Determination of biogenic amines in cheese using HPLC technique and direct derivatization of acid extract

A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses

“…BAs were extracted from cheese, derivatised and quantified, according to the method described by Innocente et al (2007), with modifications. In detail, 10 g of cheese were weighed in a 50 mL polypropylene tube and 20 mL of 0.1 mol L À1 HCl added, containing 1,7-diaminoheptane (0.01 mg mL À1 ) as the internal standard.…”

“…Indeed, the main biochemical process that takes place during cheese ripening, proteolysis, leads to the accumulation of free amino acids (FAAs), some of which are precursors of BAs. The BA concentration of many typical and/or traditional Italian cheeses was analysed (Innocente, Biasutti, Padovese, & Moret, 2007;Ladero, Fernandez, & Alvarez, 2009;Martuscelli et al, 2005;Schirone et al, 2013;Spizzirri et al, 2013). Overall, the concentration and type of BAs in cheeses is extremely variable, depending on: (i) type of milk (cows'/sheep's/goats' milk); (ii) thermal treatment of cheese milk; (iii) section of the cheese (edge/core); (iv) ripening conditions; (v) post-ripening processing; (vi) type of packaging; (vii) storage time and temperature; and (viii) microbiota responsible for cheese-making (Loizzo et al, 2013).…”

Rapid analysis of biogenic amines from rice wine with isotope-coded derivatization followed by high performance liquid chromatography–tandem mass spectrometry

“…A certain amount of monamines have great regulation effects on mentation and cerebral cortex and low level of polyamines are necessary for the growth of organisms (Ali Awan, Fleet, & Paul Thomas, 2008;Önal, Tekkeli, & Önal, 2013). Consequently, BAs are not considered a grave risk for humans if they are present in low levels in foods (De Borba & Rohrer, 2007;Innocente, Biasutti, Padovese, & Moret, 2007). However, excessive intake of BAs has various toxicological implications (e.g., histamine intoxication, hypertensive crises, dizziness, and migraine headaches) (Beneduce et al, 2010;Özdestan & Üren, 2009).…”

Determination of histamine in cheese by chronopotentiometry on a thin film mercury electrode

“…Enzymatic and microbial processes undergoing in cheeses high in proteins (5-20%), contribute to the formation of free amino acids and histamine (Innocente, Biasutti, Padovese, & Moret, 2007). Monitoring of the histamine content in cheese is very important for preventing ''cheese syndrome" and because high histamine levels can be used as an useful indicator of the foods freshness and quality (Silla-Santos, 1996).…”