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Wyniki wyszukiwania dla: biogenic amines
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The content of biogenic amines in Rondo and Zweigelt wines and correlations between selected wine parameters
PublikacjaThe purpose of this study was to evaluate the content of biogenic amines (BAs) in wines using dispersive liquid–liquid microextraction–gas chromatography–mass spectrometry (DLLME-GC–MS). An additional objective was to assess the correlations between selected parameters characterizing the samples such as the content of BAs, sugars, and organic acids, pH, and total acidity. Wines produced from the same grape variety in which alcoholic...
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Development and validation of an LC–MS/MS method for the determination of biogenic amines in wines and beers
PublikacjaBiogenic amines are group of organic, basic, nitrogenous compounds that naturally occur in plant, microorganism, and animal organisms. Biogenic amines are mainly produced through decarboxylation of amino acids. They are formed during manufacturing of some kind of food and beverages such as cheese, wine, or beer. Histamine, cadaverine, agmatine, tyramine, putrescine, and b-phenylethylamine are the most common biogenic amines found...
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BIOGENIC AMINES IN DRY CURED MEAT PRODUCTS
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Determination of biogenic amines in beers by LC-MS/MS
PublikacjaAnalysis of biogenic amines in beers was carried out by HPLC-MS/MS after their derivatization with p-toluenesulfonyl chloride (tosyl chloride). The developed method has been applied for analysis of eighteen biogenic amines in twelve samples of different kind of beers (Lager, Strong Lager, Schwarzbier, Weizenbier, Pils, nonalcoholic Pils, Stout). The method is sensitive and the results precise for majority of the analytes.
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Application of chromogenic dye in biogenic amines determination using spectrophotometry
PublikacjaBiogenic amines content can be the source of information in the field of freshness and suitability of certain foods for consumption. However, most analytical methods for their determination require complicated sample preparation and expert knowledge. Because of that, a novel approach based on chromogenic dye application was proposed. After the SN1 reaction of an amine with S 0378 dye, the absorbance of the solution was measured...
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Occurrence and Levels of Biogenic Amines in Beers Produced by Different Methods
PublikacjaThe concentration of biogenic amines (BAs) in beer depends, among other factors, on the activity of microorganisms, in particular lactic acid bacteria. In this work an analytical method based on derivatization with tosyl chloride and high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) was used to determine 17 BAs in samples of commercially available beers, and to monitor the changes in concentration of...
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Determination of Biogenic Amines in Wine Using Micellar Electrokinetic Chromatography
PublikacjaProduction on a large-scale of fermented alcoholic drinks made from different kinds of fruits is carried out in homes. Although wine laws regulating home production exist, they do not include upper concentration limits of biogenic amines. Therefore, a quick and inexpensive way to determine BAs in wine is crucial. A new analytical method based on micellar electrokinetic chromatography has been developed for the separation of the...
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Poultry meat freshness assessment based on the biogenic amines index
PublikacjaIn order to safeguard the well-being of the consumers, it is important to accurately determine the shelf life of poultry and poultry-based products. In this work, it was evaluated whether the measurement of the concentration of cadaverine, putrescine, histamine and tyramine can be used to assess the shelf-life of poultry meat stored in the different types of the containers. Based on the results it can be concluded that the collective...
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Determination of biogenic amines in processed and unprocessed mushrooms from the Polish market
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Prediction of the Biogenic Amines Index of Poultry Meat Using an Electronic Nose
PublikacjaThe biogenic amines index of fresh chicken meat samples during refrigerated storage was predicted based on the headspace analysis using an electronic nose equipped with an array of electrochemical sensors. The reference biogenic amines index values were obtained using dispersive liquid–liquid microextraction–gas chromatography–mass spectrometry. A prototype electronic nose with modular construction and a dedicated sample chamber...
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Literature update of analytical methods for biogenic amines determination in food and beverages
PublikacjaBiogenic 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...
