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.

Biogenic Amine Contents in Selected Egyptian Fermented Foods as Determined by Ion-Exchange Chromatography

2011 ◽  
Vol 74 (4) ◽  
pp. 681-685 ◽  
Author(s):  
MOHAMED A. RABIE ◽  
SOHER ELSAIDY ◽  
AHMED-ADEL el-BADAWY ◽  
HASSAN SILIHA ◽  
F. XAVIER MALCATA
Keyword(s):  
Biogenic Amines ◽  
Dairy Products ◽  
Public Health Problem ◽  
Exchange Chromatography ◽  
Fermented Foods ◽  
Fermented Sausage ◽  
Fermented Fish ◽  
Blue Cheese ◽  
Food Items ◽  
High Level

Biogenic amines in foods may pose a public health problem. Therefore, histamine, tyramine, putrescine, cadaverine, spermine, and spermidine concentrations were measured in selected food items commonly consumed in Egypt. Foods examined were dairy products (blue cheese and Mesh cheese), meats (fermented and smoked cooked sausage), and fish (smoked and salted fermented fish [Feseekh], salted sardines, and anchovies). Egyptian fermented sausage had the highest concentration of total biogenic amines (2,482 mg/kg), followed by Mesh cheese (2,118 mg/kg) and blue cheese (2,084 mg/kg). The lowest concentration was found in smoked cooked sausage (111 mg/kg). Histamine was found at a high level (521 mg/kg) in Feseekh, and tyramine was highest (2,010 mg/kg) in blue cheese. These results indicate that some traditional Egyptian foods may pose a health risk due to the concentration of biogenic amines, especially histamine.

scholarly journals DETERMINATION OF BTEX IN ENVIRONMENTAL SAMPLES: DEVELOPMENT AND PROTECTION OF TECHNOLOGIES AND ANALYTICAL METHODS

2019 ◽  
Vol 16 (31) ◽  
pp. 431-439
Author(s):  
Helilma de Andréa PINHEIRO ◽  
Ana Paula Mota FERREIRA ◽  
Ismael Carlos Braga ALVES ◽  
Antônio Fernandes SANTOS JÚNIOR ◽  
Raquel Bezerra dos Santos SAWCZUK ◽  
...  
Keyword(s):  
Petroleum Hydrocarbons ◽  
Environmental Samples ◽  
Low Cost ◽  
The United States ◽  
Operational Control ◽  
Toxic Compounds ◽  
Chromatographic Techniques ◽  
Benzene Toluene ◽  
And Storage

The contamination of water and soil by petroleum hydrocarbons is reported quite frequently, mainly due to accidents involving transport and storage of fuels. Among the most toxic compounds the most volatile benzene, toluene, ethylbenzene and xylene (BTEX). Residues of these compounds can cause serious environmental and public health troubles. Thus, more sensitive, selective and low-cost techniques, focused on the analysis and monitoring of these contaminants are being developed in order to establish operational control and to comply with local laws, but the intellectual property of such technologies is still unknown. The present study shows the panorama about patents, thesis and dissertations which have been already published on this theme. Together, the United States and China hold the largest number of patents, and most of thesis/dissertations describe methodologies for BTEX detection in water, although numerous environmental problems caused by oils in the soil had been reported. Also, the methods based on chromatographic techniques stand out in relation to the other techniques. It was possible to verify important advances in the field of sensors, especially the electrochemical ones, in order to solve the analytical gaps.

scholarly journals Transfer of cadmium from ants to ant-lions

1995 ◽  
Vol 6 (2-3) ◽  
pp. 133-138 ◽  
Author(s):  
Pekka Nuorteva
Keyword(s):  
Larval Development ◽  
Food Chain ◽  
Important Food ◽  
Free Living ◽  
Food Items ◽  
Parallel Difference ◽  
Ant Lion ◽  
Formica Aquilonia ◽  
Sparse Population ◽  
Harmful Effects

Ants have been found to bear exceptionally high loads of Cd and other metals, but are in general quite resistant to the toxic effects of Cd. Possible harmful effects caused to their predators by high Cd content have not been studied. Detection of a sparse population of ant-lions on a beach at Padva in Bromarv, offered the possibility to make some preliminary observations of such harmfull effects. AAS-analyses showed that free-living ant-lion larvae bear a Cd load of 4.5 ppm/dwt in young larvae, 8.5 ppm in old ones. This corresponded approximately to the level occurring in their most important food items in Padva (4.5 ppm mean for workers of Formica rufibarbis Fabricius and 6.1 ppm for foragers of F. fusca Linnaeus). The level of Cd in the single ant-lion imago caught (0.5 ppm) was clearly lower than in larvae. Among the Cdantagonistic metals, Cu showed levels in ant-lions two- or three-fold those found in ants, whereas no parallel difference existed for Zn levels. During larval development the level of the essential Cu diminished to half whereas the level of Zn increased two-fold. The fate of surplus cadmium in the food chain was followed experimentally by feeding a forest-living colony of Formica aquilonia Yarrow with 0.5 kg honey containing 600 mg CdCl2 This elevated the Cd content of surface workers up to a level1 O-f old that considered normal, 90-100 ppm (n = 4), and of the inside workers up to 5-fold, 36-61 ppm (n = 6). When surface workers were fed to ant-lion larvae ad libidum, larval Cd content rose in one week to the level of the food (87 ppm). When the feeding of ant-lion larvae was continued by feeding them inside workers for additional 4 weeks, these larvae showed a Cd level (49 ppm), similar to that of their food; then when the feeding had continued for 8 weeks, the level, however, rose to 120 ppm. All ant-lion larvae, including those with the highest Cd content, were fully active and showed no symptoms of disease. Artificial Cd-feeding had no clear effect on the Cu-levels in ants or ant-lions, but Zn responded by an increase from the natural level of 501-603 ppm to 560-1 200 ppm.

