1
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Gutiérrez-Escobar R, Aliaño-González MJ, Cantos-Villar E. Variety and year: Two key factors on amino acids and biogenic amines content in grapes. Food Res Int 2024; 175:113721. [PMID: 38128986 DOI: 10.1016/j.foodres.2023.113721] [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: 09/14/2023] [Revised: 11/06/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Amino acids have proved to play a key role in the development of volatile compounds present in wine with determining repercussions on the final wine bouquets. Biogenic amines originate from the chemical transformations of amino acids found in various foods, a phenomenon that has given rise to several health-related concerns among consumers. In the present research, the evaluation of two of the most influential factors: variety (genetic) and year (climatic conditions) on these compounds in grapes has been performed. Eight Vitis vinifera varieties have been collected during three years and the content of nineteen amino acids, two biogenic amines, and the ammonium ion has been quantified using the HPLC-PDA technique. The genetic factor has proved to be an influential variable (p-value < 0.05) with mean values of amino acids ranging from 896.89 to 1713.79 mg/L and of biogenic amines ranging from 10.61 to 22.28 mg/L. The climatic conditions have shown to be an influential factor as well (p-value < 0.05), being the low temperatures and rainfall and the high solar radiation favour the development of the amino acid and avoid biogenic amines accumulation in grapes.
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Affiliation(s)
- Rocío Gutiérrez-Escobar
- IFAPA Rancho de la Merced, Consejería de Agricultura, Pesca, Agua y Desarrollo Rural, Junta de Andalucía, Cañada de la Loba, 11471 Jerez de la Frontera, Cádiz, Spain.
| | - María José Aliaño-González
- IFAPA Rancho de la Merced, Consejería de Agricultura, Pesca, Agua y Desarrollo Rural, Junta de Andalucía, Cañada de la Loba, 11471 Jerez de la Frontera, Cádiz, Spain; Department of Analytical Chemistry, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), IVAGRO, University of Cadiz, Puerto Real, Cadiz 11510, Spain.
| | - Emma Cantos-Villar
- IFAPA Rancho de la Merced, Consejería de Agricultura, Pesca, Agua y Desarrollo Rural, Junta de Andalucía, Cañada de la Loba, 11471 Jerez de la Frontera, Cádiz, Spain.
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2
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Systematic analysis of key fermentation parameters influencing biogenic amines production in spontaneous fermentation of soy sauce. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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3
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Rubilar G, Spano G, Aqueveque P, Aranda M, Henriquez‐Aedo K. Preliminary study of novel autochthonous starter culture for red wine production with reduced biogenic amine content. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Giovanni Rubilar
- Laboratory of Biotechnology and Genetic of the Foods, Department of Food Science and Technology, Faculty of Pharmacy University of Concepcion Concepcion Chile
| | - Giuseppe Spano
- Laboratory of Industrial Microbiology, Department of Agriculture, Food and Environmental Sciences University of Foggia Foggia Italy
| | - Pedro Aqueveque
- Laboratory of Microbiology and Mycology Applied, Department of Agroindustries, Faculty of Agricultural Engineering University of Concepcion Chillan Chile
| | - Mario Aranda
- Laboratory of Food & Drug Research, Department of Pharmacy, Faculty of Chemistry and Pharmacy Pontificia Universidad Católica de Chile Santiago Chile
| | - Karem Henriquez‐Aedo
- Laboratory of Biotechnology and Genetic of the Foods, Department of Food Science and Technology, Faculty of Pharmacy University of Concepcion Concepcion Chile
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4
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Miniaturized, green salting-out liquid–liquid microextraction coupled with GC–MS used to evaluate biogenic amines in wine samples. Microchem J 2022. [DOI: 10.1016/j.microc.2022.107616] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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5
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Effects of the microbial community on the formation of volatile compounds and biogenic amines during the traditional brewing of Hongqu rice wine. Curr Res Food Sci 2022; 5:1433-1444. [PMID: 36110382 PMCID: PMC9467907 DOI: 10.1016/j.crfs.2022.08.020] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 08/26/2022] [Accepted: 08/28/2022] [Indexed: 11/25/2022] Open
Abstract
As a typical representative of Chinese rice wine (Huangjiu), Hongqu rice wine is famous for its red color, mellow taste and strong fragrance. However, due to the open brewing environment and traditional fermentation technology, there are some safety risks in traditional brewed Hongqu rice wine, such as a certain amount of biogenic amines. In this study, the dynamic changes and the differences of microbial communities and volatile flavor components between two types of Hongqu rice wine with high and low biogenic amine contents (LBAW and HBAW) during the traditional brewing were systematically investigated. The results showed that the total biogenic amine contents in LBAW and HBAW were 20.91 and 69.06 mg/L, respectively. The contents of putrescine, cadaverine, spermine and spermidine in HBAW were significantly higher than those in LBAW, and it was noteworthy that spermine content in HBAW was 17.62 mg/L, which was not detected in LBAW. In addition, the volatile flavor characteristics