1
|
Míšková Z, Lorencová E, Salek RN, Koláčková T, Trávníková L, Rejdlová A, Buňková L, Buňka F. Occurrence of Biogenic Amines in Wines from the Central European Region (Zone B) and Evaluation of Their Safety. Foods 2023; 12:foods12091835. [PMID: 37174373 PMCID: PMC10178851 DOI: 10.3390/foods12091835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 04/24/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023] Open
Abstract
The decarboxylation of the corresponding amino acids by microorganisms leads to the formation of biogenic amines (BAs). From a toxicological point of view, BAs can cause undesirable physiological effects in sensitive individuals, particularly if their metabolism is blocked or genetically altered. The current study aimed to monitor and evaluate the content of eight biogenic amines (BAs) in 232 samples of wines (white, rosé, red) produced in the Central European region (Zone B). White wines (180 samples), rosé wines (17 samples), and red wines (35 samples) were analyzed. High-performance liquid chromatography equipped with a ultraviolet-visible diode array detector (UV/VIS DAD) was applied to identify and quantify the BAs present in wines. In general, histamine (HIS), tyramine (TYM), putrescine (PUT), cadaverine (CAD), phenylethylamine (PEA), spermine (SPN) and spermidine (SPD) were detected in all tested wine samples. Tryptamine (TRM) was not present in any of the samples examined. In white and red wines, SPD, TYM, and PUT were most often detected. Regarding rosé wines, the three major BAs were SPN, TYM, and CAD. The BA content in red wines was generally higher than in rosé and white wines. However, HIS concentrations above the recommended limit of 10 mg/L were detected in 9% of the red wine samples. In addition, alarming levels of PUT, HIS, TYM, and PEA, with serious potential impact on consumer health, were recorded in two red wine samples. On the whole, the presence and concentrations of BAs in wine should be constantly evaluated, primarily because alcohol intensifies the hazardous effects of BAs.
Collapse
Affiliation(s)
- Zuzana Míšková
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech Republic
| | - Eva Lorencová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech Republic
| | - Richardos Nikolaos Salek
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech Republic
| | - Tereza Koláčková
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech Republic
| | - Ludmila Trávníková
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech Republic
| | - Anita Rejdlová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech Republic
| | - Leona Buňková
- Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech Republic
| | - František Buňka
- Laboratory of Food Quality and Safety Research, Department of Logistics, Faculty of Military Leadership, University of Defence, Kounicova 65, 662 10 Brno, Czech Republic
| |
Collapse
|
2
|
A review of the currently developed analytical methods for the determination of biogenic amines in food products. Food Chem 2023; 398:133919. [DOI: 10.1016/j.foodchem.2022.133919] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 07/09/2022] [Accepted: 08/08/2022] [Indexed: 11/23/2022]
|
3
|
Do vine cropping and breeding practices affect the biogenic amines' content of produced wines? J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.104901] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
4
|
Esse M, Guehi T, Lebrun M, Morel G, Grabulos J, Mestre C, Achir N. Kinetic study of some flavor and bioactive compounds during fermentation of
Parkia biglobosa. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16888] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- M. Esse
- Laboratoire de Biotechnologie et Microbiologie des Aliments, UFR de Sciences et Technologies des Aliments Université Nangui Abrogoua
- Qualisud, Univ Montpellier, Institut Agro, CIRAD Avignon Université Univ de La Réunion Montpellier France
| | - T. Guehi
- Laboratoire de Biotechnologie et Microbiologie des Aliments, UFR de Sciences et Technologies des Aliments Université Nangui Abrogoua
| | - M. Lebrun
- Qualisud, Univ Montpellier, Institut Agro, CIRAD Avignon Université Univ de La Réunion Montpellier France
- CIRAD, UMR QualiSud Montpellier France
| | - G. Morel
- Qualisud, Univ Montpellier, Institut Agro, CIRAD Avignon Université Univ de La Réunion Montpellier France
- CIRAD, UMR QualiSud Montpellier France
| | - J. Grabulos
- Qualisud, Univ Montpellier, Institut Agro, CIRAD Avignon Université Univ de La Réunion Montpellier France
- CIRAD, UMR QualiSud Montpellier France
| | - C. Mestre
- Qualisud, Univ Montpellier, Institut Agro, CIRAD Avignon Université Univ de La Réunion Montpellier France
- CIRAD, UMR QualiSud Montpellier France
| | - N. Achir
- Qualisud, Univ Montpellier, Institut Agro, CIRAD Avignon Université Univ de La Réunion Montpellier France
| |
Collapse
|
5
|
Fu HJ, Su R, Luo L, Chen ZJ, Sørensen TJ, Hildebrandt N, Xu ZL. Rapid and Wash-Free Time-Gated FRET Histamine Assays Using Antibodies and Aptamers. ACS Sens 2022; 7:1113-1121. [PMID: 35312279 DOI: 10.1021/acssensors.2c00085] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Abstract
Histamine (HA) is an indicator of food freshness and quality. However, high concentrations of HA can cause food poisoning. Simple, rapid, sensitive, and specific quantification can enable efficient screening of HA in food and beverages. However, conventional assays are complicated and time-consuming, as they require multiple incubation, washing, and separation steps. Here, we demonstrate that time-gated Förster resonance energy transfer (TG-FRET) between terbium (Tb) complexes and organic dyes can be implemented in both immunosensors and aptasensors for simple HA quantification using a rapid, single-step, mix-and-measure assay format. Both biosensors could quantify HA at concentrations relevant in food poisoning with limits of detection of 0.19 μg/mL and 0.03 μg/mL, respectively. Excellent specificity was documented against the structurally similar food components tryptamine and l-histidine. Direct applicability of the TG-FRET assays was demonstrated by quantifying HA in spiked fish and wine samples with both excellent concentration recovery and agreement with conventional multistep enzyme-linked immunosorbent assays (ELISAs). Our results show that the simplicity and rapidity of TG-FRET assays do not compromise sensitivity, specificity, and reliability, and both immunosensors and aptasensors have a strong potential for their implementation in advanced food safety screening.
Collapse
Affiliation(s)
- Hui-Jun Fu
- nanoFRET.com, Laboratoire COBRA (Chimie Organique, Bioorganique, Réactivité et Analyse - UMR6014 & FR3038), Université de Rouen Normandie, CNRS, INSA, Normandie Université, 76000 Rouen, France
- Guangdong Provincial Key Laboratory of Food Quality and Safety/Guangdong Laboratory of Lingnan Modern Agriculture, South China Agricultural University, Guangzhou 510642, China
| | - Ruifang Su
- nanoFRET.com, Laboratoire COBRA (Chimie Organique, Bioorganique, Réactivité et Analyse - UMR6014 & FR3038), Université de Rouen Normandie, CNRS, INSA, Normandie Université, 76000 Rouen, France
- Nano-Science Center & Department of Chemistry, University of Copenhagen, Universitetsparken 5, 2100 Copenhagen, Denmark
| | - Lin Luo
- Guangdong Provincial Key Laboratory of Food Quality and Safety/Guangdong Laboratory of Lingnan Modern Agriculture, South China Agricultural University, Guangzhou 510642, China
| | - Zi-Jian Chen
- Guangdong Provincial Key Laboratory of Food Quality and Safety/Guangdong Laboratory of Lingnan Modern Agriculture, South China Agricultural University, Guangzhou 510642, China
| | - Thomas Just Sørensen
- Nano-Science Center & Department of Chemistry, University of Copenhagen, Universitetsparken 5, 2100 Copenhagen, Denmark
| | - Niko Hildebrandt
- nanoFRET.com, Laboratoire COBRA (Chimie Organique, Bioorganique, Réactivité et Analyse - UMR6014 & FR3038), Université de Rouen Normandie, CNRS, INSA, Normandie Université, 76000 Rouen, France
- Department of Chemistry, Seoul National University, Seoul 08826, South Korea
- Université Paris-Saclay, 91405 Orsay, France
| | - Zhen-Lin Xu
- Guangdong Provincial Key Laboratory of Food Quality and Safety/Guangdong Laboratory of Lingnan Modern Agriculture, South China Agricultural University, Guangzhou 510642, China
| |
Collapse
|
6
|
Gil RL, Amorim CG, Montenegro MCBSM, Araújo AN. HPLC-potentiometric method for determination of biogenic amines in alcoholic beverages: A reliable approach for food quality control. Food Chem 2022; 372:131288. [PMID: 34655830 DOI: 10.1016/j.foodchem.2021.131288] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 09/06/2021] [Accepted: 09/29/2021] [Indexed: 12/31/2022]
Abstract
Determination of ten biogenic amines in alcoholic beverages by HPLC coupled to a potentiometric detector for food quality control is herein presented. Biogenic amines were separated by ion-pair chromatography on a C18 column using a gradient mobile phase of acetic acid, acetonitrile, and butane-sulfonic acid. Detection was accomplished by a miniaturized amine-selective electrode. The method was validated following ICH and Eurachem guidelines. Linear regression models provided R2 values from 0.9870 ± 0.0019 to 0.9991 ± 0.0014 for tyramine and cadaverine, respectively. Detection and quantification limits depend on the molecular weight of BAs, ranging from 9.3 to 60.5 and from 31.1 to 202.3 µg L-1 for methylamine and spermine, respectively. Repeatability and intermediate precision showed RSD values lower than 5.8 and 8.3%, respectively. Accuracy of assays yielded recovery values from 86.4 to 109.9%. The biogenic amines content in red wine, white wine, and beer samples were 7.54, 5.24, and 4.58 mg L-1, respectively.
