Biogenic amines in bread as indicators of spoilage
Tóm tắt
Elevated levels of biogenic amines (trimethylamine, putrescine and cadaverine), measured by ion mobility spectrometry (IMS) were found in a sample of “dark rye” bread that had a pungent odor but not in other bread samples. The odorless breads included three types of rye bread, whole wheat, pita bread and a baguette. Sample preparation was simple and consisted of extraction of the biogenic amines into water followed by filtering the solution. The biogenic amines were measured from a single drop (50 μL) of the extract solution. The progress of spoilage was also monitored in the odorous and odorless “dark rye”. Volatile trimethylamine, readily monitored by IMS, was the main compound responsible for the offensive odor in the spoilt bread. The samples were classified by an automatic algorithm as “fresh”, “intermediate” or “spoilt” on the basis of the total biogenic amine level. Thus, we report the development of a fast and objective method to distinguish between spoilt bread and bread that is suitable for consumption.
Tài liệu tham khảo
Silla-Santos MH (1996) Biogenic amines: their importance in foods. Int J Food Microbiol 29:213–231
Shalaby AR (1996) Significance of biogenic amines to food safety and human health. Food Res Int 29:675–690
Chong CY, Abu Bakar F, Russly AR, Jamilah B, Mahyudin NA (2011) MiniReview: the effects of food processing on biogenic amines formation. Int Food Res J 18:867–876
Kalac P (2014) Health effects and occurrence of dietary polyamines: a review for the period 2005- mid 2013. Food Chem 161:27–39
Onal A (2007) A review: current analytical methods for the determination of biogenic amines in foods. Food Chem 103:1475–1486
Badia-Erim F (2013) Recent approaches to the analysis of biogenic amines in food samples. Trends Anal Chem 52:239–247
Simat V, Dalgaard P (2011) Use of small diameter column particles to enhance HPLC determination of histamine and other biogenic amines in seafood. LWT-Food Sci Technol 22:399–406
Wang Q, Xie YF, Zhao WJ, Li P, Qian H, Wang XZ (2014) Rapid microchip-based FAIMS determination of trimethylamine, an indicator of pork deterioration. Anal Methods 6:2965–2972
Cipolla BG, Havouis R, Moulinoux JP (2007) Polyamine content in current foods: a basis for polyamine reduced diet and a study of its long term observance and tolerance in prostate carcinoma patients. Amino Acids 33:203–212
Nishibori N, Fujihara S, Akatuki T (2007) Amounts of polyamines in foods in Japan and intake by Japanese. Food Chem 100:491–497
Mitchell SC, Zhang AQ, Smith LR (2002) Chemical and biological liberation of trimethylamine from foods. J Food Compos Anal 15:277–282
Santos B, Simonet BM, Rios A, Valcarcel M (2004) Direct automatic determination of biogenic amines in wine by flow injection-capillary electrophoresis-mass spectrometry. Electrophoresis 25:3427–3433
Simo C, Moreno-Arribas MV, Cifuentes A (2008) Ion-trap versus time-of-flight mass spectrometry coupled to capillary electrophoresis to analyze biogenic amines in wine. J Chromatog A 1195:150–156
Karpas Z (2013) Applications of ion mobility spectrometry (IMS) in the field of foodomics. Food Res Int 54:1146–1151
Snyder AP, Harden CS, Davis DM, Shoff DB, Maswadeh WM (1994) Hand-portable gas chromatography-ion mobility spectrometer for the determination of freshness of fish. Editors: J.T. James and T.F. Limero, pp. 146–150, Proc. Third Int. Workshop on Ion Mobility Spectrometry, Galveston, Texas, USA, 1994
Rauch PJ, Harrington PD, Davis DM (1996) Ion mobility spectrometer measures food flavor freshness. Food Technol 50:83–85
Karpas Z, Tilman B, Gdalevsky R, Lorber A (2002) Determination of volatile biogenic amines in muscle food products by ion mobility spectrometry. Anal Chim Acta 463:155–163
Raatikainen O, Reinikainen V, Minkkinen P, Ritvanen T, Muje P, Pursiainen J, Hiltunen T, Hyvoenen P, von Wright A, Reinikainen S (2005) Multivariate modeling of fish freshness index based on ion mobility spectrometry measurements. Anal Chim Acta 544:128–134
Bota G, Harrington PB (2006) Direct detection of trimethylamine in meat food products using ion mobility spectrometry. Talanta 68:629–635
Vautz W, Zimmermann D, Hartmann M, Baumbach JI, Nolte J, Jung J (2006) Ion mobility spectrometry for food quality and safety. Food Addit Contam 23:1064–1073
Karpas Z, Cohen G, Atweh E, Barnard G (2012) Golan M (2012) Recent applications of ion mobility spectrometry in diagnosis of vaginal infections. Int J Spectrosc. doi:10.1155/(2012)/323859
Garrido-Delgado R, Arce L, Valcarcel M (2012) Multi-capillary column-ion mobility spectrometry: a potential screening system to differentiate virgin olive oils. Anal Bioanal Chem 402:489–498
Alonso R, Rodriguez-Estevez V, Dominguez-Vidal A, Ayora-Canada MJ, Arce L, Valcarcel M (2008) Ion mobility spectrometry of volatile compounds from Iberian pig fat for fast feeding regime authentication. Talanta 76:591–596
Ruzsanyi V, Baumbach JI, Eiceman GA (2003) Detection of the mold markers using ion mobility spectrometry. Int J Ion Mobil Spectrom 2:53–58