Profile and levels of bioactive amines in orange juice and orange soft drink

The levels of bioactive amines, pH, soluble solids, acidity, specific gravity, and total sugars were determined in different brands of orange products. Nine amines were detected in orange juice at mean total levels of 53.5 mg l⁻¹. There were significant differences, among orange juice brands, in the levels of spermidine, synephrine, spermine, octopamine, pH and total acidity. Five amines were detected in soft drinks with mean total levels of 3.85 mg l⁻¹. There were significant differences, among orange soft drink brands, in the levels of most amines and the physicochemical characteristics. The predominant amine was putrescine, followed by synephrine and spermidine, in both orange juices and soft drinks. The levels of these amines in the soft drink varied from 5.0% to 7.6% of the mean levels in orange juice, suggesting that less than 10% of orange juice could have been used in the soft drink.     

Bioactive amines in fresh, canned and dried sweet corn, embryo and endosperm and germinated corn

The types and levels of free bioactive amines in different corn products were determined. The amines were analyzed by ion pair-HPLC, post-column derivatization with o-phthalaldehyde and fluorimetric detection. Fresh sweet corn contained mainly spermidine followed by putrescine. Spermine, cadaverine, phenylethylamine, histamine and agmatine were also present at low levels. The profile and levels of amines changed significantly in canned and dried corn. Putrescine was the prevalent amine in canned corn whereas spermine was prevalent in dried corn. Germinated corn had significantly higher spermidine, spermine and putrescine levels. The embryo of the corn contained significantly higher spermine levels compared to the endosperm. These results indicate that corn is a good source of polyamines and that the different types of corn products available can be used to provide a profile of amines according to specific dietary need.     

Bioactive amines and carbohydrate changes during ripening of ‘Prata'' banana (Musa acuminata × M. balbisiana)

Green bananas were harvested at the full three-quarter stage, conditioned in polyethylene and stored for 35 days at 16 ± 1 °C and 85% relative humidity. Peel colour changed with time. The yellow colour ideal for consumption was achieved at 21 days and, after 28 days, brown specks started to appear. There was a significant increase in the pulp-to-peel ratio. The green fruit had high starch and low soluble sugars levels. Starch levels decreased significantly throughout ripening. At the seventh day of storage sucrose was prevalent, however, fructose and glucose levels increased while sucrose remained constant, decreasing after 28 days. Starch loss followed a first order reaction. Formation of glucose and fructose followed zero order kinetics with higher rate for fructose. The bioactive amines detected were putrescine, spermidine and serotonin. Serotonin decreased significantly after the 14th day of storage. Putrescine levels were similar up to 21 days and decreased significantly thereafter.     

Bioactive amines changes in raw and sterilised milk inoculated with Pseudomonas fluorescens stored at different temperatures

The presence of bioactive amines in raw and sterilised milk inoculated with Pseudomonas fluorescens during storage at 4°C, 7°C and 10°C for 6 days was investigated. Spermine, spermidine, putrescine, serotonin and phenylethylamine were present in the samples immediately after milking. Histamine, cadaverine and tyramine were formed in the raw milk on the 4th day of storage at 10°C, increasing significantly afterwards. Cadaverine was formed during sterilisation. There was no significant change in amines, acidity, thermostability and alizarol tests throughout storage of the sterilised milk; however, a putrid smell was detected at every temperature on the 6th day. Therefore, raw or sterilised milk storage at 4–7°C should not exceed 4 days. Furthermore, raw milk should not be stored at 10°C.     

Effects of nutrition strategy on the levels of nutrients and bioactive compounds in blackberries

The effects of nutrition strategy on levels of nutrients and bioactive compounds in fruit and leaves of blackberries were studied in greenhouse-grown blackberry plants fertilised with combinations of two levels (low, high) of nitrogen (60 and 100 kg ha⁻¹, respectively) and potassium (66.4 and 104 kg ha⁻¹, respectively). Plant concentrations of organic phytochemicals were quantitatively analysed by high-performance liquid chromatography. High amounts of both fertilisers produced high amounts of all nutrients and bioactive compounds analysed in fruit except total acidity and ellagic acid. There were major differences in compounds affecting taste in fruit, e.g., sugars (fructose and glucose), total soluble solids and pH, and also in anthocyanin content. The concentrations of secondary metabolites, vitamin C and ellagic acid in fruit also varied significantly between treatments, although the differences were smaller. Storage of blackberries showed variable effects in the different levels of compounds, and the changes found were small. Nutrient regime did not affect blackberry leaves to the same extent, and only minor changes were found. The findings show that by optimising plant nutrition, phytonutrient levels can be maximised and maintained in fresh and stored berry crops, especially those grown in greenhouses, where conditions can easily be regulated.     

