Determination of biogenic amines in cheese and some other food products by high-performance liquid chromatography in combination with thermo-sensitized reaction detection

Joosten, Han; Olieman, C.

doi:10.1016/s0021-9673(00)91491-2

Cited by 57 publications

(22 citation statements)

References 13 publications

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“…After centrifuging the supernatant was filtered (0.22-m PTFE syringe filter 30-SF-02 CHROMACOL LTD). High-performance liquid chromatography (HPLC) Shimadzu system (RP) with a Nucleosil-C18 250/4 column, post-column derivatization with ninhydrin at the temperature of 145°C, the phase of the carrier on the basis of DMSO, UV-VIS detector 546nm, and the patterns of biogenic amines SIGMA (Joosten and Olieman, 1986;Gąsior and Brzóska, 1999).…”

Section: Methodsmentioning

confidence: 99%

Biogenic amines and mycotoxins concentrations in baled silage from organic and conventional farms

Jovaišienė

Bakutis

Baliukonienė

et al. 2017

Arq. Bras. Med. Vet. Zootec.

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The aim of the current study was to investigate biogenic amines and mycotoxins concentrations in baled silage (mainly Poaceae family grasses) prepared in organic and conventional farms and to relate these parameters to fermentative parameters. The mean dry matter (DM) content was 364.10±93.31 and 424.70±95.93g/kg in the silage from organic and conventional farms respectively. The silage samples from organic farms had 17.00% higher (P≤ 0.05) tyramine (TY) than the silage from conventional farms. Conventional farm samples were characterized by 46.00% higher histamine (HIS) (P≤ 0.05), 9.80% higher putrescine (PUT) (P≤ 0.05), 17.30% higher cadaverine (CAD) (P≤ 0.05). Aflatoxins (AFL) (total) and zearalenone (ZEN), T-2/HT-2 concentrations were higher respectively 16.00% (P≤ 0.05) and 13.40% (P≤ 0.05), 1.80% (P≤ 0.05) in the silage prepared in organic farms. Deoxynivalenol (DON) concentration was higher 42.40% (P≤ 0.05) in silage from conventional farms. Volatile fatty acids (VFA), lactic acid, ethanol, pH and ammonia nitrogen showed that the silage samples from organic and conventional farms were of good quality. Our study suggests differences in biogenic amine formation or mycotoxins content in silage from organic and conventional farming, but, overall, the measured values are too low to be relevant for animal health. Furthermore, these differences might as well be due to the difference in dry matter content and plant maturity between the organic and conventional silage samples.Keywords: biogenic amines, mycotoxins, volatile fatty acids, organic farm, conventional farm RESUMO O objetivo do presente estudo foi investigar concentrações de aminas biogênicas micotoxinas em silagem embalada (principalmente gramíneas da família Poaceae) preparada em fazendas orgânicas e convencionais e relacionar esses parâmetros a parâmetros fermentativos. A massa seca média (MS) foi 364,10±93,31 e 424,70±95,93g/kg na silagem de fazendas orgânicas e convencionais, respectivamente. As amostras de silagem de fazendas orgânicas tinham 17% a mais de tyramina (TY) (p≤ 0,05) que as de fazendas convencionais. As amostras de fazendas convencionais foram caracterizadas por histamina (HIS) 46,00% mais alta (P≤ 0,05), 9,80% putrecina (PUT) mais alta (P≤ 0,05), 17,30% de cadaverina (CAD) mais alta (P≤ 0,05). Aflatoxnas (AFL) (total) e zearalenone (ZEN), T-2/HT-2 tinham concentrações mais altas em respectivamente

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Section: Methodsmentioning

confidence: 99%

Biogenic amines and mycotoxins concentrations in baled silage from organic and conventional farms

Jovaišienė

Bakutis

Baliukonienė

et al. 2017

Arq. Bras. Med. Vet. Zootec.

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“…It is also possible to use acids: hydrochloric (Gennaro et al, 2003;Cinquina et al, 2004;Martuscelli et al, 2005); perchloric (Novella-Rodrı´guez et al, 2000;Pinho et al, 2001;Minocha and Long, 2004); trichloroacetic (Joosten and Olieman, 1986;Pattono et al, 2000;Lapa-Guimara˜es and Pickova, 2004); or sulfosalicylic (Buts et al, 1995). Acids can extract amines that are bound to components of the matrix.…”

Section: Introductionmentioning

confidence: 99%

Extraction of bioactive amines from grated Parmesan cheese using acid, alkaline and organic solvents

Custódio

Tavares

Glória

2007

Journal of Food Composition and Analysis

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“…The pH of silage was measured with a HI 8314 pH-meter, and the concentrations of lactic, acetic and butyric acid were determined in water extracts by high-performance liquid chromatography using the Shimadzu HPLC system with a VARIAN MetaCarb 67H column. Biogenic amines were determined by highperformance liquid chromatography using the Shimadzu HPLC system with a UV-VIS detector, at a wavelength of 546 nm [11].…”

Section: Methodsmentioning

confidence: 99%

Fermentation and Proteolysis During the Ensilage of Wilted and Unwilted Diploid and Tetraploid Red Clover

Purwin¹,

Pysera²,

Żuk‐Gołaszewska³

et al. 2011

JCEA

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The effects of the following factors were analyzed in the study: wilting degree, genetic form of red clover (2n -4n), cultivars within the genetic form: 2n (Krynia, Parada), 4n (Jubilatka, Bona) and DM x form, DM x 2n, DM x 4n. Fermentation and proteolysis during the ensilage of red clover were affected primarily by wilting, whereas genetic factors (genetic form, cultivar) exerted a lesser effect. However, the genetic form of red clover affected the true protein content of silage and the extent of proteolysis during the ensiling process. The effect of the genetic form of red clover on the extent of proteolysis in silage (at similar levels of water-soluble carbohydrates and buffering capacity) suggests that diploid and tetraploid red clover cultivars differ with respect to chemical properties (poliphenol oxidase activity, polyphenol content) affecting proteolysis.Keywords: red clover, genetic forms, wilting, silage, biogenic amines. StreszczenieAnalizowano wpływ podsuszenia surowca, formy genetycznej koniczyny czerwonej (2n -4n), odmiany w obrębie danej formy genetycznej: 2n (Krynia -Parada), 4n (Jubilatka -Bona) oraz SM x forma, SM x 2n, SM x 4n. Uzyskane wyniki wykazały dominujący wpływ czynnika podsuszenia nad czynnikami genetycznymi (forma genetyczna, odmiana) na przebieg fermentacji i zakres proteolizy podczas zakiszania koniczyny czerwonej. Stwierdzono jednak wpływ formy genetycznej koniczyny na zawartość białka właściwego w kiszonkach oraz stopień proteolizy w trakcie zakiszania. Stwierdzony wpływ formy genetycznej koniczyny na zakres proteolizy w kiszonkach (przy zbliżonym udziale cukrów rozpuszczalnych i pojemności buforowej zakiszanych zielonek) pozwala przypuszczać, że występuje

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Determination of biogenic amines in cheese and some other food products by high-performance liquid chromatography in combination with thermo-sensitized reaction detection

Cited by 57 publications

References 13 publications

Biogenic amines and mycotoxins concentrations in baled silage from organic and conventional farms

Biogenic amines and mycotoxins concentrations in baled silage from organic and conventional farms

Extraction of bioactive amines from grated Parmesan cheese using acid, alkaline and organic solvents

Fermentation and Proteolysis During the Ensilage of Wilted and Unwilted Diploid and Tetraploid Red Clover

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