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Bibliographic record number: 423180


Authors: Kovačević Ganić Karin; Komes, Draženka; Belščak, Ana; Horžić, Dunja; Kosić, Urška
Title: Composition of biogenic amines in selected food products
Source: Book II of Proceedings of the Euro Food Chem XV - Food for the Future - The Contribution of Chemistry to Improvement of Food Quality / Sø rensen, Hilmer i sur. (ed). - Kopenhagen : CRC Press, Taylor & Francis Group , 2009. 52-55 (ISBN: 978-87-993033-5-9).
Meeting: Euro Food Chem XV - Food for the Future
Location and date: Kopenhagen, Danska, 5-8.07.2009.
Keywords: Biogenic amines; Cocoa powder; Coffee; Tea; Wine
Biogenic amines are naturally occurring amines, which play an important role in plant development and in human health. The profile and levels of bioactive amines in food products can be used as a quality index, reflecting the quality of raw materials or the hygienic conditions prevalent during processing. For these reasons, it is important to monitor biogenic amine level s in food products, in view of their importance for human health and food safety. This work reports the composition of red and white wines, yellow and green teas, cocoa powder and instat coffee in terms of biogenic amines. The amines (tryptamine, 2-phenylethylamine, putrescine, cadaverine, tyramine, histamine, spermine, spermidine and serotonine) were determined by reverse-phase high-performance liquid chromatography with fluorescence detection after pre-column derivatization with o-phthaldialdehyde. Total amine levels in the wine samples were lower than 8 mg/L. Putrescine and tryptamine were the most prevalent amines, followed by cadaverine, tyramine and histamine. In the yellow and green teas the most prevalent amines was 2-phenylethylamine. In cocoa powder samples higher mean levels were observed for tryptamine, followed spermidine, putrescine and 2-phenylethylamine. Serotonine, tyramine and spermidine are the most abundant amines in the dry instant coffee.
Type of meeting: Poster
Type of presentation in a journal: Full-text (1500 words and more)
Type of peer-review: International peer-review
Project / theme: 058-0000000-3470
Original language: ENG
Category: Znanstveni
Research fields:
Food processing technology
Contrib. to CROSBI by: (, 17. Srp. 2009. u 09:18 sati

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