Green, simple analytical method for total biogenic amines content determination in wine using spectrophotometry

Kaja Kalinowska; Marek Tobiszewski

doi:10.1016/j.foodchem.2022.134457

Green, simple analytical method for total biogenic amines content determination in wine using spectrophotometry

Abstract

A simple, green and equitable procedure for total biogenic amines (BAs) content determination was developed. The scientific novelty lies in the use of commercially available S 0378 dye, the reaction of which with BAs results in a colour change of the solution. Sample preparation and analysis were simplified to make the method suitable for routine analyses even in resource-scarce settings. The optimization of the method was carried out using a Box-Behnken response surface design. The developed method has satisfactory figures of merit for putrescine equivalent determination with R2 in the range of 0.9906–0.9933 and recovery between 99.7 and 101.2 %. The method’s greenness was assessed using AGREEprep. Finally, wine samples were analysed to demonstrate the applicability of the developed method.

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Authors (2)

Kaja Kalinowska dr inż.
Marek Tobiszewski dr hab. inż.

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Category:

Articles

Type:

artykuły w czasopismach

Published in:

FOOD CHEMISTRY no. 402,
ISSN: 0308-8146

Language:

English

Publication year:

2023

Bibliographic description:

Kalinowska K., Tobiszewski M.: Green, simple analytical method for total biogenic amines content determination in wine using spectrophotometry// FOOD CHEMISTRY -Vol. 402, (2023), s.134457-

DOI: