Biogenic Amine Contents in Non-alcoholic Beers: Screening and Optimization of Derivatization

Aflaki, Fereydoon; Ghoulipour, Vanik; Saemian, Nader; Sheibani, Shahab

doi:10.1007/s12161-013-9746-x

Cited by 17 publications

(15 citation statements)

References 47 publications

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“…Nevertheless, the mixture must be kept for 10 to 30 min to allow hydrolysis of the excess reagent. Benzoylation reacts at primary and secondary amine groups, yet tyramine from phenolic groups also reacts with benzoylation [45,46].…”

Section: No Spe Technique Mpsd Techniquementioning

confidence: 99%

The Importance of Derivatizing Reagent in Chromatography Applications for Biogenic Amine Detection in Food and Beverages

Munir

Badri

2020

Journal of Analytical Methods in Chemistry

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Biogenic amines (BA) are chemical compounds formed in foods that contain protein, allowing the foods to undergo a bacterial degradation process. Biogenic amines are labeled as toxic food because its consumption exceeding the FDA regulation (50 mg/kg) can be harmful to humans. Some countries also have regulations that prohibit the consumption of biogenic amines in high concentrations, especially histamine. The chromatography methods generally applied by researchers are liquid chromatography (LC) and gas chromatography (GC), where the use of a derivatization reagent is necessary to increase their sensitivity. This review is based on past and present studies about biogenic amine detection related to food samples. The rationale of this study is also to provide data on the comparison of the analytical approaches between LC and GC methods. Furthermore, the various approaches of biogenic amine determination and the most applied analytical methods have been reviewed.

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Section: No Spe Technique Mpsd Techniquementioning

confidence: 99%

The Importance of Derivatizing Reagent in Chromatography Applications for Biogenic Amine Detection in Food and Beverages

Munir

Badri

2020

Journal of Analytical Methods in Chemistry

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“…In the literature there are few studies carried out to evaluate BA profile and amount in these drinks. The beverages analyzed in the literature are orange carbonated-based drink [79], non-alcoholic beer [102,103], dairy beverages [104], and milk chocolate [105]. The BA determination methods used in soft drinks is high performance liquid chromatography, supported by UV [79,102,104,105]; FD [102,103] detector.…”

Section: Biogenic Amine Amount In Soft Drinksmentioning

confidence: 99%

“…The analysis time for the reported literature methods varied between 35 and 71 min. In addition, the LOD and LOQ were 0.003-1.40 mg/L and 0.009-4.60 mg/L, respectively [79,[102][103][104][105]. Vieira et al (2007) evaluated BA amount in 35 samples of orange carbonated-based drinks.…”

Section: Biogenic Amine Amount In Soft Drinksmentioning

confidence: 99%

“…The amines most present were putrescine (0.31-1.43 mg/L), cadaverine (0.11-0.56 mg/ L), tryptamine (0.28-2.56 mg/L), spermine (0.13-0.72 mg/L), and spermidine (0.16-0.81 mg/L). Phenylethylamine, histamine, and tyramine were only found in some of the analyzed non-alcoholic beer samples (Table 6) [102,103]. Another type of soft drink considered is dairy beverages.…”

Section: Biogenic Amine Amount In Soft Drinksmentioning

confidence: 99%

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Biogenic Amines in Alcohol-Free Beverages

Vinci

Maddaloni

2020

Beverages

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Biogenic amines are ubiquitous bioactive compounds that are synthesized by living organisms and perform essential functions for their metabolism. In the human diet, their excessive intake can cause food poisoning. In food, especially in alcohol-free beverages, biogenic amines can be synthesized by enzymes, naturally present in raw materials, or by microorganisms, which may be naturally present in the matrix or be added during beverage transformation processes. For this reason, in alcohol-free beverages, biogenic amine amount can be considered, above a certain level, as undesired microorganism activity. Therefore, it is important to evaluate the biogenic amine profile of non-alcoholic beverages in order to monitor food quality and safety. Moreover, biogenic amines can be taken into account by industries in order to monitor production processes and products. This review article provides an overview on the biogenic amine profile of alcohol-free beverages (plant milk, nervine drinks, soft drinks, and fruit juices). Furthermore, the clinical and toxicological effects, the biogenic amines legislation, and biogenic amine synthesis have been evaluated in non-alcoholic beverages.

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“…Some studies(Loret et al 2005;Buňka et al 2012) have reported that beer can undergo undesired fermentations leading to alarming levels of biogenic amines, which may also reach toxic levels for the consumer. Only nonalcoholic beers(Aflaki et al 2014) usually contain low contents of BA. The BA content generally increases with increasing alcohol content as a result of longer time of fermentation.…”

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confidence: 99%

Occurrence of biogenic amines in beers produced with malted organic Emmer wheat (Triticum dicoccum)

Mozzon

Boselli

Obiedziński

et al. 2015

Food Additives & Contaminants: Part A

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Because several groups of microorganisms are able to decarboxylate amino acids, the presence of biogenic amines (BA) can be seen as an index of the microbiological quality of the brewing process. BAs were quantified for the first time in the intermediate products and craft beers produced with malted organic Emmer wheat (Triticum dicoccum) in a small size brewery in order to assess the possible presence of critical control points related to biological hazard in the brewing process. BA levels in beers produced exclusively from malted organic Emmer wheat were between 15.4 and 25.2 mg l(-1) in the samples of light beer (Lt) and between 8.9 and 15.3 mg l(-1) in double malt beers (DM) ready for consumption (the beers stored for 90 days at 1-2°C). Cadaverine and tyramine were the main BAs in the Lt and DM beers, respectively. Increased concentrations of BAs seemed to be more related to the heat treatment of the processing product during mashing and wort boiling, rather than to the fermentation process. Much lower concentrations were found in finished beers obtained from 50% malted organic Emmer wheat and 50% malted barley (up to 3.2 mg l(-1)) or from 30% malted Emmer wheat (up to 8.3 mg l(-1)). Thus, Emmer wheat malt can be a useful alternative to wheat and spelt for the production of beer with a limited content of BA, if the processing technology is kept under control.

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Biogenic Amine Contents in Non-alcoholic Beers: Screening and Optimization of Derivatization

Cited by 17 publications

References 47 publications

The Importance of Derivatizing Reagent in Chromatography Applications for Biogenic Amine Detection in Food and Beverages

The Importance of Derivatizing Reagent in Chromatography Applications for Biogenic Amine Detection in Food and Beverages

Biogenic Amines in Alcohol-Free Beverages

Occurrence of biogenic amines in beers produced with malted organic Emmer wheat (Triticum dicoccum)

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