of the two kinds of Hongqu rice wine were obviously different. The contents of acetophenone, n-butyl butanoate and benzothiazole were obviously higher in HBAW, while the contents of isoamyl acetate, ethyl lactate, ethyl caprate and phenylethyl alcohol were significantly higher in LBAW. High-throughput sequencing of 16S/ITS amplicon revealed that Weissella, Kosakonia, Pantoea, Monascus, Saccharomyces and Millerozyma were the predominant microbial genera during the traditional brewing of HBAW, while Weissella, Kosakonia, Monascus, Saccharomyces and Issatchenkia were the predominant microbial genera during the traditional brewing of LBAW. Correlation analysis revealed that biogenic amines were significantly negatively correlated with unclassified_o_Saccharomycetales, Cyberlindnera, Zygoascus, Aspergillus and Acinetobacter, but positively correlated with Lactobacillus, Pediococcus, Millerozyma and Apiotrichum. In addition, we also found that Lactobacillus, Pediococcus and Saccharomyces were significantly positively correlated with most of the volatile flavor components, while Candida, Trichosporon and Monascus were significantly negatively correlated with most of the volatile flavor components. In addition, bioinformatical analysis based on PICRUSt demonstrated that the key enzymes for biogenic amine biosynthesis were more abundant in the microbial community of HBAW than LBAW. These findings demonstrate that the formations of volatile flavor and biogenic amines in Hongqu rice wine are influenced by microbial community during the fermentation. This work facilitates scientific understanding of the formation mechanism of biogenic amines, and may be useful to develop effective strategies to improve the quality of Hongqu rice wine. The total contents of biogenic amines in LBAW and HBAW were 20.91 and 69.06 mg/L, respectively. The volatile flavor characteristics of LBAW and HBAW was quite different. Biogenic amines were significantly positively correlated with Lactobacillus, Pediococcus, Millerozyma and Apiotrichum, etc. The key enzymes for the biosynthesis of biogenic amines were more abundant in the microbial community of HBAW than LBAW.
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6
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Determination of 6 biogenic amines in food using high-performance liquid chromatography-tandem mass spectrometry without derivatization. J Chromatogr A 2021; 1653:462415. [PMID: 34333170 DOI: 10.1016/j.chroma.2021.462415] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 07/13/2021] [Accepted: 07/16/2021] [Indexed: 11/22/2022]
Abstract
A rapid and simple method for the determination of 6 biogenic amines (BAs) in food was established on HPLC-MS /MS without derivatization. Samples were extracted with 5% perchloric acid and cleaned with n-hexane for lipid removal. The analytes were separated on Waters XBridge® HILIC (150 mm × 2.1 mm, 3.5 µm) and analyzed with multiple-reaction monitoring (MRM) mode after positive electrospray ionization on HPLC-MS/MS. Good linearity with high correlation coefficient was obtained between 10-1000 µg/L for cadaverine (CAD), putrescine (PUT), tyramine (TYR) and 2-phenylethylamine (2-PHE) and between 1-100 µg/L for histamine (HIS) and tryptamine (TRY), with the detection limits of the method ranging from 0.1 mg/kg for HIS and TRY, and 1.0 mg/kg for CAD, PUT, TYR and 2-PHE, which are under the residue limit of Chinese regulation. Spiking experiments demonstrated good recoveries between 70.2-114.6%, with relative standard deviations (RSDs) between 0.44-13.01%. This method was validated for BAs determination in liquor, fermented meat products, vegetable products, soybean products, dairy products, seafood and its derived products. These results promise high feasibility for BAs monitoring in various food with easy-to-operate and fast sample preparation process, stable analysis on HPLC-MS/MS without derivatization.
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7
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Lorencová E, Salek RN, Buňková L, Szczybrochová M, Černíková M, Buňka F. Assessment of biogenic amines profile in ciders from the Central Europe region as affected by storage time. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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8
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Munzi G, Failla S, Di Bella S. Highly selective and sensitive colorimetric/fluorometric dual mode detection of relevant biogenic amines. Analyst 2021; 146:2144-2151. [PMID: 33538722 DOI: 10.1039/d0an02336a] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Biogenic amines are involved in physiological roles in living organisms, but their excessive production or intake can induce undesired toxicological effects. As biogenic amines can be found in the process of food spoilage, they are considered an indicator of food quality and freshness, and their detection is of crucial importance in food safety. In this contribution, we report the fast and direct colorimetric and fluorometric sensing of biogenic amines by means of a dinuclear Zn(ii) Schiff-base complex. The selective and sensitive detection involves the formation of stable adducts between the dinuclear complex, acting as the Lewis acidic molecular tweezer, and biogenic di- or polyamines. The selectivity towards biogenic amines, even in the presence of common aliphatic, primary, secondary, or tertiary monoamines, heterocyclic amines, and amino acids, is demonstrated by competitive experiments. The quantitation of histamine in a fish matrix is easily achieved using a standard extraction procedure followed by simple colorimetric or fluorometric measurements.
