Biogenic Amines in Traditional Fiore Sardo PDO Sheep Cheese: Assessment, Validation and Application of an RP-HPLC-DAD-UV Method

Zazzu, Claudia; Addis, Margherita; Caredda, Marco; Scintu, Maria Francesca; Piredda, Giovanni; Sanna, Gavino

doi:10.3390/separations6010011

Cited by 14 publications

(8 citation statements)

References 89 publications

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“…These are the most abundant FAA when lactococci and lactobacilli constitute the dominant microflora, as observed in other raw ewe's milk cheeses (Pintado et al 2008) as well as in Fiore Sardo (Pisano et al 2006). Total BA content was 127±87 mg 100 g -1 (Table 3), higher than 70±40 mg 100 g-1 found in a previous work on Fiore Sardo (Zazzu et al, 2019). As observed in this lat-ter work, which considered cheeses obtained from four producers only, our results, based on products from a greater number of producers, confirmed the large variability in BA content in Fiore Sardo cheese.…”

Section: Resultssupporting

confidence: 86%

Biogenic amines content in Fiore Sardo cheese in relation to free amino acids and physicochemical characteristics

Manca

Siddi

et al. 2020

Ital J Food Safety

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Fiore Sardo is a Protected Designation of Origin (PDO) cheese produced in Sardinia (Italy) from raw sheep’s milk, presenting risk factors due to an accumulation of Biogenic Amines (BA). A total of 37 Fiore Sardo cheese samples produced in 19 dairy farms were collected from local retail stores to evaluate BA content and its relationship with free amino acids (FAA) and composition. The following were determined for each sample: pH, water activity, composition (moisture, dry matter, NaCl, protein and fat content). FAA and BA, after extraction, were determined by HPLC-FL. The total BA content in Fiore Sardo PDO cheese samples was 127±87 mg 100 g-1, ranging between 6 and 366 mg 100 g-1. Tyramine showed the highest concentration (82±51 mg 100 g-1), followed by putrescine (21±26 mg 100 g-1). Moreover, cadaverine, histamine, β-phenylethylamine and tryptamine were detected at concentrations lower than 10 mg 100 g-1. Overall 54% of the samples analysed exceeded the threshold of 90 mg 100 g-1 for total BA content, posing a potential risk for consumers. BA, total FAA (2233±764 mg 100 g-1) and pH were positively correlated (P≤0.01) between themselves, whereas BA content was not correlated with aw, humidity and percentage of NaCl. The hierarchical cluster analysis results, considering 37 samples and 6 variables, detected four different groups. Samples with BA ≥200 mg 100 g-1 were distributed in two groups characterized by a higher proteolysis indicator levels (FAA, pH) but significantly different for aw, humidity and NaCl concentration. The results showed that high levels of BA were detectable in some samples of Fiore Sardo PDO cheese, suggesting that effective technological conditions at production should be adopted.

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Section: Resultssupporting

confidence: 86%

Biogenic amines content in Fiore Sardo cheese in relation to free amino acids and physicochemical characteristics

Manca

Siddi

et al. 2020

Ital J Food Safety

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“…Another study which has been a reference for many authors (Bonczar et al., 2018; Esatbeyoglu et al., 2016; Forzale et al., 2011; Galgano et al., 2001; Gennaro et al., 2003; Martuscelli et al., 2005; Pluta‐Kubica et al., 2020; Schirone et al., 2013; Zazzu et al., 2019) was published by Innocente et al. (2007).…”

Section: Analytical Methods For Dairy Productsmentioning

confidence: 99%

“…Another study which has been a reference for many authors (Bonczar et al, 2018;Esatbeyoglu et al, 2016;Forzale et al, 2011;Galgano et al, 2001;Gennaro et al, 2003;Martuscelli et al, 2005;Pluta-Kubica et al, 2020;Schirone et al, 2013;Zazzu et al, 2019) was published by Innocente et al (2007). Improving upon a previous study by the same author (Innocente & D'Agostin, 2002), this method features a step of extraction of BA from cheese with 0.1 M HCl, after the derivatization of this extract with DNS-Cl.…”

