Influence of pomegranate seed extract on the formation of biogenic amines in a cereal based fermented food: Tarhana
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ORIGINAL ARTICLE
Influence of pomegranate seed extract on the formation of biogenic amines in a cereal based fermented food: Tarhana ¨ zgu¨l O ¨ zdestan Ocak1 Tug˘c¸e Erol1 • O
Revised: 5 February 2020 / Accepted: 24 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract In this research, biogenic amine content, acidity, pH values, total free amino acid content (TFAA), ash content, colour values (CIE L*, a*, b*), total phenolic compound content (TPCC) and antioxidant activity values of tarhana, which were fortified with pomegranate seed extract (PSE) in different ratios (0%, 0.5%, 1%, 2%) were evaluated during six months of storage. It has been evaluated that pomegranate seed extract causes increase on TPCC, ash content and antioxidant activity values. Putrescine, cadaverine, spermidine, spermine, histamine, tyramine were studied as biogenic amines. Standard addition and internal standard techniques were performed for quantification of biogenic amines. Recovery rates were found between 87.0% and 94.6%. Total biogenic amine contents of tarhana samples decreased during the first two months of storage, remained constant and increased slightly for the next four months. It was found that, pomegranate seed extract causes decrease on biogenic amine content of tarhana samples. While the average total biogenic amine content in control group was 894.70 mg/ kg, tarhana samples which were fortified with pomegranate seed extracts in ratios of 0.5%, 1%, 2% contained 569.67 mg/kg, 514.52 mg/kg, 424.60 mg/kg total biogenic amine, respectively. Keywords Biogenic amine Phenolic compound Pomegranate seed extract Tarhana
¨ zgu¨l O ¨ zdestan Ocak & O [email protected] 1
Faculty of Engineering, Food Engineering Department, Ege University, Bornova Izmir 35100, Turkey
Introduction Biogenic amines are produced by the activity of either plant enzymes or microbial enzymes of various species of bacteria via decarboxylation mechanism of amino acids (Silla-Santos 1996). The most abundant biogenic amines in foods are histamine, tyramine, putrescine, cadaverine, tryptamine, agmatine, spermine and spermidine (Shalaby 1996). The highest concentrations of such amines are encountered in fish and fermented foods (Silla-Santos 1996; Shalaby 1996). The concentration and variety of biogenic amines in foods are affected by different factors such as composition of foodstuff, microbial flora, and intrinsic and extrinsic factors causing bacterial growth during several stages of food processing (Carelli et al. 2007). The intake of high amount of biogenic amines with foods could cause toxic effect in human body with a variety of symptomatic signs (Alvarez and Moreno-Arribas 2014). In addition, for some foodstuff, biogenic amines were reported as indication of quality and acceptability criteria (Shalaby 1996; Alvarez and Moreno-Arribas 2014). As a recent class of plant growth regulators, polyamines play role in different physiological activities in plants (Kalac 2014). Polyamines consist of putrescine, spermidine a
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