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Biogenic amines in table olives. Analysis by high-performance liquid chromatography
D Hornero-Méndez1, A Garrido-Fernández
1Departamento de Biotecnología de los Alimentos, Instituto de la Grasa y sus Derivados (C.S.I.C.), Sevilla, Spain.
The Analyst
|September 1, 1994
Summary
Researchers developed a new method to detect eight biogenic amines in fermented vegetables. This analysis confirmed the presence of biogenic amines in spoilt olives, enabling better monitoring of fermentation processes.
Area of Science:
- Food Science
- Analytical Chemistry
- Microbiology
Background:
- Biogenic amines in fermented vegetables are understudied, with limited data mainly on histamine in olives and cucumbers.
- Spoilage microorganisms in fermentation brines may produce biogenic amines through amino acid decarboxylation.
Purpose of the Study:
- To develop and validate a method for simultaneous determination of eight key biogenic amines in fermented vegetables.
- To investigate the occurrence of biogenic amines in fermented vegetables, particularly olives.
Main Methods:
- Developed a method involving extraction with trichloroacetic acid, solvent transfers, and dansyl chloride derivatization.
- Analyzed dansyl derivatives of eight biogenic amines (tryptamine, beta-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine, spermine) using high-performance liquid chromatography (HPLC).
- Optimized extraction and derivatization steps for accurate amine quantification.
Main Results:
- Successfully demonstrated the presence of specific biogenic amines in spoilt olive samples using the developed HPLC method.
- The method allows for the simultaneous detection of eight different biogenic amines.
Conclusions:
- The new analytical method provides a detailed approach for monitoring biogenic amines during olive fermentation.
- This technique can be used to identify anomalous fermentation processes in vegetables.