Determination of Biogenic Amines in Food and Beverage Samples

Authors

  • Ivana Gerhardtová Department of Chemistry, Faculty of Natural Sciences, University of Ss. Cyril and Methodius in Trnava, Trnava, Slovakia https://orcid.org/0000-0003-1110-7666
  • Jozef Sokol Department of Chemistry, Faculty of Natural Sciences, University of Ss. Cyril and Methodius in Trnava, Trnava, Slovakia https://orcid.org/0000-0003-0620-5341
  • Mária Maliarová Department of Chemistry, Faculty of Natural Sciences, University of Ss. Cyril and Methodius in Trnava, Trnava, Slovakia https://orcid.org/0000-0002-7771-1914
  • Nicholas Martinka Department of Clinical Biochemistry, A. Winter Hospital, Piešťany, Slovakia https://orcid.org/0000-0002-4980-8647
  • Timotej Jankech Department of Chemistry, Faculty of Natural Sciences, University of Ss. Cyril and Methodius in Trnava, Trnava, Slovakia https://orcid.org/0000-0001-6685-877X

DOI:

https://doi.org/10.54779/chl20220528

Keywords:

biogenic amines, methods of determination, nitrogen compounds, food, beverages

Abstract

Biogenic amines are low-molecular-weight nitrogen compounds that are formed primarily by the decarboxylation of amino acids by microbial enzymes. These active substances are found mainly in various types of food or beverages. At certain concentrations, biogenic amines are essential for many physiological functions but toxic if consumed in large quantities. Therefore, the development and optimization of methods sensitive to determine these substances are very much needed. The determination of biogenic amines in food and beverages by the most commonly used separation methods with different types of detection is covered in this review.

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Published

2022-09-15

How to Cite

Gerhardtová, I., Sokol, J., Maliarová, M., Martinka, N., & Jankech, T. (2022). Determination of Biogenic Amines in Food and Beverage Samples. Chemické Listy, 116(9), 528–535. https://doi.org/10.54779/chl20220528

Issue

Vol. 116 No. 9 (2022)

Section

Articles