Please use this identifier to cite or link to this item:
http://hdl.handle.net/1843/BUBD-A8YQZG
Type: | Dissertação de Mestrado |
Title: | Aminas bioativas, polifenóis e antocianinas em vinhos tintos de mesa nacionais |
Authors: | Raquel de Fatima Braga |
First Advisor: | Maria Beatriz Abreu Gloria |
First Referee: | Flavia Beatriz Custodio |
Second Referee: | Renata Vieira da Mota |
Third Referee: | Silvia Mendonça Vieira |
metadata.dc.contributor.referee4: | Inayara Cristina Alves Lacerda |
Abstract: | Aminas bioativas são substâncias importantes na dieta humana, entretanto, em elevadas quantidades, certas aminas podem provocar efeitos adversos ao homem e interferir na qualidade dos vinhos. Compostos fenólicos têm sido associados com benefícios à saúde, além de serem importantes para as características sensoriais dos vinhos. Devido a escassez de dados de aminas bioativas em vinhos de mesa brasileiros e sabendo que o conteúdo de polifenóis e aminas pode afetar a qualidade do vinho e a saúde dos consumidores, o presente trabalho teve como objetivo caracterizar os vinhos tintos de mesa suaves produzidos no Brasil quanto ao perfil e teores de aminas bioativas por CLAE-par iônico e também quanto aos teores totais de polifenóis e antocianinas por métodos espectrofotométricos. Para isso, três lotes de 15 marcas comerciais de vinhos tintos de mesa suaves nacionais foram coletados no mercado consumidor de Belo Horizonte,MG. Dentre as nove aminas bioativas pesquisadas, apenas cinco foram encontradas: putrescina, histamina, tiramina, espermidina e cadaverina. Os teores totais de aminas nas 45 amostras variaram de 4,96 a 52,06 mg/L. Putrescina, histamina e tiramina foram as aminas prevalentes nos vinhos analisados (100, 93 e 89%, respectivamente). Os teores de histamina variaram de não detectado (nd) a 14,38 mg/L e seis amostras (13,3%) dos vinhos continham níveis acima da dose consideradacomo tóxica (8 mg/L). A concentração de tiramina variou de nd a 23,71 mg/L e sete amostras de vinhos (15,6%) foram consideradas inseguras para o consumo (>10 mg/L) por pessoas em tratamentos com fármacos inibidores de monoaminoxidases. Os teores de putrescina variaram de1,12 a 16,92 mg/L, enquanto os de cadaverina e espermidina foram inferiores a 0,85 mg/L nesses vinhos. Algumas marcas de vinhos de mesa apresentaram grandes discrepâncias nos teores de aminas entre os lotes, evidenciando falta de padronização do produto. Os níveis de fenólicos totais estiveram entre 1070 e 2105 mg/L equivalente em ácido gálico, e a concentração de antocianinas monoméricas totais nas amostras analisadas variou de 37,1 a 361,0 mg/L em equivalentecianidina-3-glicosídeo. |
Abstract: | 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. |
Subject: | Vinho e vinificação Análise Polifenóis Cromatografia líquida de alta eficiência Bebidas Análise Compostos fenólicos Fenois Aminas |
language: | Português |
Publisher: | Universidade Federal de Minas Gerais |
Publisher Initials: | UFMG |
Rights: | Acesso Aberto |
URI: | http://hdl.handle.net/1843/BUBD-A8YQZG |
Issue Date: | 24-Sep-2015 |
Appears in Collections: | Dissertações de Mestrado |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
braga__raquel_de_f_tima_disserta__o_corrigida.pdf | 1.49 MB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.