Biogenic amine content of red Spanish wines: comparison of a direct ELISA and an HPLC method for the determination of histamine in wines
2005
Marcobal, Ángela | Polo, María Carmen | Martín-Álvarez, Pedro J. | Moreno-Arribas, M. Victoria | Ministerio de Ciencia y Tecnología (España) | Comunidad de Madrid
Biogenic amines were determined in 61 commercial red Spanish wines from various winemaking areas and elaborated with different vinification/ageing procedures. Biogenic amines (histamine, methylamine, ethylamine, tyramine, phenylethylamine, putrescine and cadaverine) analysis was carried out by RP-HPLC with o-phthaldialdehyde precolumn derivatization and fluorescence detection. Overall, histamine and putrescine were the most prevalent amines, being present in 75% and 71%, respectively, of the wines, followed by tyramine (56% of the wines). There were no significant differences between biogenic amine levels and ageing characteristics of the wines tested. Moreover, it was found that amines suspected to cause toxicological effects (histamine, tyramine and phenylethylamine) are no cause for concern in these Spanish wines as they are present in amounts well below the limit considered as physiological. A commercial competitive direct ELISA immunoassay method specific for the detection of histamine has also tested on these wines and the results were compared with the RP-HPLC method. Both methods showed a good agreement for histamine analysis of wines.
اظهر المزيد [+] اقل [-]This study was supported by the Ministerio de Ciencia y Tecnología, Projects AGL2003-02436 and PTR1995-0736-OP. A.M. thanks the Comunidad de Madrid for providing a fellowship.
اظهر المزيد [+] اقل [-]Peer reviewed
اظهر المزيد [+] اقل [-]المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Instituto de Fermentaciones Industriales