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Tsiasioti A, Tzanavaras PD. High performance liquid chromatography coupled with post - Column derivatization methods in food analysis: Chemistries and applications in the last two decades. Food Chem 2024; 443:138577. [PMID: 38309023 DOI: 10.1016/j.foodchem.2024.138577] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 01/08/2024] [Accepted: 01/23/2024] [Indexed: 02/05/2024]
Abstract
High performance liquid chromatography coupled with post-column derivatization is used for increasing the sensitivity and selectivity of the desirable analytes after the chromatographic separation. The transformation of the analytes can be conducted through the addition of a suitable reagent in the eluted stream or the ultraviolet irradiation of the eluted analytes, forming detectable derivatives for ultraviolet or fluorescence detectors. This review focuses on the developed methods using high performance liquid chromatography coupled with post-column derivatization for the determination of substances in food samples during the last two decades. The significance of the determination of each analyte in foods and the existing guidelines in each case are discussed. Preparation of the samples and the analytical methods are commented. For each analyte, official methods and commercially available systems and reagents are mentioned, as well.
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Affiliation(s)
- Apostolia Tsiasioti
- Laboratory of Analytical Chemistry, School of Chemistry, Faculty of Sciences, Aristotle University of Thessaloniki, GR-54124, Greece.
| | - Paraskevas D Tzanavaras
- Laboratory of Analytical Chemistry, School of Chemistry, Faculty of Sciences, Aristotle University of Thessaloniki, GR-54124, Greece.
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2
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Comparison study of nanofibers, composite nano/microfiber materials, molecularly imprinted polymers, and core-shell sorbents used for on-line extraction-liquid chromatography of ochratoxins in Tokaj wines. Microchem J 2021. [DOI: 10.1016/j.microc.2021.106680] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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3
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Khvalbota L, Machyňáková A, Čuchorová J, Furdíková K, Špánik I. Enantiomer composition of chiral compounds present in traditional Slovak Tokaj wines. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103719] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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4
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Kallitsounakis G, Catarino S. An overview on botrytized wines. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2020. [DOI: 10.1051/ctv/20203502076] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Noble rot wine is a specific type of sweet wine that derives from the infection of grape berries by a fungus called Botrytis cinerea. These wines are produced in specific wine regions around the world, with Sauternes region of France and Tokay region of Hungary being the most famous ones. The purpose of the current article is to provide a systematic review on the different stages of botrytized wines production, including a detailed analysis of the technical aspects involved. Specifically, it describes the process and development of berry infection by B. cinerea, and special emphasis is given to the main stages and operations of winemaking, conservation, aging and stabilization. A complex combination of a number of parameters (e.g., very specific environmental conditions) explains the rarity of noble rot occurrence and highlights the uniqueness of botrytized wines.
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Sádecká J, Jakubíková M. Varietal classification of white wines by fluorescence spectroscopy. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:2545-2553. [PMID: 32549605 PMCID: PMC7271340 DOI: 10.1007/s13197-020-04291-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/30/2019] [Accepted: 02/03/2020] [Indexed: 10/25/2022]
Abstract
The Slovak Tokaj region is one of the producers of high-quality white wine having protected designations of origin. The main grape varieties of this region are Furmint, Lipovina and Muscat blanc, which have specific sensory characteristics. This research work presents a strategy for the classification of three mentioned varieties of white wines using fluorescence spectroscopy with chemometrics. Emission and synchronous fluorescence spectra were obtained for bulk as well as diluted samples, principal component analysis (PCA) was applied for exploratory analysis and the scores of the selected PCs were used in linear discriminant analysis (LDA). For undiluted samples, the best PCA-LDA models based on either emission spectra excited at 370 nm or synchronous fluorescence spectra obtained at wavelength difference of 40 and 100 nm provided total correct classifications of 100, 100 and 93% for the calibration, validation and prediction steps, respectively. For diluted samples, the best PCA-LDA models (excitation at 280 nm; wavelength difference of 40 nm) again provided total correct classifications as mentioned above.
