Utilisation of stir bar sorptive extraction for the analysis of biogenic amines in wines

Autores
Vyviurska, Olga; Fromel, Roksolana; Pellegrino Vidal, Rocio; Araújo Gomes, Adriano; Spánik, Ivan
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Wine intolerance primarily concerns the body´s ability to process histamine, sulphites, tannins, and alcohol. Histamine, a biogenic amine, is involved in immune responses and helps regulate stomach acid. The legal limits for histamine in wine range from 2 to 10 mg/mL. Accurate estimation of histamine requires a sensitive and reliable sample preparation technique. In our study, we applied stir bar sorptive extraction (SBSE) with in situ derivatization using isobutyl chloroformate, followed by gas chromatographic analysis. Under optimal experimental conditions, established through multivariate design of experiments, a limit of detection (LOD) ranging from 5 to 17 µg/L was achieved. The developed SBSE method was used to compare the biogenic amine content in botrytized wines from different regions, including Slovakia, Hungary, France, and Austria. Principal component analysis revealed partial segregation of the samples from France and Hungary.
Fil: Vyviurska, Olga. Slovak University Of Technology In Bratislava; Eslovaquia
Fil: Fromel, Roksolana. Slovak University Of Technology In Bratislava; Eslovaquia
Fil: Pellegrino Vidal, Rocio. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Laboratorio de Investigación y Desarrollo de Métodos Analíticos. - Comisión de Investigaciones Científicas de la Provincia de Buenos Aires. Laboratorio de Investigación y Desarrollo de Métodos Analíticos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina
Fil: Araújo Gomes, Adriano. Universidade Federal do Rio Grande do Sul; Brasil
Fil: Spánik, Ivan. Slovak University Of Technology In Bratislava; Eslovaquia
Materia
Biogenic amines
stir bar sorptive extraction
wine
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/281541
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Utilisation of stir bar sorptive extraction for the analysis of biogenic amines in winesVyviurska, OlgaFromel, RoksolanaPellegrino Vidal, RocioAraújo Gomes, AdrianoSpánik, IvanBiogenic aminesstir bar sorptive extractionwinehttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Wine intolerance primarily concerns the body´s ability to process histamine, sulphites, tannins, and alcohol. Histamine, a biogenic amine, is involved in immune responses and helps regulate stomach acid. The legal limits for histamine in wine range from 2 to 10 mg/mL. Accurate estimation of histamine requires a sensitive and reliable sample preparation technique. In our study, we applied stir bar sorptive extraction (SBSE) with in situ derivatization using isobutyl chloroformate, followed by gas chromatographic analysis. Under optimal experimental conditions, established through multivariate design of experiments, a limit of detection (LOD) ranging from 5 to 17 µg/L was achieved. The developed SBSE method was used to compare the biogenic amine content in botrytized wines from different regions, including Slovakia, Hungary, France, and Austria. Principal component analysis revealed partial segregation of the samples from France and Hungary.Fil: Vyviurska, Olga. Slovak University Of Technology In Bratislava; EslovaquiaFil: Fromel, Roksolana. Slovak University Of Technology In Bratislava; EslovaquiaFil: Pellegrino Vidal, Rocio. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Laboratorio de Investigación y Desarrollo de Métodos Analíticos. - Comisión de Investigaciones Científicas de la Provincia de Buenos Aires. Laboratorio de Investigación y Desarrollo de Métodos Analíticos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; ArgentinaFil: Araújo Gomes, Adriano. Universidade Federal do Rio Grande do Sul; BrasilFil: Spánik, Ivan. Slovak University Of Technology In Bratislava; EslovaquiaElsevier2025-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/281541Vyviurska, Olga; Fromel, Roksolana; Pellegrino Vidal, Rocio; Araújo Gomes, Adriano; Spánik, Ivan; Utilisation of stir bar sorptive extraction for the analysis of biogenic amines in wines; Elsevier; Food Chemistry; 488; 5-2025; 1-290308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0308814625020266info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2025.144775info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-02-11T13:08:04Zoai:ri.conicet.gov.ar:11336/281541instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982026-02-11 13:08:04.539CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Utilisation of stir bar sorptive extraction for the analysis of biogenic amines in wines
title Utilisation of stir bar sorptive extraction for the analysis of biogenic amines in wines