Collapse
Affiliation(s)
- Renato L Gil
- LAQV-REQUIMTE/Departamento de Ciências Químicas, Faculdade de Farmácia - Universidade do Porto, R. Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Célia G Amorim
- LAQV-REQUIMTE/Departamento de Ciências Químicas, Faculdade de Farmácia - Universidade do Porto, R. Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
| | - Maria C B S M Montenegro
- LAQV-REQUIMTE/Departamento de Ciências Químicas, Faculdade de Farmácia - Universidade do Porto, R. Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Alberto N Araújo
- LAQV-REQUIMTE/Departamento de Ciências Químicas, Faculdade de Farmácia - Universidade do Porto, R. Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| |
Collapse
|
7
|
Update on Biogenic Amines in Fermented and Non-Fermented Beverages. Foods 2022; 11:foods11030353. [PMID: 35159503 PMCID: PMC8834261 DOI: 10.3390/foods11030353] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/20/2022] [Accepted: 01/22/2022] [Indexed: 01/12/2023] Open
Abstract
The formation of biogenic amines in food and beverages is mainly due to the presence of proteins and/or free amino acids that represent the substrates for microbial or natural enzymes with decarboxylation or amination activity. Fermentation occurring in many alcoholic beverages, such as wine, beer, cider, liqueurs, as well as coffee and tea, is one of the main processes affecting their production. Some biogenic amines can also be naturally present in some fruit juices or fruit-based drinks. The dietary intake of such compounds should consider all their potential sources by both foods and drinks, taking in account the health impact on some consumers that represent categories at risk for a deficient metabolic activity or assuming inhibiting drugs. The most important tool to avoid their adverse effects is based on prevention through the selection of lactic acid bacteria with low decarboxylating activity or good manufacturing practices hurdling the favoring conditions on biogenic amines' production.
Collapse
|
8
|
Vasconcelos H, de Almeida JMM, Matias A, Saraiva C, Jorge PA, Coelho LC. Detection of biogenic amines in several foods with different sample treatments: An overview. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.043] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
9
|
Palomino-Vasco M, Acedo-Valenzuela MI, Rodríguez-Cáceres MI, Mora-Díez N. Monitoring winemaking process using tyrosine influence in the excitation-emission matrices of wine. Food Chem 2020; 344:128721. [PMID: 33272754 DOI: 10.1016/j.foodchem.2020.128721] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 11/17/2020] [Accepted: 11/20/2020] [Indexed: 11/28/2022]
Abstract
Wine samples collected during the winemaking process have been analyzed employing a previously optimized UHPLC-FD method, determining their biogenic amines and amino acids profile. The results obtained have been submitted to a statistical analysis from which it was extracted that the most influential analyte was tyrosine. Thanks to its fluorescence, a method for its determination by excitation-emission matrices has been proposed. The accuracy of the method has been checked by means of Elliptical Joint Confidence Region test. The winemaking process has been monitored with this method, obtaining a faster and cheaper way to follow the process.