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Affiliation(s)
- Jana Sádecká
- Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic
| | - Michaela Jakubíková
- Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic
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Bordiga M, Guzzon R, Larcher R, Travaglia F, Arlorio M, Coïsson JD. Variation in content of tyramine, histamine, 2‐phenylethylamine, tryptamine and their precursor amino acids in a Chardonnay wine by using different commercial active dry yeasts and nitrogen sources. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14307] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Matteo Bordiga
- Dipartimento di Scienze del Farmaco Università degli Studi del Piemonte Orientale “A. Avogadro” Largo Donegani 2 28100 Novara Italy
| | - Raffaele Guzzon
- Technology Transfer Centre Edmund Mach Foundation, San Michele all'Adige Via Edmund Mach 138010Italy
| | - Roberto Larcher
- Technology Transfer Centre Edmund Mach Foundation, San Michele all'Adige Via Edmund Mach 138010Italy
| | - Fabiano Travaglia
- Dipartimento di Scienze del Farmaco Università degli Studi del Piemonte Orientale “A. Avogadro” Largo Donegani 2 28100 Novara Italy
| | - Marco Arlorio
- Dipartimento di Scienze del Farmaco Università degli Studi del Piemonte Orientale “A. Avogadro” Largo Donegani 2 28100 Novara Italy
| | - Jean Daniel Coïsson
- Dipartimento di Scienze del Farmaco Università degli Studi del Piemonte Orientale “A. Avogadro” Largo Donegani 2 28100 Novara Italy
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7
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8
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Doeun D, Davaatseren M, Chung MS. Biogenic amines in foods. Food Sci Biotechnol 2017; 26:1463-1474. [PMID: 30263683 PMCID: PMC6049710 DOI: 10.1007/s10068-017-0239-3] [Citation(s) in RCA: 149] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2017] [Revised: 09/22/2017] [Accepted: 09/27/2017] [Indexed: 10/18/2022] Open
Abstract
Biogenic amines are produced by bacterial decarboxylation of corresponding amino acids in foods. Concentration of biogenic amines in fermented food products is affected by several factors in the manufacturing process, including hygienic of raw materials, microbial composition, fermentation condition, and the duration of fermentation. Intake of low amount of biogenic amines normally does not have harmful effect on human health. However, when their amount in food is too high and detoxification ability is inhibited or disturbed, biogenic amines could cause problem. To control concentration of BAs in food, decarboxylase activity for amino acids can be regulated. Levels of BAs can be reduced by several methods such as packaging, additives, hydrostatic pressure, irradiation, pasteurization, smoking, starter culture, oxidizing formed biogenic amine, and temperature. The objective of this review paper was to collect, summarize, and discuss necessary information or useful data based on previous studies in terms of BAs in various foods.
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Affiliation(s)
- Dara Doeun
- Department of Food Science and Technology, Chung-Ang University, 4726 Seodongdae-Ro, Daedeok-Myeon, Anseong-si, Gyeonggi-do 456-756 Korea
| | - Munkhtugs Davaatseren
- Department of Food Science and Technology, Chung-Ang University, 4726 Seodongdae-Ro, Daedeok-Myeon, Anseong-si, Gyeonggi-do 456-756 Korea
| | - Myung-Sub Chung
- Department of Food Science and Technology, Chung-Ang University, 4726 Seodongdae-Ro, Daedeok-Myeon, Anseong-si, Gyeonggi-do 456-756 Korea
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9
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Lorenzo C, Bordiga M, Pérez-Álvarez EP, Travaglia F, Arlorio M, Salinas MR, Coïsson JD, Garde-Cerdán T. The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine. Food Res Int 2017; 99:328-335. [PMID: 28784490 DOI: 10.1016/j.foodres.2017.05.016] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2017] [Revised: 04/29/2017] [Accepted: 05/20/2017] [Indexed: 11/15/2022]
Abstract
The aim was to study how factors such as temperature, alcoholic degree, and amino acids supplementation are able to influence the content of tyramine, histamine, 2-phenylethylamine, tryptamine and their precursor amino acids in winemaking process. Biogenic amines and amino acids were quantified at the beginning, middle and end of alcoholic fermentation, and at the end of malolactic fermentation. In general, samples produced with amino acid supplementation did not show the highest concentrations of biogenic amines, except for histamine, which content increased with the addition of the four amino acids. The synthesis of tyramine was mainly affected by the temperature and alcoholic degree, the formation of phenylethylamine was largely influenced by alcoholic degree, and tryptamine synthesis principally depended on temperature. Interestingly, there was interaction between these three factors for the biogenic amines studied. In conclusion, winemaking conditions should be established depending on the biogenic amine which synthesis is required to be controlled.
