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E-grāmata: Biogenic Amines in Food: Analysis, Occurrence and Toxicity

Edited by (Universiti Teknologi PETRONAS, Malaysia), Edited by (Universitą degli Studi di Teramo, Italy)
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Biogenic Amines in Food: Analysis, Occurrence and ToxicityPalielināt
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A precise analysis of biogenic amines is important as an indicator of food freshness or spoilage that can cause serious toxicity. This book provides comprehensive background information on biogenic amines and their occurrence in various foods and drinks. It gives a detailed description of both the established analytical methods and the emerging technologies for the analysis of them; this will help make the tests useful for both fermented and non-fermented foods. As the first book on the detection of biogenic amines in all types of food, it provides help to get a better understanding of the risks and how to avoid them. It serves as an excellent and up-to-date reference for food scientists, food chemists and food safety professionals.

Providing comprehensive background information on biogenic amines and their occurrence in various foods and drinks, this book serves as an excellent up-to-date reference for food scientists, food chemists and food safety professionals.
Chapter 1 Biogenic Amines Formation, Toxicity, Regulations in Food
1(17)
Yesim Ozogul
Fatih Ozogul
1.1 Introduction
1(1)
1.2 Biogenic Amine Formation
2(4)
1.2.1 Chemical Structure of Amino Acid and Biogenic Amines
2(2)
1.2.2 Physiological Significance of Biogenic Amines
4(2)
1.3 Toxicity of Biogenic Amines
6(4)
1.3.1 Histamine (Scombroid) Poisoning
6(3)
1.3.2 Tyramine Toxicity
9(1)
1.4 Regulations
10(8)
References
13(5)
Chapter 2 Microorganisms Able to Produce Biogenic Amines and Factors Affecting Their Activity
18(23)
Pasquale Russo
Mariagiovanna Fragasso
Carmen Berbegal
Francesco Grieco
Giuseppe Spano
Vittorio Capozzi
2.1 Introduction
18(1)
2.2 BAs in Food: Chemical Diversity, Microbial Diversity and the Different Significance of Microbial Producers
19(6)
2.3 Abiotic and Biotic Factors Affecting the Activity of Microorganisms that Produce BAs
25(3)
2.4 Future Perspectives
28(13)
References
30(11)
Chapter 3 Controlling Biogenic Amine Formation in Food
41(21)
Jose M. Lorenzo
Paulo E. Munekata
Belen Gomez
Aristide Maggiolino
Daniel Franco
Pasquale De Palo
Francisco J. Barba
3.1 Introduction
41(3)
3.2 Factors that Control the Occurrence of BAs
44(1)
3.3 Practical Ways to Control BA Formation
45(9)
3.3.1 Food Additives
46(1)
3.3.2 High Pressure Processing
46(3)
3.3.3 Ozone Treatment
49(1)
3.3.4 Irradiation
49(2)
3.3.5 Starter Cultures with Negative-decarboxylase Activity
51(3)
3.4 Microorganisms that Have the Ability to Degrade BAs and Their Technological Relevance in Food
54(3)
3.5 Conclusions
57(5)
Acknowledgements
58(1)
References
58(4)
Chapter 4 Biogenic Amines in Fermented Fish
62(14)
Livia Simon Sarkadi
4.1 Characterisation of Biogenic Amines Important in Fish and Fish Products
62(1)
4.2 Occurrences of Biogenic Amines in Fish and Fish Products
63(2)
4.3 Biogenic Amines as Quality Factors for Fish
65(1)
4.4 Reductions of Biogenic Amines in Fermented Fish
66(2)
4.5 Health Related Risk of Biogenic Amines
68(1)
4.6 Regulation of Histamine Content in Fish
69(1)
4.7 New Methods for Determination of Biogenic Amines in Fish and Fish Products
70(1)
4.8 Conclusions
71(5)
References
71(5)
Chapter 5 Biogenic Amines in Non-fermented Food
76(27)
J. L. Ordonez
R. Callejon
5.1 Introduction
76(6)
