TY - JOUR T1 - New Rapid, Simple and Cheap Methodologies for Determination of Tyramine in Fermented Beverages and Culture Medium JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. DO - 10.5344/ajev.2022.21055 SP - ajev.2022.21055 AU - Silvana Cecilia Ledesma AU - María Cristina Rubio AU - Pedro Aredes-Fernández Y1 - 2022/04/04 UR - http://www.ajevonline.org/content/early/2022/04/01/ajev.2022.21055.abstract N2 - Fermented beverages are frequently contaminated with biogenic amines, produced by lactic acid bacteria exhibiting decarboxylase activity. In the case of wine spoilage production process can increase tyramine concentration resulting in a harmful product to consumers. Determination of tyramine is important because promotes blood pressure elevation, that might cause a migraine attack in susceptible persons. Therefore, we developed two rapid, inexpensive, and simple methods -a colorimetric technique and a thin-layer chromatography technique-to determine tyramine in culture medium and wine without the need for complicated extraction procedures. The new colorimetric method showed a high correlation between absorbance and tyramine concentration in the interval of 1.0 – 100 mg/L in Moeller culture broth and red wine (r2 = 0.9995 and 0.9988, respectively). Thin layer chromatography (nTLC) with a new visualization reagent also demonstrated a high correlation between tyramine concentrations ranged between 5.0 and 100 mg/L and absorbance with an r2 of 0.988. Both new methods showed a high correlation with HPLC (colorimetric method r2 = 0.9995; thin-layer chromatography r2 = 0.9982), and exhibited good tyramine recovery (higher than 83%). The detection limit of the two new methods was comparable with existing analytical methods. Besides, the new assays have the advantage that they are simple and inexpensive, and the samples do not require any laborious treatment. Both methods seem to be suitable for routine analysis to quickly and safely monitor tyramine in any research and wine quality control laboratory. The developed methods were successfully validated in various matrices such as culture media frequently used in a microbiology laboratory, different varietals of Argentine wines such as Cabernet Sauvignon and Torrontés and other fermented beverages, such as sparkling wine, cider and craft beer. ER -