Naslov
Biogenic amines in selected foods of animal origin obtained from the Croatian retail market

Autori
Bogdanović, Tanja ; Petričević, Sandra ; Brkljača, Mia ; Listeš, Irena ; Pleadin, Jelka

Izvornik
Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment (1944-0049) 37 (2020), 5; 815-830

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
biogenic amines ; cheese ; fish and fishery products ; meat and meat products ; Croatian market

Sažetak
This study aimed to investigate the presence of eight biogenic amines (BAs): tryptamine (TRP), phenylethylamine (PHE), putrescine (PUT), cadaverine (CAD), histamine (HIS), tyramine (TYR), spermidine (SPD) and spermine (SPM) in cheese, fish & fishery products and meat & meat products obtained from the Croatian retail market. A selective and robust method of highperformance liquid chromatography (HPLC) with diode array detection (DAD) was applied for the determination of BAs in a total of 91 samples in accordance with the performance criteria outlined in the European legislation. A high inter- and intra-food group variability of the amounts of BAs was observed. In the analysed samples, the most represented amines were TYR, HIS, CAD and PUT. Based on the highest content of the most toxic BAs (HIS and TYR) and consequential food safety concerns, the studied food groups can be ranked in the following order: cheese (HIS up to 106.4 mg/kg ; TYR up to 206.6 mg/kg), fish &fishery products (HIS up to 98.8 mg/kg ; TYR up to 47.9 mg/kg), and meat & meat products (HIS up to 20.0 mg/kg ; TYR up to 117.5 mg/kg). The total BA content was significantly higher (p < .05) in fermented in comparison with other food. The study aimed to contribute to the knowledge on BA toxicity and food quality, as well as to support the indispensable future studies of consumption data and exposure assessment, to the end of defining allowable BA concentrations in food.

Izvorni jezik
Engleski

Znanstvena područja
Javno zdravstvo i zdravstvena zaštita, Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA