The Content of Biogenic Amines in Croatian Wines of Different Geographical Origins
2018
Ivana Mitar | Ivica Ljubenkov | Nikolina Rohtek | Ante Prkić | Ivana Anđelić | Nenad Vuletić
Samples of white and red wines produced in two different wine-growing regions, coastal (Dalmatia) and continental (Hrvatsko zagorje) of Croatia, were analysed for biogenic amines content. Biogenic amines content was determined, and its concentration levels were associated with the geographical origin of the wine. Due to its high sensitivity, HPLC method with ultraviolet detector was used, including the derivatisation step with dansyl chloride. The method was applied to detect and quantify 11 biogenic amines in 48 red and white wines. It was found that both Dalmatian red and white wines are characterised by tryptamine (0.23&ndash:1.22 mg L&minus:1), putrescine (0.41&ndash:7.5 mg L&minus:1) and ethanolamine (2.87&ndash:24.32 mg L&minus:1). White wines from the Hrvatsko zagorje region are characterised by content of isopentylamine (0.31&ndash:1.47 mg L&minus:1), putrescine (0.27&ndash:1.49 mg L&minus:1) and ethanolamine (3.80&ndash:17.96 mg L&minus:1). In contrast to white wines from the Hrvatsko zagorje region, in the red wines, all biogenic amines except ethylamine, were found and equally presented.
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