Histaminol: identification and HPLC analysis of a novel compound in wine

MATTEO BORDIGA; Fabiano TRAVAGLIA; MONICA LOCATELLI; Marco ARLORIO; Jean Daniel COISSON

doi:10.1021/jf101737m

Histaminol: identification and HPLC analysis of a novel compound in wine

Department of Pharmaceutical Sciences

Research output: Contribution to journal › Article › peer-review

Abstract

Histaminol, a minor histamine metabolite originating from imidazole acetaldehyde, has been detected in a food matrix as complex as wine. The standard molecule was synthesized, and subsequently the chemical structure was confirmed by ESI-MS and NMR measurements. The development, optimization, and in-house validation of a HPLC-DAD chromatographic method for the quantitative determination of histaminol in wine are described and discussed. The expanded uncertainty (U_(k=2)) of the procedure was estimated as 11.06%. Twenty commercial Italian wine samples were selected. All samples (16 red and 4 white wines) were analyzed after a C-18 SPE cartridge fractionation procedure. The content of this alcohol was in the range of 0.289-1.094 mg/L (minimum and maximum values were obtained for Nero d'Avola vintage 2007 and Barolo vintage 1969, respectively).

Original language	English
Pages (from-to)	10202-10208
Number of pages	7
Journal	Journal of Agricultural and Food Chemistry
Volume	58
DOIs	https://doi.org/10.1021/jf101737m
Publication status	Published - 2010

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10.1021/jf101737m

http://hdl.handle.net/11579/30057

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title = "Histaminol: identification and HPLC analysis of a novel compound in wine",

abstract = "Histaminol, a minor histamine metabolite originating from imidazole acetaldehyde, has been detected in a food matrix as complex as wine. The standard molecule was synthesized, and subsequently the chemical structure was confirmed by ESI-MS and NMR measurements. The development, optimization, and in-house validation of a HPLC-DAD chromatographic method for the quantitative determination of histaminol in wine are described and discussed. The expanded uncertainty (U(k=2)) of the procedure was estimated as 11.06\%. Twenty commercial Italian wine samples were selected. All samples (16 red and 4 white wines) were analyzed after a C-18 SPE cartridge fractionation procedure. The content of this alcohol was in the range of 0.289-1.094 mg/L (minimum and maximum values were obtained for Nero d'Avola vintage 2007 and Barolo vintage 1969, respectively).",

author = "MATTEO BORDIGA and Fabiano TRAVAGLIA and MONICA LOCATELLI and Marco ARLORIO and COISSON, \{Jean Daniel\}",

year = "2010",

doi = "10.1021/jf101737m",

language = "English",

volume = "58",

pages = "10202--10208",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

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T1 - Histaminol: identification and HPLC analysis of a novel compound in wine

AU - BORDIGA, MATTEO

AU - TRAVAGLIA, Fabiano

AU - LOCATELLI, MONICA

AU - ARLORIO, Marco

AU - COISSON, Jean Daniel

PY - 2010

Y1 - 2010

N2 - Histaminol, a minor histamine metabolite originating from imidazole acetaldehyde, has been detected in a food matrix as complex as wine. The standard molecule was synthesized, and subsequently the chemical structure was confirmed by ESI-MS and NMR measurements. The development, optimization, and in-house validation of a HPLC-DAD chromatographic method for the quantitative determination of histaminol in wine are described and discussed. The expanded uncertainty (U(k=2)) of the procedure was estimated as 11.06%. Twenty commercial Italian wine samples were selected. All samples (16 red and 4 white wines) were analyzed after a C-18 SPE cartridge fractionation procedure. The content of this alcohol was in the range of 0.289-1.094 mg/L (minimum and maximum values were obtained for Nero d'Avola vintage 2007 and Barolo vintage 1969, respectively).

AB - Histaminol, a minor histamine metabolite originating from imidazole acetaldehyde, has been detected in a food matrix as complex as wine. The standard molecule was synthesized, and subsequently the chemical structure was confirmed by ESI-MS and NMR measurements. The development, optimization, and in-house validation of a HPLC-DAD chromatographic method for the quantitative determination of histaminol in wine are described and discussed. The expanded uncertainty (U(k=2)) of the procedure was estimated as 11.06%. Twenty commercial Italian wine samples were selected. All samples (16 red and 4 white wines) were analyzed after a C-18 SPE cartridge fractionation procedure. The content of this alcohol was in the range of 0.289-1.094 mg/L (minimum and maximum values were obtained for Nero d'Avola vintage 2007 and Barolo vintage 1969, respectively).

UR - https://iris.uniupo.it/handle/11579/30057

U2 - 10.1021/jf101737m

DO - 10.1021/jf101737m

M3 - Article

SN - 0021-8561

VL - 58

SP - 10202

EP - 10208

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

ER -

Histaminol: identification and HPLC analysis of a novel compound in wine

Abstract

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