Collapse
Affiliation(s)
- Mónica Palomino-Vasco
- Department of Analytical Chemistry and Research Institute on Water, Climate Change and Sustainability (IACYS), Faculty of Sciences, University of Extremadura, Badajoz 06006, Spain.
| | - María Isabel Acedo-Valenzuela
- Department of Analytical Chemistry and Research Institute on Water, Climate Change and Sustainability (IACYS), Faculty of Sciences, University of Extremadura, Badajoz 06006, Spain
| | - María Isabel Rodríguez-Cáceres
- Department of Analytical Chemistry and Research Institute on Water, Climate Change and Sustainability (IACYS), Faculty of Sciences, University of Extremadura, Badajoz 06006, Spain
| | - Nielene Mora-Díez
- Department of Analytical Chemistry and Research Institute on Water, Climate Change and Sustainability (IACYS), Faculty of Sciences, University of Extremadura, Badajoz 06006, Spain
| |
Collapse
|
10
|
Liu Y, Han F, Liu Y, Wang W. Determination of Biogenic Amines in Wine Using Modified Liquid-Liquid Extraction with High Performance Liquid Chromatography-Fluorescence Detector. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01710-w] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
11
|
Han SY, Hao LL, Shi X, Niu JM, Zhang B. Development and Application of a New QuEChERS Method in UHPLC-QqQ-MS/MS to Detect Seven Biogenic Amines in Chinese Wines. Foods 2019; 8:foods8110552. [PMID: 31694278 PMCID: PMC6915522 DOI: 10.3390/foods8110552] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2019] [Revised: 10/30/2019] [Accepted: 10/31/2019] [Indexed: 11/18/2022] Open
Abstract
The aim of this study was to develop and validate an improved, simple, and sensitive method for the simultaneous determination of seven types (cadaverine, CAD; hexylamine, HEX; histamine, HIS; phenylethylamine, PEA; putrescine, PUT; tyramine, TYR) of biogenic amines (BAs) in wine matrices. For this reason, a modified QuEChERS combined with ultra-performance liquid chromatography coupled to a triple quadrupole mass spectrometry (UHPLC-QqQ-MS/MS) method was investigated. The optimization of UHPLC-QqQ-MS/MS separation and QuEChERS procedure was performed. Under optimum conditions, the excellent chromatographic performance of the whole separation was accomplished within 6.3 min analyzing time. Meanwhile, the recoveries ranged from 77.2% to 101.7%, while relative standard deviation (RSD) remained between 0.0% and 9.4%. The limit of detection (LOD, 0.50–1.00 µg/L) and the limit of quantification (LOQ, 1.65–3.30 µg/L) were lower than those permitted by legislation in food matrices, which demonstrated the high sensitivity and applicability of this efficient method. This validated method was also applied in a pilot study to analyze BAs in 81 wine samples from Hexi Corridor Region (Gansu Province, Northwest China), CAD, HEX, HIS, PEA, PUT, and TYR were detected to varying degrees in the samples. However, when compared with the existing standards, the BAs in all 81 wine samples did not exceed the prescribed limit value or toxic dose (2–40 mg/L). Moreover, a statistical approach was also conducted using Pearson correlation analysis, and to evaluate their concentrations in terms of wine parameters (storage time, grape variety, wine type, and basic physicochemical index). The results showed that, among the seven kinds of BAs, the concentration of HIS had a certain correlation with alcoholic degree and grape variety. In addition, the level of PEA had a certain correlation with the wine pH and wine storage time. It is worth noting that this seems to be the first report regarding the application of QuEChERS-UHPLC-QqQ-MS/MS in the analysis of BAs in wine in this region.
Collapse
Affiliation(s)
| | | | | | | | - Bo Zhang
- Correspondence: ; Tel.: +86-0931-7631-201
| |
Collapse
|
12
|
|
13
|
Abstract
“Plant milks” are water-based beverages, such as, extracts from cereals, pseudo-cereals, oil seeds, legumes or fruits. Plant milk consumption is rising in European and North American markets due to problems related to cow milk allergies, intolerances, but also because of vegan diets and sensitivity to environmental issues. There is no specific regulation for these beverages, therefore their composition can vary considerably, even in the same category. The aim of this study is to characterize the main categories of cereal and pseudo-cereal milks on the market by studying the profile of 8 biogenic amines (histamine, serotonin, spermine, spermidine, putrescine, β-phenylethylamine, cadaverine, tyramine) through a RP-HPLC/FD method with a pre-column derivatization. Biogenic amines are ubiquitous compounds, produced by the decarboxylation of the respective amino acids and they have been proposed as quality and safety markers of different foods and beverages. In the analyzed samples, the total biogenic amines content ranged from a minimum of 1.92 mg/L, to a maximum of 9.27 mg/L. The main biogenic amine found in the samples was histamine. The results show a low content of biogenic amines in all types of analyzed products. This ensures the quality and safety of cereal and pseudo-cereal milk samples.
