Natural Contaminants in Wines: Determination of Biogenic Amines by Chromatographic Techniques.

Giuliana Vinci,Roberto Ruggieri,Sabrina A Prencipe,Lucia Maddaloni

doi:10.3390/ijerph181910159

Giuliana Vinci, Roberto Ruggieri + Show 2 more

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https://doi.org/10.3390/ijerph181910159

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Abstract

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).

Highlights

IntroductionBiogenic amines (BAs) are a class of organic, basic, and low-molecular weight compounds with heterocyclic (histamine, tryptamine), aliphatic (spermine, spermidine, putrescine and cadaverine) and aromatic (tyramine, phenylethylamine) structures [1,2]
Biogenic amines (BAs) are a class of organic, basic, and low-molecular weight compounds with heterocyclic, aliphatic and aromatic structures [1,2]
HPLC-UV/Vis and LC-ESI-MS methods were optimized for the detection of biogenic amines in red and white wine samples

Summary

Introduction

Biogenic amines (BAs) are a class of organic, basic, and low-molecular weight compounds with heterocyclic (histamine, tryptamine), aliphatic (spermine, spermidine, putrescine and cadaverine) and aromatic (tyramine, phenylethylamine) structures [1,2]. They can be endogenous or exogenous in plants, as well as in animal and microorganisms, where they play, at lower concentration, an important role in physiological and metabolic functions—e.g., membrane stabilization, nucleic acid regulation, and protein synthesis [3]. The most amines occurring in food originate from proteolytic processes that make available large quantities of amino acids, which are the ideal substrate for enzymatic decarboxylation reactions. From the toxicological point of view, BAs have been widely investigated as human harmful compounds, since their excessive food-mediated intake and a reduced or absent catabolism may induce symptoms that are similar to those of food poisoning: migraine headaches, gastric disorders, nausea, cardiac palpitations, and

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