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. & Holzapfel, W. (1994): Biogenic amines and their production by microorganisms in food. Trends Fd Sci. Technol. , 5 , 42–49. Holzapfel W. Biogenic amines and their production by

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References BÓKa , B. , AdÁNyi , N. , VirÁG , D. , Sebela , M. & Kiss , A. ( 2012 ): Spoilage detection with biogenic amine

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Acta Alimentaria
Authors: K. Berisha, H. Bytyçi, Zs. Mednyánszky, E. Kiss, and L. Simon-Sarkadi

, spermine, putrescine, and cadaverine, are important in the regulation of nucleic acid function and protein synthesis and in the stabilisation of membranes ( Kalac and Krausová , 2005 ). Biogenic amines (BA) mainly form as a result of microbial

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Introduction Biogenic amines, which are a general term for a class of biologically active nitrogen-containing organic compounds with low molecular weight, have been found in various foods such as cheese, wine, meat and aquatic products [ 1 ]. It has

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. Csaba , G. , Kovács , P. , Pállinger , É. : Edac fixation increases the demonstrability of biogenic amines in the unicellular Tetrahymena: A flow cytometric and confocal microscopic comparative analysis . Cell Bol Int 30 , 345 – 348 ( 2006

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Acta Alimentaria
Authors: D. Giuffrida, M. Ziino, A. Verzera, C. Condurso, and V. Romeo

The biogenic amine content of “Provola dei Nebrodi”, a typical “pasta filata” Sicilian cheese, was studied at different ripening stages. Reversed-phase high performance liquid chromatography (RP-HPLC) with fluorimetric detection was employed for the identification and quantification of eight different amines: ethanolamine, histamine, serotonine, tyramine, tryptamine, 2-phenylethylamine, putrescine and cadaverine. Histamine was the most representative amine in all the analysed cheese samples, followed by serotonin and tyramine. The total amount of biogenic amines was lower than 0.1 ppm in fresh samples, whereas it reached 33.57 ppm in samples with the longest ripening time. The biogenic amine contents were correlated with the proteolytic maturation coefficient, defined as the water-soluble nitrogen/total nitrogen (WSN/TN %) percent ratio. The results showed amine contents lower than the toxic level even for samples with the longest ripening time.

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Stratton, J. E., Hutkins, R. W. & Taylor, S. L. (1991): Biogenic amines in cheese and other fermented foods: A review. J. Fd Prot , 54 , 460-470. Biogenic amines in cheese and other fermented foods: A review

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Relationships between R F values and mobile-phase composition have been determined for six methylxanthines and acidic and neutral biogenic amine metabolites on silica gel with mobile phases comprising a non-polar or weakly polar diluent (chloroform, heptane, or hexane) and a polar modifier (THF, dioxane, acetone, or ethyl acetate). The relationships obtained constitute a retention database providing useful information for TLC sample-screening methods and for isolation and preconcentration of the compounds of interest by solid-phase extraction (SPE) on silica columns.

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The dependence on mobile-phase pH of the retention behavior of biogenic amine neurotransmitters and their metabolites in reversed-phase thin layer chromatography has been investigated. Chromatography was performed on RP-18 with mixtures of buffers of different pH (2.00, 3.00, 4.00, 5.00) and methanol, in different proportions (5–40% MeOH) as mobile phases. Relationships between retention ( R M ) and mobile-phase composition for these compounds form a database which can be used to plan selective and rugged HPLC separations of these compounds.

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Baumann, A., Blenau, W., Erber, J. (2003) Biogenic amines. In: Resh, V. H., Cradè, R. T. Encyclopedia of Insects . Academic Press, San Diego, California, USA, pp. 91

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