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Affiliation(s)
- Gabriella Munzi
- Dipartimento di Scienze Chimiche, Università di Catania, I-95125 Catania, Italy.
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9
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Liu S, Ma D, Li Z, Sun H, Mao J, Shi Y, Han X, Zhou Z, Mao J. Assimilable nitrogen reduces the higher alcohols content of huangjiu. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107660] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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10
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Liu S, Ma D, Li Z, Sun H, Mao J, Shi Y, Han X, Zhou Z, Mao J. Assimilable nitrogen reduces the higher alcohols content of huangjiu. Food Control 2021. [DOI: 10.766010.1016/j.foodcont.2020.107660] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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11
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Kannan SK, Ambrose B, Sudalaimani S, Pandiaraj M, Giribabu K, Kathiresan M. A review on chemical and electrochemical methodologies for the sensing of biogenic amines. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2020; 12:3438-3453. [PMID: 32672250 DOI: 10.1039/d0ay00358a] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Biogenic amines (BA) are biomolecules of low molecular weight with organic basic functionalities (amine group) that are formed by the microbial decarboxylation of amino acids of fermented food/beverages. Hence BAs are an important indicator in estimating the freshness and quality of meat, seafood, and industrial food products with high protein content. The reaction of BAs with nitrites available in certain meat products forms nitrosoamine, a carcinogenic compound. Hence BAs are in general considered to be a food hazard and monitoring the level of BAs in food samples becomes crucial as their high concentrations may lead to health problems. This review offers an overview of the available chemical and electrochemical methods that are typically used for the sensing of BAs in food samples. Certain compounds are known to selectively interact with BAs via chemical or non-covalent interactions and these interactions are often accompanied by fluorescence or visible color changes (sometimes visual detection) that could be monitored/assessed using a fluorescence spectrophotometer or UV-vis spectrophotometer (colorimetric methods). The colorimetric methods are limited by sensitivity and selectivity as they are based on straight-forward chemical reactions. In the case of electrochemical sensing of BAs, mediators are often used which undergo oxidation/reduction to produce intermediates that could interact with BAs accompanied by changes in their electrochemical potential. Overall, this review summarizes the available chemical and electrochemical strategies towards the sensing of BAs with a discussion on further prospects.
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Affiliation(s)
- Sanjeev Kumar Kannan
- Electrodics & Electrocatalysis Division, CSIR - Central Electrochemical Research Institute, Karaikudi - 630003, Tamil Nadu, India.
| | - Bebin Ambrose
- AcSIR - Academy of Scientific & Innovative Research, India and Electroorganic Division, CSIR - Central Electrochemical Research Institute, Karaikudi - 630003, Tamil Nadu, India.
| | - Sudalaimuthu Sudalaimani
- Electrodics & Electrocatalysis Division, CSIR - Central Electrochemical Research Institute, Karaikudi - 630003, Tamil Nadu, India.
| | - Manickam Pandiaraj
- Electrodics & Electrocatalysis Division, CSIR - Central Electrochemical Research Institute, Karaikudi - 630003, Tamil Nadu, India. and AcSIR - Academy of Scientific & Innovative Research, India
| | - Krishnan Giribabu
- Electrodics & Electrocatalysis Division, CSIR - Central Electrochemical Research Institute, Karaikudi - 630003, Tamil Nadu, India. and AcSIR - Academy of Scientific & Innovative Research, India
| | - Murugavel Kathiresan
- AcSIR - Academy of Scientific & Innovative Research, India and Electroorganic Division, CSIR - Central Electrochemical Research Institute, Karaikudi - 630003, Tamil Nadu, India.
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12
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Characterization of natural Oenococcus oeni strains for Montepulciano d’Abruzzo organic wine production. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03466-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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13
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Angulo MF, Flores M, Aranda M, Henriquez-Aedo K. Fast and selective method for biogenic amines determination in wines and beers by ultra high-performance liquid chromatography. Food Chem 2020; 309:125689. [DOI: 10.1016/j.foodchem.2019.125689] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 06/06/2019] [Accepted: 10/08/2019] [Indexed: 01/26/2023]
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14
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Žurga P, Vahčić N, Pasković I, Banović M, Malenica Staver M. Occurence of Ochratoxin A and Biogenic Amines in Croatian Commercial Red Wines. Foods 2019; 8:E348. [PMID: 31443262 PMCID: PMC6723180 DOI: 10.3390/foods8080348] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2019] [Revised: 08/10/2019] [Accepted: 08/12/2019] [Indexed: 12/16/2022] Open
Abstract
Food safety is one of the main concerns in the world and in wine it depends mostly on metabolites of microbial origin. The aim of this study was to investigate the occurrence of natural contaminants, ochratoxin A and biogenic amines (cadaverine, histamine, putrescine and tyramine), in Croatian commercial red wines originating from different Croatian wine-making regions. Ochratoxin A was detected in 92.8% of samples, however its concentrations in all samples were more than 10-fold lower than the limit set by the European Union (2 µg/kg), marking these wines as safe for consumption. The frequency of occurrence and measured concentrations of ochratoxin A were higher in wines produced in southern regions with highest values obtained in wines from southern Dalmatian islands. All samples were contaminated with cadaverine and putrescine, while 88.2% and 82.7% were contaminated with histamine and tyramine, respectively. Histamine concentrations ranged from below the limit of detection to 8.5 mg/L. Higher histamine concentrations were measured in wines with higher pH values which coincided with southern geographic origin. These results reinforce the need for routine detection and quantification of biogenic amines in Croatian wines to achieve better control of vinification and minimize their formation.
