Skip to main content
Log in

Authentication of Italian red wines on the basis of the polyphenols and biogenic amines

European Food Research and Technology Aims and scope Submit manuscript

Abstract

Seventy-three Southern Italian red wines were characterized according to their content in total polyphenols, trans- and cis-resveratrol and biogenic amines. These quality parameters were used in multivariate statistical analysis to discriminate the wines according to their specific geographical origin. The results indicated that total polyphenols, resveratrol isomers and biogenic amines provide a good prospect for discriminating wines by regions. The discrimination was also possible to a lesser extent by cultivar. In particular, canonical variate analysis suggested that the discrimination of wines according to their provenance is based on the following parameters: cis-resveratrol, total polyphenols, spermidine and tryptamine for Basilicata region; agmatine and trans-resveratrol for Calabria and Campania regions; cadaverine, ethanolamine, histamine, putrescine and tyramine for Puglia region.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

References

  1. Preys S, Vigneau E, Mazerolles G, Cheynier V, Bertrand D (2007) Multivariate prototype approach for authentication of food products. Chemom Intell Lab Syst 87:200–207

    Article  CAS  Google Scholar 

  2. Larrechi MS, Guasch J, Ruis FX (1988) The definition of two Catalan viticultural regions by classification methods. Acta Aliment 17:177–182

    Google Scholar 

  3. Márquez R, Castro R, Natera R, García-Barroso C (2008) Characterization of the volatile fraction of Andalusian sweet wines. Eur Food Res Technol 226:1479–1484

    Article  Google Scholar 

  4. Jaitz L, Siegl K, Eder R, Rak MG, Abranko L, Koellensperger G, Hann S (2010) LC-Ms/MS analysis of phenols for classification of red according to geographical origin, grape variety and vintage. Food Chem 122:366–372

    Article  CAS  Google Scholar 

  5. Paixão N, Pereira V, Marques JC, Câmara JS (2008) Quantification of polyphenols with potential antioxidant properties in wines using reverse phase HPLC. J Sep Sci 31:2189–2198

    Article  Google Scholar 

  6. Rastija P, Srečnik G, Medić-Šarić M (2009) Polyphenols composition of Croatian wines with different geographical origin. Food Chem 115:54–60

    Article  CAS  Google Scholar 

  7. Soleas GJ, Dam J, Carey M, Goldberg DM (1999) Toward the fingerprinting of wines: cultivar-related patterns of polyphenolic constituents in Ontario wines. J Agric Food Chem 45:3871–3880

    Article  Google Scholar 

  8. Galgano F, Favati F, Caruso M, Scarpa T, Palma A (2008) Analysis of trace elements in southern Italian wines and their classification according to provenance. LWT Food Sci Technol 41:1808–1815

    Article  CAS  Google Scholar 

  9. Arvanitoyannis IS, Katsota MN, Psarra EP, Soufleros EH, Kallithraka S (1999) Application of quality control methods for assessing wine authenticity: use of multivariate analysis (chemometrics). Trends Food Sci Technol 10:321–336

    Article  CAS  Google Scholar 

  10. Saurina J (2010) Characterization of wines using compositional profiles and chemometrics. Trends Anal Chem 29:234–245

    Article  CAS  Google Scholar 

  11. Lakshman R, Garige M, Gong M, Leckey L, Varatharajalu R, Zakhari S (2010) Is alcohol beneficial or harmful for cardioprotection? Gen Nutrit 5:111–120

    Article  CAS  Google Scholar 

  12. Buiarelli F, Coccioli F, Jasionowska R, Merolle M, Terracciano A (2006) Chromatographic analysis of trans resveratrol in Italian wines: comparisons between FL, UV and MS detection. Chromatographia 64:475–481

    Article  CAS  Google Scholar 

  13. López-Hernández J, Paseiro-Losada P, Sanches-Silva AT, Lage-Yusty MA (2007) Study of the changes of trans-resveratrol caused by ultraviolet light and determination of trans- and cis-resveratrol in Spanish white wines. Eur Food Res Int 225:789–796

