scholarly journals Determination of biogenic amine - content of natural wines

2003 ◽  
Vol 9 (3-4) ◽  
Author(s):  
M. Kállay ◽  
D. Sárdy
Keyword(s):  
Amino Acids ◽  
Biogenic Amine ◽  
Red Wines ◽  
White Wines ◽  
Amine Content

Nowadays the consumption of natural wines has been increased. In parallel with the higher demand, the study of the parameters of natural wines has also developed. The amines being produced during the decarboxylization procedure of amino acids could be one of the most important features of natural wines. The objective of this study was to measure the biogenic amine content of natural wines from 2000 and 2001. We have determined that the biogenic amine content of natural wines is not different from the biogenic amine composition of normal wines. There was not any considerable difference between the years. In complience with the average tendency, red wines contain higher histamine-, tiramine- and serotonin values than white wines.

scholarly journals Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in PGI Ciauscolo salami.

2016 ◽  
Vol 5 (1) ◽  
Author(s):  
David Ranucci ◽  
Anna Rita Loschi ◽  
Dino Miraglia ◽  
Roberta Stocchi ◽  
Raffaella Branciari ◽  
...  
Keyword(s):  
Biogenic Amine ◽  
Starter Culture ◽  
Starter Cultures ◽  
Geographical Indications ◽  
Physical Chemical ◽  
Basic Nitrogen ◽  
Microbiological Characteristics ◽  
Amine Content ◽  
Microbiological Analyses

The aim of the study was to evaluate the biogenic amine (BA) content of <em>Ciauscolo</em> salami made with and without the use of a selected started culture. Two batches of salami were made following the guidelines of the Protected Geographical Indications: with and without adding a commercial starter culture made of <em>Lactobacillus plantarum</em> and <em>Staphylococcus xylosus</em>. Six samples of salami per batch were collected at different ripening times (0, 15, 30, 45 and 60 days) for physical, chemical and microbiological analyses and for the determination of BA content. No differences were recorded for physical, chemical and microbiological analyses except for <em>Staphylococcus</em> spp. count at the time of casing (T0) and Total Volatile Basic Nitrogen from 30 days (T2) to the end of the ripening time (60 days, T4). After 60 days of ripening, the use of selected starter culture significantly affected the amount of putrescine (195.15 <em>vs</em> 164.43 mg/100 g in salami without and with starters, respectively), cadaverine (96.95 <em>vs</em> 104.40 mg/100 g in salami without and with starters, respectively), histamine (81.94 vs 69.89 mg/100 g in salami without and with starters, respectively) and spermine (36.88 <em>vs</em> 33.57 mg/100 g in salami without and with starters, respectively). Despite significantly higher values of TVBN, the use of selected starter culture determined no significant effects on the BA content of the products.

scholarly journals Determination of free amino acid and biogenic amine contents of hungarian sparkling wines

2004 ◽  
Vol 22 (SI - Chem. Reactions in Foods V) ◽  
pp. S287-S289 ◽  
Author(s):  
L. Simon-Sarkadi ◽  
E. Szőke ◽  
A. Kerekes
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Biogenic Amines ◽  
Free Amino Acid ◽  
Biogenic Amine ◽  
Free Amino Acids ◽  
Free Amino ◽  
Exchange Chromatography ◽  
Sparkling Wine

Comparative study was conducted on the basis of free amino acids and biogenic amines of Hungarian sparkling wines originated from 3 producers (Törley, Hungária, Balaton Boglár). Determination of amino acids and biogenic amines was accomplished by ion-exchange chromatography using an amino acid analyser. The dominant free amino acids in sparkling wines were proline and arginine and the major biogenic amine was spermidine. Based on results of chemometric analyses, free amino acid and biogenic amine contents seemed to be closely related to quality and the technology of sparkling wine making.

Biogenic amine content of red Spanish wines: comparison of a direct ELISA and an HPLC method for the determination of histamine in wines

2005 ◽  
Vol 38 (4) ◽  
pp. 387-394 ◽  
Author(s):  
A. Marcobal ◽  
M.C. Polo ◽  
P.J. Martı́n-Álvarez ◽  
M.V. Moreno-Arribas
Keyword(s):  
Biogenic Amine ◽  
Hplc Method ◽  
Amine Content ◽  
Direct Elisa

scholarly journals Antioxidant activity and resveratrol content in wines the national origin

2021 ◽  
Vol 10 (6) ◽  
pp. 222-227
Author(s):  
Callisaya A Juan Carlos ◽  
Arteaga SM del Carmen ◽  
Taquichiri T Marco A ◽  
Gutiérrez Barea Pastor ◽  
Paco Sarzuri Joel ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
National Origin ◽  
Red Wines ◽  
White Wines