Biogenic amines assessment during different stages of the canning process of skipjack tuna (Katsuwonus pelamis)

The present research focused on the biogenic amines (BAs) formation in skipjack tuna (Katsuwonus pelamis) throughout the whole canning process. In agreement with its wide employment on this species, on‐board brine immersion freezing (BIF) was tested as post‐mortem processing. The study included fish samples corresponding to different stages of the canning process such as frozen, thawed, cooked and canned; after cooking, two kinds of tuna muscles were considered, that is, whole fillets (main product) and grated muscle (off‐product arising from small pieces). For the BAs (tryptamine, putrescine, cadaverine, histamine, spermidine and spermine) assessment, an HPLC‐DAD method was developed and validated in skipjack tuna samples, in agreement with different parameters such as suitability, linearity, limits of detection and quantification, precision, accuracy and robustness. Tuna submitted on‐board to BIF procedure provided low levels of spermine and spermidine (up to 27.6 mg kg^?1), while contents on the remaining BAs maintained below the limit of detection. Throughout the different stages of the canning process, skipjack tuna showed a low formation of most BAs; interestingly, histamine content was found below 10.6 mg kg^?1 level. The highest values were obtained for spermidine, these related to cooked grated tuna (from 22.6 to 66.7 mg kg^?1) and canned grated tuna (from 70.6 to 104.4 mg kg^?1). Values for pH assessment in all kinds of tuna samples corroborated the results obtained for BAs determination. BIF procedure proved to be an amenable post‐mortem processing to guarantee the quality of canned skipjack tuna.     

Influence of alcoholic and malolactic starter cultures on bioactive amines in Merlot wines

The influence of alcoholic and malolactic fermentations on the levels of amines in Merlot wines was investigated. Saccharomyces bayanus, S. cerevisiae, Lactobacillus plantarum, Oenococcus oeni (DSM 7008 and 12923) and spontaneous fermentations were used. Four of the 10 amines investigated were detected: spermidine, serotonin, putrescine and cadaverine. When considering the factors independently, the malolactic bacteria significantly affected the levels of serotonin and total amines, whereas the fermentation yeasts significantly affected the levels of spermidine (two way Kruskal–Wallis, p ? 0.05). Spermidine levels were significantly higher in wines produced with S. cerevisiae. Significantly higher serotonin levels were found in wines made with L. plantarum. Putrescine and cadaverine were not detected in wines produced by spontaneous alcoholic fermentation or by L. plantarum. There were significant differences in alcohol content, total and volatile acidity, sulphite levels and taste quality among wines (Tukey test, p ? 0.05).     

PHYSIOCHEMICAL PROPERTIES AND DETERMINATION OF BIOGENIC AMINES IN KOREAN MICROBREWERY BEER PRODUCTS

In this study, 20 microbrewery beer samples collected from different regions in Korea were analyzed for their contents of biogenic amines as well as for their physiochemical properties (pH, acidity and alcohol content). The separation of biogenic amines involved derivatization with dansylchroride followed by subsequent analysis by high‐performance liquid chromatography. As a result, biogenic amines such as tryptamine (nd–1.10), 2‐phenylethylamine (nd–0.69), putrescine (0.53–3.56), cadaverine (0.10–1.56), histamine (0.13–2.65), tyramine (0.10–4.96), spermidine (nd–2.29) and spermine (nd–1.02) mg/100 mL were detected in the analyzed beer samples. Agmatine was not detected in any of the beer samples processed. The pH, acidity and alcohol contents of the tested beer samples were found in the range of 3.92–4.57, 0.17–0.38 and 3.8–7.0%, respectively. It was found in this study that threshold toxic level of the beer products analyzed was at acceptable consuming limit.     

