Biogenic amines in food: occurrence and analytical challenges for their analysis

Pereira, Jorge A. M.; Porto-Figueira, Priscilla; Andrade, Beatriz; Gonçalves, Patrícia; Pataca, Joanna; Câmara, José S.

http://hdl.handle.net/10400.13/5038

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Authors

Pereira, Jorge A. M.

Porto-Figueira, Priscilla

Abstract(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.

Keywords

Biogenic amines Foodstuffs Derivatization Extraction Analysis Liquid chromatography . Faculdade de Ciências Exatas e da Engenharia Centro de Química da Madeira

URI

http://hdl.handle.net/10400.13/5038

Citation

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.