Chromatographic determination of biogenic amines in four typical Italian cheeses: correlations with processing and nutritional characteristics through a chemometric approach

Abstract

BACKGROUND The presence of biogenic amines (BAs) fermented food is well known. They may affect food quality, posing health risks. In this work, four typical Italian cheeses, exported worldwide, were analyzed to determine the possible presence of BAs. The cheese samples were analyzed untreated and having been subjected to common or incorrect consumer handling (domestic grating, unrefrigerated storage). RESULTS A chromatographic‐amperometric method was developed and validated. Extraction of BAs was performed by the addition of eluent, determining matrix effect and recovery of biogenic amines directly within the cheeses. Biogenic amines were present in the range of 0.019–0.044 g kg−1, well below the current EU limit. Home‐manipulation confirmed recontamination of the cheese. The contents of BAs were correlated with the main processing parameters and with the nutritional properties of the four cheeses through the multivariate statistical analysis (principal component analysis). This is believed to be the first study that presents these correlations. CONCLUSION This study highlights correlations among BAs and carbohydrates, and anticorrelations with pH and, to a lesser extent, with moisture. Interestingly, BAs are correlated with fat content. This correlation was confirmed by a new principal component analysis performed on our data set with additional data from the literature. © 2019 Society of Chemical Industry

Phenanthridine‐Based Donor/Acceptor Fluorescent Dyes: Synthesis, Photophysical Properties and Fluorometric Sensing of Biogenic Primary Amines

“…[72] Subsequently, the targets PA1 and PA2 were prepared by Duff reaction between the corresponding starting material (3 a or 3 b) with hexamethylenetetramine in acetic acid. All the new probes were isolated in moderate yield, and the products were characterized by standard spectroscopic methods ( 1 H NMR, 13 C NMR and HRMS spectra are given in ESI Figure S1-S5). The design of the probe is based on the following considerations.…”

“…The development of analytical methods for the detection of amines such as biogenic amines (BAs) has attracted considerable attention due to their critical analytes present in pharmaceutical, agricultural and food processing effluents [1–21] . BAs are biologically active monoamines or polyamines which are naturally produced in the human cells by the removal of the alpha carboxylic functional group present in the amino acid during an enzymatic reaction.…”