Current methods and the ones in perspective for the determination of biogenic amines in food

Year 2013, Volume: 41 Issue: 4, 347 - 356, 01.11.2013

Albana Veseli Eda Mehmeti Majlinda Vasjari

Abstract

Biogenic amines are organic compounds, present in living organisms and they can be a responsibility for many essential processes. Naturally, they can be also in fruits and vegetable and all foods that contain free amino acids or proteins. In a high amount they can be produced by microorganism through the enzymatic reac- tion. Histamine, putrescine, cadaverine, tyramine, tryptamine, β-phenylethylamine, spermine and spermidine are considered to be the most important biogenic amines occurring in foods. Excessive consumption of these amines can inflict health concern and analysis of biogenic amines is important based on their toxicity and their usage as indicators of the degree of freshness or spoilage of food. Several methods exist for isolation, identif- ying and determination of biogenic amines in food. They are mainly based on chromatographic methods: thin layer chromatography TLC , gas chromatography GC , capillary electrophoresis CE and high-performance liquid chromatography HPLC . Due to the low volatility and lack of chromophores of most biogenic amines, UV- spectrometric detection is limited. A new challenge is electrochemical determination of those amines based on oxidative reaction. This review shows different methods which allow quantitative determination of biogenic amines in different food stuffs.

Keywords

Biogenic amines, food stuffs, chromatographic methods, electrochemical methods

Gıdalarda biyojenik aminlerin belirlenmesindeki mevcut yöntemler ve bakış açıları

Abstract

B iyojenik aminler, canlı organizmalarda bulunan organik bileşiklerdir ve birçok temel işlemlerden sorumlu olabilirler. Meyve, sebze ve serbest amino asit veya protein içeren her gıdada doğal olarak bulunabilirler. Enzimatik tepkimeler yoluyla mikroorganizmalar tarafından yüksek miktarlarda üretilebilirler. Histamin, putresin, kadaverin, tiramin, triptamin, β-feniletilamin, spermin ve spermidin, gıdalarda en sık bulunan önemli biyojenik aminler olarak değerlendirilir. Bu aminlerin aşırı kullanımı, sağlık sorununa yol açabilir ve biyojenik aminlerin analizi, toksik etkilerinin ve tazelik veya bozulma derecelerinin bir göstergesi olarak oldukça önemlidir. Gıdalarda biyojenik aminlerin izolasyonu, tanımlanması ve tayini için çeşitli yöntemler mevcuttur. Bu yöntemler temel olarak kromatografik yöntemlerdir: ince tabaka kromatografisi TLC , gaz kromatografisi GC , kapiler elektroforez CE ve yüksek performans sıvı kromatografi HPLC . Birçok biyojenik aminlerin düşük uçuculuğu ve kromofor gruplarının olmaması dolayısıyla, UV-spektrometrik tayinleri sınırlıdır. Bu aminlerin tayini için yeni bir yöntem ise oksidatif tepkimelerinin elektrokimyasal izlenmesidir. Bu derlemede; farklı gıda numunelerinde biyojenik aminlerin kantitatif tayininde kullanılan çeşitli yöntemler gösterilmektedir

Keywords

Biyojenik aminler, gıda maddeleri, kromatografik yöntemler, elektrokimyasal yöntemler.

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