Literature update of analytical methods for biogenic amines determination in food and beverages

Abstract

Biogenic amines (BAs) have been reported in a variety of foods, such as fish, meat, cheese, and wines. The formation of BAs in food by the microbial decarboxylation of amino acids can result in human allergic reactions, characterized by difficulty in breathing, rash, vomiting, and hypertension. Control measures to prevent biogenic amine formation in foods and/or reduce their levels should be considered. Therefore, monitoring of BAs in food samples with the application of analytical techniques is of high importance. This review is based on literature data from 2010 until today and refers to food samples and alcoholic beverages. The rationale of this study is to provide data for the occurrence of BAs in food and beverages samples and a comparison of the analytical techniques and challenges in liquid and solid matrices. Importantly, BAs can be used as future markers for quality and freshness of the food products and alcoholic beverages.

Biogenic Amines Determination in “Plant Milks”

“…Starting from the existing literature, this is the first qualitative and quantitative study on biogenic amines in cereals and pseudo-cereals alternative milks. As shown in many studies, different analytical techniques have been proposed for BAs determination in various food matrices [32]. In this study, the most used technique was chosen: HPLC-Fluorescence Detection (HPLC-FD) with precolumn derivatization.…”

Biogenic Amines in Alcohol-Free Beverages

“…BA concentration and type detected in plant milks diverge according to milk classes taken into consideration. The analytical methods used for BA determination in plant milks are ultra-high-performance liquid chromatography (UHPLC)/fluorescence detection (FD) [4] and HPLC/FD [86]. The significant difference between the two methods concerns the analysis time; indeed, analysis time performed by UHPLC/FD is less than HPLC/FD [4,86].…”

“…The analytical methods used for BA determination in plant milks are ultra-high-performance liquid chromatography (UHPLC)/fluorescence detection (FD) [4] and HPLC/FD [86]. The significant difference between the two methods concerns the analysis time; indeed, analysis time performed by UHPLC/FD is less than HPLC/FD [4,86]. The most detected BAs in plant milks are spermine, spermidine, histamine, cadaverine, and tyramine, whereas tryptamine has not been detected in any of the analyzed samples.…”

Contenido de aminas biógenas y calidad microbiológica del charqui de alpaca

“…: valores promedio de cada parámetro con letra diferente presentaron diferencias significativas en el análisis de varianza (P<0,05). Papageorgiou et al (2018) señalan que las aminas biógenas más prevalentes en carne y productos cárnicos son la putrescina, tiramina, cadaverina y la histamina. Los niveles de putrescina encontrados en charqui son menores a 15 mg/Kg, mientras que los niveles de tiramina son similares a los encontrados por Vidal-Carou et al (1990) quienes reportan 15,6 mg/Kg de tiramina en jamón curado español, al respecto Santos (1996) reporta 100-800 mg/Kg de tiramina como dosis tóxicas en alimentos, sin embargo, una dosis de ingesta de 6 mg de tiramina es considerada peligrosa para pacientes que reciben inhibidores monoamino oxidasa (Shalaby, 1993).…”

“…La presencia de aminas biógenas en alimentos, por encima de ciertos niveles es considerada un indicativo de actividad microbiana indeseable (VidalCarou, Izquierdo-Pulido, Martín-Morro & Font, 1990), asimismo pueden provocar reacciones alérgicas, que se caracterizan por dificultad para respirar, erupción cutánea, vómitos e hipertensión, por lo que es importante establecer medidas de control para evitar y/o reducir sus niveles en alimentos, por lo tanto, su monitoreo en muestras de alimentos con la aplicación de técnicas analíticas es de gran importancia (Papageorgiou et al, 2018).…”