Biogenic amines in packed table olives and pickles

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.