Determination of Biogenic Amines in Food and Beverage Samples

Abstract

Biogenic amines are low-molecular-weight nitrogen compounds that are formed primarily by the decarboxylation of amino acids by microbial enzymes. These active substances are found mainly in various types of food or beverages. At certain concentrations, biogenic amines are essential for many physiological functions but toxic if consumed in large quantities. Therefore, the development and optimization of methods sensitive to determine these substances are very much needed. The determination of biogenic amines in food and beverages by the most commonly used separation methods with different types of detection is covered in this review.

Characterization and Mechanism of Tea Polyphenols Inhibiting Biogenic Amine Accumulation in Marinated Spanish Mackerel

“…BAs are nitrogen compounds with a minor molecular weight that are generated from amino acids. They are mostly generated in foods via the activity of decarboxylase [16]. It can also be generated through the transamination or amination of aldehydes and ketones The theoretical combination of tea polyphenols is depicted in Figure 4.…”