Optimization and validation of a derivatization method for analysis of biogenic amines in wines using RP-HPLC-DAD

Tashev, Krste; Ivanova-Petropulos, Violeta; Стефова, Марина

doi:10.20450/mjcce.2016.884

Cited by 16 publications

(6 citation statements)

References 21 publications

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“…The dansylation reaction is carried out at elevated temperatures rather than at ambient temperature. Various dansylation reaction conditions are reported, such as incubation at 60 °C for 60 min or at 38 °C for 90-120 min [25,30]. In this investigation, sodium carbonate added to reach pH 9.0 allowed for the dansylation reaction of amino acids to proceed to completion within 1 h at an incubation temperature of 70 °C.…”

Section: Optimization Of the Procedures For Dansyl Derivatizationmentioning

confidence: 95%

Simultaneous RP-HPLC-DAD determination of dansyl amino acids in chemically treated human hair

Sherovski

Стефова

Ristovska

2018

Maced. J. Chem. Chem. Eng.

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A simple, rapid and reliable RP-HPLC-DAD method for the analysis of 19 amino acids in the protein hydrolysate of chemically treated hair is developed. The pre-column dansylation and RP-HPLC separation were optimized and peak resolution was improved as compared to previously published HPLC methods. The developed method showed excellent linearity for all tested amino acids in the concentration range 0.05-0.5 mmol/l. The obtained results show that the concentration of all amino acids detected in bleached hair decreases with increasing the concentration of hydrogen peroxide, this is most significant for cystine, compared to virgin hair. Higher amounts of the typical amino acids for keratin have been measured after exposure of hair to protein treatments. The method has been shown as very useful for amino acids analysis in a protein hydrolisate and it can be also used for establishing the amino acid profiles of other protein samples using this optimized procedure.

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Section: Optimization Of the Procedures For Dansyl Derivatizationmentioning

confidence: 95%

Simultaneous RP-HPLC-DAD determination of dansyl amino acids in chemically treated human hair

Sherovski

Стефова

Ristovska

2018

Maced. J. Chem. Chem. Eng.

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“…In that way, the analysis is simpler and faster (only dilution of wine is performed) compared to the HPLC-DAD method, whereas derivatization step is necessary to be performed prior the HPLC analysis (Tašev et al 2016). …”

Section: Optimization Of the Chromatographic Conditions For Separatiomentioning

confidence: 99%

“…The most frequently reported technique for BA analysis in wine, as well as in other food samples, is liquid chromatography (LC) coupled to UV-Vis or fluorimetric detection (Sentellas et al 2016), with pre-or post-column chemical derivatization using different derivatization reagents: dansyl chloride (DnsC1) (Tašev et al 2016;Manetta et al 2016), ophthalaldeyde (OPA) (Arrieta and Prats-Moya 2012;Kelly et al 2010;Vidal-Carou et al 2003), dabsyl chloride (DabsCl) (Romero et al 2000), benzoyl chloride (Bnz-Cl) (Ozdestan and Üren 2009), fluorenylmethylchloroformate (FMOC) (Bauza et al 1995), 1,2-naphthoquinone-4-sulphonate (NQS) (Hlabangana et al 2006), and 6-aminoquinolyl-Nhydroxysuccinimidyl carbamate (AQC) (Hernández-Orte et al 2006). In addition, biogenic amines can be determined by capillary electrophoresis (CE) (Herrero et al 2014), gas chromatography (GC) (Fernandes and Ferreira 2000), and enzymatic methods (Lange and Wittmann 2002).…”

Section: Introductionmentioning

confidence: 99%

“…Limited data are available for wines from south-east Europe and the Balkans, and to the best of our knowledge, only a preliminary study on the biogenic amine composition of Macedonian wines has been performed with pre-column chemical derivatization using dansyl chloride followed by HPLC-DAD determination (Tašev et al 2016). In order to extend that study and provide more detailed information about BAs in red and white wines, faster and more accurate method without derivatization was developed, optimized, and validated using ultra-performance liquid chromatography coupled to a triple quadrupole MS detector (UPLC-TQ/MS).…”

Section: Introductionmentioning

confidence: 99%

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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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“…The studies on properties of red grape seed and skin extracts containing catechins, epicatechin, quercetin, rutin, and resveratrol are of special interest [5]. Specialists from Macedonia used flash chromatography for preliminary division of multicomponent grape seed and skin extracts [7,8]. A number of researches dealt with methods for producing extracts from grape pomace of different grape varieties and using them to enrich various food products [10][11][12][13][14].…”

Section: Introductionmentioning

confidence: 99%

Food and Ecological Safety of Grape By-Products

Tagirova¹,

Khasikhanov²,

Kasyanov³

et al. 2018

International Scientific and Practical Conference "AgroSMART - Smart Solutions for Agriculture" (AgroSMART 2018)

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The import substitution program contributed to intensive growth of domestic viticulture and winemaking. In the southern regions of Russia, more than 250 thousand tons of grapes are processed into juice and wine every year. More than 50 thousand tons of grape pomace can be used for producing more than 1 thousand tons of grape oil and tens of tons of protein filler, dietary fiber, pectin and organic acids. However, secondary raw materials are usually not immediately sent for processing. Therefore, grape by-product safety issues are relevant. The article suggests methods for processing byproducts of grape varieties grown in the Chechen Republic. It describes a method of gentle drying of grape pomace which preserves maximum valuable components. Technological parameters for extracting valuable components from dry grape seeds and skins using liquid carbon dioxide are suggested. Information for identifying the chemical composition of carbohydrate-protein-lipid meal from grape seeds and recommendations on its use as a food fortifier are given. Technological methods for producing natural food supplements from secondary products of viticulture and winemaking involve using a new class of supplements-CO2-extracts and CO2-meal from seeds and skin of the grape variety grown in Naursky district of the Chechen Republic. Owing to developed comprehensive preventive measures, strict production control of all production stages can be carried out and measures aiming to ensure safety of fortified products and prevent food diseases can be taken. The study confirmed food and ecological safety of products which contribute to human health.

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Optimization and validation of a derivatization method for analysis of biogenic amines in wines using RP-HPLC-DAD

Cited by 16 publications

References 21 publications

Simultaneous RP-HPLC-DAD determination of dansyl amino acids in chemically treated human hair

Simultaneous RP-HPLC-DAD determination of dansyl amino acids in chemically treated human hair

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

Food and Ecological Safety of Grape By-Products

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