Aminas bioativas, polifenóis e antocianinas em vinhos tintos de mesa nacionais

• Ano de defesa: 2015
• Autor(a) principal: Raquel de Fatima Braga
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Minas Gerais; UFMG
• Palavras-chave em Português: Aminas bioativas; CLAE; qualidade; Polifenóis; Vinho e vinificação Análise; Cromatografia líquida de alta eficiência; Bebidas Análise; Compostos fenólicos; Fenois; Aminas
• Link de acesso: http://hdl.handle.net/1843/BUBD-A8YQZG

BIOACTIVE AMINES, POLYPHENOLS AND ANTHOCYANINS IN BRAZILIAN RED TABLE WINES. Bioactive amines are important substances in the human diet, however, at high amounts, certain amines can have adverse effects on human health and affect wine quality. Phenolic compounds have been associated with health benefits, as well as being important for the sensory characteristics of wine. Information on bioactive amines in Brazilian table wines is scarce and it is known that the content of polyphenols and amines can influence wine quality, and it can also affect consumers health. Therefore, the objective of this study was to characterize sweet red table wines produced in Brazil regarding the profile and contents of bioactive amines by ion-pair HPLC, and total content of polyphenols and anthocyanins by spectrophotometric methods. Samples (three lots of 15 brands) of Brazilian sweet red table wines were obtained from local supermarkets in Belo Horizonte, MG. Among the nine amines investigated, only five were found in the wines: putrescine, histamine, tyramine, spermidine and cadaverine. Total amines levels in 45 samples ranged from 4.96 to 52.06 mg/L. Putrescine, histamine and tyramine were the prevalent amines in wines (100, 93 and 89%, respectively). Histamine levels ranged from not detected (nd) to 14.38 mg/L, and six samples (13.3%) contained levels exceeding 8 mg/L (toxic dose). Tyramine concentration ranged from nd to 23.71 mg/L and seven samples (15.6%) were considered unsafe(>10 mg/L) for individuals taking monoamine oxidase inhibitors. Putrescine levels ranged from 1.12 to 16.92 mg/L, while the levels of cadaverine and spermidine were less than 0.85 mg/L in these wines. Some brands of table wines showed significant discrepancies in amine levels among batches, indicating lack of product standardization. Total phenolic levels were between 1070 and 2105 mg/L equivalent gallic acid, and the concentration of total monomeric anthocyanins in the samples ranged from 37.1 to 361.0 mg/L equivalent cyanidin-3-glucoside.