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Amino acids and biogenic amines evolution during the estufagem of fortified wines

2015Journal article Open access
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dc.contributor.authorPereira, Vanda
dc.contributor.authorPereira, Ana C.
dc.contributor.authorPérez Trujillo, Juan P.
dc.contributor.authorCacho, Juan
dc.contributor.authorMarques, José C.
dc.date.accessioned2020-09-17T09:56:00Z
dc.date.available2020-09-17T09:56:00Z
dc.date.issued2015
dc.description.abstractThe 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPereira, 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.pt_PT
dc.identifier.doi10.1155/2015/494285pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.13/2886
dc.language.isoengpt_PT
dc.publisherHindawi Publishing Corporationpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectMadeira winept_PT
dc.subjectFortified winespt_PT
dc.subjectAmino acidspt_PT
dc.subjectBiogenic amines evolutionpt_PT
dc.subjectEstufagempt_PT
dc.subject.pt_PT
dc.subjectEscola Superior de Tecnologias e Gestãopt_PT
dc.titleAmino acids and biogenic amines evolution during the estufagem of fortified winespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F24177%2F2005/PT
oaire.citation.endPage9pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleJournal of Chemistrypt_PT
oaire.citation.volume2015pt_PT
oaire.fundingStreamSFRH
person.familyNamePereira
person.familyNamePereira
person.familyNameMarques
person.givenNameVanda
person.givenNameAna Cristina
person.givenNameJose C
person.identifier41146
person.identifier.ciencia-id0115-071E-87E8
person.identifier.ciencia-id251D-B696-A3D1
person.identifier.ciencia-id1713-6DA1-A551
person.identifier.orcid0000-0003-0772-8953
person.identifier.orcid0000-0003-3097-7704
person.identifier.orcid0000-0002-4832-4341
person.identifier.ridJ-8697-2013
person.identifier.ridA-7681-2015
person.identifier.ridF-3014-2010
person.identifier.scopus-author-id36857887700
person.identifier.scopus-author-id56483357000
person.identifier.scopus-author-id7203033313
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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