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Reactive imines: Addition of 2-aminopyrimidine to the imine bond and isolation of the aminal from the equilibrium mixture aminal/imine
PublikacjaThe reaction between o-vanillin and 2-aminopyrimidine leads to the formation of a single crystalline product: aminal, 1, which results from the reaction of the initially formed imine with 2-aminopyrimidine. The reaction was followed by the NMR spectroscopy. VT NMR studies prove that in solution two major species are observed: aminal and imine and their ratio depends on the time or/and temperature with the imine content increasing...
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Biogenne aminy
PublikacjaW rozdziale omówiono zagadnienia związane z powstawaniem biogennych amin w surowcach i produktach żywnościowych oraz ich wpływ na zdrowie konsumentów.
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Combined gas chromatography—mass spectrometry for the analysis of central and peripheral biogenic amines
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Evaluation of the Impact of Storage Conditions on the Biogenic Amines Profile in Opened Wine Bottles
PublikacjaA survey of biogenic amine (BA) profiles in opened wine bottles has been established to monitor the level of biogenic amines (BAs) in opened bottles against time and other conditions. Bottles of red and white wine were submitted to different temperatures, stopper type (screw cap, cork), and use of vacuum devices. A total of six wines made from a variety of grapes were obtained from vineyards from regions across Poland. Dispersive...
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CE-MS and GC-MS as “Green” and Complementary Methods for the Analysis of Biogenic Amines in Wine
PublikacjaTwo novel complementary analytical methods, namely an extraction-free capillary electrophoresis coupled to mass spectrometry (CE-MS) and direct immersion-solid-phase microextraction combined with gas chromatography-mass spectrometry (DI-SPME-GC-MS), have been developed and successfully applied for the determination of biogenic amines (BAs) in wine and fruit wine. They have been rigorously compared to each other in terms of various...
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Simple analytical method for total biogenic amines content determination in wine using a smartphone
PublikacjaA simple, fast, and green smartphone-based procedure for total biogenic amines content determination in wine was developed and validated. Sample preparation and analysis were simplified to make the method suitable for routine analyses even in resource-scarce settings. The commercially available S0378 dye and smartphone-based detection were used for this purpose. The developed method has satisfactory figures of merit for putrescine...
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Biogenic amines content during extended ageing of dry-cured pork loins inoculated with probiotics
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Green, simple analytical method for total biogenic amines content determination in wine using spectrophotometry
PublikacjaA simple, green and equitable procedure for total biogenic amines (BAs) content determination was developed. The scientific novelty lies in the use of commercially available S 0378 dye, the reaction of which with BAs results in a colour change of the solution. Sample preparation and analysis were simplified to make the method suitable for routine analyses even in resource-scarce settings. The optimization of the method was carried...
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The impact of cold plasma on the phenolic composition and biogenic amine content of red wine
PublikacjaThe effect of cold plasma (CP) on phenolic compound (PC) and biogenic amine (BA) contents of red wine was investigated for the first time. The influence of CP was compared with the effects of a wine preservation using potassium metabisulfite and a combined method. The PC profile was determined by UPLC-PDA-MS/MS while BAs using DLLME-GC–MS. Chemometric analysis also was used. The content of PCs was 3.1% higher in the sample preserved...
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The influence of sonication time on the biogenic amines formation as a critical point in uncured dry-fermented beef manufacturing
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Direct solid phase microextraction combined with gas chromatography – Mass spectrometry for the determination of biogenic amines in wine
PublikacjaA direct method based on immersion solid phase microextraction (DI-SPME) gas chromatography mass-spectrometry (GC-MS) was optimized and validated for the determination of 16 biogenic amines in Polish wines. In the analysis two internal standards were used: 1,7-diaminoheptane and bis-3-aminopropylamine. The method allows for simultaneous extraction and derivatization, providing a simple and fast mode of extraction and enrichment....
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Free Amino Acids and Biogenic Amines Content during Ageing of Dry-cured Pork Loins Inoculated with <i>Lactobacillus casei</i> ŁOCK 0900 Probiotic Strain
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Impact of selected parameters of the fermentation process of wine and wine itself on the biogenic amines content: Evaluation by application of chemometric tools
PublikacjaThe demand for safer foods has promoted more research into biogenic amines (BAs) over the past few years, however, there are still some questions that remain unanswered. Despite the fact that BAs are present in wine and can cause toxic effect to the body, a shared regulation limiting the amounts of BAs in wine is still lacking. A detailed understanding of their presence in wine is also important for the food trade sector. Therefore,...
