Distribution free methods to model the content of biogenic amines in Spanish wines

Meléndez, Marcela; Sarabia, L.A.; Ortiz, M.C.

doi:10.1016/j.chemolab.2016.04.015

Cited by 11 publications

(7 citation statements)

References 20 publications

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“…OPA is one of the most used derivatization reagent and for that reason several studies report its use for the determination of BAs in wines. OPA derivatives are less stable but the reaction can occur at room temperature in a short time [41][42][43] . Pereira, et al [29] proposed a methodology using a pre-column derivatization with OPA, performed in 3 min into the sample injection loop of the HPLC-FLD system, for the simultaneous determination of BAs and amino acids in wine, without using any preliminary separation or clean-up.…”

Section: Chromatographic Methodsmentioning

confidence: 99%

Analytical methodologies for the determination of biogenic amines in wines: an overview of the recent trends

Miranda¹,

Leça²,

Pereira³

et al. 2017

JABST

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Biogenic amines are naturally present in grapes or can occur during the vinification and aging processes, essentially due to the microorganism's activity. When present in wines in high amount, biogenic amines may cause not only organoleptic defects but also adverse effects in sensitive human individuals, namely due to the toxicity of histamine, tyramine and putrescine. Even though there are no legal limits for the concentration of biogenic amines in wines, some European countries only recommend maximum limits for histamine. In this sense, biogenic amines in wines have been widely studied. The determination of amines in wines is commonly achieved by liquid chromatography, using derivatization reagents in order to promote its separation and detection. In alternative, other promising methodologies have been developed using capillary electrophoresis or biosensors, revealing lower costs and faster results, without needing a derivatization step. Nowadays, it is still a challenge to develop faster and inexpensive techniques or methodologies to apply in the wine industry. Thus, this review will be focused on the studies published in the last decade that involves the determination of biogenic amines in wines, highlighting the novelty, improvement and optimization of the analytical methods. The sample preparation procedures (such as derivatization reagents), the analytical methodologies and the new trends being followed by the wine industry are also described and discussed.

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Section: Chromatographic Methodsmentioning

confidence: 99%

Analytical methodologies for the determination of biogenic amines in wines: an overview of the recent trends

Miranda¹,

Leça²,

Pereira³

et al. 2017

JABST

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“…However, great efforts are made in recent years by winemakers to reduce the content of amines and improve the quality and safety of wines: a study carried out on about 700 samples of Spanish wine, demonstrated that the average values of the histamine content for red, rosé, and white wines decreased, from 2010 to 2015, and in any case, none of the samples exceeded 10 mg L −1 of histamine [1].…”

Section: Occurrence Of Biogenic Amines In the Red White And Rosè Winesmentioning

confidence: 99%

“…The statistical distribution of histamine in 684 samples of Spanish wines has been modeled using the β-content tolerance intervals [1]. Besides, copulas to obtain the joint multivariate confidence region between histamine and tyramine have been built for the first time in the oenological field.…”

Section: Defining a Biogenic Amine Safety Threshold For Winesmentioning

confidence: 99%

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Biogenic Amines: A Claim for Wines

Martuscelli¹,

Mastrocola²

2019

Biogenic Amines

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Many possible factors influence the accumulation of biogenic amines in wines, correlated both to agronomical practices in the vineyard and during the winemaking process. In the literature, it is reported that the quantities of biogenic amines found in many wines are not alarming, especially with regard to those of toxicological interest (histamine and tyramine). For subjects in specific physiological conditions (histamine intolerance, taking class of drugs that inhibit monoamine oxidase enzymes), the risk of creating toxic reactions is related to the composition of the whole meal, not only the consumption of wine. It would be desirable to establish a regulatory system, as already existing for sulphites, allowing to read a label with the claim specifying their absence (e.g., histamine free) in order to enhance the quality of wines that would be a priori forbidden.

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“…Also, alcoholic beverages such as wine can contain BAs . In Meléndez et al, authors analyze the content of histamine in wines.…”

Section: Introductionmentioning

confidence: 99%

Impact of time and temperature of storage on the spoilage of swordfish and the evolution of biogenic amines through a multiway model

Ortiz

Sanllorente

Herrero

et al. 2017

Journal of Chemometrics

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A new multiway/multivariate approach is proposed to study and model the spoilage of swordfish with time and temperature of storage through the profiles of putrescine, spermidine, histamine, tyramine, tryptamine, cadaverine, spermine, and 2-phenylethylamine. The evolution of these biogenic amines in food is a complex process that cannot be characterized by a single parameter but by a modification of the amine profiles. An experimental strategy is designed to determine these profiles in such a way that data are structurally 3-way. Modeling the joint evolution of the biogenic amines with a PARAFAC model which explains 97.8% of variability (CORCONDIA index equals 100%) leads to estimate the storage time, storage temperature, and biogenic amines profiles. A multiple regression (determination coefficient of 0.98) based on the loadings of the 2 factors of the time profile of the PARAFAC model enables the estimation of the storage time with an error of 0.5 days.KEYWORDS biogenic amines, false discovery rate, HPLC-FLD, parallel factor analysis, spoilage of fish, 3-way data

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Distribution free methods to model the content of biogenic amines in Spanish wines

Cited by 11 publications

References 20 publications

Analytical methodologies for the determination of biogenic amines in wines: an overview of the recent trends

Analytical methodologies for the determination of biogenic amines in wines: an overview of the recent trends

Biogenic Amines: A Claim for Wines

Impact of time and temperature of storage on the spoilage of swordfish and the evolution of biogenic amines through a multiway model

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