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Affiliation(s)
- Paula Žurga
- Teaching Institute of Public Health of Primorsko-Goranska County, Krešimirova 52a, HR-51000 Rijeka, Croatia.
| | - Nada Vahčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Igor Pasković
- Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia
| | - Mara Banović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
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15
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Biogenic amine production of makgeollis with controlled alcohol concentrations. Food Sci Biotechnol 2019; 28:923-930. [PMID: 31093451 DOI: 10.1007/s10068-018-0517-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2018] [Revised: 11/02/2018] [Accepted: 11/19/2018] [Indexed: 10/27/2022] Open
Abstract
In this study, we examined the effects of controlling the alcohol concentration of non-sterilized makgeolli on the levels of biogenic amines (BAs) as an indicator of hygiene. Makgeollis were prepared at four different alcohol concentrations (5.73-13.17%) and stored at 20 °C for 30 days. Makgeollis with low alcohol contents (5.73-8.07%) showed significant variations in alcohol and BA concentrations, volatile acid contents, pH, total acidity, and lactic acid bacteria counts under these conditions. In contrast, makgeollis with alcohol contents of 11.47% or more showed no significant changes. In low-alcohol makgeollis, the produced BA was mostly tyramine, which increased dramatically on day 20 of storage in makgeolli containing 5.73% alcohol and on day 30 in makgeolli containing 8.07% alcohol. These results indicated that makgeolli could be stored for long periods at high temperatures, such as those during summer, by controlling the alcohol concentration.
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16
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A simple dispersive solid phase extraction clean-up/concentration method for selective and sensitive quantification of biogenic amines in wines using benzoyl chloride derivatisation. Food Chem 2019; 274:110-117. [DOI: 10.1016/j.foodchem.2018.08.116] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2018] [Accepted: 08/24/2018] [Indexed: 11/22/2022]
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17
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Fast Determination of Main Bioamines and Precursor Amino Acids in Beer by Miniaturized Electrophoresis Using Gold Nanoparticle Composite Electrode. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1395-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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18
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Dynamic of biogenic amines and precursor amino acids during cabernet sauvignon vinification. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.06.029] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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19
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Mitar I, Ljubenkov I, Rohtek N, Prkić A, Anđelić I, Vuletić N. The Content of Biogenic Amines in Croatian Wines of Different Geographical Origins. Molecules 2018; 23:molecules23102570. [PMID: 30304777 PMCID: PMC6222796 DOI: 10.3390/molecules23102570] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2018] [Revised: 09/26/2018] [Accepted: 10/07/2018] [Indexed: 12/04/2022] Open
Abstract
Samples of white and red wines produced in two different wine-growing regions, coastal (Dalmatia) and continental (Hrvatsko zagorje) of Croatia, were analysed for biogenic amines content. Biogenic amines content was determined, and its concentration levels were associated with the geographical origin of the wine. Due to its high sensitivity, HPLC method with ultraviolet detector was used, including the derivatisation step with dansyl chloride. The method was applied to detect and quantify 11 biogenic amines in 48 red and white wines. It was found that both Dalmatian red and white wines are characterised by tryptamine (0.23–1.22 mg L−1), putrescine (0.41–7.5 mg L−1) and ethanolamine (2.87–24.32 mg L−1). White wines from the Hrvatsko zagorje region are characterised by content of isopentylamine (0.31–1.47 mg L−1), putrescine (0.27–1.49 mg L−1) and ethanolamine (3.80–17.96 mg L−1). In contrast to white wines from the Hrvatsko zagorje region, in the red wines, all biogenic amines except ethylamine, were found and equally presented.
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Affiliation(s)
- Ivana Mitar
- Department of Chemistry, Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia.
| | - Ivica Ljubenkov
- Department of Chemistry, Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia.
| | - Nikolina Rohtek
- University Department for Forensic Sciences, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia.
| | - Ante Prkić
- Department of Analytical Chemistry, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia.
| | - Ivana Anđelić
- Department of Chemistry, Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia.
| | - Nenad Vuletić
- Department of Chemistry, Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia.