Changes in biogenic amines during the conventional production of stinky tofu

This study was carried out to investigate the changes in ten biogenic amines and chemical properties in stinky tofu and brine during conventional production. Results show that the free amino acid nitrogen was positively correlated with fermentation time in stinky tofu and brine except during the primary fermentation (0–24 h) in stinky tofu. Of the amines analysed, putrescine, cadaverine, spermidine, spermine and agmatine were detected in stinky tofu, putrescine, cadaverine and spermidine were detected in stinky brine, and only putrescine and cadaverine exhibited a significant positive correlation (P < 0.05) with time in both sample types during extended fermentation (24–144 h). From a toxicological point of view, stinky tofu poses no risk to health; nevertheless, an increase in total biogenic amines in stinky tofu during extended fermentation may be harmful. The results indicate that the fermentation time should be <48 h and a suggested optimum time is 12–18 h.     

Biogenic amine production in Spanish dry-cured "chorizo" sausage treated with high-pressure and kept in chilled storage

Biogenic amine formation and microbiota evolution were assessed in Spanish dry-cured "chorizo" sausage treated with high-pressure (HP) and kept at 2°C. High-pressures did not affect (p<0.05) pH or water activity (a(w)). However, HP treatment did significantly reduce the level of lactic acid bacteria, by <1 logarithmic unit. Microorganism levels remained low throughout storage and the only significant reduction was in the HP treated lot at 160 days. The HP treatment caused a reduction (p<0.05) of tyramine, putrescine, and cadaverine levels, while there was a significant increase in spermidine. Amine levels increased (p<0.05) in the course of storage, although unrelated to increased microorganism levels, possibly because decarboxylase activity continued in the substrate during storage. HP seems to be effective for reducing the formation of biogenic amines in this kind of product.     

Content of biogenic amines and polyamines in some species of European wild-growing edible mushrooms

The content of eight biologically active biogenic amines and polyamines were determined in fruiting bodies of 17 species of wild-growing edible mushrooms picked during 3 consecutive years. An analytical procedure, using freeze-dried samples, derivatisation with dansyl chloride and HPLC quantification had to be adapted in its extraction step due to the slimy character of the analysed mushrooms. No histamine and cadaverine were determined. Tyramine and tryptamine occurred at very low levels, usually up to 5 mg kg⁻¹ fresh matter, whilst phenylethylamine contents varied widely from an undetectable level to 38 mg kg⁻¹. Putrescine was the amine of the highest content, sometimes exceeding 150 mg kg⁻¹ fresh matter, mainly in species of the family Boletaceae. The contents of spermidine were considerably higher than those of spermine, usually at levels of tens mg kg⁻¹ fresh matter and sporadically above 100 mg kg⁻¹. Thus, mushrooms are raw food materials with very high spermidine content. The highest spermidine levels occurred in spore-forming parts of fruiting bodies. In Xerocomus badius, statistically significant effects of the year of harvest, age and parts of the fruiting body and of their interactions on the contents of phenylethylamine, putrescine and spermidine were found.     

Quantifying the spoilage and shelf-life of yoghurt with fruits

The aim of the present study was to develop a predictive model to quantify the spoilage of yoghurt with fruits. Product samples were stored at various temperatures (5-20 °C). Samples were subjected to microbiological (total viable counts, lactic acid bacteria-LAB, yeasts and moulds) and physico-chemical analysis (pH, titratable acidity and sugars). LAB was the dominant micro-flora. Yeasts population increased at all temperatures but a delay was observed during the first days of storage. Titratable acidity and pH remained almost constant at low temperatures (5 and 10 °C). However, at higher temperatures (>10 °C), an increase in titratable acidity and reduction in pH was observed. Sugar concentration (fructose, lactose and glucose) decreased during storage. A mathematical model was developed for shelf-life determination of the product. It was successfully validated at a temperature (17 °C) not used during model development. The results showed that shelf-life of this product could not be established based only on microbiological data and use of other parameters such as sensory or/and physico-chemical analysis is required. Shelf-life determination by spoilage tests is time-consuming and the need for new rapid techniques has been raised. The developed model could help dairy industries to establish shelf-life predictions on yoghurt with fruits stored under constant temperature conditions.     

