Levels of biogenic amines in typical vegetable products |
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Affiliation: | 1. Department of Biochemistry and Cambridge Systems Biology Centre, University of Cambridge, Cambridge CB2 1GA, United Kingdom;2. The Francis Crick Institute, Mill Hill Laboratory, The Ridgeway, Mill Hill, London NW7 1AA, United Kingdom |
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Abstract: | Biogenic amines were determined in frozen spinach purée, ketchup, concentrated tomato pasta and frozen green pea as N-benzamides, by micellar electrokinetic capillary chromatography. Putrescine and spermidine were observed in most samples at detectable levels, while histamine, spermine and cadaverine concentrations were frequently below detection limits. Maximum mean levels (33.6 and 52.5 mg kg−1 of tyramine and putrescine, respectively) were found in ketchup and 46.6 mg kg−1 of spermidine in pea. Levels of histamine and spermine were low, and those of cadaverine and tryptamine low or medium. Thus, biogenic amines in the observed vegetable products should not be of a risk for healthy consumers. |
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