Determination of dansylated amino acids and biogenic amines in Cannonau and Vermentino wines by HPLC-FLD

A new derivatization reagent for determination of biogenic amines in wines

“…The first source of these compounds in wines are grape berries, next fermentation processes, ageing or storage when wine is exposed to the activity of decarboxylase positive microorganisms. It should be emphasized that, agricultural practices and procedures of winemaking cause the appearance of a significant BAs content in wines (Ancín-Azpilicueta et al, 2008;Tuberoso et al, 2015). Apart from the primary metabolic products and many flavour compounds released during fermentations, some microorganisms produce secondary metabolic products such as biogenic amines.…”

“…It is generally agreed that the concentration of BAs is lower at the end of the alcoholic fermentation and increases mainly during malolactic fermentation. According to Tuberoso et al (2015), the interaction between ethanol (a monoamine oxidase inhibitor) and amines seems to be synergistic. It should be noted, that most of bioactive amines, consumed in large amounts, represent a health hazard when the mechanism for their catabolism is impaired by disease, pharmacological agents or genetically (Rodriguez et al, 2014).…”

“…The European Food Safety Authority confirmed histamine and tyramine as the most toxic and particularly relevant for food safety (Tuberoso et al, 2015) and the products with high contents of BAs may be harmful on susceptible individuals. The levels of BAs can be an important quality and safety indicator of safe storage method of wine products and their wholesomeness.…”

Impact of Saccharomyces cerevisiae Strains on Health-Promoting Compounds in Wine

“…The method used consists of the alkylation of the sulfhydryl group with iodoacetic acid to prevent GSH oxidation as described by Jones et al [30], subsequent derivatization of the amino group with dansyl chloride as reported by Jones et al [30,31] and finally HPLC analysis. The reaction mixture was prepared adding 700 µL of 0.2 M Na 2 B 4 O 7 ·10H 2 O (pH 9.3) solution to 20 µL of 40 mM iodoacetic acid solution and 100 µL of sample.…”

“…The HPLC determination was performed with an HPLC ProStar 210 equipped with and a Varian UV detector 340 (Palo Alto, CA, USA) with wavelength set at 254 nm and a fluorimeter (821-FP, Jasco, Japan spectroscopic Co. Ltd., Tokyo, Japan) with wavelength set at 335 nm (Ex) and 515 nm (Em). Chromatographic separation was performed in a reverse phase column (Kinetex, 5 µm particle, 150 × 4.6 mm, 100 Å, Phenomenex Inc., Torrance, CA, USA) set at 25 • C and preceded by a SecurityGuard ULTRA guard cartridge (UHPLC C18, Phenomenex Inc., Torrance, CA, USA) The binary gradient was that described by Tuberoso et al [31] consisting of (A) pH 4.1 acetate buffer (6.25 mL CH 3 COOH 1.97 g CH 3 COONa 200 mL acetonitrile and water up to 1 L), and (B) acetonitrile. The elution profile was: 0% B for 9 min, to 20% B until 20 min, to 100% B until 25 min, and maintained at 100% B until 30 min.…”