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Biogenic amine profiles and antioxidant properties of Italian red wines from different price categories

Author:
Preti, Raffaella, Vieri, Simone, Vinci, Giuliana
Source:
Subtropical plant science 2016 v.46 pp. 7-14
ISSN:
0889-1575
Subject:
antioxidant activity, antioxidants, cadaverine, chromatography, health promotion, histamine, human health, polyphenols, prices, principal component analysis, putrescine, red wines, spectrophotometers, sulfites
Abstract:
The most significant and beneficial health properties of wine consumption are related to compounds with high antioxidant capacity like polyphenols, including trans-resveratrol. Red wines are also a source of biogenic amines and sulphites that are detrimental to health. The main aim of this study was to assess whether a direct relationship between potential differences in the health-promoting and health-harmful properties can be found reflected in the commercial value of Italian red wines. Sixty Italian red wines, representative of three retail price categories, were analyzed by chromatographic and spectrophotometric techniques and the results evaluated by Principal Component Analysis. Wines in the category with a higher commercial value were clearly separated from those in the lower price category. In particular, the higher-priced wines showed higher values for trans-resveratrol (3.31mg/L) and antioxidant capacity (p<0.05), but also of total biogenic amines content, in particular putrescine (10.71mg/L) and cadaverine (3.23mg/L) (p<0.05). The lower-priced wines showed a lower polyphenol content (1.35g/L GAE) and a higher histamine content (1.02mg/L) (p<0.05). The oenological procedures that lead to wines of higher antioxidant quality cause the natural formation of only putrescine and cadaverine, which are not harmful to human health.
Agid:
5263866