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Discrepancies in determination of biogenic amines in beer samples by reversed phase and hydrophilic interaction liquid chromatography coupled with tandem mass spectrometry
PublikacjaBiogenic amines (BAs) are nitrogenous organic bases occurring mainly in fermented food and beverages as a result of free amino acids bacterial decarboxylation. The reversed phase liquid chromatography (RPLC) and hydrophilic interaction liquid chromatography (HILIC) based methods were compared in terms of usefulness for determination of BAs in beer samples. Analysis of BAs with the use of RPLC method were carried out after their...
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Miniaturized, green salting-out liquid–liquid microextraction coupled with GC–MS used to evaluate biogenic amines in wine samples
PublikacjaMonitoring of the biogenic amines (BAs) content in food products, including wine, is important due to the health and safety of consumers and from the quality control point of view. In a given study, simultaneous derivatization and salting-out liquid–liquid microextraction (SALLME) coupled with GC–MS for BAs determination from wine samples was developed. For the optimization the Box-Behnken design was applied, where three independent...
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An approach to new chiral bicyclic imines and amines via Horner–Wadsworth–Emmons reaction
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Dispersive liquid-liquid microextraction combined with gas chromatography–mass spectrometry for in situ determination of biogenic amines in meat: Estimation of meat's freshness
PublikacjaA dispersive liquid-liquid microextraction (DLLME) gas chromatography–mass spectrometry (GC–MS) technique was developed for the determination of selected biogenic amines (BAs) in samples of poultry, pork and beef. Prior to the extraction process, an appropriate volume of sodium hydroxide solution was added to each of the portioned samples. Next, samples were homogenized, centrifuged and finally sonicated at an increased temperature....
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An in situ derivatization – dispersive liquid–liquid microextraction combined with gas-chromatography – mass spectrometry for determining biogenic amines in home-made fermented alcoholic drinks
PublikacjaA novel dispersive liquid–liquid microextraction (DLLME) gas chromatography mass-spectrometry(GC–MS) method was developed for the determination of 13 biogenic amines in home-made wine sam-ples. The method allows to simultaneous extraction and derivatization of the amines providing a simpleand fast mode of extract enrichment. During the study, two different procedures were examined. Sta-tistical analysis was performed to choose...
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Green, simple analytical method for biogenic amines determination in fruit juice samples using salting-out assisted liquid-liquid microextraction and gas chromatography-mass spectrometry
PublikacjaSalting-out assisted liquid-liquid microextraction (SALLME) was integrated with the derivatization procedure to establish a one-step sample pre-treatment approach for rapid analysis of 14 biogenic amines (BAs) in fruit juices. The methodology consists of salting-out of analytes, derivatization with ethyl chloroformate (ECF), extraction with ethyl acetate (EtAc), and the analysis of the derivatized BAs using gas chromatography-mass...
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Exploring the Reactivity of Unsymmetrical Diphosphanes toward Heterocumulenes: Access to Phosphanyl and Phosphoryl Derivatives of Amides, Imines, and Iminoamides
PublikacjaWe present a comprehensive study on the diphosphanation of iso(thio)cyanates by unsymmetrical diphosphanes. The reactions involving unsymmetrical diphosphanes and phenyl isocyanate or phenyl thioisocyanate gave rise to phosphanyl, phosphoryl, and thiophosphoryl derivatives of amides, imines, and iminoamides. The structures of the diphosphanation products were confirmed through NMR spectroscopy, IR spectroscopy, and single-crystal...
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Niebezpieczeństwo ukryte w żywności-aminy biogenne. Cz. II. Metody oznaczania i wyzwania.
