Improvement of biogenic amines in grape juice from Vitis labrusca and hybrid grapes grown in different training systems

References

• Alañón, M. E., Schumacher, R., Díaz-Maroto, M.C., Gómez-Alonso, S., & Pérez-Coello, M.S. (2017). Alternative amendment for vineyards from by-products of pyro-bituminous shale: Effect on wine amino acids and biogenic amines. Food Research International, 101, 239–248. https://doi.org/10.1016/j.foodres.2017.09.008
   PubMed Web of Science ®Google Scholar
• Benzie, I. F. F., & Strain, J. J. (1999). Ferric reducing (antioxidant) power as a measure of antioxidant capacity: The FRAP assay. Methods Enzymol, 299, 15–36 https://doi.org/10.1016/S0076-6879(99)99005-5.
   PubMed Web of Science ®Google Scholar
• Borges, C. V., Belin, M.A.F., Amorim, E.P., MInatel, I.O., Monteiro, G.C., Gomez, H.A.G., Monar, G.R.S., & Lima, G.P.P. (2019). Bioactive amines changes during the ripening and thermal processes of bananas and plantains. Food Chemistry, 298(15), 125020. https://doi.org/10.1016/j.foodchem.2019.125020
   PubMedGoogle Scholar
• Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28(1), 25–30. https://doi.org/10.1016/S0023-6438(95)80008-5
   Web of Science ®Google Scholar
• Dadáková, E., Křížek, M., & Pelikánová, T. (2009). Determination of biogenic amines in foods using ultra-performance liquid chromatography (UPLC). Food Chemistry 116 (1), 365–370 . https://doi.org/10.1016/j.foodchem.2009.02.018
   Web of Science ®Google Scholar
• Dávalos, A., Bartolomé, B., & Gómez-Cordovés, C. (2005). Antioxidant properties of commercial grape juices and vinegars. Food Chemistry, 93(2), 325–330. https://doi.org/10.1016/j.foodchem.2004.09.030
   Web of Science ®Google Scholar
• de Oliveira, J. B., Egipto, R., Laureano, O., Pereira, G.E., & Ricardo-da-Silva, J.M. (2019). Climate effects on physicochemical composition of Syrah grapes at low and high altitude sites from tropical grown regions of Brazil. Food Research International 121, 870–879. https://doi.org/10.1016/j.foodres.2019.01.011
   PubMed Web of Science ®Google Scholar
• Diamante, M. S., Borges, C.V., da Silva, M.B., Minatel, I.O., Correa, C.R., Gomez, H.A.G., Lima, & G.P.P. (2019). Bioactive amines screening in four genotypes of thermally processed cauliflower 8 (8) , 1–17 https://doi.org/10.3390/antiox8080311.
   Google Scholar
• FAO/OIV. (2016). ‘Table and dried grapes’. https://www.fao.org/3/i7042e/i7042e.pdf
   Google Scholar
• Fernandes, P. A., Kinker, G.S., Navarro, B.V., Jardim, V.C., Ribeiro-Paz, E.D., Córdoba-Moreno, M.O., Markus, R.P. (2021). View of Melatonin-Index as a biomarker for predicting the distribution of presymptomatic and asymptomatic SARS-CoV-2 carriers. Melatonin Research, 4 (1), 189–205. https://doi.org/10.32794/mr11250090
   Google Scholar
• Gomes, E. P., Borges, C.V., Monteiro, G.C., Belin, M.A.F., Minatel, I.O., Pimentel Junior, A., Tecchio, M.A., & Lima, G.P.P. (2021). Preharvest salicylic acid treatments improve phenolic compounds and biogenic amines in ‘Niagara Rosada’ table grape. Postharvest Biology and Technology 176, 111505, https://doi.org/10.1016/j.postharvbio.2021.111505
   Web of Science ®Google Scholar
• Gomez-Gomez, H. A., Borges, C.V., Minatel, I.O., Luvizon, A.C., & Lima, G.P.P. (2018). Health benefits of dietary phenolic compounds and biogenic amines). Bioactive Molecules in Food 1a. Mérillon, J.M. & Ramawat, K. Reference Series in Phytochemistry. Springer. (pp. 1–25). https://doi.org/10.1007/978-3-319-54528-8_27-1
