Validation of a method for the analysis of biogenic amines: Histamine instability during wine sample storage

Trace Amines and Their Receptors

“…1 and 3). Isoamylamine can be produced by the decarboxylation of leucine (Table 1) and is a component of commonly consumed fermented foodstuffs (Cunha et al, 2011;Bach et al, 2012;Coton et al, 2012). Although a variety of leucine decarboxylase activities have been described in prokaryotes (Coton et al, 2012), including some commensal gut microbiota (Haughton and King, 1961), there is no known leucine decarboxylase enzyme in vertebrates (Table 1).…”

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].…”

Chemical Derivatization Processes Applied to Amine Determination in Samples of Different Matrix Composition

“…The solventless technique should be treated as a classical example with two important stages 101 :extraction of analyte; and introduction of the sample to the instrument (GC, LC, etc.). SPME fulfills all the requirements of green chemistry and green analytical chemistry (GAC) rules during analytical procedures 7 . The technique is increasingly important in everyday laboratory practice because it has many advantages which are listed and described throughout the scientific literature [112][113][114][115][116][117] .…”

“…Biogenic amines are found in a broad range of food products; particularly in protein-rich foods of both animal and plant origin but also in fermented products generally 7 . For instance, in wine, biogenic amines arise from two sources: raw materials and fermentation processes with the main source being of microbial origin, produced during malolactic fermentation by the decarboxylation of amino acid precursors 7 .…”

“…For instance, in wine, biogenic amines arise from two sources: raw materials and fermentation processes with the main source being of microbial origin, produced during malolactic fermentation by the decarboxylation of amino acid precursors 7 . Although, many biogenic amines including histamine, putrescine and tyrosine are needed for many essential functions in humans and animals, consumption of food containing high amounts of these amines can have toxicological effects.…”