PublikacjaZe względu na aktywność biologiczną amin biogennych ich oznaczanie zarówno jakościowe, jak i ilościowe w żywności ma istotne znaczenie w celu zapewnienia ochrony zdrowia i życia ludzkiego. Obecnie do monitoringu amin biogennych w żywności najczęściej wykorzystuje się: wysokosprawną chromatografię cieczową (HPLC), chromatografię cienkowarstwową (TLC) oraz absorpcyjną spektrofotometrię cząsteczkową. Są to jednak techniki czasochłonne,...
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TMSCL as a rate accelerating additive in acylations of amines with 5-(α- amino-α'-hydroxy)methylene meldrum's acids
PublikacjaAspects are presented of the acylation of amines, alcohols and thiols with 5-(α-amino- α'-hydroxy)methylene Meldrum's acids. We placed special emphasis on the acylation reaction of secondary amines with 5-(α-amino- α'-hydroxy)methylene Meldrum's acids, which, due to their basicity, caused problems concerning salt formation with a Meldrum acid derivative. We found that secondary amines, which react at the slowest rate and with a...
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TMSCl Promoted Acylation of Amines with 5-(α-amino- α'-hydroxy)methylene Meldrum's Acids - Elucidation of Mechanism.
PublikacjaRecently we have observed accelerating influence of trimethyl silyl chloride addition on the rate of the reactions of 5-(α-amino- α'-hydroxy)methylene Meldrum's Acids with amines, particularly in the case of highly basic amines. However the nature of the aforementioned process remain unexplained. In proposed communication we wish to report insightful elucidation of this mechanism. The reaction under investigation involves simply...
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Tmscl as a rate accelerating additive in acylations of amines with 5-(α-amino- α'-hydroxy)methylene meldrum's acids
PublikacjaAspects are presented of the acylation of amines, alcohols and thiols with 5-(α-amino- α'-hydroxy)methylene Meldrum's acids. We placed special emphasis on the acylation reaction of secondary amines with 5-(α-amino- α'-hydroxy)methylene Meldrum's acids, which, due to their basicity, caused problems concerning salt formation with a Meldrum acid derivative. We found that secondary amines, which react at the slowest rate and with a...
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Niebezpieczeństwo ukryte w żywności - aminy biogenne cz. I. Charakterystyka, występowanie i aspekty zdrowotne
PublikacjaAminy biogenne (AB) to związki biologicznie czynne, które są niezbędne do prawidłowego funkcjonowania organizmów żywych, toteż powszechnie występują we wszystkich roślinach, zwierzętach oraz mikroorganizmach. Z drugiej jednak strony, wskazuje się na ich działanie toksyczne (zwłaszcza, gdy są przyjmowane w dużych ilościach z pożywieniem) lub nawet rakotwórcze, gdyż są prekursorami N-nitrozozwiązków o właściwościach mutagennych i...
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The removal of biogenic compounds and suspended solids in a constructed wetland system
PublikacjaW celu ochrony ujęcia powierzchniowego wody pitnej dla m. Gdańska w 1997 roku został wybudowany obiekt hydrofitowy na cieku spływającym ze wsi Bielkowo. System hydrofitowy jest zbiornikiem retencyjnym złożonym z dwóch części: - część ''mokra'' tzn. stale wypełniona wodą stanowiąca system grobli z wewnętrznym drenażem, która miała pełnić rolę oczyszczających złóż korzeniowych, - część ''sucha'' wypełniająca się wodą okresowo i przeznaczona...
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Lower rim substituted tert-butylcalix[4]arenes. Part 10. New Pb(II)-selective electrodes based on tetrasubstituted calix[4]arenes amides
PublikacjaOpracowano elektrody selektywne na jony Pb(II) oparte na lipofilowych tetrapodstawionych amidowych pochodnych kaliks[4] arenu. Charakterystyki elektrod mają nachylenie nernstowskie w szerokim zakresie stężeń 10 (-1.3) do 10 (-7.2).
