01911naa a2200325 a 450000100080000000500110000800800410001902400520006010000200011224501240013226000090025652009880026565000250125365000140127865000140129265000130130665000100131965300100132970000210133970000180136070000180137870000200139670000200141670000170143670000200145370000170147370000090149070000180149977300680151721280332020-12-16       2020    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1007/s11130-020-00811-52DOI1 aGOMEZ, H. A. G.  aBiogenic amines and the antioxidant capacity of juice and wine from brazilian hybrid grapevines.h[electronic resource]  c2020  aSome biogenic amines (BAs) are used as quality markers in grape-derived products. The prolife of 9 BAs was determined in juices and wines elaborated from hybrid grapes. Low levels of histamine, tyramine and cadaverine were found. Juices elaborated from ?BRS Rúbea? showed the highest tyramine levels (1.56 mg/L), while no histamine was found in wines elaborated from ?Seleção 34? and its higher content was detected in ?BRS Carmem? (3.55 mg/L). Juices elaborated from ?BRS Violeta? showed elevated content (472.88 mg/L) of total phenolic compounds (TPC) and mono-hydrated serotonin (6.20 mg/L), and wines elaborated from ?Violeta? presented a high serotonin mono-hydrate content (23.63 mg/L) and high antioxidant activity with FRAP test (77.24 mmol FeSO4/L). Juices elaborated from hybrid grapes ?BRS Violeta? and wines from ?BRS Violeta?, ?Seleção 34? and ?Seleção 13? had high levels of bioactive compounds, emphasizing the great potential of these cultivars for winemaking.  aAntioxidant activity  aHistamine  aSerotonin  aTyramine  aWines  aJuice1 aMARQUES, M. O. M1 aBORGES, C. O.1 aMINATE, I. O.1 aMONTEIRO, G. C.1 aRITSCHEL, P. S.1 aZANUS, M. C.1 aDIAMANTE, M. S.1 aKLUGE, R. A.1 aLIMA1 aLIMA, G. P. P  tPlant Foods for Human Nutritiongv. 75, p. 258-264, March 2020.