Occurrence of Biogenic Amines in Wines from the Central European Region (Zone B) and Evaluation of Their Safety.

ABSTRACT: The decarboxylation of the corresponding amino acids by microorganisms leads to the formation of biogenic amines (BAs). From a toxicological point of view, BAs can cause undesirable physiological effects in sensitive individuals, particularly if their metabolism is blocked or genetically altered. The current study aimed to monitor and evaluate the content of eight biogenic amines (BAs) in 232 samples of wines (white, rosé, red) produced in the Central European region (Zone B). White wines (180 samples), rosé wines (17 samples), and red wines (35 samples) were analyzed. High-performance liquid chromatography equipped with a ultraviolet-visible diode array detector (UV/VIS DAD) was applied to identify and quantify the BAs present in wines. In general, histamine (HIS), tyramine (TYM), putresc

SUBMITTER: Miskova Z 

PROVIDER: S-EPMC10178851 | biostudies-literature | 2023 Apr

REPOSITORIES: biostudies-literature