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20
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Abstract
The interest in non-Saccharomyces yeast for use in sparkling wine production has increased in recent years. Studies have reported differences in amino acids and ammonia, volatile aroma compounds (VOCs), glycerol, organic acids, proteins and polysaccharides. The aim of this review is to report on our current knowledge concerning the influence of non-Saccharomyces yeast on sparkling wine chemical composition and sensory profiles. Further information regarding the nutritional requirements of each of these yeasts and nutrient supplementation products specifically for non-Saccharomyces yeasts are likely to be produced in the future. Further studies that focus on the long-term aging ability of sparkling wines made from non-Saccharomyces yeast and mixed inoculations including their foam ability and persistence, organic acid levels and mouthfeel properties are recommended as future research topics.
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21
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Ke R, Wei Z, Bogdal C, Göktaş RK, Xiao R. Profiling wines in China for the biogenic amines: A nationwide survey and pharmacokinetic fate modelling. Food Chem 2018; 250:268-275. [DOI: 10.1016/j.foodchem.2018.01.040] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2017] [Revised: 12/10/2017] [Accepted: 01/03/2018] [Indexed: 10/18/2022]
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22
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Determination of Effects of Genetic Diversity of Oenococcus oeni and Physicochemical Characteristics on Malolactic Fermentation Across Chilean Vineyards, using Multivariate Methods. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2018. [DOI: 10.22207/jpam.12.1.03] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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23
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Abstract
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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24
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Basile T, Alba V, Suriano S, Savino M, Tarricone L. Effects of ageing on stilbenes and biogenic amines in red grape winemaking with stem contact maceration. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Teodora Basile
- Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria - Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo; Via Casamassima 148, 70010 Turi Italy
| | - Vittorio Alba
- Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria - Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo; Via Casamassima 148, 70010 Turi Italy
| | - Serafino Suriano
- Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria - Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo; Via Casamassima 148, 70010 Turi Italy
| | - Michele Savino
- Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria - Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo; Via Casamassima 148, 70010 Turi Italy
| | - Luigi Tarricone
- Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria - Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo; Via Casamassima 148, 70010 Turi Italy
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Ivit NN, Loira I, Morata A, Benito S, Palomero F, Suárez-Lepe JA. Making natural sparkling wines with non-Saccharomyces yeasts. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-3015-y] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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The impact of cultivar on polyphenol and biogenic amine profiles in Calabrian red grapes during winemaking. Food Res Int 2017; 102:303-312. [PMID: 29195952 DOI: 10.1016/j.foodres.2017.10.012] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2017] [Revised: 09/27/2017] [Accepted: 10/08/2017] [Indexed: 11/23/2022]
Abstract
In this study, during winemaking, was evaluated the influence of cultivar on bioactive compounds (organic acids, d-(+)-glucose, d-(-)-fructose, biogenic amines (BAs), anthocyanins, polyphenols and flavonoids) and antioxidant activity of Calabrian (Southern Italy) autochthonous grapes (Arvino, Gaglioppo, Greco Nero, Magliocco Canino, Magliocco Dolce and Nocera). Phenolic compounds increased from grapes to wine for all varieties. Arvino grapevine showed the highest DPPH radical scavenging activity, while a promising inhibition of the lipid peroxidation was observed with Greco Nero grapes. BAs were mostly formed during alcoholic fermentation and Arvino always showed the lowest BAs amounts, while Magliocco Canino generally exhibited the highest. Collectively, the results demonstrated that Calabrian autochthonous grapevines were rich in sugars, organic acids and phenolic compounds thus allowing the production of high quality wines.