    Article  Google Scholar 

  14. Goldberg DM, Karumanchiri A, Ng E, Diamandis EP, Soleas GJ (1995) Direct gas chromatographic-mass spectroscopic method to assay cis-resveratrol in wines: preliminary survey of its concentration in commercial wines. J Agric Food Chem 43:1245–1250

    Article  CAS  Google Scholar 

  15. Galgano F, Caruso M, Favati F (2009) Biogenic amines in wines: a review, chap 6. In: Byrne Paul O (ed) Red Wine and Health. Nova Science Publisher, Inc., Hauppauge, pp 174–203

    Google Scholar 

  16. Héberger K, Csomós E, Simon-Sarkadi L (2003) Principal component and linear discriminant analyses of free amino acids and biogenic amines in Hungarian wines. J Agric Food Chem 51:8055–8060

    Article  Google Scholar 

  17. Herbert P, Cabrita MJ, Ratoa N, Laureano O, Alves A (2005) Free amino acids and biogenic amines in wines and musts from the Alentejo region. Evolution of amines during alcoholic fermentation and relationship with variety, sub-region and vintage. J Food Eng 66:315–322

    Article  Google Scholar 

  18. Landete JM, Ferrer S, Polo L, Pardo I (2005) Biogenic amines in wines from three Spanish regions. J Agric Food Chem 53:1119–1124

    Article  CAS  Google Scholar 

  19. Mota RV, Amorim DA, Fávero AC, Gloria MBA, Regina MA (2009) Physico-chemical characterization and bioactive amines in Syrah wines I- Influence of growing season. Ciência Tecnol Aliment 29:380–385

    Article  Google Scholar 

  20. Csomós E, Héberger K, Simon-Sarkadi L (2002) Principal component analysis of biogenic amines and polyphenols in Hungarian wines. J Agric Food Chem 50:3768–3774

    Article  Google Scholar 

  21. Singleton VL, Orthofer R, Lamuela-Raventos RM (1999) Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteau reagent. Methods Enzymol 299:152–178

    Article  CAS  Google Scholar 

  22. Careri M, Corradini C, Eviri L, Nicoletti I, Cagnoni I (2003) Direct HPLC analysis of quercetin and trans-resveratrol in red wine, grape, and winemaking by products. J Agric Food Chem 51:5226–5231

    Article  CAS  Google Scholar 

  23. Galgano F, Caruso M, Favati F, Romano P (2003) HPLC determination of agmatine and other amines in wine. Int J Vine Wine Sci 37:237–242

    CAS  Google Scholar 

  24. Kment P, Mihaljevič M, Ettler V, Šebek O, Strnad L, Rohlová L (2005) Differentiation of Czech wines using multielement composition a comparison with vineyard soil. Food Chem 91:157–165

    Article  CAS  Google Scholar 

  25. Kondrashov A, Ševčík R, Benáková H, Koštírová M, Štípek S (2009) The key role of grape variety. Europ Soc Clinical Nutrit Metabol 4:e41–e46

    Article  Google Scholar 

  26. Abril M, Negueruela AI, Perez C, Juan T, Estopañan G (2005) Preliminary study of resveratrol content in Aragon red and rose′ wines. Food Chem 92:729–736

    Article  CAS  Google Scholar 

  27. Feijoo O, Moreno A, Falqué E (2008) Content of trans- and cis-resveratrol in Galician white and red wines. J Food Compos Anal 21:608–613

    Article  CAS  Google Scholar 

  28. Gambelli L, Santaroni GP (2004) Polyphenols content in some Italian red wines of different geographical origins. J Food Compos Anal 17:613–618

    Article  CAS  Google Scholar 

  29. Lamuela-Raventòs RM, Waterhouse AL (1993) Occurrence of resveratrol in selected California wines by a new HPLC method. J Agric Food Chem 41:521–523

