

et al. 2015

Food Chemistry

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“…Biogenic amines (BA) are low-molecular-weight organic bases that possess biological activity (Aliakbarlu et al, 2009;Romano et al, 2012). The presence of BA in foods is of interest both because of their possible toxicity and also because they can be used as quality indicators for freshness or spoilage of cheese (Awan et al, 2008;Cunha et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Potential biogenic amine-producing bacteria in ripened cheeses

Santos

Júnior

Mársico

et al. 2017

Revista Brasileira De Ciência Veterinária

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This study aimed to determine which of the eight cheese varieties (Prato, Standard Minas, Gorgonzola-, Moleson-, Raclette-, Gruyère-, Sbrinz-and Reblochon-types) prepared at a dairy processing plant in the state of Rio de Janeiro had higher concentration of biogenic amines (BA) (putrescine, cadaverine, tyramine, histamine, spermidine and spermine), to detect which BA were produced at higher concentrations and to determine if the presence of Enterobacteriaceae, biogenic amine producing bacteria (BAPB) or physical-chemical parameters (pH, titratable acidity, fat, moisture, total solids, protein, ash and chloride) would be correlated with BA production in the eight matured cheese varieties. Moleson-type cheese (72.50 mg.Kg -1 ) followed by Standard Minas (107.00 mg.Kg -1 ) showed the lowest levels of biogenic amines. Prato (699.29 mg.Kg -1 ) and Gorgonzola-type (936.37 mg.Kg -1 ) cheeses contained larger amounts of BA. Concentrations of tyramine exceeded the maximum permissible limit in all varieties of cheese. Although the presence of potentially BA-producing bacteria was confirmed in all samples of cheese, there was no correlation with BA content produced in cheeses. Gorgonzola-type cheese showed a positive correlation with the amount of BA in the isolates. Gorgonzola-type, Sbrinz-type and Prato cheeses seem to require greater care in monitoring the presence of biogenic amines, particularly because tyramine reached the highest levels in these varieties. Regardless of the analysed cheese, physical and chemical parameters did not affect the amount of BA produced. An assessment of the capacity to produce biogenic amines should be included as a selection criterion for starter cultures for ripened cheeses.Keywords: biogenic amines, cheese, maturation, starter culture. ResumoEste estudo objetivou determinar qual das oito variedades de queijo (Prato, Minas Padrão, Gorgonzola-, Moleson-, Raclette-, Gruyère-, Sbrinz-e Reblochon-tipos), preparadas em uma fábrica de processamento de laticínios no estado do Rio de Janeiro teve maior concentração de aminas biogênicas (AB) (putrescina, cadaverina, tiramina, histamina, espermidina e espermina), detectar quais AB foram produzidas em concentrações mais elevadas e determinar se a presença de Enterobacteriaceae, bactérias produtoras de aminas biogênicas (BPAB) ou parâmetros físico-químicos (pH, acidez titulável, gordura, umidade, sólidos totais, proteína, cinzas e cloretos) estariam correlacionados com a produção de AB nas oito variedades de queijo maturados. O queijo tipo Moleson (72,50 mg.Kg -1 ) seguido por Minas Padrão (107,00 mg.Kg -1 ) apresentaram os menores níveis de aminas biogênicas. Os queijos Prato (699,29 mg.Kg -1 ) e tipo Gorgonzola (936,37 mg.Kg -1 ) continham grandes quantidades de AB. Concentrações de tiramina excederam o limite máximo permitido em todas as variedades de queijo. Embora a presença de bactérias potencialmente produtoras de AB tenha sido confirmada em todas as variedades de queijo, não houve correlação entre essa informação e o teor de AB. Ent...

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Determination of biogenic amines in wine by thin-layer chromatography/densitometry

Cited by 97 publications

References 21 publications

Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation

Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation

Determination of biogenic amines in oysters by capillary electrophoresis coupled with electrochemiluminescence

Potential biogenic amine-producing bacteria in ripened cheeses

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