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Affiliation(s)
- C Lorenzo
- Cátedra de Química Agrícola. E.T.S.I. Agrónomos y Montes. Universidad de Castilla-La Mancha. Avda. de España s/n, 02071 Albacete, Spain
| | - M Bordiga
- Dipartimento di Scienze del Farmaco. Università degli Studi del Piemonte Orientale "A. Avogadro". Largo Donegani 2, 28100 Novara, Italy.
| | - E P Pérez-Álvarez
- Instituto de Ciencias de la Vid y del Vino (CSIC-CAR-UR). Carretera de Burgos Km. 6, 26007 Logroño, Spain
| | - F Travaglia
- Dipartimento di Scienze del Farmaco. Università degli Studi del Piemonte Orientale "A. Avogadro". Largo Donegani 2, 28100 Novara, Italy
| | - M Arlorio
- Dipartimento di Scienze del Farmaco. Università degli Studi del Piemonte Orientale "A. Avogadro". Largo Donegani 2, 28100 Novara, Italy
| | - M R Salinas
- Cátedra de Química Agrícola. E.T.S.I. Agrónomos y Montes. Universidad de Castilla-La Mancha. Avda. de España s/n, 02071 Albacete, Spain.
| | - J D Coïsson
- Dipartimento di Scienze del Farmaco. Università degli Studi del Piemonte Orientale "A. Avogadro". Largo Donegani 2, 28100 Novara, Italy
| | - T Garde-Cerdán
- Instituto de Ciencias de la Vid y del Vino (CSIC-CAR-UR). Carretera de Burgos Km. 6, 26007 Logroño, Spain.
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10
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Henríquez-Aedo K, Durán D, Garcia A, Hengst MB, Aranda M. Identification of biogenic amines-producing lactic acid bacteria isolated from spontaneous malolactic fermentation of chilean red wines. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.003] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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11
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Płotka-Wasylka JM, Morrison C, Biziuk M, Namieśnik J. Chemical derivatization processes applied to amine determination in samples of different matrix composition. Chem Rev 2015; 115:4693-718. [PMID: 26023865 DOI: 10.1021/cr4006999] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Justyna M Płotka-Wasylka
- †Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 11/12 Narutowicza Street, 80-233 Gdańsk, Poland
| | - Calum Morrison
- ‡Forensic Medicine and Science, School of Medicine, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow G12 8QQ, United Kingdom
| | - Marek Biziuk
- †Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 11/12 Narutowicza Street, 80-233 Gdańsk, Poland
| | - Jacek Namieśnik
- †Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 11/12 Narutowicza Street, 80-233 Gdańsk, Poland
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12
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Rodriguez-Naranjo MI, Ordóñez JL, Callejón RM, Cantos-Villar E, Garcia-Parrilla MC. Melatonin is formed during winemaking at safe levels of biogenic amines. Food Chem Toxicol 2013; 57:140-6. [PMID: 23531627 DOI: 10.1016/j.fct.2013.03.014] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2013] [Revised: 02/22/2013] [Accepted: 03/13/2013] [Indexed: 11/28/2022]
Abstract
The European Food Safety Authority (EFSA) has accepted health claims for the food constituent melatonin because scientific evidence shows that it is effective at reducing sleep onset latency, and that it alleviates subjective feelings of jet lag. According to risk assessment data published by EFSA in 2011, histamine and tyramine are the most toxic biogenic amines and the ones that most affect food safety. The potential formation of biogenic amines is a concern in fermented foods because of the intense microbial activity. Conversely, Saccharomyces cerevisiase produces melatonin during fermentation in the winemaking process. This study aims to evaluate the production of potentially healthy melatonin and toxic biogenic amines during the winemaking process. To this end, 11 biogenic amines (agmatine, cadaverine, histamine, methylamine, 2-phenylethylamine, putrescine, spermidine, spermine, tyramine, tryptamine and melatonin) have been monitored during the making of 5 monovarietal wines (Merlot, Palomino Fino, Syrah, Tempranillo and Tintilla de Rota). This paper shows that alcoholic and malolactic fermentation plays a crucial role in the formation of these compounds. Bioactive melatonin is formed at safe levels of the other biogenic amines.
