scholarly journals Biogenic Amines, Phenolic, and Aroma-Related Compounds of Unroasted and Roasted Cocoa Beans with Different Origin

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 306 ◽  
Author(s):  
Spizzirri ◽  
Ieri ◽  
Campo ◽  
Paolino ◽  
Restuccia ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Geographical Origin ◽  
Total Content ◽  
Heat Treatments ◽  
Aroma Compounds ◽  
Cocoa Beans ◽  
Chromatographic Techniques ◽  
Volatile Organic ◽  
Related Compounds ◽  
Different Origin

Biogenic amines (BAs), polyphenols, and aroma compounds were determined by chromatographic techniques in cocoa beans of different geographical origin, also considering the effect of roasting (95, 110, and 125 °C). In all samples, methylxantines (2.22–12.3 mg kg−1) were the most abundant followed by procyanidins (0.69–9.39 mg kg−1) and epicatechin (0.16–3.12 mg kg−1), all reduced by heat treatments. Volatile organic compounds and BAs showed variable levels and distributions. Although showing the highest BAs total content (28.8 mg kg−1), Criollo variety presented a good aroma profile, suggesting a possible processing without roasting. Heat treatments influenced the aroma compounds especially for Nicaragua sample, increasing more than two-fold desirable aldehydes and pyrazines formed during the Maillard cascade and the Strecker degradation. As the temperature increased, the concentration of BAs already present in raw samples increased as well, although never reaching hazardous levels.

scholarly journals Exploring the Capability of Yeasts Isolated from Colombian Fermented Cocoa Beans to Form and Degrade Biogenic Amines in a Lab-Scale Model System for Cocoa Fermentation

2020 ◽  
Vol 9 (1) ◽  
pp. 28
Author(s):  
Johannes Delgado-Ospina ◽  
Laura Acquaticci ◽  
Junior Bernardo Molina-Hernandez ◽  
Kalliopi Rantsiou ◽  
Maria Martuscelli ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Yeast Species ◽  
Scale Model ◽  
Cocoa Beans ◽  
Pichia Kudriavzevii ◽  
Toxic Compounds ◽  
Volatile Organic ◽  
Fatty Acids Metabolism ◽  
Cocoa Fermentation

Yeast starters for cocoa fermentation are usually tested according to their enzymatic activities in terms of mucilage degradation and flavor improvement, disregarding their influence on the production or elimination of toxic compounds as biogenic amines (BAs), important for human health. In this work, we tested 145 strains belonging to 12 different yeast species and isolated from the Colombian fermented cocoa beans (CB) for their capability of producing BAs in vitro. Sixty-five strains were able to decarboxylate at least one of the amino acids tested. Pichia kudriavzevii ECA33 (Pk) and Saccharomyces cerevisiae 4 (Sc) were selected to evaluate their potential to modulate BAs, organic acids, and volatile organic compounds (VOCs) accumulation during a simulated cocoa fermentation. The growth of Sc or Pk in the presence of CB caused a significant reduction (p < 0.05) of 2-phenylethylamine (84% and 37%) and cadaverine (58% and 51%), and a significant increase of tryptamine and putrescine with a strong influence of temperature in BA formation and degradation. In addition, our findings pointed out that Pk induced a major production of fatty acid- and amino acid-derived VOCs, while Sc induced more VOCs derived from fatty acids metabolism. Our results suggest the importance of considering BA production in the choice of yeast starters for cocoa fermentation.

Biogenic Amines in Portuguese Traditional Foods and Wines

2006 ◽  
Vol 69 (9) ◽  
pp. 2293-2303 ◽  
Author(s):  
ISABEL M. P. L. V. O. FERREIRA ◽  
OLÍVIA PINHO
Keyword(s):  
Biogenic Amines ◽  
Diode Array ◽  
Fermented Foods ◽  
Important Food ◽  
Traditional Foods ◽  
High Intake ◽  
Food Items ◽  
Chromatographic Techniques ◽  
Mass Spectrometry Detector ◽  
And Storage