   Google Scholar
• Gomez, H.A., Marques, M.O., Borges, C.V., Minatel, I.O., Monteiro, G.C., Ritschel, P.S., Zanus, M.C., Diamante, M.S., Kluge, R.A., & Lima, G.P. (2020). Biogenic Amines and the Antioxidant Capacity of Juice and Wine from Brazilian Hybrid Grapevines. Plant Foods Hum Nutr, 75 , 258–264. https://doi.org/10.1007/s11130-020-00811-5
   PubMed Web of Science ®Google Scholar
• Gomez, H. A. G., Marques, M.O.M., Borges, C.V., Minatel, I.O., Monteiro, G.C., Ritschel, P.S., Zanus, M.C., & Lima, G.P.P. (2020). Biogenic amines and the antioxidant capacity of juice and wine from Brazilian hybrid grapevines. Plant Foods for Human Nutrition, 75(2), 258–264. https://doi.org/10.1007/s11130-020-00811-5
   PubMed Web of Science ®Google Scholar
• González-Montelongo, R., Gloria Lobo, M., & González, M. (2010). Antioxidant activity in banana peel extracts: Testing extraction conditions and related bioactive compounds. Food Chemistry, 119(3), 1030–1039. https://doi.org/10.1016/j.foodchem.2009.08.012
   Web of Science ®Google Scholar
• Granato, D., Carrapeiro, M.M., Fogliano, V., & van Ruth, S.M. (2016). Effects of geographical origin, varietal and farming system on the chemical composition and functional properties of purple grape juices: A review. Trends in Food Science and Technology, 52, 31–48. https://doi.org/10.1016/j.tifs.2016.03.013
   Web of Science ®Google Scholar
• Ibacache, A., Albornoz, F., & Zurita-Silva, A. (2016). Yield responses in flame seedless, Thompson seedless and red globe table grape cultivars are differentially modified by rootstocks under semi arid conditions. Scientia Horticulturae 204, 25–32. https://doi.org/10.1016/j.scienta.2016.03.040
   Web of Science ®Google Scholar
• Kanazawa, K., & Sakakibara, H. (2000). High content of dopamine, a strong antioxidant, in Cavendish banana. Journal of Agricultural and Food Chemistry, 48(3), 844–848. https://doi.org/10.1021/jf9909860
   PubMed Web of Science ®Google Scholar
• Kang, S., Kang, K., Lee, K., & Back, K. (2007). Characterization of rice tryptophan decarboxylases and their direct involvement in serotonin biosynthesis in transgenic rice. Planta, 227, 263–272. https://doi.org/10.1007/s00425-007-0614-z
   PubMed Web of Science ®Google Scholar
• Khan, N., Fahad, S., Naushad, M., & Faisal, S. (2020). Grape production critical review in the world. SSRN Electronic Journal , https://doi.org/10.2139/ssrn.3595842
   Google Scholar
• Lima, G. P. P., da Rocha, S.A., Takaki, M., Ramos, P.R.R., & Ono, E.O. (2008). Comparison of polyamine, phenol and flavonoid contents in plants grown under conventional and organic methods. International Journal of Food Science and Technology, 43(10) 1838–1843. https://doi.org/10.1111/j.1365-2621.2008.01725.x.
   Web of Science ®Google Scholar
• Lima, G. P. P., & Vianello, F. (2011). Review on the main differences between organic and conventional plant-based foods. International Journal of Food Science and Technology, 46(1) 1–13. https://doi.org/10.1111/j.1365-2621.2010.02436.x
   Web of Science ®Google Scholar
• Mello, L. M. R. D., & Machado, C. A. E. (2020). Vitivinicultura brasileira : Panorama 2019. Comunicado Técnico, 214, 1–21 https://ainfo.cnptia.embrapa.br/digital/bitstream/item/215377/1/COMUNICADO-TECNICO-214-Publica-602-versao-2020-08-14.pdf, EMBRAPA.
