A survey on free biogenic amine content of fresh and preserved vegetables |
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| Affiliation: | 1. Department of Food Science, University of Udine, Via Marangoni 97, 33100 Udine, Italy;2. Department of Chemistry and Biochemistry, Mendel University of Agriculture and Forestry, Zemedelska 1, 61300 Brno, Czech Republic;1. Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA, School of Pharmacy and Food Sciences, University of Barcelona, Avinguda Prat de la Riba 171, 08921, Santa Coloma de Gramenet, Spain;2. Laboratory of Commodity Science, Department of Management, Sapienza University of Rome, Via del Castro Laurenziano 9, 00161, Rome, Italy;1. Department of Food Quality, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka, 02-532 Warsaw, Poland;2. Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 4/10 Stefanowskiego, 90-924 Lodz, Poland |
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| Abstract: | A survey on free biogenic amine contents in fresh and preserved vegetable products was carried out. A simple extraction method, involving an homogenisation step with 0.1 M HCl, was applied. Two different derivatization procedures (using o-phthaldialdehyde and dansyl chloride) were applied on different aliquots of the same acid extracts and HPLC analyses were carried out with the same reversed phase (C18) HPLC column. Results obtained with the two procedures were compared. With the exception of sauerkraut, putrescine (0.2–0.5 mg/100 g fresh weight) and spermidine (0.4–4.5 mg/100 g) were always the most represented amines, generally followed by spermine (maximum 1.1 mg/100 g). Tyramine level was 4.9 mg/100 g in canned sauerkraut while other samples presented levels not exceeding 1.2 mg/100 g. The spinach sample showed the highest histamine content (2.0 mg/100 g). |
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