The effect of tea polyphenols on biogenic amines and free amino acids in bighead carp (Aristichthys nobilis) fillets during frozen storage

The goal of this study was to determine changes in contents of free amino acids, biogenic amines, and bioactive dipeptides (anserine and L-carnosine) in cheese models produced with the addition of nisin-producing strains of Lactococcus lactis over their ripening period. After 5 weeks of ripening, contents of total biogenic amines in the cheese models with the addition of L. lactis strains were lower than in the control cheese model. The cheese models examined differed significantly in contents of free amino acids through the ripening period. Individual free amino acids, such as ornithine, were found in some of the cheese models, which is indicative of their specific microbial activities. Both anserine and L-carnosine were detected in all variants of the cheese models. After 5-week ripening, the highest total content of bioactive dipeptides was determined in the cheese models produced with the nisin-producing culture of L. lactis 11454 (142.15 mg∙kg−1).

Download Full-text

Free amino acids, biogenic amines, and ammonium profiling in tobacco from different geographical origins using microwave-assisted extraction followed by ultra high performance liquid chromatography

Journal of Separation Science ◽

10.1002/jssc.201700608 ◽

2017 ◽

Vol 40 (23) ◽

pp. 4571-4582 ◽

Cited By ~ 6

Author(s):

Kai Cai ◽

Zhangmin Xiang ◽

Hongqin Li ◽

Huina Zhao ◽

Yechun Lin ◽

...

Keyword(s):

Amino Acids ◽

High Performance Liquid Chromatography ◽

Liquid Chromatography ◽

Biogenic Amines ◽

Free Amino Acids ◽

Free Amino ◽

High Performance ◽

Microwave Assisted Extraction ◽

Microwave Assisted ◽

Assisted Extraction

Download Full-text

Dry Fermented Sausages of Southern Italy: A Comparison of Free Amino Acids and Biogenic Amines between Industrial and Homemade Products

Journal of Food Science ◽

10.1111/j.1750-3841.2012.02650.x ◽

2012 ◽

Vol 77 (4) ◽

pp. S170-S175 ◽

Cited By ~ 7

Author(s):

Antonella Leggio ◽

Emilia L. Belsito ◽

Rosaria De Marco ◽

Maria L. Di Gioia ◽

Angelo Liguori ◽

...

Keyword(s):

Amino Acids ◽

Biogenic Amines ◽

Free Amino Acids ◽

Free Amino ◽

Southern Italy ◽

Fermented Sausages ◽

Dry Fermented Sausages

Download Full-text

CHANGES IN FREE AMINO ACIDS AND BIOGENIC AMINES DURING RIPENING OF FRESH AND FROZEN SARDINE

Journal of Food Biochemistry ◽

10.1111/j.1745-4514.1999.tb00021.x ◽

1999 ◽

Vol 23 (3) ◽

pp. 295-306 ◽

Cited By ~ 22

Author(s):

R. MENDES ◽

A. GONCALVES ◽

M.L. NUNES

Keyword(s):

Amino Acids ◽

Biogenic Amines ◽

Free Amino Acids ◽

Free Amino

Download Full-text

Determination of free amino acid and biogenic amine contents of hungarian sparkling wines

Czech Journal of Food Sciences ◽

10.17221/10683-cjfs ◽

2004 ◽

Vol 22 (SI - Chem. Reactions in Foods V) ◽

pp. S287-S289 ◽

Cited By ~ 1

Author(s):

L. Simon-Sarkadi ◽

E. Szőke ◽

A. Kerekes

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Biogenic Amines ◽

Free Amino Acid ◽

Biogenic Amine ◽

Free Amino Acids ◽

Free Amino ◽

Exchange Chromatography ◽

Sparkling Wine

Comparative study was conducted on the basis of free amino acids and biogenic amines of Hungarian sparkling wines originated from 3 producers (Törley, Hungária, Balaton Boglár). Determination of amino acids and biogenic amines was accomplished by ion-exchange chromatography using an amino acid analyser. The dominant free amino acids in sparkling wines were proline and arginine and the major biogenic amine was spermidine. Based on results of chemometric analyses, free amino acid and biogenic amine contents seemed to be closely related to quality and the technology of sparkling wine making.

Download Full-text