Functional potential of tropical fruits with respect to free bioactive amines

The profile and levels of 10 bioactive amines were determined in five tropical fruits, among them, pineapple, guava, papaya, mango and passion fruit. The amines were extracted from the Brazilian fruits with 1 N HCl and analyzed by ion-pair HPLC, post-column derivatization with o-phthalaldehyde and fluorimetric detection. Five amines were found in the fruits (spermidine, spermine, putrescine, serotonin and agmatine). Total amines levels varied from 0.77 mg/100 g in mango up to 7.53 mg/100 g in passion fruit. Spermidine was detected in every fruit whereas putrescine and spermine were found in most of them. Agmatine was detected in some samples of pineapple, papaya and passion fruit and serotonin was present in pineapple and passion fruit. Passion fruit is a good source of the polyamines spermidine and spermine (3.05 and 2.43 mg/100 g, respectively) and, therefore, could play an important role in growth, health, antioxidant activity and membrane permeability. Papaya is a good source of serotonin (0.99 mg/100 g), which has been associated with enabling the gut to mediate reflex activity and also with decreasing the risk of thrombosis. Histamine, a peripheral vasodilator, and the vasoconstrictors tyramine, tryptamine and phenylethylamine, as well as cadaverine were not detected in any of the fruits analyzed. Due to the diversity of amines in these fruits, they can provide different functional properties and, therefore, can be used for different nutritional needs.     

Optimization of saccharification conditions of black rice (cv. Poireton) using microbial strains through response surface methodology

Black rice of Manipur (India) is almost six times richer in antioxidant activities as compared with other rice varieties, is gluten free, gut friendly and a natural cleaner with many medicinal values, and cultivar ‘Poireton’ occupies almost all premium markets worldwide. A statistical model was developed to describe the saccharification process by using established microorganisms viz., Aspergillus oryzae ATCC10124 and Bacillus subtilis ATCC11774m in black rice (cv. Poireton). Saccharification parameters were optimized by response surface methodology with a three‐level, three‐variable Box–Behnken design. The optimized combinations of pH, temperature and time were obtained for the maximum reducing sugars, total phenol content in terms of gallic acid equivalent, free amino nitrogen and acidity. The optimized values obtained by response surface methodology with all of the factors included pH 7.37, incubation period 63.9 h and temperature 43.1°C. The values of responses, viz. reducing sugars, total phenol content, free amino nitrogen and acidity, were: 3.22 mg/mL, 435.7 μg/mL, 3.85 mg/mL and 0.15%; and 3.27 mg/mL, 438.5 μg/mL, 3.75 mg/mL and 0.18% for predicted and experimental, respectively, and correlated closely. This statistical approach for obtaining the optimal conditions of saccharification process (taking fermentable sugar as substrate) was further used for ethanol production. Copyright © 2017 The Institute of Brewing & Distilling     

Biogenic amine content of boza: A traditional cereal-based, fermented Turkish beverage

Boza is a fermented beverage made from millet, maize, wheat or rice. Biogenic amine contents of 10 boza samples from different manufacturers in Turkey were analysed for the first time, using HPLC after derivatisation with benzoyl chloride. Of the 11 biogenic amines under study, putrescine, spermidine and tyramine were detected in all boza samples. Tyramine was the prevailing biogenic amine. Tyramine concentrations of boza samples were between 13 and 65 mg/kg. Total biogenic amine contents of boza samples were between 25 and 69 mg/kg. Consequently, consumption of boza might represent a health risk for patients being treated with drugs containing monoamine oxidase inhibitor (MAOI). The pH values of boza samples were in the range from 3.16 to 4.02; total dry matters were from 15.3% to 31.1% (w/w); protein contents were from 0.50% to 0.99% (w/w). No significant correlations were detected between biogenic amine concentrations and pH, protein content and total dry matter content.     

Production of Biogenic Amines and Their Potential Use as Quality Control Indices for Hake (Merluccius merluccius, L.) Stored in Ice

ABSTRACT: The production of tyramine, histamine, putrescine, cadaverine, agmatine, and spermidine was studied for use as quality indices in muscle of gutted hake stored in ice for 25 d. The changes in biogenic amine concentrations were correlated with trimethylamine nitrogen levels. All concentrations except for spermidine, increased progressively throughout storage. During storage, cadaverine reached 72.14 mg/kg while there were no significant increases in histamine and tyramine. The levels of free amino acids, which may be metabolized into biogenic amines, were not correlated to respective biogenic amines levels. The production of cadaverine and agmatine occurred prior to spoilage and these biogenic amines may indicate freshness of hake stored in ice.     