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Affiliation(s)
- M Isabel Rodriguez-Naranjo
- Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, c/ Profesor García González n° 2, Sevilla 41012, Spain
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Henríquez-Aedo K, Vega M, Prieto-Rodríguez S, Aranda M. Evaluation of biogenic amines content in chilean reserve varietal wines. Food Chem Toxicol 2012; 50:2742-50. [PMID: 22640936 DOI: 10.1016/j.fct.2012.05.034] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2011] [Revised: 05/15/2012] [Accepted: 05/17/2012] [Indexed: 10/28/2022]
Abstract
Biogenic amines play important roles in many physiological functions, but when they are ingested in high concentrations may produce severe adverse effects. The aim of this research was to evaluate the biogenic amine content in Chilean reserve varietal wines. A high performance liquid chromatography method was optimized and validated to quantify histamine, tyramine, spermine, spermidine, putrescine, cadaverine and phenylethylamine in Chilean wines. Derivatization and chromatographic conditions were optimized using a central composite design. Sixty reserve wines of the most important Chilean grape varieties were analyzed, i.e. Cabernet Sauvignon (n=11), Merlot (n=11), Carménère (n=11), Syrah (n=10) and Sauvignon Blanc (n=10), as well as organic wines (n=7). Biogenic amines content ranged from 2.19 to 65.09 mg L(-1), no significant difference (P>0.05) was observed between Cabernet Sauvignon, Merlot and Carménère but all showed statistically higher (P<0.05) concentrations than Sauvignon Blanc. Syrah wines showed no difference (P>0.05) with Cabernet Sauvignon, higher concentrations (P<0.05) than Sauvignon Blanc and lower than Merlot and Carménère. Regarding biogenic amines profile, putrescine showed the highest concentration in all grape varieties.
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Affiliation(s)
- Karem Henríquez-Aedo
- Laboratory of Advanced Research on Foods and Drugs, Department of Food Science and Technology, Faculty of Pharmacy, University of Concepcion, Concepcion, Chile
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Cunha SC, Faria MA, Fernandes JO. Gas chromatography-mass spectrometry assessment of amines in Port wine and grape juice after fast chloroformate extraction/derivatization. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:8742-8753. [PMID: 21732693 DOI: 10.1021/jf201379x] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
A simple, reliable, and sensitive gas chromatography-mass spectrometry method for the quantification of volatile and nonvolatile biogenic amines in Port wines and grape juices was developed and evaluated. The method was based on a previously reported two-phase derivatization procedure with isobutyl chloroformate in a toluene medium, which provides a quantitative reaction in 10 min. Following the derivatization step, the excess of reagent was eliminated by treatment with alkaline methanol. The derivatization procedure was performed directly on 1 mL of sample, avoiding any fastidious and time-consuming cleanup extraction steps. The method allows the simultaneous quantification of 22 amines, which can be found in wines: methylamine, dimethylamine, ethylamine, diethylamine, propylamine, isopropylamine, butylamine, isobutylamine, amylamine, isoamylamine, 2-methylbutylamine, hexylamine, pyrrolidine, piperidine, morpholine, 1,3-diaminopropane, putrescine, cadaverine, 1,6-diaminohexane, 2-phenylethylamine, histamine, and tyramine. Because of the fact that histamine and tyramine derivatives are degraded during the isobutyl chloroformate elimination step, the corresponding determination was made after removal of the excess of derivatizing reagent by evaporating an aliquot of the toluene layer obtained after the reaction. The presented method showed excellent analytical characteristics in what linearity, recovery, repeatability, and limit of detections were respected. It was used to assess the concentration of biogenic amines in juice grapes and Tawny and Vintage Port wines with different aging times. On the whole, the total content of amines in Port wines was low. Most of the amines found in wines have their origin in the raw material used for their elaboration, so the Port winemaking process is not prone to the production of this kind of compounds. Total biogenic amine contents have shown a decrease with the aging of both types of Port wines.