5.1.1 Biogenic Amines as a Quality Index
79(1)
5.1.2 Processing and Storage Conditions
80(2)
5.2 Biogenic Amines in Animal Derived Products
82(8)
5.2.1 Fish
82(5)
5.2.2 Shellfish
87(1)
5.2.3 Animal Meat and Meat Products
87(2)
5.2.4 Dairy Products
89(1)
5.2.5 Eggs
89(1)
5.2.6 Honey
89(1)
5.3 Biogenic Amines in Vegetables and Plant-derived Products
90(6)
5.3.1 Vegetables
90(4)
5.3.2 Fruits and Fruit Juices
94(1)
5.3.3 Nuts
95(1)
5.3.4 Cocoa
95(1)
5.4 Analytical Methods in the Determination of Biogenic Amines in Food
96(1)
5.5 Conclusions
96(7)
References
97(6)
Chapter 6 Fermented Sausages: A Potential Source of Biogenic Amines
103(16)
A. Paparella
R. Tofalo
6.1 Introduction
103(3)
6.2 Occurrence of Biogenic Amines in Fermented Sausages
106(4)
6.3 Aminogenic Microorganisms in Fermented Sausages
110(1)
6.4 Factors Influencing Biogenic Amine Content in Fermented Sausages
111(2)
6.5 Nitrosamines
113(2)
6.6 Conclusion
115(4)
References
115(4)
Chapter 7 Occurrence of Biogenic Amines in Cheese: An Overview
119(14)
L. M. Perin
L. A. Nero
7.1 Introduction
119(1)
7.2 The Role of Lactic Acid Bacteria in the Production of Biogenic Amines in Cheeses
120(3)
7.3 Occurrence of Biogenic Amines in Artisanal Cheeses
123(2)
7.4 Intoxication by Biogenic Amines Related to Cheese Consumption
125(3)
7.5 Biogenic Amine Control in Cheeses
128(1)
7.6 Analysis of Biogenic Amines
129(1)
7.7 Conclusion
130(3)
Acknowledgements
130(1)
References
130(3)
Chapter 8 Biogenic Amines in Global Beverages
133(24)
G. Perpetuini
F. Tittarelli
N. Battistelli
G. Arfelli
G. Suzzi
R. Tofalo
8.1 Wine
134(6)
8.2 Beer
140(3)
8.3 Cider
143(3)
8.4 Vinegar
146(3)
8.5 Liqueur
149(2)
8.6 Tea
151(1)
8.7 Coffee
152(1)
8.8 Conclusion
153(4)
References
153(4)
Chapter 9 Biogenic Amines in Baby Foods
157(16)
Anna Czajkowska
Joanna Leszczynska
9.1 Introduction -- Biogenic Amine Toxicity and Occurrence in Food
157(2)
9.1.1 Potentially Aminogenic Foods -- Complementary Foods
158(1)
9.2 Analytical Methodology of BA Analysis in Baby Foods
159(3)
9.3 Biogenic Amine Occurrence in Ready-to-eat Baby Foods
162(5)
9.4 Toxicity and Risk Assessment of BA Occurrence in Ready-to-eat Baby Foods
167(3)
9.5 Future Research Directions in BA Analysis in Baby Foods
170(3)
References
171(2)
Chapter 10 Occurrence of Biogenic Amines in Fermented and Non-fermented Soybean Products
173(14)
N. Battistelli
F. Tittarelli
G. Perpetuini
G. Suzzi
R. Tofalo
10.1 Nutritional Value of Soybeans
175(1)
10.2 Biogenic Amines in Soybean Products
176(7)
10.3 Conclusions
183(4)
References
184(3)
Chapter 11 Impact of Processing Meat on the Formation of Heterocyclic Amines and Risk of Cancer
187(25)
Amanat Ali
Mostafa I. Waly
Sankar Devarajan
11.1 Introduction
187(1)
11.2 Factors Affecting the Formation of HCAs and PAHs in Foods
188(2)
11.3 Types of HCAs Formed During Cooking
190(1)
11.4 Ways to Reduce the Formation of HCAs and PAHs in Cooked Meats and Fish
191(11)
11.4.1 Simple Modifications in Cooking Methods
191(1)
11.4.2 Reducing the Formation of HCAs by Using Herbs and Spices and Marination of Meat
191(2)
11.4.3 Mechanisms of Action of HCAs in Cancer Development
193(3)
11.4.4 Meat Consumption, Cooking Practices, Dietary Exposure to HCAs, and Risk of
Cancer
196(4)
11.4.5 Strategies to Inhibit or Reduce the Dietary Exposure of HCAs and Related Risk of Cancer
200(2)
11.5 Summary and Conclusion
202(10)
References
203(9)
Chapter 12 Sample Preparation Methods for the Analysis of Biogenic Amines
212(27)
Bahruddin Saad
Chanbasha Basheer
12.1 Introduction to Sample Preparation
212(1)
12.2 Challenges in Sample Preparation for the Analysis of Biogenic Amines
213(1)
