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Biogenic amines in food: occurrence and analytical challenges for their analysis
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Orientador(es)
Resumo(s)
Biogenic amines (BAs) are naturally occurring nitrogenous organic
compounds of low molecular weight organic bases with aliphatic,
aromatic or heterocyclic structures. They are generally formed through microbiological activity during food processing and storage, and can be
found in a wide variety of foods, particularly fermented foods and
beverages as cheese, wine, beer, in addition to fishery products and meat.
At low concentrations, BAs participate in the regulation of several
physiological functions, but when present at high concentrations, they
may cause several health problems in consumers, as headaches, hypo- or
hypertension, nausea and cardiac palpitations, especially to sensitive
persons. Therefore, the control of BAs levels in different food products is
an important issue for food safety monitoring policies. Due to their low
levels in complex food matrices, the analysis of BAs is not an easy task
and several methods for their separation, identification, and determination
have been described during the last decades. Overall, the
chromatographic approaches are the most popular, although the recent
trends points to the development of sensors able to measure BAs in food
matrices without involving the laborious and complex laboratorial sample
analysis methodologies. In this review we will essentially focus on the
occurrence of BAs in different foodstuffs and in the correspondent
challenges of their analysis.
Descrição
Palavras-chave
Biogenic amines Foodstuffs Derivatization Extraction Analysis Liquid chromatography . Faculdade de Ciências Exatas e da Engenharia Centro de Química da Madeira
Contexto Educativo
Citação
Pereira, J. A., Porto-Figueira, P., Andrade, B., Gonçalves, P., Pataca, J., & Câmara, J. S. (2017). Biogenic amines in food: occurrence and analytical challenges for their analysis. Biogenic amines (BA): origins, biological importance and human health implications, 1-23.