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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2023

Kód důvěrnosti údajů

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

Název periodika

Foods

ISSN

2304-8158

e-ISSN

—

Svazek periodika

12

Číslo periodika v rámci svazku

9

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

11

Strana od-do

—

Kód UT WoS článku

000987200700001

EID výsledku v databázi Scopus

2-s2.0-85159168301