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Abstract
Biogenic amines (BAs) have been reported in a variety of foods, such as fish, meat, cheese, and wines. The formation of BAs in food by the microbial decarboxylation of amino acids can result in human allergic reactions, characterized by difficulty in breathing, rash, vomiting, and hypertension. Control measures to prevent biogenic amine formation in foods and/or reduce their levels should be considered. Therefore, monitoring of BAs in food samples with the application of analytical techniques is of high importance. This review is based on literature data from 2010 until today and refers to food samples and alcoholic beverages. The rationale of this study is to provide data for the occurrence of BAs in food and beverages samples and a comparison of the analytical techniques and challenges in liquid and solid matrices. Importantly, BAs can be used as future markers for quality and freshness of the food products and alcoholic beverages.
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Authors (6)
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Myrsini Papageorgiou dr
- Aristotle University of Thessaloniki Department of Chemistry
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Ewa Kłodzińska dr. hab.
- Instiute of Sport - National Research Institute Department of Analytical Chemistry and Instrumental Analysis
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Calum Morrison
- University of Glasgow Forensic Medicine and Science Section
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Details
- Category:
- Articles
- Type:
- artykuł w czasopiśmie wyróżnionym w JCR
- Published in:
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TRAC-TRENDS IN ANALYTICAL CHEMISTRY
no. 98,
pages 128 - 142,
ISSN: 0165-9936 - Language:
- English
- Publication year:
- 2018
- Bibliographic description:
- Płotka-Wasylka J., Namieśnik J., Papageorgiou M., Kłodzińska E., Morrison C., Lambropoulou D.: Literature update of analytical methods for biogenic amines determination in food and beverages// TRAC-TRENDS IN ANALYTICAL CHEMISTRY. -Vol. 98, (2018), s.128-142
- DOI:
- Digital Object Identifier (open in new tab) 10.1016/j.trac.2017.11.001
- Verified by:
- Gdańsk University of Technology
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