Chemometric evaluation of biogenic amines in commercial fruit juices

Abstract

The profile and level of 11 biogenic amines were evaluated in commercial fruit juices (apple, grapefruit, orange and pineapple) and fruit nectars (apricot, peach and\ud pear) by HPLC/FD after dansyl chloride derivatization. The biogenic amine most present in nectars is cadaverine, followed by putrescine, spermidine and spermine. Fruit juices showed a wider variability in biogenic amines profile and level, with the highest total content in orange juices. The application of chemometric tools as hierarchical cluster analysis and principal component analysis on the biogenic amine profiles of the juice samples succeeded in grouping juices on the basis of the fruit of origin. A Mathematical model with high predictive ability for fruit juices classification was obtained by linear discriminant analysis: orange (100 %), pineapple (100 %), grapefruit (80 %) and apple (70 %). This study represents the first description of biogenic amines content in these beverages. These compounds are well-known important quality parameters and demonstrated to have also a characteristic profile depending on the fruit of origin

Effect of Steaming and Boiling on the Antioxidant Properties and Biogenic Amines Content in Green Bean (Phaseolus vulgaris) Varieties of Different Colours

“…There are few works in literature dealing with the presence of biogenic amines in vegetables [45][46][47][48] and no one on the presence of these compounds in green beans. Furthermore, to our knowledge there is only a study on the evolution of biogenic amines in vegetable during cooking [16] that focuses only on the sum of PUT and SPD in three eggplant genotypes before and after boiling and grilling, showing a significant increment of 55% after boiling only in one of the three genotypes.…”

Biogenic Amines in Alcohol-Free Beverages

“…In all fruit juices analyzed in literature, the presence of putrescine (0.01-60.97 mg/L) was found; the highest amount was found in orange concentrated juice (60.97 mg/L) [90] and in orange juice (43.70 mg/L) ( Table 4) [79]. Consequently, spermine (0.24-3.58 mg/L) and spermidine (nd-5.41 mg/L) were detected in all the samples analyzed in the literature [79,[89][90][91][92][93]. Furthermore, the highest cadaverine concentration was detected in apricot juice (17.93 mg/L) and indeed in orange concentrated juice ethylamine (38.6 mg/L) [89].…”

“…Consequently, spermine (0.24-3.58 mg/L) and spermidine (nd-5.41 mg/L) were detected in all the samples analyzed in the literature [79,[89][90][91][92][93]. Furthermore, the highest cadaverine concentration was detected in apricot juice (17.93 mg/L) and indeed in orange concentrated juice ethylamine (38.6 mg/L) [89]. The other BAs (phenylethylamine, tyramine, tryptamine, methylamine) have been identified only in some types of fruit juices: pear nectar, orange juice, apple juice, mango juice, pineapple, litchi juice, and grapefruit juice [89][90][91][92][93].…”

“…On the other hand, fruit nectars are obtained with the addition of water, with or without the addition of sugars, to the fruit juices, fruit purée, and/or concentrated fruit purée. The fruit content varies in a range from 25% to 99%, and minimum juice content varies according to the fruit in question [89]. The raw materials from which fruit juices originate are natural sources of BAs, especially polyamines [85].…”

Biogenic Amines Determination in “Plant Milks”

“…The results showed a relationship with raw materials and brewery [21]. A recent study evaluated the profile of biogenic amines in fruit juices and fruit nectars, and then classified them according to the fruit of origin [22]. However, many studies have focused on wine, in which biogenic amines can represent a great problem for consumers.…”