   Google Scholar
• Meng, J.-F., Shi, T.-C., Song, S., Zhang, Z.-W., & Fang, Y.-L. (2017). Melatonin in grapes and grape-related foodstuffs: A review. Food Chemistry, 231 , 185–191. https://doi.org/10.1016/j.foodchem.2017.03.137
   PubMed Web of Science ®Google Scholar
• Mietz, J. L, & Karmas, E. (1977). Chemical quality index of canned tuna as determined by high-pressure liquid chromatography. Journal of Chemical Information and Modeling, 42 (1), 155–158 https://doi.org/10.1111/j.1365-2621.1977.tb01240.x.
   Google Scholar
• Palego, L., Betti, L., Rossi, A., & Giannaccini, G. (2016). Tryptophan biochemistry: Structural, nutritional, metabolic, and medical aspects in humans. Journal of Amino Acids, 2016 ,1–13 , https://doi.org/10.1155/2016/8952520
   Google Scholar
• Patil, S., Apine, O.A., Surwase, S.N., & Jadhav, J.P. (2013). Biological sources of L-DOPA: An alternative approach. Advances in Parkinson’s Disease, 2(3), 81–87. https://doi.org/10.4236/apd.2013.23016
   Google Scholar
• Pineda, A., Carrasco, J., Peña-Farfal, C., Henríquez-Aedo, K., & Aranda, M. (2012). Preliminary evaluation of biogenic amines content in Chilean young varietal wines by HPLC. Food Control, 23, 251–257. https://doi.org/10.1016/j.foodcont.2011.07.025
   Web of Science ®Google Scholar
• Poni, S., Gatti, M., Palliotti, A., Dai, Z., Duchêne, E., Truong, T.-T., Ferrara, G., & Tombesi, S. (2018). Grapevine quality:A multiple choice issue. Scientia Horticulturae, 234(14) , 445–462. https://reader.elsevier.com/reader/sd/pii/S0304423817307586?token=B15D909574593BB39F6DAA00AC4F8278E924737467AC23622E1AA43B52F14534D7575CBD95B5CE29D057EB6A3B8DCE59
   Google Scholar
• Prete, V. D., Costantini, A., Cecchini, F., Morassut , M., & Garcia-Moruno, E. (2009). Occurrence of biogenic amines in wine: The role of grapes. Food Chemistry, 112 (2), 474–481. https://doi.org/10.1016/j.foodchem.2008.05.102
   Web of Science ®Google Scholar
• Re, R., Pellegrini, N., Proteggente, A., Pannala , A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine, 26, (9/10), 1231–1237. https://doi.org/10.1016/S0891-5849(98)00315-3
   PubMed Web of Science ®Google Scholar
• Rodriguez-Naranjo, M. I., Ordóñez, J.L., Callejón, R.M., Cantos-Villar, E., & Garcia-Parilla, M.C. (2013). Melatonin is formed during winemaking at safe levels of biogenic amines. Food and Chemical Toxicology, 57, 140–146. https://doi.org/10.1016/j.fct.2013.03.014
   PubMed Web of Science ®Google Scholar
• Santos, H. G. D., dos Anjos, L.H.C., de Oliveira, V.A., Lumbreras, J.F., Coelho, M.R., de Almeida, J.A., & de Araujo Filho, J.C. (2006). Sistema Brasiileiro e Classificação e Solos 5a. (Brasilia: Embrapa), 356. https://livimagens.sct.embrapa.br/amostras/00085890.pdf
   Google Scholar
• Voigt, J. P., & Fink, H. (2015). Serotonin controlling feeding and satiety. Behavioural Brain Research, 277, 14–31. https://doi.org/10.1016/j.bbr.2014.08.065
   PubMed Web of Science ®Google Scholar
• Zhang, R., Wang, X., Ni, L., Di, X., Ma, B., Niu, S., Liu, C., & Reiter, R.J. (2020). COVID-19: Melatonin as a potential adjuvant treatment. Life Sciences, 250(March), 117583. https://doi.org/10.1016/j.lfs.2020.117583
   PubMedGoogle Scholar