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Affiliation(s)
- S C Cunha
- REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
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Hernández-Cassou S, Saurina J. Derivatization strategies for the determination of biogenic amines in wines by chromatographic and electrophoretic techniques. J Chromatogr B Analyt Technol Biomed Life Sci 2011; 879:1270-81. [DOI: 10.1016/j.jchromb.2010.11.020] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2010] [Revised: 11/09/2010] [Accepted: 11/23/2010] [Indexed: 12/22/2022]
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Lee J, Martin RR. Analysis of grape polyamines from Grapevine leafroll associated viruses (GLRaV-2 and -3) infected vines. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.03.118] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Ozdestan O, Uren A. Biogenic amine content of shalgam (salgam): a traditional lactic acid fermented Turkish beverage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:2602-2608. [PMID: 20099886 DOI: 10.1021/jf903775z] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Shalgam is a traditional Turkish fermented beverage. The biogenic amine contents of 20 shalgam samples from different manufacturers in Turkey were analyzed for the first time, using HPLC after derivatization with benzoyl chloride. Of the 10 biogenic amines under study, putrescine, cadaverine, histamine, and tyramine were detected in all shalgam samples. Putrescine was the prevailing biogenic amine. Putrescine concentrations were between 5.0 and 42.3 mg/L. Total biogenic amine contents were between 26.7 and 134.3 mg/L. Concentrations of biogenic amines were below the maximum permissible limits. pH values of shalgam samples were in the range from 3.15 to 4.25; acidities of shalgam samples were from 0.530% to 1.028% (w/v); total dry matter values were from 2.33% to 3.67% (w/w); total free amino acid contents were from 0.0074% to 0.0318% (w/v). Significant correlations were detected between biogenic amine concentrations and pH values, acidities, total dry matter contents, and total free amino acid contents.
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Affiliation(s)
- Ozgül Ozdestan
- Faculty of Engineering, Food Engineering Department, Ege University, Bornova, Izmir 35100, Turkey.
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Moore S, Smyth WF, Gault VA, O'Kane E, McClean S. Mass spectrometric characterisation and quantitation of selected low molecular mass compounds from the venom of Haplopelma lividum (Theraphosidae). RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2009; 23:1747-1755. [PMID: 19437423 DOI: 10.1002/rcm.4063] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Arachnid venoms present a diverse and complex matrix for investigation, with their latent potential for innovative drug and pesticide design largely unrealised. The characterisation and quantification of selected low molecular mass compounds isolated from the crude venom of the Cobalt blue tarantula (Haplopelma lividum) were the objectives of this study. Fractionation of the crude venom was performed using reversed-phase high-performance liquid chromatography, with compound identification using both electrospray ionisation ion trap mass spectrometry and quadrupole time-of-flight mass spectrometry. Four compounds were identified, and quantification on a percentage dry weight basis was achieved by liquid chromatography/electrospray ionisation tandem mass spectrometry based on the formation of their corresponding product ions. Of these the most abundant component was glutamic acid, present at a level of 0.97%. Histamine and adenosine were detected at 0.14% and 0.10% dry weight, respectively, with the polyamine spermine noted in trace amounts at 0.002%. The limits of detection and quantification were established for each of the identified components. The fragmentation profile for histamine has also been proposed.
