Biogenic Amines and Free Amino Acids in Traditional Fermented Vegetables-Dietary Risk Evaluation

Area of Science:

• Food Science and Technology
• Analytical Chemistry
• Human Nutrition

Background:

• Biogenic amines (BAs) are vital organic compounds with essential physiological roles but can cause adverse effects when oversupplied in food.
• Fermented vegetables are a common food source where BAs can accumulate, posing potential health risks to consumers.

Purpose of the Study:

• To quantify biogenic amine (BA) and free amino acid (FAA) levels in various fermented vegetables available on the Polish market.
• To assess the risk of adverse health effects associated with BA content in these products using a calculated BA index (BAI).

Main Methods:

• Analysis of nine biogenic amines and eight free amino acids in 85 samples from 19 fermented vegetable varieties using chromatographic techniques.
• Calculation of a Biogenic Amine Index (BAI) based on the levels of dominant BAs (putrescine, tyramine, cadaverine, histamine) to assess health risk.

Main Results:

• Significant variations in BA and FAA levels were observed across different fermented vegetable varieties.
• Putrescine, tyramine, cadaverine, and histamine constituted 88% of the total BAs, with Brussels sprout and broccoli exhibiting the highest BAI.
• High FAA content in some vegetables, like fermented garlic, suggests a potential for increased BA formation under specific conditions.

Conclusions:

• The study identified fermented Brussels sprout and broccoli as high-risk products due to elevated biogenic amine levels.
• Variability in BA and FAA content highlights the importance of controlled fermentation processes and raw material selection.
• Understanding BA and FAA profiles is crucial for ensuring the safety and quality of fermented vegetables.