spellingShingle Utilisation of stir bar sorptive extraction for the analysis of biogenic amines in wines
Vyviurska, Olga
Biogenic amines
stir bar sorptive extraction
wine
title_short Utilisation of stir bar sorptive extraction for the analysis of biogenic amines in wines
title_full Utilisation of stir bar sorptive extraction for the analysis of biogenic amines in wines
title_fullStr Utilisation of stir bar sorptive extraction for the analysis of biogenic amines in wines
title_full_unstemmed Utilisation of stir bar sorptive extraction for the analysis of biogenic amines in wines
title_sort Utilisation of stir bar sorptive extraction for the analysis of biogenic amines in wines
dc.creator.none.fl_str_mv Vyviurska, Olga
Fromel, Roksolana
Pellegrino Vidal, Rocio
Araújo Gomes, Adriano
Spánik, Ivan
author Vyviurska, Olga
author_facet Vyviurska, Olga
Fromel, Roksolana
Pellegrino Vidal, Rocio
Araújo Gomes, Adriano
Spánik, Ivan
author_role author
author2 Fromel, Roksolana
Pellegrino Vidal, Rocio
Araújo Gomes, Adriano
Spánik, Ivan
author2_role author
author
author
author
dc.subject.none.fl_str_mv Biogenic amines
stir bar sorptive extraction
wine
topic Biogenic amines
stir bar sorptive extraction
wine
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Wine intolerance primarily concerns the body´s ability to process histamine, sulphites, tannins, and alcohol. Histamine, a biogenic amine, is involved in immune responses and helps regulate stomach acid. The legal limits for histamine in wine range from 2 to 10 mg/mL. Accurate estimation of histamine requires a sensitive and reliable sample preparation technique. In our study, we applied stir bar sorptive extraction (SBSE) with in situ derivatization using isobutyl chloroformate, followed by gas chromatographic analysis. Under optimal experimental conditions, established through multivariate design of experiments, a limit of detection (LOD) ranging from 5 to 17 µg/L was achieved. The developed SBSE method was used to compare the biogenic amine content in botrytized wines from different regions, including Slovakia, Hungary, France, and Austria. Principal component analysis revealed partial segregation of the samples from France and Hungary.
Fil: Vyviurska, Olga. Slovak University Of Technology In Bratislava; Eslovaquia
Fil: Fromel, Roksolana. Slovak University Of Technology In Bratislava; Eslovaquia
Fil: Pellegrino Vidal, Rocio. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Laboratorio de Investigación y Desarrollo de Métodos Analíticos. - Comisión de Investigaciones Científicas de la Provincia de Buenos Aires. Laboratorio de Investigación y Desarrollo de Métodos Analíticos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina
Fil: Araújo Gomes, Adriano. Universidade Federal do Rio Grande do Sul; Brasil
Fil: Spánik, Ivan. Slovak University Of Technology In Bratislava; Eslovaquia
description Wine intolerance primarily concerns the body´s ability to process histamine, sulphites, tannins, and alcohol. Histamine, a biogenic amine, is involved in immune responses and helps regulate stomach acid. The legal limits for histamine in wine range from 2 to 10 mg/mL. Accurate estimation of histamine requires a sensitive and reliable sample preparation technique. In our study, we applied stir bar sorptive extraction (SBSE) with in situ derivatization using isobutyl chloroformate, followed by gas chromatographic analysis. Under optimal experimental conditions, established through multivariate design of experiments, a limit of detection (LOD) ranging from 5 to 17 µg/L was achieved. The developed SBSE method was used to compare the biogenic amine content in botrytized wines from different regions, including Slovakia, Hungary, France, and Austria. Principal component analysis revealed partial segregation of the samples from France and Hungary.
publishDate 2025
dc.date.none.fl_str_mv 2025-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/281541
Vyviurska, Olga; Fromel, Roksolana; Pellegrino Vidal, Rocio; Araújo Gomes, Adriano; Spánik, Ivan; Utilisation of stir bar sorptive extraction for the analysis of biogenic amines in wines; Elsevier; Food Chemistry; 488; 5-2025; 1-29
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/281541
identifier_str_mv Vyviurska, Olga; Fromel, Roksolana; Pellegrino Vidal, Rocio; Araújo Gomes, Adriano; Spánik, Ivan; Utilisation of stir bar sorptive extraction for the analysis of biogenic amines in wines; Elsevier; Food Chemistry; 488; 5-2025; 1-29
0308-8146
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0308814625020266
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2025.144775
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.930639

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