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Biogenic Amines in Packed Table Olives and Pickles

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The content of biogenic amines in different commercial preparations of table olives and other pickled foods was determined. Concentration of amines in packed table olives, capers, caperberries, and cucumbers was less than 60 mg of total biogenic amines per kg of fruit, and, therefore, these products represent no risk to human health. The highest concentrations of putrescine (50 mg/kg) and histamine (38 mg/kg) were found in untreated natural black olives and caperberries, respectively. Canned ripe olives were completely free of biogenic amines. Putrescine was found in all the samples of green olives and cucumbers but at levels lower than 18 mg/kg.


Document Type: Research Article

Affiliations: Food Biotechnology Department, Instituto de la Grasa (C.S.I.C.), Avda Padre Garc´ıa Tejero 4, 41012 Sevilla, Spain

Publication date: March 1, 2001

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