12.3 Classical Sample Preparation Methods for the Determination of BAs
213(7)
12.3.1 Liquid-Liquid Extraction
213(4)
12.3.2 Solid Phase Extraction
217(3)
12.4 Non-classical Sample Preparation Methods
220(12)
12.4.1 Sorbent-based Extractions
220(6)
12.4.2 Solvent-based Extractions
226(6)
12.5 Sample Preparation in the Context of Green Analytical Chemistry
232(3)
12.6 Conclusion
235(4)
References
235(4)
Chapter 13 Derivatization Strategies for the Determination of Biogenic Amines With Chromatographic Techniques
239(29)
Tauqir Ahmad
Chanbasha Basheer
Bahruddin Saad
13.1 Introduction
239(1)
13.2 Analysis of BAs and Derivatization
240(2)
13.3 Derivatization Reagents for HPLC Analysis
242(10)
13.3.1 Derivatization with DNS-Cl
242(1)
13.3.2 Derivatization with Dabsyl Chloride
243(1)
13.3.3 Derivatization Using 1,2-naphthoquinone-4-sulfonate (NQS)
244(1)
13.3.4 Derivatization with Phenyl Isothiocyanate (PIT)
244(1)
13.3.5 Derivatization with 6-aminoquinolyl-N-hydroxysuccinimidyl Carbamate (AQC)
245(1)
13.3.6 Derivatization Using Fluorenyl Methyl Chloroformate (FMOC)
245(1)
13.3.7 Derivatization with Diethyl Ethoxymethylenemalonate (DEEMM)
246(1)
13.3.8 Derivatization with Benzoyl Chloride
246(1)
13.3.9 Derivatization with 1,3,5,7-tetramethyl-8-(N-hydroxysuccinimidyI butyric ester)-difluoroboradiaza-s-indacene (TMBB-Su)
247(1)
13.3.10 Derivatization with 2-chIoro-1,3-dinitro-5-(trifluoromethyl)benzene (CNBF)
247(1)
13.3.11 Derivatization with 1-fluoro-2-nitro-4-(tri-fluoromethyl)benzene (FNBT)
248(1)
13.3.12 Derivatization with 4'-carbonyl Chloride Rosamine (CCR)
248(1)
13.3.13 Derivatization of Amino Groups with 2-(9-carbazole)Ethyl Chloroformate (CEOC)
249(3)
13.4 Pros and Cons of Derivatization Reagents
252(2)
13.5 Derivatization Reagents for Gas Chromatography Analysis
254(2)
13.5.1 Isobutyl Chloroformate (IBCF)
254(1)
13.5.2 Derivatization with Pentafluoro Benzaldehyde (PFB)
255(1)
13.5.3 Derivatization with Acetic Anhydride (AA)
256(1)
13.6 Comparison of GC Derivatization Reagents
256(2)
13.7 Conclusion
258(10)
List of Abbreviations
258(1)
References
259(9)
Chapter 14 Chromatographic and Capillary Electrophoretic Methods for the Determination of Biogenic Amines
268(24)
Abdalghaffar M. Osman
Chanbasha Basheer
Mohd Nairn
14.1 Introduction
268(2)
14.1.1 Liquid Chromatography Methods
269(1)
14.1.2 Columns, Mobile Phase, and Detection in LC
269(1)
14.2 RP-LC Separation of BAs
270(1)
14.2.1 HPLC
270(1)
14.2.2 UHPLC
271(1)
14.3 ANP-LC and HILIC
271(4)
14.3.1 Ion Chromatography
274(1)
14.4 Thin Layer Chromatography
275(8)
14.4.1 Capillary Electrophoresis
277(1)
14.4.2 Capillaries Used in CE
278(1)
14.4.3 CE Detectors
279(1)
14.4.4 Some CE Applications
279(1)
14.4.5 Microchip Electrophoresis
279(1)
14.4.6 Gas Chromatography
279(4)
14.5 Conclusion
283(9)
List of Abbreviations
283(2)
References
285(7)
Chapter 15 Miscellaneous Methods for the Detection of Biogenic Amines
292(21)
D. Zare
M. Enshaeieh
15.1 Introduction
292(1)
15.2 Colorimetric Methods
293(1)
15.3 Fluorometric Methods
294(1)
15.4 Enzymatic Methods
295(6)
15.4.1 Direct Enzymatic Determination of BAs
295(1)
15.4.2 Immobilized Enzymes
296(1)
15.4.3 Enzyme-linked Immunosorbent Assay
297(1)
15.4.4 Biosensors
298(3)
15.5 Flow Injection Analysis
301(3)
15.6 Detection of Biogenic Amine Producing Bacteria
304(4)
15.6.1 Culture Techniques
304(2)
15.6.2 Enzymatic Techniques
306(1)
15.6.3 Chromatographic Methods
307(1)
15.6.4 Molecular Techniques
307(1)
15.6.5 Polymerase Chain Reaction
307(1)
15.6.6 DNA Hybridization
308(1)
15.7 Conclusion
308(5)
References
309(4)
Subject Index 313
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