Evaluation of bioactive amine and mineral levels in Turkish coffee

Coffee is one of the most popular drinks across the world and its enormous commercial and social importance is obvious. The levels of nine bioactive amines and five minerals, as well as pH, color, total ash and dry matter characteristics, were determined in different brands of ground and brewed Turkish coffees for the first time. Turkish coffee is a method of preparation, not a kind of coffee. Furthermore, this paper reported the estimated daily mineral intake of five elements. The amines were extracted with trichloroacetic acid (TCA) and quantified by reversed-phase high performance liquid chromatography (HPLC), pre-column derivatization with benzoyl chloride. Of the nine bioactive amines under study putrescine, cadaverine, tyramine and serotonin were detected in all coffee samples. Serotonin was the prevailing bioactive amine in both ground and brewed coffees. The total amine levels in the ground coffee varied from 126.0 mg/kg to 352.2 mg/kg. The total amine levels in the brewed coffee varied from 5.679 mg/L to 48.88 mg/L. The concentrations of five minerals (Mg, Mn, Zn, Na, K) were determined after dry mineralization of both ground and brewed coffee samples. The total mineral contents were analyzed by high-resolution continuum source flame atomic absorption spectrometry (HR-CS-FAAS). Potassium was the prevailing mineral in both ground and brewed coffees. The mean total mineral contents of ground and brewed coffees were 12673.2 mg/kg and 1014.8 mg/L, respectively. Significant differences were obtained between bioactive amines, minerals (except Na), color values (L*, a*, b*), total ash and total dry matter contents of ground and brewed Turkish coffee samples (P < 0.05).     

Physico-chemical changes in ‘Saba’ bananas during normal and acetylene-induced ripening

Physico-chemical changes in ‘Saba’ bananas, a variety widely used as a raw material for several products in the Philippine food industry, were analysed under conditions of normal and acetylene-induced ripening.Starch degradation, the formation of reducing and non-reducing sugars and an increase in the moisture content, pectins and acidity of the pulp, occurred during ripening. Acetylene accelerated the rate of chemical change, without significantly affecting the final levels at which chemical constituents were present in the ripe pulp.Peel colour and pulp texture were both found to be useful indices of the stage of ripeness of the pulp after harvest. Changes in these physical parameters correlated well with the starch and sugar content of the pulp, irrespective of the rate of ripening.     

Changes in the microbiological and chemical characteristics of an artisanal Turkish white cheese during ripening

Changes in the physico-chemical and microbiological properties of artisanal Turkish White cheese were studied throughout 105 days of ripening. Total solid, fat in solid, titratable acidity, pH, salt in total solid, total nitrogen, water-soluble nitrogen, ripening index, amino acids and biogenic amines were determined. Also, the counts of lactic acid bacteria, yeast, moulds and coliforms were done. Biogenic amines in cheeses were tyramine, histamine and phenyletylamine while tryptamine was the only detected at the beginning of maturation at the low concentration. Tyramine content increased during ripening reaching, 12.36 mg/kg at 75 days. A significant correlation could not be found (P>0.05) between microorganisms and biogenic amines. Data points represent averages of three experiments.     

Chemical composition changes in four green olive cultivars during spontaneous fermentation

Changes in some physico-chemical characteristics (pH and free acidity) and chemical composition (sugars, total phenolic and flavonoid contents) of four olive cultivars during spontaneous fermentation in brine were investigated. The cultivars were typical of the Moroccan market: “Moroccan Picholine”, “Languedoc Picholine”, “Ascolana” and “Sevillana”. The physico-chemical changes of olives and brines during fermentation process were monitored. A similar pattern of pH was noticed for the “Moroccan Picholine”, “Languedoc Picholine” and “Ascolana” cultivars with a final pH ranging between 4.4 and 4.6. The profile of free acidity measured throughout fermentation period in brines was in agreement with the pH trend. The concentration of sugars, total phenolic and flavonoids contents in olives flesh and brines during fermentation is reported. The loss of flavonoids, sugars and total phenolic contents in the olive flesh by the end of fermentation process was up to 60%, 63% and 79% in “Languedoc Picholine”, “Sevillana” and “Moroccan Picholine”, respectively. The main phenols identified and quantified in the different brines at the end of brining process were hydroxytyrosol, tyrosol, (+)-catechin and quercetine. The highest total phenolic content and antioxidant activity were obtained in Moroccan Picholine brine after 71 days of fermentation.