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Related Concept Videos

Basicity of Heterocyclic Aromatic Amines01:25

Basicity of Heterocyclic Aromatic Amines

Heterocyclic amines, where the N atom is a part of an alicyclic system, are similar in basicity to alkylamines. Interestingly, the heterocyclic amine having a nitrogen atom as part of an aromatic ring has much less basicity than its corresponding alicyclic counterpart. For this reason, as presented in Figure 1, piperidine (pKb = 2.8) is significantly more basic than pyridine (pKb = 8.8).
Amines: Introduction01:07

Amines: Introduction

Amines are organic derivatives of ammonia. They are formed by replacing one or more ammonia protons with alkyl or aryl groups. Depending upon the number of organyl groups bonded to nitrogen, amines are classified as primary, secondary, or tertiary. Primary amines have one organyl group attached to the nitrogen atom, while secondary and tertiary amines have two and three organyl groups attached to the nitrogen atom, respectively.
Physical Properties of Amines01:26

Physical Properties of Amines

Amines with low molecular weight are usually gaseous at room temperature, while those with high molecular weight are liquid or solids in nature. Usually, low molecular weight amines have a rotten fish-like smell. Diamines typically have a pungent smell. For instance, cadaverine and putrescine, depicted in Figure 1, are two molecules responsible for decaying tissue.
Basicity of Aromatic Amines01:18

Basicity of Aromatic Amines

The basicity of aromatic amines is much weaker than that of aliphatic amines due to the involvement of the lone pair of electrons over the N atom in resonance with the aryl rings. Generally, the electron-donating ability of any substituents on the aryl ring of aromatic amines increases the basicity of the amine by increasing electron density, and hence the availability of lone pair on the nitrogen. On the other hand, electron-withdrawing functional groups on the aryl ring of amines decrease the...
Mass Spectrometry of Amines01:15

Mass Spectrometry of Amines

In mass spectroscopy, amines undergo fragmentation to give parent ions with odd molecule weights. This observed mass spectrum follows the nitrogen rule; a molecule with an odd number of nitrogen atoms produces a molecular ion with an odd molecular weight. Amines undergo fragmentation through α cleavage, producing nitrogen-containing cations—iminium ions—and alkyl radicals. Mass spectra of aromatic and cyclic aliphatic amines exhibit strong molecular ion peaks, but acyclic aliphatic amines show...
NMR Spectroscopy Of Amines01:19

NMR Spectroscopy Of Amines

In proton NMR spectroscopy, primary amines and secondary amines showcase their N–H protons as a broad signal in the chemical shift range between δ 0.5 and 5 ppm. The exact position in this range depends on several factors, including sample concentration, hydrogen bonding, and the type of solvent used. Since amine protons undergo fast proton exchange in solution, the protons are labile and therefore do not participate in any splitting with adjacent protons. Thus, the observed peak is broad and...

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Ultrafast Lignin Extraction from Unusual Mediterranean Lignocellulosic Residues
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Published on: March 9, 2021

Content of biogenic amines in table olives.

P García-García1, M Brenes-Balbuena, D Hornero-Méndez

  • 1Food Biotechnology Department, Instituto de la Grasa (C.S.I.C.), Seville, Spain.

Journal of Food Protection
|January 22, 2000
PubMed
Summary
This summary is machine-generated.

Biogenic amine levels in table olives increase during brining, with putrescine being the most abundant. Processing methods significantly impact amine content, but no direct link to spoilage was found.

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Area of Science:

  • Food Science
  • Analytical Chemistry
  • Agricultural Science

Background:

  • Biogenic amines (BAs) are nitrogenous compounds found in various foods.
  • Their presence in table olives can be influenced by processing and storage.
  • Understanding BA content is crucial for food quality and safety.

Purpose of the Study:

  • To quantify biogenic amines in table olive flesh and brines.
  • To investigate the influence of different processing methods (Spanish-style vs. direct brining) on BA levels.
  • To explore the relationship between BAs, olive cultivars, and spoilage.

Main Methods:

  • High-pressure liquid chromatography (HPLC) was used to analyze benzoyl derivatives of biogenic amines.
  • Table olives from different cultivars (Gordal, Manzanilla, Hojiblanca) were analyzed at various ripening stages and brining durations.
  • Spanish-style green olives and directly brined olives were compared.

Main Results:

  • No biogenic amines were detected in fresh olive flesh.
  • BA content increased during brining, particularly in Spanish-style olives.
  • Putrescine was the predominant amine; cadaverine, histamine, tyramine, and tryptamine were found in smaller quantities.
  • Gordal cultivar exhibited the highest BA concentrations.
  • No correlation was observed between BA levels and lactic acid production or spoilage, except in 'zapatera' olives.
  • Directly brined olives had lower BA concentrations than Spanish-style olives.
  • BA distribution differed between processing methods, with equilibrium in Spanish-style olives and higher concentration in flesh for directly brined olives.

Conclusions:

  • Brining significantly increases biogenic amine content in table olives, with Spanish-style processing leading to higher levels than direct brining.
  • Cultivar and processing method are key factors influencing BA profiles.
  • While BAs are present, their direct link to spoilage in typical table olive processing requires further investigation.