Collapse
|
14
|
Abstract
Biogenic amines (BAs) are low molecular weight compounds formed from precursor amino acids, mainly by microbial decarboxylation. The presence of these compounds is important in the food and beverage industry because, in high amounts, they can lead to negative effects on consumers. In this review, we illustrate the critical aspects needed to control the formation of BAs during winemaking and their presence in the final product. Recent biotechnological approaches related to microorganisms and their ability to reduce BAs are illustrated. The current methods used for BA detection and quantification are also presented. These methods are very important to consider, as BAs can serve as markers for the quality assessment of products. The information presented here offers an overview useful for identifying specific parameters and conditions which should be controlled to minimise BA content in wine; knowledge about BAs in foods and beverages has been accumulating in recent years, not only to ensure and improve quality (since BAs have been used as an indicator of spoilage) but especially to guarantee consumer safety due to the potential toxic effects of BAs on humans.
Collapse
|
15
|
Sørensen KM, Aru V, Khakimov B, Aunskjær U, Engelsen SB. Biogenic amines: a key freshness parameter of animal protein products in the coming circular economy. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2018.05.014] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
16
|
Liu SJ, Xu JJ, Ma CL, Guo CF. A comparative analysis of derivatization strategies for the determination of biogenic amines in sausage and cheese by HPLC. Food Chem 2018; 266:275-283. [PMID: 30381186 DOI: 10.1016/j.foodchem.2018.06.001] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2018] [Revised: 05/13/2018] [Accepted: 06/02/2018] [Indexed: 02/08/2023]
Abstract
The six biogenic amines in sausage and cheese were analyzed by HPLC with UV detection after off-line derivatization with dansyl chloride, 9-fluorenylmethoxycarbonyl chloride, benzoyl chloride and dabsyl chloride, respectively. The results showed that both the off-line 9-fluorenylmethoxycarbonyl and dabsyl derivatization were not suitable for HPLC analysis of biogenic amines when batch injection was used because the derivatives were instable, whereas both the off-line dansyl and benzoyl derivatization were suitable for HPLC analysis of biogenic amines when batch injection was used, but the latter needed to maintain the derivatives at 4 °C to ensure that benzoylated tyramine was not degraded when waiting for the analysis. The off-line dansyl derivatization had an obvious advantage in the analysis of biogenic amines in sausage and cheese samples by HPLC combined with batch injection because the method has a wider linear range and higher sensitivity, accuracy, precision and stability of the derivatives.
Collapse
Affiliation(s)
- Si-Jin Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Juan-Juan Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Chang-Lu Ma
- Department of Food and Bio-engineering, Beijing Vocational College of Agriculture, Beijing 102442, China
| | - Chun-Feng Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| |
Collapse
|
17
|
Evaluation of the Impact of Storage Conditions on the Biogenic Amines Profile in Opened Wine Bottles. Molecules 2018; 23:molecules23051130. [PMID: 29747446 PMCID: PMC6100326 DOI: 10.3390/molecules23051130] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2018] [Revised: 05/03/2018] [Accepted: 05/08/2018] [Indexed: 11/17/2022] Open
Abstract
A survey of biogenic amine (BA) profiles in opened wine bottles has been established to monitor the level of biogenic amines (BAs) in opened bottles against time and other conditions. Bottles of red and white wine were submitted to different temperatures, stopper type (screw cap, cork), and use of vacuum devices. A total of six wines made from a variety of grapes were obtained from vineyards from regions across Poland. Dispersive liquid-liquid microextraction-gas chromatography-mass spectrometry (DLLME-GC-MS) procedure for BAs determination was validated and applied for wine sample analysis. The total content of BAs from the set of immediately opened wine samples ranged from 442 to 929 µg/L for white wines, and 669 to 2244 µg/L for red wines. The most abundant BAs in the analysed wines were histamine and putrescine. Considering the commercial availability of the analysed wines, there was no relationship between the presence of BAs in a given wine and their availability on the market. However, it was observed and confirmed by chemometric analysis that the different storage conditions employed in this experiment affect not only the BAs profile, but also the pH.
Collapse
|