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Biogenic amines content in different wine samples

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dc.title Biogenic amines content in different wine samples en
dc.contributor.author Kantor, Attila
dc.contributor.author Kačániová, Miroslava
dc.contributor.author Pachlová, Vendula
dc.relation.ispartof Journal of Microbiology Biotechnology and Food Sciences
dc.identifier.issn 1338-5178 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2015
utb.relation.volume 4
dc.citation.spage 37
dc.citation.epage 40
dc.type article
dc.language.iso en
dc.publisher Slovak University of Agriculture
dc.identifier.doi 10.15414/jmbfs.2015.4.special1.37-40
dc.subject Wine en
dc.subject filtration en
dc.subject biogenic amines en
dc.subject UHPLC en
dc.description.abstract Twenty-five samples of different Slovak wines before and after filtration were analysed in order to determine the content of eight biogenic amines (tryptamine, phenylalanine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine). The method involves extraction of biogenic amines from wine samples with used dansyl chloride. Ultra-high performance liquid chromatography (UHPLC) was used for determination of biogenic amines equipped with a Rapid Resolution High Definition (RRHD), DAD detectors and Extend-C18 LC column (50 mm x 3.0 mm ID, 1.8 mu m particle size). In this study the highest level of biogenic amine in all wine samples represent tryptamine (TRM) with the highest content 170.9 +/- 5.3 mg/L in Pinot Blanc wine. Phenylalanine (PHE) cadaverine (CAD), histamine (HIS) and spermidine (SPD) were not detected in all wines; mainly SPD was not detected in 16 wines, HIS not detected in 14 wines, PHE and CAD not detected in 2 wines. Tyramine (TYR), spermine (SPN) and putrescine (PUT) were detected in all wines, but PUT and SPN in very low concentration. The worst wine samples with high biogenic amine content were Saint Laurent (BF), Pinot Blanc (S) and Pinot Noir (AF). en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1008581
utb.identifier.obdid 43880433
utb.identifier.wok 000458093600009
utb.source j-wok
dc.date.accessioned 2019-07-08T11:59:57Z
dc.date.available 2019-07-08T11:59:57Z
dc.description.sponsorship European Community [26220220180]; VEGA [1/0611/14]
dc.rights Attribution 4.0 International
dc.rights.uri https://creativecommons.org/licenses/by/4.0/
dc.rights.access openAccess
utb.contributor.internalauthor Pachlová, Vendula
utb.fulltext.affiliation Attila Kántor 1*, Miroslava Kačániová 1, Vendula Pachlová 2 1 Department of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia. 2 Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic. * Corresponding author: kantor.spu@gmail.com
utb.fulltext.dates Received 11. 11. 2014 Revised 17. 12. 2014 Accepted 23. 12. 2014 Published 3. 2. 2015
utb.wos.affiliation [Kantor, Attila; Kacaniova, Miroslava] Slovak Univ Agr, Fac Biotechnol & Food Sci, Dept Microbiol, Trieda Andreja Hlinku 2, Nitra 94976, Slovakia; [Pachlova, Vendula] Tomas Bata Univ Zlin, Fac Technol, Dept Food Technol, Zlin 76001, Czech Republic
utb.fulltext.faculty Faculty of Technology
utb.fulltext.ou Department of Food Technology
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