التفاصيل البيبلوغرافية
| العنوان: |
Natural Contaminants in Wines: Determination of Biogenic Amines by Chromatographic Techniques |
| المؤلفون: |
Giuliana Vinci, Lucia Maddaloni, Sabrina A. Prencipe, Roberto Ruggieri |
| المصدر: |
International Journal of Environmental Research and Public Health; Volume 18; Issue 19; Pages: 10159 |
| بيانات النشر: |
Multidisciplinary Digital Publishing Institute |
| سنة النشر: |
2021 |
| المجموعة: |
MDPI Open Access Publishing |
| مصطلحات موضوعية: |
contaminants, red wines, white wines, food quality, biogenic amines, winemaking processes, food safety, microorganisms, alcoholic fermentation, malolactic fermentation |
| جغرافية الموضوع: |
agris |
| الوصف: |
Biogenic amines (BAs) are natural contaminants of wine that originate from decarboxylase microorganisms involved in fermentation processes. The primary relevance of biogenic amines in food could have both toxic effects on consumers’ health (i.e., allergic reactions, nausea, tremors, etc.), if present at high concentrations, and concurrently it can be considered as a remarkable indicator of quality and/or freshness. Therefore, the presence of nine biogenic amines [Tryptamine (TRP), ß-phenylethylamine (ß-PEA), putrescine (PUT), cadaverine (CAD), histamine (HIS), serotonin (SER), tyramine (TYR), spermidine (SPD), and spermine (SPM)] was investigated in red and white wine samples, which differed in the winemaking processes. The qualitative-quantitative determination of BAs was carried out by chromatographic methods (HPLC-UV/Vis and LC-ESI-MS). The analysis showed that both winemaking processes had all the nine BAs considered in the study at different amounts. Data showed that red wines had a higher concentration of PUT (10.52 mg L−1), TYR (7.57 mg L−1), and HIS (6.5 mg L−1), the BAs most involved in food poisoning, compared to white wines, probably related to the different type of fermentation (alcoholic and malolactic). |
| نوع الوثيقة: |
text |
| وصف الملف: |
application/pdf |
| اللغة: |
English |
| Relation: |
https://dx.doi.org/10.3390/ijerph181910159 |
| DOI: |
10.3390/ijerph181910159 |
| الاتاحة: |
https://doi.org/10.3390/ijerph181910159 |
| Rights: |
https://creativecommons.org/licenses/by/4.0/ |
| رقم الانضمام: |
edsbas.FB24D997 |
| قاعدة البيانات: |
BASE |