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Reaction of 4-benzylidene-2-methyl-5-oxazolone with amines, Part 2: Influence of substituents in para-position in the phenyl ring and a substituent on amine nitrogen atom on the reaction kinetics
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Amide/Amino-Based Functional Additives for Lubricants: Structure, Antimicrobial Activity and Wear Resistance
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A review of structures, properties and analysis of volatile amines in the environment
PublikacjaOmówiono właściwości i źródła wytwarzania lotnych amin alifatycznych. Uwzględniono również ich wpływ na organizmy żywe. Przedstawiono liczne naturalne i antropogeniczne źródła amin. Omówiono problemy analityczne związane z oznaczaniem amin w próbkach środowiskowych, przygotowaniem próbek do analizy chromatograficznej oraz nowe techniki oznaczania lotnych amin alifatycznych.
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Lower-rim-substituted tert-butylcalix[4]arenes. Part IX: one-pot synthesis of calix[4]arene-hydroxamates and calix[4]arene-amides
PublikacjaZaprezentowano prostą metodę selektywnej acylacji podstawionych i niepodstawionych hydroksyloamin za pomocą di i tetra podstawionych kaliks{4]aren-kwasów. Pokazano pierwszą strukturę krystalograficzną kaliks-hydroksyamidu.
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Synthesis of amides under microwave irradiation
PublikacjaAmides belong to the most important carboxylic acid derivatives. They are constituents of natural compounds like peptides and proteins. They found applications in many branches of science and industry, especially in pharmaceutical and polymer science. Conventional procedures for amide preparation involve reaction between amine and carboxylic acid or their more active derivatives such as acid chlorides, acid anhydrides or esters....
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Determination of aliphatic amines in water by gas chromatography using headspace solvent microextraction
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Isothiocyanates may chemically detoxify mutagenic amines formed in heat processed meat
PublikacjaMeat consumption represents a dietary risk factor increasing the incidence of common cancers, probably due to carcinogenic amines (HAAs) formed upon meat heating. Interestingly, cancers whose incidence is increased by meat consumption, are decreased in populations consuming brassica vegetables regularly. This inverse correlation is attributed to brassica anticarcinogenic components, especially isothiocyanates (ITCs) that stimulate...
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Preliminary antifungal activity assay of selected chlorine-containing derivatives of xanthone and phenoxyethyl amines
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Effect of Surface Treatment of Halloysite Nanotubes (HNTs) on the Kinetics of Epoxy Resin Cure with Amines
PublikacjaThe epoxy/clay nanocomposites have been extensively considered over years because of their low cost and excellent performance. Halloysite nanotubes (HNTs) are unique 1D natural nanofillers with a hollow tubular shape and high aspect ratio. To tackle poor dispersion of the pristine halloysite (P-HNT) in the epoxy matrix, alkali surface-treated HNT (A-HNT) and epoxy silane functionalized HNT (F-HNT) were developed and cured with...
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The effect of high pressure on formation of volatile amines in minced meat of cod (Gadus morhua)
PublikacjaThe effects of high pressure at subzero temperature (193 MPa, at −20 °C) on inactivation of natural microflora of cod meat and degradation of trimethylamine oxide (TMAO) to trimethylamine (TMA) during refrigerated storage and to dimethylamine (DMA) and formaldehyde (FA) during frozen storage were investigated. The content of TMA, DMA and FA in cod meat did not change immediately after pressure treatment. During 40 days of frozen...
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The efficiency and technological reliability of biogenic compounds removal during long-term operation of a one-stage subsurface horizontal flow constructed wetland
PublikacjaThe paper presents the results of a study of the efficiency and technological reliability of total nitrogen and total phosphorus removal during long term operation of a one-stage constructed wetland system with subsurface horizontal wastewater flow. The flow rate of the wastewater treatment plant was 1.2m3/d during the research period. Physical and chemical analyses of raw wastewater and treated effluent were carried out in the...
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Nonprotein nitrogenous compounds
PublikacjaThe non-protein nitrogen (NPN) fraction is an important group of food components for both technological and nutritional reasons. Free amino acids (FAAs), oligopeptides, amines, nucleic acids, and nucleotides, as well as other low-molecular nitrogen-containing components (cyanogenic glycosides, alkaloids, thiazoles, oxazoles, pyrroles, and pyrazines), are found in most foods. Their content depends on many factors, starting from...