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Affiliation(s)
- Sara Moore
- The SAAD Centre for Pharmacy and Diabetes, Biomedical Sciences Research Institute, University of Ulster, Coleraine BT52 1SA, UK
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Sass-Kiss A, Kiss J, Havadi B, Adányi N. Multivariate statistical analysis of botrytised wines of different origin. Food Chem 2008. [DOI: 10.1016/j.foodchem.2008.02.059] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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21
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Ancín-Azpilicueta C, González-Marco A, Jiménez-Moreno N. Current Knowledge about the Presence of Amines in Wine. Crit Rev Food Sci Nutr 2008; 48:257-75. [DOI: 10.1080/10408390701289441] [Citation(s) in RCA: 116] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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22
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Soufleros E, Bouloumpasi E, Zotou A, Loukou Z. Determination of biogenic amines in Greek wines by HPLC and ultraviolet detection after dansylation and examination of factors affecting their presence and concentration. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.02.028] [Citation(s) in RCA: 96] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Kiss J, Korbász M, Sass-Kiss A. Study of amine composition of botrytized grape berries. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:8909-18. [PMID: 17090141 DOI: 10.1021/jf061578g] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
Aliphatic primary and biogenic amines of grape varieties from two vintages were studied. We established that appearance and/or increase of both primary aliphatic and biogenic amines is due to microbiota living in/on grape berries. Aszú, gray rotten grapes infected mainly with Botrytis cinerea, grape berries infected mainly with Penicillium species, and intact grape berries were compared on the basis of amine composition using t-test, analysis of variance, and multivariate statistical analysis (principal component analysis and linear discriminant analysis). The amine composition and amine content of Aszú grapes were significantly different (p < 0.05) from those of intact grapes despite the effect of the vineyards and the vintages. Grape samples coming from the same growing location, intact, Aszú grapes, and grape berries infected mainly with Penicillium species could be separated from each other with multivariate statistical analysis. We distinguished intact, Aszú (noble rotten), and gray rotten berries from each other as well. Evaluating amine values of grape samples independently of the place of origin, the Aszú and green rotten berries could not be differentiated. The varieties and vineyards have affected the amine composition of Aszú grapes, while these effects on intact grapes appeared only slightly.
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Affiliation(s)
- Judit Kiss
- Department of Analytics, Central Food Research Institute, Herman Ottó út 15, 1022 Budapest, Hungary
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Abstract
The presence of biogenic amines in foodstuffs is an important food safety problem because of the implication of these compounds in food intolerance and intoxication. The separation and quantification of biogenic amines in foods is normally performed by chromatographic techniques. This review contains descriptions of the quantification of biogenic amines in Portuguese traditional fermented and/or ripened foods and wines, including Protected Denomination of Origin cheeses, dry-cured sausages, and Portuguese wines (including Port wines), using different analytical methods based on high-pressure liquid chromatography (UV or diode array and/or fluorometric detectors) and gas chromatography (with a mass spectrometry detector). The evolution of biogenic amines during fermentation, ripening, aging, or storage of those products was also evaluated. Biogenic amine concentrations ranged widely within individual food items, and storage, transport, and handling conditions can influence to some extent the biogenic amines present and their concentrations. Traditional foods are an important part of the Portuguese diet, and a high intake of harmful amounts of biogenic amines from traditional Portuguese fermented foods is possible. However, extensive research is needed to extend the current limited database.
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Affiliation(s)
- Isabel M P L V O Ferreira
- REQUIMTE, Serviço de Bromatologia, Faculdade de Farmácia, Universidade do Porto, R Aníbal Cunha 164, Porto 4050-047, Portugal.
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Kiss J, Sass-Kiss A. Protection of originality of Tokaji Aszú: amines and organic acids in botrytized wines by high-performance liquid chromatography. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:10042-50. [PMID: 16366692 DOI: 10.1021/jf050394j] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Amine and organic acid composition of Aszú wines from the Tokaj region of Hungary, nonbotrytized Hungarian wines from different regions, and foreign botrytized wines were analyzed by high-performance liquid chromatography. Hungarian and foreign wines (36 Hungarian and seven foreign botrytized wines) were compared in different ways by calculation of ratios of given amine compounds, analyses of variance, principal component, and discriminant analysis. In wines, putrescine and in some samples 3-methyl-butylamine and/or phenyl ethylamine were found in remarkable concentrations, while in botrytized wines four other amines were verified in high concentration. Good separation between Aszú and foreign botrytized wines was found by calculation of the amine component's ratio. The first two principal components of the principal component analysis accounted for 77 and 84% of the total variance in the data of amines and acids, respectively. The component scores of samples grouped according to Aszú, foreign botrytized, and nonbotrytized wines. Linear discriminant analysis was used for differentiation of Aszú, foreign botrytized, and normal wines. Using nine amines and two acids as variables, the correct classification was 97.6%. On the basis of results, an objective evaluation method can be elaborated for quality control in order to protect the authenticity and origin of wine specialties made from botrytized grapes.
