Biogenic amines and the antioxidant capacity of juice and wine from brazilian hybrid grapevines.
2020
GOMEZ, H. A. G. | MARQUES, M. O. M | BORGES, C. O. | MINATE, I. O. | MONTEIRO, G. C. | RITSCHEL, P. S. | ZANUS, M. C. | DIAMANTE, M. S. | KLUGE, R. A. | LIMA | LIMA, G. P. P | HECTOR ALONZO GOMEZ GOMEZ, Department of Food Technology, Universidad Nacional de Agricultura, Barrio El Espino, Catacamas, Honduras | MARCIA ORTIZ MAYO MARQUES, Agronomic Institute, Campinas, Brazil | CRISTINE VANZ BORGES, Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University, 18.618-000, Botucatu, São Paulo, Brazil | IGOR OTAVIO MINATEL, Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University, 18.618-000, Botucatu, São Paulo, Brazil | GEAN CHARLES MONTEIRO, Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University, 18.618-000, Botucatu, São Paulo, Brazil | PATRICIA SILVA RITSCHEL, CNPUV | MAURO CELSO ZANUS, CNPUV | MARLA SILVIA DIAMANTE, Department of Biological Science, Escola Superior de Agricultura,‘Luiz de Queiroz’, University of São Paulo, 13.418-900, Piracicaba, • São Paulo, Brazi | RICARDO ALFREDO KLUGE, • Department of Biological Science, Escola Superior de Agricultura, ‘Luiz de Queiroz’, University of São Paulo, 13.418-900, Piracicaba, São Paulo, Brazi | GIUSEPPINA PACE PEREIRA LIMA | GIUSEPPINA PACE PEREIRA LIMA, Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University, 18.618-000, Botucatu, São Paulo, Brazil.
Some biogenic amines (BAs) are used as quality markers in grape-derived products. The prolife of 9 BAs was determined in juices and wines elaborated from hybrid grapes. Low levels of histamine, tyramine and cadaverine were found. Juices elaborated from ?BRS Rúbea? showed the highest tyramine levels (1.56 mg/L), while no histamine was found in wines elaborated from ?Seleção 34? and its higher content was detected in ?BRS Carmem? (3.55 mg/L). Juices elaborated from ?BRS Violeta? showed elevated content (472.88 mg/L) of total phenolic compounds (TPC) and mono-hydrated serotonin (6.20 mg/L), and wines elaborated from ?Violeta? presented a high serotonin mono-hydrate content (23.63 mg/L) and high antioxidant activity with FRAP test (77.24 mmol FeSO4/L). Juices elaborated from hybrid grapes ?BRS Violeta? and wines from ?BRS Violeta?, ?Seleção 34? and ?Seleção 13? had high levels of bioactive compounds, emphasizing the great potential of these cultivars for winemaking.
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