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Free amino acids and biogenic amines in Alicante Monastrell wines

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Free amino acids and biogenic amines in Alicante Monastrell wines

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Nombre: ARRIETA - Free amino ...
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dc.contributor.author ARRIETA, Marina Patricia es_ES
dc.contributor.author Prats-Moya, María Soledad es_ES
dc.date.accessioned 2016-07-11T11:44:35Z
dc.date.available 2016-07-11T11:44:35Z
dc.date.issued 2012-12-01
dc.identifier.issn 0308-8146
dc.identifier.uri http://hdl.handle.net/10251/67408
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. es_ES
dc.description.sponsorship Marina 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.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Food Chemistry es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Biogenic amines es_ES
dc.subject Amino acids es_ES
dc.subject HPLC es_ES
dc.subject Wine es_ES
dc.subject Monastrell es_ES
dc.subject Fondillón es_ES
dc.title Free amino acids and biogenic amines in Alicante Monastrell wines es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodchem.2012.06.008
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto de Tecnología de Materiales - Institut de Tecnologia de Materials es_ES
dc.description.bibliographicCitation Arrieta, 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.2012.06.008 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.foodchem.2012.06.008 es_ES
dc.description.upvformatpinicio 1511 es_ES
dc.description.upvformatpfin 1519 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 135 es_ES
dc.description.issue 3 es_ES
dc.relation.senia 223803 es_ES
dc.identifier.pmid 22953887
dc.contributor.funder Ministerio de Asuntos Exteriores
dc.contributor.funder Agencia Española de Cooperación Internacional para el Desarrollo


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