Wines are an important source of resveratrol and polyphenols, in this sense this work has focused on the determination of antioxidant activity and resveratrol content in wines of origin. The different wines analyzed exhibited strong antioxidant activity for the ABTS and DPPH tests, which are in the ranges of 2.123 to 25.097 [µmol/ml] and 2.348 to 17.138 [µmol/ml] for red wines respectively, while for white wines the ranges they are 0.793 to 2.604 [µmol/ml] and 0.419 to 3.07 [µmol/ml] respectively. Regarding the quantification and presence of trans-resveratrol, this was confirmed in most of the wines analyzed, with concentrations ranging between 0.77 and 3.25 [ppm] in red wines. As for white wines, these oscillate in the range of 0.18 to 0.69 [ppm]. Analyzing and comparing the results obtained in wines of origin, we observe that red wines have a good content of resveratrol and that in turn comparing results of other authors, we observe that the content of resveratrol in wines of origin is within the bibliographic range, both for red and white wines.

scholarly journals Analysis of cis- and trans-resveratrol in Portuguese wines

OENO One ◽  
1996 ◽  
Vol 30 (1) ◽  
pp. 31 ◽  
Author(s):  
Gilles De Revel ◽  
Tim Hogg ◽  
Cristina Santos
Keyword(s):  
Detection Limit ◽  
Nordihydroguaiaretic Acid ◽  
Red Wines ◽  
Internal Standards ◽  
White Wines ◽  
Good Linearity ◽  
Ether Extraction ◽  
Health Promoting ◽  
Tms Derivatives

<p style="text-align: justify;"><em>Trans</em>-resveratrol (<em>trans</em>-3,5,4'-trihydroxystilbene) has been reported as contributing to the health promoting properties of wine. In this study wines made exclusively from native Portuguese varieties were assayed for the levels of <em>trans</em>-resveratrol. The method developed uses GC-FID and GC-MS determinations of TMS derivatives; derivatisation by hexamethyldisilazane following ether extraction of wines. Two currently used food antioxydants nordihydroguaiaretic acid (NDGA) and 2' ,4' ,5' -trihydroxybutyrophenone (THBP), were employed as internai standards, being extracted and derivatised in exactly the same way as the determined resveratrol. These internal standards permitted the verification of a good linearity and reproducibility for this determination, with a detection limit of 5 μg/l. A characteristic of this method is the enhanced discrimination between <em>cis</em>- and <em>trans</em>- isomers of resveratrol with the consequent possibility of the determination of <em>cis</em>-resveratrol. The levels of resveratrol from wines of different regions of Portugal was studied. There appeared to be considerable variation in the concentrations encountered in the various wines although generally red wines contained much higher levels than white wines. The use of glucosidase enzymes in winemaking led to an increase of 3 - to 4 - fold in the levels of resveratrol encountered in Vinho Verde wines. Differences were noted between the resveratrol levels of specifie varietal wines from the Vinho Verde.</p>

scholarly journals Natural Contaminants in Wines: Determination of Biogenic Amines by Chromatographic Techniques

2021 ◽  
Vol 18 (19) ◽  
pp. 10159
Author(s):  
Giuliana Vinci ◽  
Lucia Maddaloni ◽  
Sabrina A. Prencipe ◽  
Roberto Ruggieri
Keyword(s):  
Biogenic Amines ◽  
Food Poisoning ◽  
White Wine ◽  
Allergic Reactions ◽  
Red Wines ◽  
White Wines ◽  
Fermentation Processes ◽  
Chromatographic Techniques ◽  
High Concentrations

Biogenic amines (BAs) are natural contaminants of wine that originate from decarboxylase microorganisms involved in fermentation processes. The primary relevance of biogenic amines in food could have both toxic effects on consumers’ health (i.e., allergic reactions, nausea, tremors, etc.), if present at high concentrations, and concurrently it can be considered as a remarkable indicator of quality and/or freshness. Therefore, the presence of nine biogenic amines [Tryptamine (TRP), ß-phenylethylamine (ß-PEA), putrescine (PUT), cadaverine (CAD), histamine (HIS), serotonin (SER), tyramine (TYR), spermidine (SPD), and spermine (SPM)] was investigated in red and white wine samples, which differed in the winemaking processes. The qualitative-quantitative determination of BAs was carried out by chromatographic methods (HPLC-UV/Vis and LC-ESI-MS). The analysis showed that both winemaking processes had all the nine BAs considered in the study at different amounts. Data showed that red wines had a higher concentration of PUT (10.52 mg L−1), TYR (7.57 mg L−1), and HIS (6.5 mg L−1), the BAs most involved in food poisoning, compared to white wines, probably related to the different type of fermentation (alcoholic and malolactic).

scholarly journals DETERMINATION OF HEAVY METALS CONCENTRATION IN WINE USING INDUCTIVELY COUPLED PLASMA MASS SPECTROMETRY (ICP-MS)

