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Literature update of analytical methods for biogenic amines determination in food and beverages

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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Articles
Type:
artykuł w czasopiśmie wyróżnionym w JCR
Published in:
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
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