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Affiliation(s)
- Judit Kiss
- Department of Analytics, Central Food Research Institute, Herman Ottó út 15, 1022 Budapest, Hungary
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Sass-Kiss A, Hajós G. Characteristic biogenic amine composition of Tokaj aszú-wines. ACTA ALIMENTARIA 2005. [DOI: 10.1556/aalim.34.2005.3.4] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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27
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Free amino acids and biogenic amines in wines and musts from the Alentejo region. Evolution of amines during alcoholic fermentation and relationship with variety, sub-region and vintage. J FOOD ENG 2005. [DOI: 10.1016/j.jfoodeng.2004.03.024] [Citation(s) in RCA: 79] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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28
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Quantitation of Amino Acids and Amines, Simultaneously. ACTA ACUST UNITED AC 2005. [DOI: 10.1016/s0301-4770(05)80023-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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29
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HPLC of amines as o-phthalaldehyde derivatives. ACTA ACUST UNITED AC 2005. [DOI: 10.1016/s0301-4770(05)80017-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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30
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Abstract
OBJECTIVE To replace clinical diagnosis of bacterial vaginosis (BV) with a new and rapid analytical method based on ion mobility spectrometry (IMS). IMS is an instrumental technique for identifying compounds and determining their concentrations, based on measurement of the velocity of ions drifting through air at atmospheric pressure under the influence of an electric field. The technique is particularly sensitive to amines taking less than 2 min. STUDY DESIGN Clinical examination of 174 samples determined 22 BV-positive and 152 BV-negative samples. IMS analyzed and recorded biogenic amine emanation mobility spectra of the 174 samples of vaginal discharge from duplicate swabs. RESULTS IMS confirmed 21 (true positive BV) samples with 1 false negative (21/22, sensitivity=95.5%). Out of 152 samples, 150 were confirmed true BV-negative with 2 false positive samples (specificity=98.7%), PPV: 91.3%, NPV: 100%. CONCLUSIONS The diagnostic procedure shows high accuracy and is technically simple and rapid. The trimethylamine level becomes an index of severity of the infection.
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Affiliation(s)
- Walter Chaim
- Department of Obstetrics & Gynecology, Faculty of Health Sciences, Soroka University Medical Center, Ben Gurion University of the Negev, P.O. Box 151, Beer Sheva 84101, Israel.
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Molnár-Perl I. Quantitation of amino acids and amines in the same matrix by high-performance liquid chromatography, either simultaneously or separately. J Chromatogr A 2003; 987:291-309. [PMID: 12613824 DOI: 10.1016/s0021-9673(02)01537-6] [Citation(s) in RCA: 83] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
A literature overview is presented of chromatographic methods currently in use to determine amino acids and mines (i) simultaneously, (ii) in the presence of each other by separate methods, or (iii) amines alone subsequent to their isolation from amino acids. Separation, derivatization and chromatographic conditions are summarized. Advantages and drawbacks of all three possibilities are discussed and criticized in detail.
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Affiliation(s)
- I Molnár-Perl
- Institute of Inorganic and Analytical Chemistry, L. Eötvös University, P.O. Box 32, H-1518 Budapest 112, Hungary.
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Hanczkó R, Molnár-Perl I. Derivatization, stability and chromatographic behavior ofo-phthaldialdehyde amino acid and amine derivatives:o-Phthaldialdehyde/ 2-mercaptoethanol reagent. Chromatographia 2003. [DOI: 10.1007/bf02492091] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Karpas Z, Tilman B, Gdalevsky R, Lorber A. Determination of volatile biogenic amines in muscle food products by ion mobility spectrometry. Anal Chim Acta 2002. [DOI: 10.1016/s0003-2670(02)00378-1] [Citation(s) in RCA: 95] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Romero R, Jönsson JÅ, Gázquez D, Bagur MG, Sánchez-Viñas M. Multivariate optimization of supported liquid membrane extraction of biogenic amines from wine samples prior to liquid chromatography determination as dabsyl derivatives. J Sep Sci 2002. [DOI: 10.1002/1615-9314(20020601)25:9<584::aid-jssc584>3.0.co;2-f] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Characterisation of Tokaj wines based on free amino acids and biogenic amines using ion-exchange chromatography. Chromatographia 2002. [DOI: 10.1007/bf02494136] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Legaz ME, Fontaniella B, de Armas R, Vicente C. Determination by high performance liquid chromatography of ornithine and lysine decaboxylases in sugar cane juices. Chromatographia 2001. [DOI: 10.1007/bf02490339] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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