The presence of biogenic amines in foodstuffs is an important food safety problem because of the implication of these compounds in food intolerance and intoxication. The separation and quantification of biogenic amines in foods is normally performed by chromatographic techniques. This review contains descriptions of the quantification of biogenic amines in Portuguese traditional fermented and/or ripened foods and wines, including Protected Denomination of Origin cheeses, dry-cured sausages, and Portuguese wines (including Port wines), using different analytical methods based on high-pressure liquid chromatography (UV or diode array and/or fluorometric detectors) and gas chromatography (with a mass spectrometry detector). The evolution of biogenic amines during fermentation, ripening, aging, or storage of those products was also evaluated. Biogenic amine concentrations ranged widely within individual food items, and storage, transport, and handling conditions can influence to some extent the biogenic amines present and their concentrations. Traditional foods are an important part of the Portuguese diet, and a high intake of harmful amounts of biogenic amines from traditional Portuguese fermented foods is possible. However, extensive research is needed to extend the current limited database.

scholarly journals Weekly patterns of México City's surface concentrations of CO, NO<sub>x</sub>, PM<sub>10</sub> and O<sub>3</sub> during 1986–2007

2008 ◽  
Vol 8 (17) ◽  
pp. 5313-5325 ◽  
Author(s):  
S. Stephens ◽  
S. Madronich ◽  
F. Wu ◽  
J. B. Olson ◽  
R. Ramos ◽  
...  
Keyword(s):  
Urban Areas ◽  
Distinct Pattern ◽  
Weekend Effect ◽  
The Past ◽  
Pollutant Concentrations ◽  
Photolysis Frequencies ◽  
Volatile Organic ◽  
The World ◽  
Urban Monitoring ◽  
Related Compounds

Abstract. Surface pollutant concentrations in México City show a distinct pattern of weekly variations similar to that observed in many other cities of the world. Measurements of the concentrations of carbon monoxide (CO), nitrogen oxides (NOx=NO+NO2), particulate matter smaller than 10 μm (PM10), and ozone (O3) collected hourly over 22 years (1986–2007) at 39 urban monitoring locations were analyzed. Morning concentrations of CO, NOx, and PM10 are lower on Saturdays and even more so on Sundays, compared to workdays (Monday–Friday), while afternoon O3 concentrations change minimally and are occasionally even higher. This weekend effect is empirical evidence that photochemical O3 production is NOx-inhibited, and to the extent that emissions of CO are proportional to those of reactive volatile organic compounds (VOCs), it is VOC-limited, at least in the urban areas for which the monitoring stations are representative. The VOC-limitation has increased in the past decade, due to decreases in the concentrations of CO (and presumably VOCs) and consequent decreases in the CO/NOx and VOC/NOx ratios. Enhancements of photolysis frequencies resulting from smaller weekend aerosol burdens are not negligible, but fall short of being an alternate explanation for the observed weekend effect. The strength of the weekend effect indicates that local radical termination occurs primarily via formation of nitric acid and other NOx-related compounds, some of which (e.g. peroxy acyl nitrates) can contribute to the regional NOx budget. While VOC emission reductions would be most effective in reducing local O3 production, NOx emission reduction may be more important for controlling regional oxidants.

scholarly journals Placental markers of folate-related metabolism in preeclampsia

Reproduction ◽  
2011 ◽  
Vol 142 (3) ◽  
pp. 467-476 ◽  
Author(s):  
C Mislanova ◽  
O Martsenyuk ◽  
B Huppertz ◽  
M Obolenskaya
Keyword(s):  
Clinical Symptoms ◽  
Total Content ◽  
Plasma Homocysteine ◽  
Positive Relation ◽  
Rt Pcr ◽  
Methylene Tetrahydrofolate Reductase ◽  
Tight Association ◽  
The Impact ◽  
First Time ◽  
Related Compounds

