A survey of biogenic amines in vinegars

•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...

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Bibliographic Details
Published in:Food chemistry 2013-12, Vol.141 (3), p.2713-2719
Main Authors: Ordóñez, J.L., Callejón, R.M., Morales, M.L., García-Parrilla, M.C.
Format: Article
Language:English
Subjects:
Acetic Acid - chemistry
AQC
Biogenic amines
Biogenic Amines - analysis
Biogenic Amines - isolation & purification
Biological and medical sciences
Chromatography, High Pressure Liquid - instrumentation
Chromatography, High Pressure Liquid - methods
Food toxicology
HPLC
Medical sciences
Solid Phase Extraction
Toxicology
Vinegar
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Summary:•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. 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 1445.2μg/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.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2013.05.087