Preliminary evaluation of biogenic amines content in Chilean young varietal wines by HPLC

Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation

“…Therefore, the elaboration of the appropriate derivatization procedures is still relevant, permitting chromatographic separation with satisfactory selectivity and accuracy. Among various reagents used for this purpose, the most popular were dabsyl chloride [32], dansyl chloride [33], benzyl chloride [34], 9-fluorenylmethoxycarbonyl chloride [35], o-phthaldialdehyde [36], fluorescein isothiocyanate [37], 1,2-naphthoquinone-4-sulfonate [38], 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate [29] and diethyl ethoxy methylene malonate [39]. However, the use of a derivatization agent is often affected by restrictions or disadvantages, e.g., the reaction with dansyl-chloride is slow and not specific, o-phthaldialdehyde reacts only with primary amines, 1,2-naphthoquinone-4-sulphonate requires reaction conditions characterized by high pH and temperature and other reagents exhibit short detection wavelengths and low stability [20].…”

Determination of biogenic amines in semi-dry and semi-sweet Chinese rice wines from the Shaoxing region

“…Fermented beverages such as beer (Glória & Izquierdo-Pulido, 1999;IzquierdoPulido, Hernández-Jover, Mariné-Font, & Vidal-Carou, 1996), cider (Garai, Dueñas, Irastorza, Martín-Álvarez, & Moreno-Arribas, 2006;Ladero et al, 2011), fruit wine (Chang et al, 2009), kefir (Özdestan & Üren, 2010a) and other regional beverages (Magwamba, Matsheka, Mpuchane, & Gashe, 2010;Özdestan & Üren, 2010b;Ye gin & Üren, 2008), represent a category of food susceptible to the formation of biogenic amines. Those containing a significant concentration of ethanol, such as wine, have received special attention around the world (Bartowsky & Stockley, 2011;Bover-Cid, Iquierdo-Pulido, Mariné-Font, & Vidal-Carou, 2006;Konakovsky et al, 2011;Pineda, Carrasco, Peña-Farfal, Henríquez-Aedo, & Aranda, 2012;Soufleros, Barrios, & Bertrand, 1998) since ethanol increases the sensitivity toward biogenic amines (ten Brink, Damink, Joosten, & Huis In 't Veld, 1990) for ethanol inhibition of monoamine and diamine oxidases involved in the detoxification system (Ancín-Azpilicueta, González-Marco, & Jiménez-Moreno, 2008), or for the promotion of the biogenic amines transport across the intestinal wall (Ruiz-Capillas & Jiménez-Colmenero, 2004). The main biogenic amines associated with wine are putrescine, histamine and tyramine (Bartowsky & Stockley, 2011;Pineda et al, 2012).…”

“…Those containing a significant concentration of ethanol, such as wine, have received special attention around the world (Bartowsky & Stockley, 2011;Bover-Cid, Iquierdo-Pulido, Mariné-Font, & Vidal-Carou, 2006;Konakovsky et al, 2011;Pineda, Carrasco, Peña-Farfal, Henríquez-Aedo, & Aranda, 2012;Soufleros, Barrios, & Bertrand, 1998) since ethanol increases the sensitivity toward biogenic amines (ten Brink, Damink, Joosten, & Huis In 't Veld, 1990) for ethanol inhibition of monoamine and diamine oxidases involved in the detoxification system (Ancín-Azpilicueta, González-Marco, & Jiménez-Moreno, 2008), or for the promotion of the biogenic amines transport across the intestinal wall (Ruiz-Capillas & Jiménez-Colmenero, 2004). The main biogenic amines associated with wine are putrescine, histamine and tyramine (Bartowsky & Stockley, 2011;Pineda et al, 2012). Studies have shown that biogenic amines in wines are mainly produced during malolactic fermentation and the aging period; albeit, the production of biogenic amines is also found in the vineyard, during the storage of grapes and alcoholic fermentation in the winery (Ancín-Azpilicueta et al, 2008;Cecchini & Morassut, 2010;Pineda et al, 2012).…”

“…The main biogenic amines associated with wine are putrescine, histamine and tyramine (Bartowsky & Stockley, 2011;Pineda et al, 2012). Studies have shown that biogenic amines in wines are mainly produced during malolactic fermentation and the aging period; albeit, the production of biogenic amines is also found in the vineyard, during the storage of grapes and alcoholic fermentation in the winery (Ancín-Azpilicueta et al, 2008;Cecchini & Morassut, 2010;Pineda et al, 2012). Currently in the European Union, discussions are ongoing regarding regulation of biogenic amines in imported wine (Bach, Colas, Massini, Barnavon, & Vuchot, 2011).…”

Determination and distribution of biogenic amines in bee pollen

“…For common liquid chromatography methods, derivatising agents such as o ‐phthalaldehyde (Kutla′n & Molna′r‐Perl, ), 9 ‐ fluorenylmethyloxycarbonyl chloride (Bauza et al ., ), dansyl chloride (DCl) (Pineda et al ., ), 6 ‐ aminoquinolyl ‐ N ‐ hydroxysuccinimidyl carbamate (Mayer et al ., ) and diethyl ethoxymethylenemalonate (Wang et al ., ) were used for BAs’ derivatisation, which were not accurate enough for current research study. Therefore, one of the aims of this study was to establish a quick and effective UHPLC–MS/MS method to test the distributions of BAs in BP.…”