Recent trends in the determination of biogenic amines in fermented beverages – A review

Ordóñez-Díaz, José Luis; Troncoso, Ana M.; García-Parrilla, María del Carmen; Callejón, Raquel M.

doi:10.1016/j.aca.2016.07.045

Cited by 135 publications

(87 citation statements)

References 147 publications

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“…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]. Semi-quantitative methodology, poor sensitivity, as well as, long analyses time represent the main disadvantages of this technique.…”

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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“…It was reported that tyramine concentration reach to 775 ppm in Japanese soy sauces and 660 mg L −1 in soy sauces from Brazil (Guidi & Gloria, ; Todoroki et al ., ). The concentrations of tyramine in the different vinegars determined in this study were higher than the result from an apple vinegar which was <0.2 mg L −1 (Ordonez et al ., ). The concentrations of tyramine in red wines were from 0.1 to 37.7 mg L −1 (Pena‐Gallego et al ., ).…”

Section: Discussionmentioning

confidence: 97%

“…The concentrations of tyramine in red wines were from 0.1 to 37.7 mg L −1 (Pena‐Gallego et al ., ). The tyramine concentrations in the five different types of preserved meat products in this study were between 9.1 and 557.5 mg kg −1 (Table ) which were in the similar range reported in a previous study (Ordonez et al ., ). The highest level of tyramine in the two cheese samples of this study was 41.0 mg kg −1 (Table ).…”

Section: Discussionmentioning

confidence: 97%

“…Thus, an internal standard (IS) is usually required for the quantification analysis with derivatisation reactions. However, most of the tyramine analysis methods with pre‐column derivatisation rarely apply an internal standard (Erim, ; Ordonez et al ., ). Although L‐2‐aminoadipic acid and 1,7‐heptanediamine were used as an internal standard in the LC methods of Redruello et al .…”

Section: Introductionmentioning

confidence: 97%

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An improved determination method for tyramine in foods using ultra‐high performance liquid chromatography with benzylamine as internal standard

Zhang

Yin

et al. 2019

Int J of Food Sci Tech

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Summary Tyramine has been considered a biological hazard for foods and beverages. In this study, an ultra‐high pressure liquid chromatography (UPLC) with benzylamine as an internal standard in dansyl chloride pre‐column derivatisation was developed to determine tyramine in various foods. Different from other tyramine determination methods usually without an internal standard in the pre‐column derivatisation, benzylamine which chemical structure is similar to tyramine was selected as an internal standard. The limits of detection and quantification of this method were 0.05 and 0.25 mg L−1, respectively, while the relative standard deviations of repeatability and reproducibility were 2.1% and 3.1%, respectively. The sensitivity and reliability of this method were also evaluated by determining tyramine in common liquid, pasty and solid foods. The recoveries of tyramine in these foods were between 87.3% and 96.8% by using this method. Overall, it is a fast, inexpensive, reliable and sensitive method to measure tyramine in different food products.

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“…Artigos de revisão para análise de aminas biogênicas 14,15,16,17,18 e aminas aromáticas heterocíclicas 19 , em matrizes alimentícias são bastante comuns. Apesar de não estarem estritamente relacionadas com o tema dessa dissertação, tais compilações ajudam a melhorar o nosso entendimento sobre as possibilidades e estratégias de análise para aminas, num sentido mais amplo, e foram considerados na presente revisão.…”

Section: Determinação De Aminasunclassified

Determinação de dimetilaminopropilamina (DMAPA) por eletroforese capilar, após destilação por arraste de vapor, em formulações do tensoativo cocoamidopropil betaína (CAPB)

Santos¹

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DedicatóriasAo Prof. Dr. Joao P.S. Farah, pelas conversas sempre muito incentivadoras e principalmente pela colaboração crucial no desfecho positivo desta dissertação.Ao meu gerente Lívio Caribe da Rocha, que possibilitou a minha participação neste programa de mestrado, disponibilizando todos os recursos necessários para conclusão do mesmo.Ao meu gestor Marcelo Minghetti, que sempre me apoiou neste trabalho, permitindo sempre a minha saída da empresa, mesmo com tantas tarefas a serem executadas.A Gilberto Santos e Cláudio Leão, que me selecionaram entre muitos para participar deste programa, me possibilitando a realização deste sonho.A todos do grupo de pesquisa da Profa. Dra. Marina Franco Maggi Tavares que do menor ao maior envolvimento com este projeto, ajudaram a elabora-lo. Atualmente, o método adotado pela empresa Clariant S/A utiliza para a determinação desta substância, cromatografia líquida de alta eficiência (HPLC), entretanto, esta metodologia apresenta elevado tempo de análise e consumo de solventes, comprometendo a produtividade na indústria, por manter os reatores inoperantes na espera do resultado da análise. Meus sinceros agradecimentos a CarolinaExiste uma demanda crescente na indústria de cosméticos para utilização de metodologias que abordem critérios de tempo e custo na determinação de impurezas, para assegurar a qualidade dos produtos finais. Assim, com o intuito de aumentar a eficiência no processo de produção, este trabalho tem como objetivo propor um método rápido e confiável por eletroforese capilar para determinar o teor de DMAPA durante a produção (controles de processo) e no produto final do tensoativo CAPB.Neste trabalho foram abordadas diversas técnicas de preparo de amostra e condições instrumentais, para se alcançar um limite de quantificação (LOQ)≤ 10 mg kg -1 (especificação exigida pelo cliente no produto final).O DMAPA foi analisado como cátion, utilizando um eletrólito de corrida com imidazol e HIBA (ácido alpha hidroxibutírico), ambos com concentração de 0,01 mol L -1 e pH acertado para 4,0 utilizando uma solução de HCl 1,0 mol L -1 . The amphoteric surfactant cocoamidopropyl betaine (CAPB) is widely used in pharmaceuticals and cosmetics industries, and is considered an essential input for the formulation of liquid soaps, shampoos and facial cleansing gels. Its synthesis is based on the reaction between fatty acid and coconut dimethylaminopropylamine (DMAPA) and subsequent reaction with monocloroacetic acid (MCA). The excess of DMAPA, regarded as an impurity, needs to be monitored because of its skin, eyes and mucous membranes irritability and in some cases, it causes dermatitis.Currently, the method adopted by Clariant S/A Industry for the determination of this substance is based on high performance liquid chromatography (HPLC).However, this method has a high analysis time and solvent consumption, compromising the productivity because of the inactive reactors which cannot be operated without the results of DMAPA analysis.There is a growing demand in the cosmetics industry to...

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Recent trends in the determination of biogenic amines in fermented beverages – A review

Cited by 135 publications

References 147 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

An improved determination method for tyramine in foods using ultra‐high performance liquid chromatography with benzylamine as internal standard

Determinação de dimetilaminopropilamina (DMAPA) por eletroforese capilar, após destilação por arraste de vapor, em formulações do tensoativo cocoamidopropil betaína (CAPB)

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