Section: F I G U R Ementioning

confidence: 99%

“…Forzale et al (2011) used this method for the quantification of BA in several pecorino cheeses, obtaining better sensitivity than with methods based on the work of Eerola et al (1993); they obtained a LOD of 0.3 mg/kg and a limit of quantitation (LOQ) of 1 mg/kg. A slight modification was proposed by Zazzu et al (2019): detection was carried out at 218 nm instead of 254 nm, obtaining some improvement in terms of sensitivity (LOD 0.07 to 0.23 mg/kg). Yang et al (2016) developed an analytical method for the quantification of BA in cheese.…”

Section: F I G U R Ementioning

confidence: 99%

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Analytical strategies for the determination of biogenic amines in dairy products

Moniente

Botello-Morte

García-Gonzalo

et al. 2022

Comp Rev Food Sci Food Safe

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Biogenic amines (BA) are mainly produced by the decarboxylation of amino acids by enzymes from microorganisms that emerge during food fermentation or due to incorrectly applied preservation processes. The presence of these compounds in food can lead to a series of negative effects on human health. To prevent the ingestion of high amounts of BA, their concentration in certain foods needs to be controlled. Although maximum legal levels have not yet been established for dairy products, potential adverse effects have given rise to a substantial number of analytical and microbiological studies: they report concentrations ranging from a few mg/kg to several g/kg. This article provides an overview of the analytical methods for the determination of biogenic amines in

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“…Regarding milk, no immediate parallels can be drawn between sheep and bovine milk, due to differences in lipid and protein concentrations, therefore the alkaline phosphatase used for bovine milk is not an efficient marker in ovine milk but the enzymatic activities of α-L-fucosidase and γ-glutamyltransferase have been studied and can be a reliable markers of thermization and pasteurization of sheep milk [2]. Many aspects of the Fiore Sardo PDO have been investigated such as microbiological, chemical, sensorial characteristics [3][4][5], evaluation of biogenic amines [6] and studies on the use of lamb rennet and the relationship between its enzymatic composition and the proteolytic and lipid pattern of the Fiore Sardo PDO [7,8].…”

Section: Introductionmentioning

confidence: 99%

A Proteomic Approach to the Safeguard of a Typical Agri-Food Product: Fiore Sardo PDO

Guglielmetti¹,

Brusadore²,

Manfredi³

et al. 2019

Adv Dairy Res

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Background: Fiore Sardo PDO is one of the oldest Mediterranean hard cheeses, exclusively produced in Sardinia (Italy) from raw whole ewe's milk. Some manufacturers, improperly, submit raw milk to heat-treatment. Aim of this study was to evaluate the proteomic profile of Fiore Sardo PDO and to investigate possible differences between cheese made from raw milk and from heat-treated milk. Materials and methods: Starting from the same ovine bulk milk, eight cheese wheels of Fiore Sardo PDO were produced, four from raw milk and four from heat-treated milk. The subsequent production steps were the same for both types of cheese as was sampling at different ripening times. Samples were analyzed by Urea-PAGE electrophoresis. Afterwards, blind analysis of 32 cheese samples, produced by 17 different cheesemakers was performed to evaluate the method's analytical performance. Results: Urea-PAGE analysis showed the presence of a protein band only in cheese made from raw milk, regardless of cheese ripening time. Protein identification analysis by liquid chromatography mass spectrometry identified two different proteins in the band, alpha-S1 and alpha-S2 casein. Blind analyses conducted to verify the analytical performance of the method showed that it could be a useful tool for the protection of this typical agri-food product. Conclusion: We developed a simple, robust, and economic method for discriminating between Fiore Sardo PDO cheese made from raw milk with up to 24 months of maturation and Sardinian sheep milk cheese made from heattreated milk.

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Biogenic Amines in Traditional Fiore Sardo PDO Sheep Cheese: Assessment, Validation and Application of an RP-HPLC-DAD-UV Method

Cited by 14 publications

References 89 publications

Biogenic amines content in Fiore Sardo cheese in relation to free amino acids and physicochemical characteristics

Biogenic amines content in Fiore Sardo cheese in relation to free amino acids and physicochemical characteristics

Analytical strategies for the determination of biogenic amines in dairy products

A Proteomic Approach to the Safeguard of a Typical Agri-Food Product: Fiore Sardo PDO

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