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This paper reports the determination of biogenic amines by high-performance liquid chromatography (HPLC) and fluorescence detection after derivatization with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC) in balsamic, apple, and red, white, and Sherry wine vinegars. A solid-phase extraction (SPE) with mixed-mode resins method was used before analysis. The method was successfully validated obtaining adequate values of selectivity, response linearity, precision, accuracy, and low detection and quantification limits. The total content of biogenic amines in vinegars ranged from 23.35 to 1445.2 μg/L, being lower than those reported in wines. Putrescine was the amine that showed the highest concentrations in most samples. Methylamine and phenylethylamine were not determined in any vinegar. Balsamic and "Pedro Ximénez" Sherry vinegars reached the highest amounts of biogenic amines, while apple, white and Sherry wine vinegars had the lowest concentrations. Principal component analysis using the biogenic amines as variables, allowed to separate the different kind of vinegars, excepting red vinegars., (Copyright © 2013 Elsevier Ltd. All rights reserved.)

Changes in biogenic amines profile during storage of opened wine bottles have been monitored. Three different wine types were selected (standard and high quality red wines and young white wine), and once opened, wine bottles were kept in different storage conditions (temperature and stopper kind). The total concentration of biogenic amines in just opened bottles ranged between 35.4–39.2 mg/L in standard quality red wine; 18.5–22.8 mg/L in high quality red wine; and 5.08 mg/L in bulk young white wine. Both red wines showed higher amounts of histamine and putrescine, whilst the white wine contained tyramine, putrescine and histamine in a similar concentration. Cadaverine presented a similar concentration for all samples (0.25–0.42 mg/L). Methylamine and spermine were not detected in any sample. The results from 36 samples showed that biogenic amines did not increase significantly in any case. Slight changes in the concentration of certain biogenic amines were detected as a result of the different storage conditions. A principal component analysis using biogenic amines as variables allowed to group the different kinds of wine. Linear Discriminant Analyses grouped the three wine types by storage time. Histamine and cadaverine showed a marked positive correlation in all wine types. [ABSTRACT FROM AUTHOR]

[Display omitted] • Optimization of every steps of the method have been carried out for the analysis of biogenic amines in dairy products. • The limit of detection of the method is low enough to ensure safe dairy products. • Highly satisfactory figures of merit (sensitivity, repeatability and linearity) have been achieved. • 74 dairy samples (milk, yogurt and kefir) have been analyzed. • Relevant differences of BAs concentrations have been found between milk and fermented products. Biogenic amines (BAs) are compounds generated by decarboxylation of their amino acid precursors. Their intake, even at low concentrations, can lead to several types of health problems in sensitive individuals. As they can be easily formed in fermented dairy products, their quantitative determination is very relevant. In the present paper, a method for the quantitative determination of four biogenic amines in different dairy products has been developed, validated and applied to 37 samples of milk, 23 of yogurt, and 14 of kefir. Amines were selectively extracted using solid phase extraction, subsequently derivatizatized with 6-aminoquinolyl- N -hydroxysuccinimidyl carbamate and further determined by High Performance Liquid Chromatography with fluorescence detection. The method's sensitivity was highly satisfactory, with limits of detection lower than 0.2 mg/L. Optimal linearity and repeatability were also achieved. BAs were not detected in most of the milk samples, but they were found frequently at high levels in yogurt and kefir samples, reaching values of up to 79 mg/kg total BAs in kefir samples. Levels measured should not be a cause for concern for the population at large, but should be known by BAs-sensitive individuals. [ABSTRACT FROM AUTHOR]

Highlights: [•] Determination of biogenic amines using SPE and AQC as derivatization agent. [•] The concentration of biogenic amines present in vinegar are much lower than wines. [•] Balsamic and Pedro Ximenez vinegar present the highest amounts of biogenic amines. [•] Methylamine and phenyletylamine are not determined in any vinegar. [•] Red wine vinegars present a different profile of biogenic amines. [Copyright &y& Elsevier]

Abstract: An accurate, rapid and sensitive high-performance liquid chromatographic (HPLC) method is reported for the determination of four biogenic amines in red and white wine samples. The method involves derivatization with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC) followed by liquid chromatography gradient elution analysis without any other sample pretreatment. The procedure developed permitted the determination of the four amines in 40min. The relative standard deviation (RSD) values ranged from 3.1% to 6.1% in peak areas and the response was linear (R 2 >0.994) in a range from 0.1 to 4mg/l. Leaving aside putrescine in Tempranillo wines, the malolactic fermentation did not exert any effect on the concentration of these compounds. On the contrary, the influence of the grape variety was important, and Tempranillo wines showed higher levels of tyramine and histamine and lesser of putrescine and cadaverine (p <0.05) than wines made with Cabernet Sauvignon. [Copyright &y& Elsevier]