Application of chromatograpic methods for identififi cation of biogenic amines in foods of animal origin

César Aquiles Lázaro de La Torre, Carlos Adam Conte-Junior

Resultado de la investigación: Capítulo del libro/informe/acta de congresoCapítulo

Resumen

© 2017 Scrivener Publishing LLC. All rights reserved. The presence of biogenic amines (BAs) is a consequence of specifific free amino acid decarboxylation present in foods of animal origin. If adequate conditions of storage and commercialization are not implemented according to the standards of each product, there is the possibility of bacterial growth, decomposition and formation of these metabolites. Analysis of BAs is important to public heath not only for their relationship with intoxication episodes, but also as useful indicators of food quality. Liquid chromatography with ultraviolet or flfluorescence detection is a more suitable technique to identify and quantify BAs in foods. However, some variations in extraction, derivatization and equipment condition are performed according to the food matrix evaluated (meat, milk, fifish, honey, and others). Due to the current relevance of BAs in the food industry and consumer safety, researchers have tried to develop new analytical methods for fast, reliable analysis of foods in the market. ThThis review presents some of the liquid chromatographic techniques applied to monitoring BAs in different foods of animal origin.
Idioma originalInglés estadounidense
Título de la publicación alojadaFood Safety: Innovative Analytical Tools for Safety Assessment
Número de páginas33
ISBN (versión digital)9781119160588, 9781119160557
DOI
EstadoPublicada - 27 dic 2016

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