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Tašev K, Ivanova-Petropulos V, Stefova M. Ultra-Performance Liquid Chromatography-Triple Quadruple Mass Spectrometry (UPLC-TQ/MS) for Evaluation of Biogenic Amines in Wine. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0936-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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28
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Zhang Y, Li Y, Zhu XJ, Li M, Chen HY, Lv XL, Zhang J. Development and validation of a solid-phase extraction method coupled with HPLC-UV detection for the determination of biogenic amines in Chinese rice wine. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 34:1172-1183. [DOI: 10.1080/19440049.2017.1317366] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Ying Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
| | - Yan Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
| | - Xiao-Juan Zhu
- Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Min Li
- College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, China
| | - Hao-Yu Chen
- Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Xiao-Ling Lv
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
| | - Jian Zhang
- Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China
- Tianjin SF-Bio Industrial Bio-Tec Co., Ltd, Tianjin, China
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29
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Li Q, Lv J, Zhang L, Dong Z, Feng L, Luo Y. Biogenic Amines and Predictive Models of Quality of Rainbow Trout ( Oncorhynchus mykiss ) Fillets during Storage. J Food Prot 2017; 80:279-287. [PMID: 28221983 DOI: 10.4315/0362-028x.jfp-16-136] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
To estimate biogenic amines and changes in quality of rainbow trout ( Oncorhynchus mykiss ) fillets at different temperatures, we determined the sensory attributes, total volatile basic nitrogen (TVB-N), total viable counts (TVC), and biogenic amines (BAs) of samples that were untreated (CK) or dry cured with 1.8% salt (T). There was no significant difference between CK and T samples in terms of TVB-N, TVC, and BAs. TVB-N and TVC increased significantly (P < 0.05) with storage time at 3, 9, and 15°C. Putrescine (PUT) and cadaverine (CAD) increased significantly (P < 0.05) at -3, 3, 9, and 15°C during storage. Histamine formed more easily when storage temperatures were higher. The kinetic models of sensory scores for TVB-N, TVC, PUT, CAD, and the sum of PUT and CAD (PUT+CAD) in T samples versus storage time and temperature were developed based on the Arrhenius equation. High regression coefficients (R2 > 0.9) indicated the acceptability of the kinetic model for predicting changes in the quality of the rainbow trout fillets. Relative errors between predicted and experimental values of TVB-N, TVC, and PUT+CAD were all within 10% except for TVB-N on day 6. The prediction model based on TVB-N, TVC, and PUT+CAD can be applied to evaluate changes in quality of rainbow trout fillets from -3 to 15°C (270 to 288 K).
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Affiliation(s)
- Qingzheng Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China
| | - Jian Lv
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China
| | - Longteng Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China
| | - Zehong Dong
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China
| | - Ligeng Feng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China
| | - Yongkang Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China.,Beijing Laboratory for Food Quality and Safety, China Agricultural University, Beijing 100083, People's Republic of China
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30
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Mutagenic products are promoted in the nitrosation of tyramine. Food Chem 2017; 216:60-5. [DOI: 10.1016/j.foodchem.2016.08.006] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2016] [Revised: 07/04/2016] [Accepted: 08/03/2016] [Indexed: 11/18/2022]
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31
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Shekh SL, Dave JM, Vyas BRM. Characterization of Lactobacillus plantarum strains for functionality, safety and γ-amino butyric acid production. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.052] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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32
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Pradenas J, Galarce-Bustos O, Henríquez-Aedo K, Mundaca-Uribe R, Aranda M. Occurrence of biogenic amines in beers from Chilean market. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.05.043] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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33
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Ancín-Azpilicueta C, Jiménez-Moreno N, Moler JA, Nieto-Rojo R, Urmeneta H. Effects of reduced levels of sulfite in wine production using mixtures with lysozyme and dimethyl dicarbonate on levels of volatile and biogenic amines. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016; 33:1518-1526. [DOI: 10.1080/19440049.2016.1232864] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
| | - Nerea Jiménez-Moreno
- Departamento de Química Aplicada, Universidad Pública de Navarra, Pamplona, Spain
| | - José Antonio Moler
- Departamento de Estadística e Investigación Operativa, Universidad Pública de Navarra, Pamplona, Spain
| | - Rodrigo Nieto-Rojo
- Departamento de Química Aplicada, Universidad Pública de Navarra, Pamplona, Spain
| | - Henar Urmeneta
- Departamento de Estadística e Investigación Operativa, Universidad Pública de Navarra, Pamplona, Spain
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34
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A Selective Chromatographic Method to Determine the Dynamic of Biogenic Amines During Brewing Process. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0526-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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35
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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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36
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Mohammed G, Bashammakh A, Alsibaai A, Alwael H, El-Shahawi M. A critical overview on the chemistry, clean-up and recent advances in analysis of biogenic amines in foodstuffs. Trends Analyt Chem 2016. [DOI: 10.1016/j.trac.2016.02.007] [Citation(s) in RCA: 73] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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37
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Li Q, Li D, Qin N, Hong H, Luo Y. Comparative studies of quality changes in white and dark muscles from common carp (Cyprinus carpio
) during refrigerated (4 °C) storage. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13090] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Qian Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
| | - Dongping Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
| | - Na Qin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
| | - Hui Hong
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
| | - Yongkang Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
- Beijing Laboratory of Food Quality and Safety; College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
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38
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Şahin-Ercan S, Bozkurt H, Soysal Ç. Reduction of Cadaverine and Tyramine Formation by Proteolytic Enzymes in Model System. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2014.1001071] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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39
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Zhang Y, Qin N, Luo Y, Shen H. Changes in Biogenic Amines and ATP-Related Compounds and Their Relation to Other Quality Changes in Common Carp (Cyprinus carpio var. Jian) Stored at 20 and 0°C. J Food Prot 2015; 78:1699-707. [PMID: 26319724 DOI: 10.4315/0362-028x.jfp-15-127] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Biogenic amines, ATP-related compounds, sensory attributes, total volatile basic nitrogen, microbial flora (total viable bacteria, Pseudomonas, Aeromonas, and H2S-producing bacteria), and free amino acids were determined in common carp (Cyprinus carpio var. Jian) stored at 20 and 0°C. Pseudomonas and H2S-producing bacteria became the dominant bacteria in carp stored at 20 and 0°C, whereas Aeromonas rapidly increased only in carp stored at 0°C. Inosine monophosphate, which is responsible for flavor and freshness, increased to a maximum of 2.37 l mol/g after 12 h at 20°C and to 4.72 l mol/g after 3 days at 0°C. Putrescine and cadaverine were the dominant amines in carp and their concentrations were significantly correlated (P < 0.05) with total volatile basic nitrogen and sensory scores in all samples during the storage. Significant correlations also were observed between histamine and total volatile basic nitrogen and sensory scores only in samples stored at 20°C. Arginine decreased while putrescine increased in all samples. A significant decrease (P < 0.05) in histidine was observed after 24 h of storage, which coincided with an increase in histamine after 36 h in samples stored at 20°C. Hypoxanthine concentrations were significantly correlated with the microbial species (P < 0.01) and sensory scores (P < 0.05) and seems to be a reliable marker for quality of carp fillets stored at 20 and 0°C.