scholarly journals Natural history of the lizard Enyalius brasiliensis (Lesson, 1828) (Leiosauridae) from an Atlantic Forest of southeastern Brazil

2004 ◽  
Vol 64 (2) ◽  
pp. 353-356 ◽  
Author(s):  
M. Van Sluys ◽  
V. M. Ferreira ◽  
C. F. D. Rocha
Keyword(s):  
Natural History ◽  
Atlantic Forest ◽  
The Other ◽  
Southeastern Brazil ◽  
Important Food ◽  
Insect Larvae ◽  
Lizard Species ◽  
Food Items ◽  
History Of ◽  
Forest Leaf Litter

Information on the ecology of lizard species from the Brazilian Atlantic Forest is scarce and almost nothing is known about the ecology of lizards of the genus Enyalius. In this study, we provide information about some aspects of the natural history of E. brasiliensis from an area of Atlantic Forest in Ilha Grande, RJ. Enyalius brasiliensis (N = 15) feeds mainly on arthropods. The most frequent food items were insect larvae, orthopterans, and ants; in terms of volume, larvae and termites were the most important food items; ants and termites were the most numerous prey categories. Two females were reproductive (one had 10 and the other, five vitellogenic follicles); the smallest measured 92.4 mm in SVL. Seven lizards were found on forest leaf litter. The other microhabitats used were vines, fallen logs, branches, and a crevice on a slope.

Biogenic amines profile in red wines regarding aging and storage conditions

2019 ◽  
Vol 83 ◽  
pp. 103295 ◽  
Author(s):  
Mónica Palomino-Vasco ◽  
María Isabel Rodríguez-Cáceres ◽  
Nielene Mora-Diez ◽  
Rosario Pardo-Botello ◽  
María Isabel Acedo-Valenzuela
Keyword(s):  
Biogenic Amines ◽  
Storage Conditions ◽  
Red Wines ◽  
And Storage

scholarly journals Biogenic amines formation and their importance in fermented foods

2020 ◽  
Vol 17 ◽  
pp. 00232
Author(s):  
Kamil Ekici ◽  
Abdullah Khalid Omer
Keyword(s):  
Amino Acid ◽  
Biogenic Amines ◽  
Raw Material ◽  
Health Concern ◽  
Fermented Foods ◽  
Organic Bases ◽  
Food Borne ◽  
High Concentrations ◽  
Amino Acid Precursors ◽  
Manufacturing Environments

Biogenic amines (BAs) are low molecular weight organic bases with an aliphatic, aromatic, or heterocyclic structure which have been found in many foods. biogenic amines have been related with several outbreaks of food-borne intoxication and are very important in public health concern because of their potential toxic effects. The accumulation of biogenic amines in foods is mainly due to the presence of bacteria able to decarboxylate certain amino acids. Biogenic amines are formed when the alpha carboxvl group breaks away from free amino acid precursors. They are colled after the amino acid they originated from. The main biogenic amines producers in foods are Gram positive bacteria and cheese is among the most commonly implicated foods associated with biogenic amines poisoning. The consumption of foods containing high concentrations of biogenic amines has been associated with health hazards and they are used as a quality indicator that shows the degree of spoilage, use of non-hygienic raw material and poor manufacturing practice. Biogenic amines may also be considered as carcinogens because they are able to react with nitrites to form potentially carcinogenic nitrosamines. Generally, biogenic amines in foods can be controlled by strict use of good hygiene in both raw material and manufacturing environments with corresponding inhibition of spoiling microorganisms. The aim of this review was to give some information about biogenic amines in foods.

scholarly journals Discovery of Novel Sources of Vitamin B12in Traditional Korean Foods from Nutritional Surveys of Centenarians

2010 ◽  
Vol 2010 ◽  
pp. 1-11 ◽  
Author(s):  
Chung Shil Kwak ◽  
Mee Sook Lee ◽  
Se In Oh ◽  
Sang Chul Park
Keyword(s):  
Health Status ◽  
Dietary Pattern ◽  
Vegetarian Diet ◽  
Human Longevity ◽  
Vitamin B ◽  
Fermented Foods ◽  
Traditional Foods ◽  
Nutritional Factor ◽  
Western Nations ◽  
Nutritional Imbalance

Human longevity can be explained by a variety of factors, among them, nutritional factor would play an important role. In our study of Korean centenarians for their longevity, the apparent nutritional imbalance in the traditional semi-vegetarian diet raised a special attention, especially on vitamin B12status, supplied by animal foods. Interestingly, we found that the prevalence of vitamin B12deficient Korean centenarians was not higher compared with those from Western nations with animal-oriented traditional foods. We assumed that there might be some unveiled sources for vitamin B12in the Korean traditional foods. Screening of vitamin B12contents has revealed that some traditional soybean-fermented foods, such asDoenjangandChunggukjang, and seaweeds contain considerable amounts of vitamin B12. Taken together, it can be summarized that the traditional foods, especially of fermentation, might be evaluated for compensation of the nutritional imbalance in the vegetable-oriented dietary pattern by supplying vitamin B12, resulting in maintenance of health status.

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