Please use this identifier to cite or link to this item:
https://hdl.handle.net/10316/109179
DC Field | Value | Language |
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dc.contributor.author | Pereira, Vanda | - |
dc.contributor.author | Pereira, Ana C. | - |
dc.contributor.author | Pérez Trujillo, Juan P. | - |
dc.contributor.author | Cacho, Juan | - |
dc.contributor.author | Marques, José C. | - |
dc.date.accessioned | 2023-10-02T10:38:22Z | - |
dc.date.available | 2023-10-02T10:38:22Z | - |
dc.date.issued | 2015 | - |
dc.identifier.issn | 2090-9063 | pt |
dc.identifier.issn | 2090-9071 | pt |
dc.identifier.uri | https://hdl.handle.net/10316/109179 | - |
dc.description.abstract | The 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 themost 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 |
dc.language.iso | eng | pt |
dc.publisher | Hindawi | pt |
dc.relation | IMPACT project, funded by the Agˆencia de Inovac¸˜ao (pilot plant unit) and the Instituto de Desenvolvimento Empresarial (industrial sampling). | pt |
dc.relation | PhDGrant SFRH/BD/24177/2005 | pt |
dc.rights | openAccess | pt |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt |
dc.title | Amino Acids and Biogenic Amines Evolution during theEstufagemof Fortified Wines | pt |
dc.type | article | - |
degois.publication.firstPage | 1 | pt |
degois.publication.lastPage | 9 | pt |
degois.publication.title | Journal of Chemistry | pt |
dc.peerreviewed | yes | pt |
dc.identifier.doi | 10.1155/2015/494285 | pt |
degois.publication.volume | 2015 | pt |
dc.date.embargo | 2015-01-01 | * |
uc.date.periodoEmbargo | 0 | pt |
item.fulltext | Com Texto completo | - |
item.grantfulltext | open | - |
item.languageiso639-1 | en | - |
item.cerifentitytype | Publications | - |
item.openairetype | article | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
Appears in Collections: | I&D CERES - Artigos em Revistas Internacionais |
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File | Description | Size | Format | |
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Amino-acids-and-biogenic-amines-evolution-during-the-estufagem-of-fortified-winesJournal-of-Chemistry.pdf | 1.48 MB | Adobe PDF | View/Open |
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This item is licensed under a Creative Commons License