Biogenic Amines in Natural Ciders

Authors: Garai, G.¹; Dueñas, M.T.¹; Irastorza, A.¹; Martín-Álvarez, P.J.²; Moreno-Arribas, M.V.²

Source: Journal of Food Protection®, Volume 69, Number 12, December 2006 , pp. 3006-3012(7)

Publisher: International Association for Food Protection

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Abstract:

Biogenic amines play an important physiological role in mammals, and high amounts of some exogenous amines in human diet may contribute to a wide variety of toxic effects. These amines are commonly found in many foodstuffs, particularly in fermented products such as cheese, meat products, beer, wine, and ciders. Here, the level of biogenic amines in some natural ciders was examined. Twenty-four samples of cider purchased from commercial sources were analyzed by reverse-phase high-performance liquid chromatography and fluorescence detection after precolumn derivatization with o-phthaldialdehyde. Amine levels were variable, ranging from not detected to 23 mg/liter. The average level of total biogenic amines in ciders was 5.94 ± 8.42 mg/liter. Putrescine, histamine, and tyramine were the prevailing amines being present in 50.0, 37.5, and 33.3% of the ciders studied; very small amounts of ethylamine and phenylethylamine were observed in only one sample. Other cider parameters were analyzed to determine whether they affect the biogenic amine content in ciders, and the results were evaluated by applying cluster analysis and principal component analysis. Ciders that showed lower glycerol contents and higher amounts of 1,3-propanediol had much higher levels of histamine, tyramine, and putrescine, suggesting a high activity of lactic acid bacteria during cider making and thus the need for effective control of lactic acid bacteria.

Document Type: Research article

Affiliations: 1: Departamento de Química Aplicada, Facultad de Ciencias Químicas, Universidad del País Vasco, Box 1072, 20080 San Sebastián, Spain 2: Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, 28006 Madrid, Spain

Publication date: 2006-12-01

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First published in 1937, the Journal of Food Protection^®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection^® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

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Biogenic Amines in Natural Ciders

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