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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).
2° Amines to N-Nitrosamines: Reaction with NaNO201:20

2° Amines to N-Nitrosamines: Reaction with NaNO2

Secondary amines react with nitrous acid to form N-nitrosamines, as depicted in Figure 1. Nitrous acid, a weak and unstable acid, is formed in situ from an aqueous solution of sodium nitrite and strong acids, such as hydrochloric acid or sulfuric acid, in cold conditions. In the presence of an acid, the nitrous acid gets protonated. The subsequent loss of water results in the formation of the electrophile known as nitrosonium ion.
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...
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...

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Extracellular Multi-Unit Recording from the Olfactory Nerve of Teleosts
07:02

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Published on: October 6, 2020

Biogenic amines in packed table olives and pickles.

P García-García1, M Brenes-Balbuena, C Romero-Barranco

  • 1Food Biotechnology Department, Instituto de la Grasa (C.S.I.C.), Sevilla, Spain. pedrog@cica.es

Journal of Food Protection
|March 17, 2001
PubMed
Summary
This summary is machine-generated.

Biogenic amine levels in pickled foods like olives and capers were analyzed. Most commercial products showed low concentrations, posing no health risk, with canned ripe olives being amine-free.

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Area of Science:

  • Food Science
  • Analytical Chemistry
  • Toxicology

Background:

  • Biogenic amines (BAs) are nitrogenous compounds found in various foods.
  • High concentrations of certain BAs can pose health risks.
  • Olives and other pickled foods are common dietary items where BAs may accumulate.

Purpose of the Study:

  • To quantify biogenic amine content in commercial table olives and pickled foods.
  • To assess the potential health risks associated with BA consumption from these products.

Main Methods:

  • Analysis of biogenic amines using [specific analytical technique, e.g., HPLC].
  • Quantification of total and specific BAs (putrescine, histamine) in diverse food samples.
  • Comparison of BA levels against established safety thresholds.

Main Results:

  • Most commercial table olives, capers, and cucumbers contained less than 60 mg/kg of total biogenic amines.
  • Untreated natural black olives had the highest putrescine levels (50 mg/kg).
  • Caperberries showed the highest histamine levels (38 mg/kg).
  • Canned ripe olives were found to be completely free of biogenic amines.
  • Putrescine was detected in green olives and cucumbers below 18 mg/kg.

Conclusions:

  • Commercial pickled foods, including table olives, capers, and cucumbers, generally present no health risk due to low biogenic amine content.
  • Processing methods, such as canning, can eliminate biogenic amines.
  • Specific products like untreated black olives and caperberries warrant attention for their higher biogenic amine concentrations.