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Affiliation(s)
- Yuemei Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China
| | - Na Qin
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China
| | - Yongkang Luo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China; Beijing Higher Institution Engineering Research Center of Animal Product, Beijing 100083, People's Republic of China.
| | - Huixing Shen
- College of Science, China Agricultural University, Beijing 100083, People's Republic of China
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40
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HPLC determination of gamma amino butyric acid (GABA) and some biogenic amines (BAs) in controlled, germinated, and fermented brown rice by pre-column derivatization. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.04.014] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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41
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Electron Beam Irradiation of Wine Grapes: Effect on Microbial Populations, Phenol Extraction and Wine Quality. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1540-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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42
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Restuccia D, Spizzirri UG, Bonesi M, Tundis R, Menichini F, Picci N, Loizzo MR. Evaluation of fatty acids and biogenic amines profiles in mullet and tuna roe during six months of storage at 4°C. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2014.12.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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43
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Affiliation(s)
- Yan-Yun Guo
- School of Chemical Engineering and Technology; Tianjin University; Tianjin 300072 China
| | - Yan-Ping Yang
- School of Chemical Engineering and Technology; Tianjin University; Tianjin 300072 China
| | - Qian Peng
- School of Chemical Engineering and Technology; Tianjin University; Tianjin 300072 China
| | - Ye Han
- School of Chemical Engineering and Technology; Tianjin University; Tianjin 300072 China
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44
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Zhang Y, Qin N, Luo Y, Shen H. Effects of different concentrations of salt and sugar on biogenic amines and quality changes of carp (Cyprinus carpio) during chilled storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1157-1162. [PMID: 24976408 DOI: 10.1002/jsfa.6803] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/20/2014] [Revised: 06/23/2014] [Accepted: 06/25/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Biogenic amines have gained a great deal of attention due to their toxic potential in humans. Carp is one of the most important freshwater fish species in China. Salt and sugar are capable of preserving food. There is a limited amount of information on the changes of biogenic amines in freshwater fish influenced by salt and sugar. This study aimed to detect the changes in biogenic amines, sensory attributes, total volatile basic nitrogen (TVB-N) and total viable counts (TVC) of carp influenced by different concentrations of salt and sugar stored at 4 °C. RESULTS TVB-N and TVC increased with storage time, which was in accordance with the changes of sensory scores. The eight biogenic amines were detected in fresh carp. Putrescine and cadaverine were the main biogenic amines found in carp fillets stored at 4 °C; they had a significant (P < 0.05) correlation with TVB-N. CONCLUSION Salt processing was found to inhibit the increase of TVB-N, TVC, putrescine and cadaverine in carp. High salt concentration had a positive effect on extending the shelf-life of the carp, compared to low salt concentration.
