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

2018Book part Unknown
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dc.contributor.authorPereira, Jorge A. M.
dc.contributor.authorPorto-Figueira, Priscilla
dc.contributor.authorAndrade, Beatriz
dc.contributor.authorGonçalves, Patrícia
dc.contributor.authorPataca, Joanna
dc.contributor.authorCâmara, José S.
dc.date.accessioned2023-02-15T11:19:18Z
dc.date.available2023-02-15T11:19:18Z
dc.date.issued2018
dc.description.abstractBiogenic 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPereira, 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.pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.13/5038
dc.language.isoengpt_PT
dc.publisherNova Science Publisherspt_PT
dc.relationMadeira Chemistry Research Centre
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectBiogenic aminespt_PT
dc.subjectFoodstuffspt_PT
dc.subjectDerivatizationpt_PT
dc.subjectExtractionpt_PT
dc.subjectAnalysispt_PT
dc.subjectLiquid chromatographypt_PT
dc.subject.pt_PT
dc.subjectFaculdade de Ciências Exatas e da Engenhariapt_PT
dc.subjectCentro de Química da Madeira
dc.titleBiogenic amines in food: occurrence and analytical challenges for their analysispt_PT
dc.typebook part
dspace.entity.typePublication
oaire.awardTitleMadeira Chemistry Research Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FQUI%2F00674%2F2013/PT
oaire.citation.endPage23pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleBiogenic amines (BA): origins, biological importance and human health implicationspt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameAugusto Machado Pereira
person.familyNamePorto-Figueira
person.familyNameCâmara
person.givenNameJorge
person.givenNamePriscilla
person.givenNameJosé
person.identifierG-3003-2013
person.identifier.ciencia-idEC12-EE8F-50E8
person.identifier.ciencia-idAD11-4860-FB1B
person.identifier.ciencia-id481C-08CE-90E5
person.identifier.orcid0000-0003-0316-5348
person.identifier.orcid0000-0001-7773-182X
person.identifier.orcid0000-0003-1965-3151
person.identifier.scopus-author-id56724173300
person.identifier.scopus-author-id10140393000
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typebookPartpt_PT
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