Occurrence of biogenic amines in wines from the Central European region (Zone B) and evaluation of their safety

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F23%3A63567698" target="_blank" >RIV/70883521:28110/23:63567698 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2304-8158/12/9/1835" target="_blank" >https://www.mdpi.com/2304-8158/12/9/1835</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods12091835" target="_blank" >10.3390/foods12091835</a>

Result language

angličtina

Original language name

Occurrence of biogenic amines in wines from the Central European region (Zone B) and evaluation of their safety

Original language description

The decarboxylation of the corresponding amino acids by microorganisms leads to the formation of biogenic amines (BAs). From a toxicological point of view, BAs can cause undesirable physiological effects in sensitive individuals, particularly if their metabolism is blocked or genetically altered. The current study aimed to monitor and evaluate the content of eight biogenic amines (BAs) in 232 samples of wines (white, rose, red) produced in the Central European region (Zone B). White wines (180 samples), rose wines (17 samples), and red wines (35 samples) were analyzed. High-performance liquid chromatography equipped with a ultraviolet-visible diode array detector (UV/VIS DAD) was applied to identify and quantify the BAs present in wines. In general, histamine (HIS), tyramine (TYM), putrescine (PUT), cadaverine (CAD), phenylethylamine (PEA), spermine (SPN) and spermidine (SPD) were detected in all tested wine samples. Tryptamine (TRM) was not present in any of the samples examined. In white and red wines, SPD, TYM, and PUT were most often detected. Regarding rose wines, the three major BAs were SPN, TYM, and CAD. The BA content in red wines was generally higher than in rose and white wines. However, HIS concentrations above the recommended limit of 10 mg/L were detected in 9% of the red wine samples. In addition, alarming levels of PUT, HIS, TYM, and PEA, with serious potential impact on consumer health, were recorded in two red wine samples. On the whole, the presence and concentrations of BAs in wine should be constantly evaluated, primarily because alcohol intensifies the hazardous effects of BAs.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Foods

ISSN

2304-8158

e-ISSN

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Volume of the periodical

12

Issue of the periodical within the volume

9

Country of publishing house

CH - SWITZERLAND

Number of pages

11

Pages from-to

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UT code for WoS article

000987200700001

EID of the result in the Scopus database

2-s2.0-85159168301