The etiology and degree of clinical symptoms of preeclampsia depend on genotypic and phenotypic maternal and trophoblast factors, and elevated levels of plasma homocysteine (Hcy) are one of the pathogenetic factors of preeclampsia. To assess the impact of the folate-related metabolism, we characterized the indices of this metabolism in 40 samples from uncomplicated term placentas and 28 samples from preeclamptic pregnancies by quantifying the total content of folate, methionine (Met), Hcy and related cysteine, and glutathione (GSH) in compliance with the 677 C/T genotype of methylene tetrahydrofolate reductase (MTHFR). The prevalence ofMTHFRgenotypes was not significantly different between the two groups. The polymorphism ofMTHFRwas not unambiguously connected with the content of total placental Met, Hcy and related cysteine, and GSH either in uncomplicated or in complicated pregnancies. By contrast, the combination of the heterozygousMTHFRgenotype with folate deficiency in the samples from preeclamptic pregnancies was characterized by a statistically significant decrease in the Met content, a trend toward increased Hcy levels and a tight association between metabolically directly and indirectly related compounds, e.g. positive relation between Hcy versus cysteine and folate versus GSH and negative relation between folate versus Hcy and both Hcy and cysteine versus GSH. We demonstrated the expression of cystathionine-β-synthase (CBS) in human placenta at term by RT-PCR and western blot analysis, for the first time, and confirmed its catalytic activity and the accumulation of cysteine and CBS in placental explants cultivated in the presence of elevated Hcy concentrations. We suggest that disturbance in placental folate-related metabolism may be one of the pathogenetic factors in preeclampsia.

scholarly journals Impact of Nisin-Producing Strains of Lactococcus lactis on the Contents of Bioactive Dipeptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models

Materials ◽  
2020 ◽  
Vol 13 (8) ◽  
pp. 1835 ◽  
Author(s):  
Monika Garbowska ◽  
Antoni Pluta ◽  
Anna Berthold-Pluta
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Lactococcus Lactis ◽  
Free Amino Acids ◽  
Free Amino ◽  
Total Content ◽  
Microbial Activities ◽  
Ripening Period ◽  
Cheese Model

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).

HPLC quantification of biogenic amines in cheeses: correlation with PCR-detection of tyramine-producing microorganisms

2007 ◽  
Vol 74 (3) ◽  
pp. 276-282 ◽  
Author(s):  
María Fernández ◽  
Daniel M Linares ◽  
Beatriz del Río ◽  
Victor Ladero ◽  
Miguel A Alvarez
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Raw Milk ◽  
Pcr Detection ◽  
Ripening Period ◽  
Pasteurized Milk ◽  
Toxicological Effects ◽  
Food And Beverages ◽  
Different Origin ◽  
Detection And Quantification

The consumption of food and beverages containing high amounts of biogenic amines (BA) can have toxicological effects. BA found in foods and beverages are synthesized by the microbial decarboxylation of certain amino acids. This paper reports the concentrations of BAs in a number of commercial cheeses, as determined by HPLC. The cheeses studied were made from raw and pasteurized milk of different origin, and were subjected to different ripening periods. BA concentrations were lower in short ripening period than in long ripening period cheeses, and higher in cheeses made from raw milk than in those made from pasteurized milk. The highest BA concentrations were recorded in blue cheeses made from raw milk. Tyramine was the most commonly recorded and abundant BA. The presence of tyramine-producing bacteria was determined by PCR, and a good correlation obtained between the results of this method and tyramine detection by HPLC. These methods could be used to complement one another in the detection and quantification of tyramine in cheese prevention of tyramine accumulation in cheese.

scholarly journals Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the World

Antioxidants ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 283 ◽  
Author(s):  
Bogumiła Urbańska ◽  
Jolanta Kowalska
Keyword(s):  
Antioxidant Activity ◽  
Total Content ◽  
Raw Material ◽  
Polyphenol Content ◽  
Cocoa Beans ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
The World ◽  
High Level

The polyphenol content of cocoa beans and the products derived from them, depend on the regions in which they are grown and the processes to which they are subjected, especially temperature. The aim of the study was to compare the total content of polyphenols and antioxidant activity of chocolates obtained from roasted and unroasted cocoa beans. The chocolates produced from each of the six types of unroasted beans and each of the five types of roasted beans were investigated. The seeds came from Ghana, Venezuela, the Dominican Republic, Colombia and Ecuador. The highest total polyphenol content was determined in cocoa beans originating from Colombia and in the chocolates obtained from them. A higher content of total polyphenols was found in unroasted cocoa beans, which indicates the influence this process had on the studied size. The ability to scavenge free DPPH radicals was at a high level in both the beans and the chocolates produced from them, irrespective of the region where the raw material was grown. A positive correlation between the total polyphenol content and the ability to scavenge free radicals was found.

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