Amino acids and biogenic amines evolution during the estufagem of fortified wines
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.13/2886 |
Resumo: | The current study was focused on the impact of accelerated ageing (heating step) on the amino acid and biogenic amine profiles of fortified wines. In this sense, three Madeira wines from two commonly used grape varieties (one red and the other white) were analysed during the heating, at standard (45∘ C, 3 months) and overheating (70∘ C, 1 month) conditions, following a precolumn derivatization procedure using iodoacetic acid, o-phthaldialdehyde, and 2-mercaptoethanol, carried out in the injection loop prior to RP-HPLC-FLD detection. Eighteen amino acids were identified, with arginine being the most abundant. An important decrease of the amino acid levels was detected during the standard heating (up to 30%), enhanced up to 61% by the temperature increase. Cysteine, histidine, and asparagine revealed the greatest decreases at 45∘ C. Conversely, some amino acids, such as asparagine, slightly increased. Four biogenic amines were identified but always in trace amounts. Finally, it was observed that the accelerated ageing did not favour the biogenic amine development. The results also indicate that the heating process promotes the amino acid transformation into new ageing products. |
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Amino acids and biogenic amines evolution during the estufagem of fortified winesMadeira wineFortified winesAmino acidsBiogenic amines evolutionEstufagem.Escola Superior de Tecnologias e GestãoThe current study was focused on the impact of accelerated ageing (heating step) on the amino acid and biogenic amine profiles of fortified wines. In this sense, three Madeira wines from two commonly used grape varieties (one red and the other white) were analysed during the heating, at standard (45∘ C, 3 months) and overheating (70∘ C, 1 month) conditions, following a precolumn derivatization procedure using iodoacetic acid, o-phthaldialdehyde, and 2-mercaptoethanol, carried out in the injection loop prior to RP-HPLC-FLD detection. Eighteen amino acids were identified, with arginine being the most abundant. An important decrease of the amino acid levels was detected during the standard heating (up to 30%), enhanced up to 61% by the temperature increase. Cysteine, histidine, and asparagine revealed the greatest decreases at 45∘ C. Conversely, some amino acids, such as asparagine, slightly increased. Four biogenic amines were identified but always in trace amounts. Finally, it was observed that the accelerated ageing did not favour the biogenic amine development. The results also indicate that the heating process promotes the amino acid transformation into new ageing products.Hindawi Publishing CorporationDigitUMaPereira, VandaPereira, Ana C.Pérez Trujillo, Juan P.Cacho, JuanMarques, José C.2020-09-17T09:56:00Z2015-01-01T00:00:00Z2015-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.13/2886engPereira, V., Pereira, A. C., Pérez Trujillo, J. P., Cacho, J., & Marques, J. C. (2015). Amino acids and biogenic amines evolution during the Estufagem of fortified wines. Journal of Chemistry, 2015.10.1155/2015/494285info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2022-09-05T12:55:45Zoai:digituma.uma.pt:10400.13/2886Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T15:05:42.904335Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Amino acids and biogenic amines evolution during the estufagem of fortified wines |
title |
Amino acids and biogenic amines evolution during the estufagem of fortified wines |
spellingShingle |
Amino acids and biogenic amines evolution during the estufagem of fortified wines Pereira, Vanda Madeira wine Fortified wines Amino acids Biogenic amines evolution Estufagem . Escola Superior de Tecnologias e Gestão |
title_short |
Amino acids and biogenic amines evolution during the estufagem of fortified wines |
title_full |
Amino acids and biogenic amines evolution during the estufagem of fortified wines |
title_fullStr |
Amino acids and biogenic amines evolution during the estufagem of fortified wines |
title_full_unstemmed |
Amino acids and biogenic amines evolution during the estufagem of fortified wines |
title_sort |
Amino acids and biogenic amines evolution during the estufagem of fortified wines |
author |
Pereira, Vanda |
author_facet |
Pereira, Vanda Pereira, Ana C. Pérez Trujillo, Juan P. Cacho, Juan Marques, José C. |
author_role |
author |
author2 |
Pereira, Ana C. Pérez Trujillo, Juan P. Cacho, Juan Marques, José C. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
DigitUMa |
dc.contributor.author.fl_str_mv |
Pereira, Vanda Pereira, Ana C. Pérez Trujillo, Juan P. Cacho, Juan Marques, José C. |
dc.subject.por.fl_str_mv |
Madeira wine Fortified wines Amino acids Biogenic amines evolution Estufagem . Escola Superior de Tecnologias e Gestão |
topic |
Madeira wine Fortified wines Amino acids Biogenic amines evolution Estufagem . Escola Superior de Tecnologias e Gestão |
description |
The current study was focused on the impact of accelerated ageing (heating step) on the amino acid and biogenic amine profiles of fortified wines. In this sense, three Madeira wines from two commonly used grape varieties (one red and the other white) were analysed during the heating, at standard (45∘ C, 3 months) and overheating (70∘ C, 1 month) conditions, following a precolumn derivatization procedure using iodoacetic acid, o-phthaldialdehyde, and 2-mercaptoethanol, carried out in the injection loop prior to RP-HPLC-FLD detection. Eighteen amino acids were identified, with arginine being the most abundant. An important decrease of the amino acid levels was detected during the standard heating (up to 30%), enhanced up to 61% by the temperature increase. Cysteine, histidine, and asparagine revealed the greatest decreases at 45∘ C. Conversely, some amino acids, such as asparagine, slightly increased. Four biogenic amines were identified but always in trace amounts. Finally, it was observed that the accelerated ageing did not favour the biogenic amine development. The results also indicate that the heating process promotes the amino acid transformation into new ageing products. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-01-01T00:00:00Z 2015-01-01T00:00:00Z 2020-09-17T09:56:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.13/2886 |
url |
http://hdl.handle.net/10400.13/2886 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Pereira, V., Pereira, A. C., Pérez Trujillo, J. P., Cacho, J., & Marques, J. C. (2015). Amino acids and biogenic amines evolution during the Estufagem of fortified wines. Journal of Chemistry, 2015. 10.1155/2015/494285 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Hindawi Publishing Corporation |
publisher.none.fl_str_mv |
Hindawi Publishing Corporation |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799129928607727616 |