    Article  Google Scholar 

  30. Sato M, Suzuki Y, Okuda T, Yokotsuka K (1997) Contents of resveratrol, piceid, and their isomers in commercially available wines made from grapes cultivated in Japan. Biosci Biotechnol Biochem 61:1800–1805

    Article  CAS  Google Scholar 

  31. Jandet P, Bessis R, Maume BF, Sbagli M (1993) Analysis of resveratrol in burgundy wines. J Wine Res 4:79–85

    Article  Google Scholar 

  32. Moreno-Labanda J, Mallavia R, Perez-Fons L, Lizama V, Saura D, Micol V (2004) Determination of piceid and resveratrol in Spanish wines deriving from Monastrell (Vitis vinifera L.) grape variety. J Agric Food Chem 52:5396–5403

    Article  CAS  Google Scholar 

  33. Goldberg DM, Ng E, Karumanchiri A, Yan J, Diamandis EP, Soleas GJ (1995) A global survey of trans-resveratrol concentration in commercial wine: preliminary survey of its concentration in commercial wines. Am J Enol Vitic 46:159–165

    CAS  Google Scholar 

  34. Dugo G, Vilasi FL, La Torre GL, Pellicanò M (2006) Reverse phase HPLC/DAD determination of biogenic amines as dansyl derivatives in experimental red wines. Food Chem 95:672–676

    Article  CAS  Google Scholar 

  35. Milano F, Giannetti V, Gobbi L, Recchia L, Tarola AM (2009) Simultaneous determination of phenolic compounds in selected Italian red wines. J Commodity Sci Technol Qual 48:5–15

    Google Scholar 

  36. Mafra I, Herbert P, Santos L, Barros P, Alves A (1999) Evaluation of biogenic amines in some Portuguese quality wines by HPLC fluorescence detection of OPA derivatives. Am J Enol Vitic 50:128–132

    CAS  Google Scholar 

  37. Bover-Cid S, Izquierdo-Pulido M, Marine-Font A, Vidal-Carou MC (2006) Biogenic mono-, di- and polyamine contents in Spanish wines and influence of a limited irrigation. Food Chem 96:43–47

    Article  CAS  Google Scholar 

  38. Bauza T, Kelly MT, Blaise A (2007) Study of polyamines and their precursor amino acids in Grenache noir and syrah grapes and wine of the Rhone Valley. Food Chem 105:405–413

    Article  CAS  Google Scholar 

  39. Bauza T, Blaise A, Teissedre PL, Cabanis JC (1995) Evolution des teneurs en amines biogenes des mouts et des vins au cours de la vinification. Sci Alim 15:559–570

    CAS  Google Scholar 

  40. Glória MB, Watson T, Sarkadi LS, Daeschel MA (1998) A survey of biogenic amines in oregon pinot noir and Cabernet Sauvignon wines. Am J Enol Vitic 49:279–282

    Google Scholar 

  41. Lehtonen P (1996) Determination of amines and amino acids in wine-a review. Am J Enol Vitic 47:127–133

    CAS  Google Scholar 

  42. Alberto MR, Arena ME, Manca De Nadra M (2007) Putrescine production from agmatine by Lactobacillus hilgardii: effect of phenolic compounds. Food Control 18:898–903

    Article  CAS  Google Scholar 

  43. Arlorio M, Coïsson JD, Martelli A (1999) Extraction methods for biogenic amines in wine and beer. It J Food Sci 11:350–355

    Google Scholar 

  44. Cecchini F, Morassut M (2010) Effect of grape storage time on biogenic amines content in must. Food Chem 123:263–268

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to Fernanda Galgano.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Galgano, F., Caruso, M., Perretti, G. et al. Authentication of Italian red wines on the basis of the polyphenols and biogenic amines. Eur Food Res Technol 232, 889–897 (2011). https://doi.org/10.1007/s00217-011-1457-1

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-011-1457-1

Keywords

Navigation