Occurrence of Biogenic Amines in Wines from the Central European Region (Zone B) and Evaluation of Their Safety
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. Th...
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| Language: | English |
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MDPI AG
2023-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/9/1835 |
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| author | Zuzana Míšková Eva Lorencová Richardos Nikolaos Salek Tereza Koláčková Ludmila Trávníková Anita Rejdlová Leona Buňková František Buňka |
| author_facet | Zuzana Míšková Eva Lorencová Richardos Nikolaos Salek Tereza Koláčková Ludmila Trávníková Anita Rejdlová Leona Buňková František Buňka |
| author_sort | Zuzana Míšková |
| collection | DOAJ |
| 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, rosé, red) produced in the Central European region (Zone B). White wines (180 samples), rosé 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 rosé wines, the three major BAs were SPN, TYM, and CAD. The BA content in red wines was generally higher than in rosé 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. |
| first_indexed | 2024-03-11T04:19:06Z |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T04:19:06Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-483e158d348741309d071821b67e356e2023-11-17T22:55:30ZengMDPI AGFoods2304-81582023-04-01129183510.3390/foods12091835Occurrence of Biogenic Amines in Wines from the Central European Region (Zone B) and Evaluation of Their SafetyZuzana Míšková0Eva Lorencová1Richardos Nikolaos Salek2Tereza Koláčková3Ludmila Trávníková4Anita Rejdlová5Leona Buňková6František Buňka7Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech RepublicDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech RepublicDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech RepublicDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech RepublicDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech RepublicDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech RepublicDepartment of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech RepublicLaboratory of Food Quality and Safety Research, Department of Logistics, Faculty of Military Leadership, University of Defence, Kounicova 65, 662 10 Brno, Czech RepublicThe 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, rosé, red) produced in the Central European region (Zone B). White wines (180 samples), rosé 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 rosé wines, the three major BAs were SPN, TYM, and CAD. The BA content in red wines was generally higher than in rosé 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.https://www.mdpi.com/2304-8158/12/9/1835biogenic amineswineCentral Europefood safetyHPLC |
| spellingShingle | Zuzana Míšková Eva Lorencová Richardos Nikolaos Salek Tereza Koláčková Ludmila Trávníková Anita Rejdlová Leona Buňková František Buňka Occurrence of Biogenic Amines in Wines from the Central European Region (Zone B) and Evaluation of Their Safety Foods biogenic amines wine Central Europe food safety HPLC |
| title | Occurrence of Biogenic Amines in Wines from the Central European Region (Zone B) and Evaluation of Their Safety |
| title_full | Occurrence of Biogenic Amines in Wines from the Central European Region (Zone B) and Evaluation of Their Safety |
| title_fullStr | Occurrence of Biogenic Amines in Wines from the Central European Region (Zone B) and Evaluation of Their Safety |
| title_full_unstemmed | Occurrence of Biogenic Amines in Wines from the Central European Region (Zone B) and Evaluation of Their Safety |
| title_short | Occurrence of Biogenic Amines in Wines from the Central European Region (Zone B) and Evaluation of Their Safety |
| title_sort | occurrence of biogenic amines in wines from the central european region zone b and evaluation of their safety |
| topic | biogenic amines wine Central Europe food safety HPLC |
| url | https://www.mdpi.com/2304-8158/12/9/1835 |
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