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Affiliation(s)
- Yuemei Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, P.O. Box 112, Beijing, 100083, P.R. China
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45
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Wunderlichová L, Buňková L, Koutný M, Jančová P, Buňka F. Formation, Degradation, and Detoxification of Putrescine by Foodborne Bacteria: A Review. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12099] [Citation(s) in RCA: 98] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Leona Wunderlichová
- Dept. of Environmental Protection Engineering; Faculty of Technology; Tomas Bata Univ. in Zlín; nám. T. G. Masaryka 275 76272 Zlín Czech Republic
| | - Leona Buňková
- Dept. of Environmental Protection Engineering; Faculty of Technology; Tomas Bata Univ. in Zlín; nám. T. G. Masaryka 275 76272 Zlín Czech Republic
| | - Marek Koutný
- Dept. of Environmental Protection Engineering; Faculty of Technology; Tomas Bata Univ. in Zlín; nám. T. G. Masaryka 275 76272 Zlín Czech Republic
| | - Petra Jančová
- Dept. of Environmental Protection Engineering; Faculty of Technology; Tomas Bata Univ. in Zlín; nám. T. G. Masaryka 275 76272 Zlín Czech Republic
| | - František Buňka
- Dept. of Food Technology; Faculty of Technology; Tomas Bata Univ. in Zlín; nám. T. G. Masaryka 275 76272 Zlín Czech Republic
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46
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Ortega-Heras M, Pérez-Magariño S, Del-Villar-Garrachón V, González-Huerta C, Moro Gonzalez LC, Guadarrama Rodríguez A, Villanueva Sanchez S, Gallo González R, Martín de la Helguera S. Study of the effect of vintage, maturity degree, and irrigation on the amino acid and biogenic amine content of a white wine from the Verdejo variety. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2073-2082. [PMID: 24323949 DOI: 10.1002/jsfa.6526] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2013] [Revised: 11/12/2013] [Accepted: 12/09/2013] [Indexed: 06/03/2023]
Abstract
BACKGROUND The aim of this study was to determine the effect of three factors directly related to the amino acid content of grapes and their interaction. These three factors were vintage, maturity degree and irrigation. The evolution of amino acid was also assessed during the winemaking along with the effect of maturity and irrigation on the biogenic amine formation. The grapes used for this study were of the Verdejo variety. RESULTS The results indicated that there was a strong vintage effect on amino acid content in grapes, which seemed to be clearly related to climatic conditions. The effect of maturity on amino acid content depended on vintage, irrigation and the amino acid itself although it was observed that irrigation caused the increase of most amino acids present in the berry. Irrigation did not affect the evolution of nitrogen compounds during the alcoholic fermentation process but the maturity degree in some of the amino acids tested did so. No direct relationship could be established between irrigation or maturity degree and biogenic amines. However, it should be noted that the biogenic amine content was very low. CONCLUSIONS Vintage has a strong effect on the amino acid content in grapes which appears to be related to weather conditions. No direct relationship has been found between irrigation or maturity degree and biogenic amines content. Furthermore, it is noted that biogenic amine content found in final wines was very low.
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Affiliation(s)
- Miriam Ortega-Heras
- Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería de Castilla y León, Ctra Burgos Km 119, Finca Zamadueñas, 47071, Valladolid, Spain
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47
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Analysis of biogenic amines in wines by salting-out assisted liquid–liquid extraction and high-performance liquid chromatography with fluorimetric detection. Talanta 2014; 124:146-51. [DOI: 10.1016/j.talanta.2014.02.026] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2013] [Revised: 02/14/2014] [Accepted: 02/14/2014] [Indexed: 11/21/2022]
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48
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Piasta AM, Jastrzębska A, Krzemiński MP, Muzioł TM, Szłyk E. New procedure of selected biogenic amines determination in wine samples by HPLC. Anal Chim Acta 2014; 834:58-66. [DOI: 10.1016/j.aca.2014.05.028] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2014] [Revised: 05/13/2014] [Accepted: 05/17/2014] [Indexed: 11/28/2022]
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49
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Wang YQ, Ye DQ, Zhu BQ, Wu GF, Duan CQ. Rapid HPLC analysis of amino acids and biogenic amines in wines during fermentation and evaluation of matrix effect. Food Chem 2014; 163:6-15. [PMID: 24912689 DOI: 10.1016/j.foodchem.2014.04.064] [Citation(s) in RCA: 86] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2013] [Revised: 03/24/2014] [Accepted: 04/13/2014] [Indexed: 11/24/2022]
Abstract
A rapid HPLC method has been developed for the simultaneous determination of 23 amino acids, 10 biogenic amines and the ammonium ion in wine. Samples were pre-column derivatised with diethyl ethoxymethylenemalonate and separated using reversed-phase HPLC within 30 min. The matrix effect was evaluated when measuring samples taken from different stages of fermentation. Most compounds showed no obvious matrix effect, whereas proline, ethanolamine and spermine had remarkably different responses to variable concentrations of sugar. High concentrations of sugar affected the pH of the derivatisation reaction system; proline, ethanolamine and spermine derivatives were sensitive to this effect. Matrix-matched calibration was used for the quantification of these compounds. Validation of the method showed that it was accurate, reproducible and efficient for the simultaneous determination of amino acids and biogenic amines in wines during fermentation. As a specific application of the method, red wine samples taken from different stages of fermentation were analysed.
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Affiliation(s)
- Ya-Qin Wang
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Dong-Qing Ye
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Bao-Qing Zhu
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Guang-Feng Wu
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Chang-Qing Duan
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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50
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Jastrzębska A, Piasta A, Szłyk E. Simultaneous determination of selected biogenic amines in alcoholic beverage samples by isotachophoretic and chromatographic methods. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2013; 31:83-92. [DOI: 10.1080/19440049.2013.855326] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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