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dc.contributor.author
Ledesma, Silvana Cecilia
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dc.contributor.author
Rubio, María Cristina
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dc.contributor.author
Aredes Fernández, Pedro Adrián
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dc.date.available
2020-06-12T12:47:48Z
dc.date.issued
2019-07
dc.identifier.citation
Ledesma, Silvana Cecilia; Rubio, María Cristina; Aredes Fernández, Pedro Adrián; Novel and rapid methods for histamine quantification in wine and culture medium; American Society for Enology and Viticulture; American Journal of Enology and Viticulture; 70; 7-2019; 435-439
dc.identifier.issn
0002-9254
dc.identifier.uri
http://hdl.handle.net/11336/107378
dc.description.abstract
Fermented beverages are frequently contaminated with histamine, produced by lactic acid bacteria exhibiting histidine decarboxylase activity. In wine, presence of histamine is associated with a lack of hygiene during the winemaking process. Determination of histamine is of great importance because it can be toxic to humans. Therefore, two rapid, inexpensive and simple methods were developed to determine histamine in wine and culture medium and the samples did not require complicated extraction procedures. The new colorimetric method showed a good correlation between absorbance and histamine concentration in the interval of 1.0 ? 100 mg/L of histamine in wine and Moeller culture broth samples (R2 = 0.9981 and 0.9941, respectively). Thin layer chromatography (nTLC) with a new visualization reagent also demonstrated a good correlation between histamine concentrations between 5.0 and 100 mg/L and absorbance with an R2 of 0.9882 and 0.9839 for wine and Moeller culture broth samples, respectively. Both methods showed a high correlation with ELISA (R2 = 0.9972 and 0.9968, respectively) and also exhibited good histamine recovery (higher than 87%). The detection limit of the two new methods was comparable with existing analytical methods. Both methods seem to be suitable for routine analysis to monitor histamine in any research and wine quality control laboratory.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
American Society for Enology and Viticulture
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
COLORIMETRIC METHOD
dc.subject
HISTAMINE
dc.subject
THIN LAYER CHROMATOGRAPHY
dc.subject
WINE
dc.subject.classification
Biotecnología Agrícola y Biotecnología Alimentaria
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dc.subject.classification
Biotecnología Agropecuaria
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dc.subject.classification
CIENCIAS AGRÍCOLAS
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dc.title
Novel and rapid methods for histamine quantification in wine and culture medium
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-06-08T15:16:09Z
dc.journal.volume
70
dc.journal.pagination
435-439
dc.journal.pais
Estados Unidos
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dc.description.fil
Fil: Ledesma, Silvana Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina. Universidad Nacional de Tucuman. Facultad de Bioquímica, Química y Farmacia. Instituto de Biotecnología. Cátedra de Tecnología de Enzimas; Argentina
dc.description.fil
Fil: Rubio, María Cristina. Universidad Nacional de Tucuman. Facultad de Bioquímica, Química y Farmacia. Instituto de Biotecnología. Cátedra de Tecnología de Enzimas; Argentina
dc.description.fil
Fil: Aredes Fernández, Pedro Adrián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina. Universidad Nacional de Tucuman. Facultad de Bioquímica, Química y Farmacia. Instituto de Biotecnología. Cátedra de Tecnología de Enzimas; Argentina
dc.journal.title
American Journal of Enology and Viticulture
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://dx.doi.org/10.5344/ajev.2019.19027
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.ajevonline.org/content/ajev/70/4/435.full.pdf
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