Free amino acids and biogenic amines in Alicante Monastrell wines

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dc.contributor.authorARRIETA, Marina Patriciaes_ES
dc.contributor.authorPrats-Moya, María Soledades_ES
dc.contributor.funderMinisterio de Asuntos Exteriores
dc.contributor.funderAgencia Española de Cooperación Internacional para el Desarrollo
dc.date.accessioned2016-07-11T11:44:35Z
dc.date.available2016-07-11T11:44:35Z
dc.date.issued2012-12-01
dc.description.abstract[EN] The simultaneous determination of 17 free amino acids and 8 biogenic amines in Alicante Monastrell wines was investigated for the first time. The quantification was carried out by using a RP-HPLC method. based on a pre-column derivatization with o-phthaldialdehyde (OPA) and fluorescence detection. From the results obtained it may be concluded that the most abundant free amino acids were Glu, Arg, Ala Asp, and Lys. None of the wine samples analysed had histamine (HIM) or Tyramine (TYM) levels above the limits considered as a possible toxic risk for healthy individuals. No measurable amounts of cadaverine (CAD) or methylamine (MEA) were found, showing no spoilage symptoms of sensory properties of the wines. Tryptamine (TRM) content was significantly higher in aged wines compared to young wines. However ethanolamine (ETA) content was lower. These data were used to make a preliminary classification of the samples using cluster analysis. (C) 2012 Elsevier Ltd. All rights reserved.en_EN
dc.description.accrualMethodSes_ES
dc.description.bibliographicCitationArrieta, MP.; Prats-Moya, MS. (2012). Free amino acids and biogenic amines in Alicante Monastrell wines. Food Chemistry. 135(3):1511-1519. doi:10.1016/j.foodchem.2012.06.008es_ES
dc.description.issue3es_ES
dc.description.sponsorshipMarina Patricia Arrieta thanks to Ministerio de Asuntos Exteriores (MAE) and Agencia Espanola de Cooperacion Internacional para el Desarrollo (AECID) for the pre-doctoral fellowship. The authors thank Consejo Regulador de Denominacion de Origen Alicante, for providing the wines samples. They also thank Patricia Dillon for her help in the revision of the English version of the manuscript.
dc.description.upvformatpfin1519es_ES
dc.description.upvformatpinicio1511es_ES
dc.description.volume135es_ES
dc.identifier.doi10.1016/j.foodchem.2012.06.008
dc.identifier.issn0308-8146
dc.identifier.pmid22953887
dc.identifier.urihttps://riunet.upv.es/handle/10251/67408
dc.languageIngléses_ES
dc.publisherElsevieres_ES
dc.relation.ispartofFood Chemistryes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.foodchem.2012.06.008es_ES
dc.relation.senia223803es_ES
dc.rightsReserva de todos los derechoses_ES
dc.rights.accessRightsCerradoes_ES
dc.subjectBiogenic amineses_ES
dc.subjectAmino acidses_ES
dc.subjectHPLCes_ES
dc.subjectWinees_ES
dc.subjectMonastrelles_ES
dc.subjectFondillónes_ES
dc.titleFree amino acids and biogenic amines in Alicante Monastrell wineses_ES
dc.typeArtículoes_ES
dc.type.versioninfo:eu-repo/semantics/publishedVersiones_ES
dspace.entity.typePublication
upv.uuid7b715df5-2dac-48e8-9de4-975b2c27e23aes_ES

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