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

Marcobal, Ángela; Polo, M. Carmen; Martín-Álvarez, Pedro J.; Moreno‐Arribas, M. Victoria

doi:10.1016/j.foodres.2004.10.008

Cited by 115 publications

(45 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Tyramine, 2-phenylethylamine, spermidine, spermine and histamine were not detectable in any samples analyzed. The observed BA content in table olives was comparable to that reported for wines and ciders (Ladero et al 2011;Marcobal et al 2005), which is lower than that found in other fermented products such as cheese (Fernández et al 2007).…”

Section: Hygienic Aspectssupporting

confidence: 72%

Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars

Tofalo

Schirone

Perpetuini

et al. 2012

Antonie van Leeuwenhoek

View full text Add to dashboard Cite

Section: Hygienic Aspectssupporting

confidence: 72%

Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars

Tofalo

Schirone

Perpetuini

et al. 2012

Antonie van Leeuwenhoek

View full text Add to dashboard Cite

“…Such a test was applied to wine samples for the first time by Marcobal et al, (2005b). No false negative results were obtained by the ELISA test, although there was a slight overestimation of histamine in a few samples when correlated to the results obtained by reverse phase-HPLC (r=0.91).…”

Section: Enzymatic Methodsmentioning

confidence: 94%

“…Various HPLC methods have been described. Modifications and improvements are consistently being made to pre-and post column treatments and reagents in order to reduce preparation and analysis time and to improve resolution of biogenic amine peaks in the chromatogram (Soleas et al, 1999;Marcobal et al, 2005b).…”

Section: Liquid Chromatographymentioning

confidence: 99%

Biogenic Amines in Wine: Understanding the Headache

Smit

Toit

2016

SAJEV

View full text Add to dashboard Cite

The presence of biogenic amines in wine is becoming increasingly important to consumers and producers alike, due to the potential threats of toxicity to humans and consequent trade implications. In the scientific field, biogenic amines have the potential to be applied as indicators of food spoilage and/or authenticity. Biogenic amines can be formed from their respective amino acid precursors by various microorganisms present in the wine, at any stage of production, ageing or storage. To understand the large number of factors that could influence the formation of biogenic amines, the chemical, biochemical, enzymatic and genetic properties relating to these compounds have to be considered. Analytical and molecular methods to detect biogenic amines in wine, as well as possibilities that could enable better control over their production levels in wine will also be explored in this review.

show abstract

“…Biogenic amines are usually formed during a decomposition or spoilage process involving formation of free amino acids through proteolysis together with bacterial production and action of decarboxylases (Shalaby, 1996). Foods in which biogenic amines may be produced to significant extents include cheeses, meat, fish, red wine, fermented foods such as sausages, and cocoacontaining foods such as chocolate (Demeyer et al, 2000;Galgano, Favati, Bonadio, Lorusso, & Romano, 2009;Marcobal, Polo, Martín-Álvarez, & Moreno-Arribas, 2005;Mohan, Ravishankar, Gopal, Kumar, & Lalitha, 2009;Rabie, Siliha, el-Saidy, el-Badawy, & Malcata, 2011).…”

Section: Introductionmentioning

confidence: 99%