Occurrence of biogenic amines and polyamines in spinach and changes during storage under refrigeration.

Biogenic amines and polyamines were studied in 18 market samples of spinach. Histamine and spermidine were detected in relatively high amounts in all samples within the ranges of 9.5-69.

Improved method for the determination of biogenic amines and polyamines in vegetable products by ion-pair high-performance liquid chromatography.

Here, we report on the optimisation and validation of a liquid chromatographic method for the determination of 12 biologically active amines from vegetal food products in a single 40-min run. The suitability of the method was checked in five vegetal products of distinct matrix: spinach (leaves), hazelnut (high protein and fat content), banana, potato (high starch content), and milk chocolate (processed). Sample preparation consisted of a 0.

Influence of the freshness grade of raw fish on the formation of volatile and biogenic amines during the manufacture and storage of vinegar-marinated anchovies.

Volatile and biogenic amines from three batches of anchovies, marinated in vinegar, were studied. The anchovies had been vacuum-packed and kept in refrigerated storage for 3 months. Trimethylamine and total volatile basic nitrogen levels were very low and constant throughout marinating and storage process: less than 1 and 10 mg/100 g, respectively.

Ion-pair high-performance liquid chromatographic determination of biogenic amines and polyamines in wine and other alcoholic beverages.

An optimised ion-pair reversed-phase high-performance liquid chromatographic method with automatic o-phthalaldehyde post-column derivatization and spectrofluorometric detection for the same-run separation and quantification of 12 biogenic amines and polyamines in alcoholic beverages has been validated. The reliability of the method was satisfactory in terms of linearity (from 0.5 to 15 mg/l), precision (relative standard deviation below 5%), recovery (from 98.

Tyramine Formation by Pediococcus spp. during Beer Fermentation.

The role of Pediococcus spp. in the production of tyramine was studied. Strains of these microorganisms were isolated from industrial beer fermentations where high tyramine formation occurred.

Effect of Starter Cultures on Biogenic Amine Formation during Fermented Sausage Production.

Changes in biogenic amines, pH, water activity values. and counts of aerobic, lactic acid, Enterobacteriaceae , and pseudomonad bacteria were followed during production of dry sausage. The effect of two starter cultures, Lactobacillus plantarum plus Micrococcus carnosus and Pediococcus pentosaceus plus Micrococcus carnosus , on amine production was investigated.

Biogenic Amine Changes Related to Lactic Acid Bacteria During Brewing.

Biogenic amine contents and microbial contamination (wild yeasts and lactic acid bacteria) were followed during beer fermentation in both industrial and pilot plants. No significant change in the amine contents was observed, except for tryptamine and tyramine. Tyramine formation showed a great variability (from 8 to almost 30 mg/l), while tryptamine formation was always much lower than tyramine (<3.