Detecti̇on of bi̇ogeni̇c ami̇nes i̇n wi̇nes obtai̇ned from frui̇ts

The most common poisoning caused by biogenic amines is histamine and tyramine poisoning. Given the toxicological effects of biogenic amines, the importance of identifying biogenic amines in wines is also understood. Biogenic amines are organic compounds that are naturally found in many foods or are formed as a result of microbial activity. The presence of biogenic amines in wine and their toxicological effects may pose an important health problem. Although biogenic amines have some metabolic functions in the human body, they can harm human health when consumed in high amounts. In this study, biogenic amines formed by decarboxylation of amino acids in 10 different fruit wines (pomegranate, black mulberry, cherry, melon, strawberry, blackberry, blueberry) were investigated. Biogenic amine analysis was carried out by using fluorescence detector at 340 nm (excitation) and 420 nm (emission) in high performance liquid chromatography (HPLC) device in some commercially available wines. The highest amount of histamine and putresin was determined in strawberry wine with 5.68 mg/l and 11.72 mg/l, respectively. Cadaver, phenylethylamine and triptamine were not detected in all wine samples. The highest value in total biogenic amine content was observed in blackberry wine with 53.96 mg / l and the lowest value was in blueberry wine with 11.62 mg/l.