2020 ◽  
Vol 1 (1) ◽  
pp. 125-132
Author(s):  
Florin Dumitru Bora ◽  
Aurel Ciubucă ◽  
Gabriel Tăbăranu ◽  
Viorica Enache ◽  
Oana Cioroi ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Inductively Coupled Plasma ◽  
Metal Ion ◽  
Storage Temperature ◽  
Ion Concentration ◽  
Red Wines ◽  
White Wines ◽  
Inductively Coupled ◽  
Icp Ms

The determination of metals in different type of wines is of high importance for the nutritional, as well as toxic effects of these elements. The main purpose of this research is to determine the concentration of Cu, Fe, Mn, Cd, Zn and Pb in wine. The analyzed samples were wine samples obtained under micro-vinification conditions and from grapevine cultivars for the white wines (Feteasca Alba, Feteasca Regala, Babeasca Gri, Sarba) and for the red wines (Merlot, Feteasca Neagră, Cabernet Sauvignon). The highest concentrations were obtained in the cultivars of grapevine for the red wines (49.86 ± 1.32 μg/L Pb) recorded by the Feteasca Neagra cultivar and (0.23 ± 0.01 μg/L Cd) for the Merlot cultivar. In the case of Cu, Zn, Fe and Mn, the highest concentrations were recorded by the vines for white wines (532.48 ± 13.79 μg/L Cu, 1845.23 ± 32.58 μg/L Zn, 1654.98 ± 26.68 μg/L Fe, 221.32 ± 17.49 μg/L Mn) in comparison to the cultivars of vines for red wines. The conclusions obtained from the analysis of heavy metals in wines through ICP-MS are as follows: grapevine cultivars for red wine recorded the highest concentrations of Cd and Pb and the grapevine cultivars for white wines recorded the highest concentrations of Cu, Zn, Fe and Mn.Wine samples do not have a metal ion concentration higher than the maximum concentration allowed by law.The storage temperature does not affect the concentration of heavy metals, dry wine has a higher concentration of heavy metals in its composition.

scholarly journals The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in Kkakdugi and Chonggak Kimchi

Foods ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 73 ◽  
Author(s):  
Young Hun Jin ◽  
Jae Hoan Lee ◽  
Young Kyung Park ◽  
Jun-Hee Lee ◽  
Jae-Hyung Mah
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amines ◽  
Biogenic Amine ◽  
High Performance ◽  
Lactobacillus Brevis ◽  
Starter Cultures ◽  
Sequencing Analysis ◽  
Amine Content

In this study, biogenic amine content in two types of fermented radish kimchi (Kkakdugi and Chonggak kimchi) was determined by high performance liquid chromatography (HPLC). While most samples had low levels of biogenic amines, some samples contained histamine content over the toxicity limit. Additionally, significant amounts of total biogenic amines were detected in certain samples due to high levels of putrefactive amines. As one of the significant factors influencing biogenic amine content in both radish kimchi, Myeolchi-aekjoet appeared to be important source of histamine. Besides, tyramine-producing strains of lactic acid bacteria existed in both radish kimchi. Through 16s rRNA sequencing analysis, the dominant species of tyramine-producing strains was identified as Lactobacillus brevis, which suggests that the species is responsible for tyramine formation in both radish kimchi. During fermentation, a higher tyramine accumulation was observed in both radish kimchi when L. brevis strains were used as inocula. The addition of Myeolchi-aekjeot affected the initial concentrations of histamine and cadaverine in both radish kimchi. Therefore, this study suggests that reducing the ratio of Myeolchi-aekjeot to other ingredients (and/or using Myeolchi-aekjeot with low biogenic amine content) and using starter cultures with ability to degrade and/or inability to produce biogenic amines would be effective in reducing biogenic amine content in Kkakdugi and Chonggak kimchi.

scholarly journals Determination of biogenic amine content of Tokaj Wine Specialities

2003 ◽  
Vol 9 (3-4) ◽  
Author(s):  
M. Kállay
Keyword(s):  
Biogenic Amines ◽  
Botrytis Cinerea ◽  
Biogenic Amine ◽  
Point Of View ◽  
Histamine Concentration ◽  
Amine Content ◽  
The Future ◽  
Fermentation Period

The knowledge of the finest composition of the Tokaj Wine Specialities is an indispensable task. The presence of the biogenic amines as an eventual combination of hygiene, technology and activity of Botrytis cinerea is a very important point of view in the future. The objective of this study was to measure the biogenic amine-content of Tokaj Wine Specialities. According to our findings, the histamine-concentration remained lower than the prescribed end values, but ill the case of serotonine, there were significant measured values. During the fermentation period, in the first cycle there was a decrease in the concentration of biogenic amines, but with the advancement of fermentation, an increase was found.

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