Biogenic Amine Contents in Non-alcoholic Beers: Screening and Optimization of Derivatization
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Biogenic Amine Contents in Non-alcoholic Beers: Screening and Optimization of Derivatization Fereydoon Aflaki & Vanik Ghoulipour & Nader Saemian & Shahab Sheibani
Received: 27 July 2013 / Accepted: 17 October 2013 / Published online: 14 November 2013 # Springer Science+Business Media New York 2013
Abstract A rapid, sensitive, and reproducible highperformance liquid chromatographic procedure for the determination of nine biogenic amines in non-alcoholic beers was developed by an optimized benzoylation procedure. A Plackett–Burman factorial design was used in order to screen the statistically significant variables. The significant factors of biogenic amine benzoylation, reagent volume and pH, were optimized by a complete factorial response surface design, and optimal reaction conditions were generated. The optimized method showed good linearity (correlation coefficients > 0.997) and good recoveries (from 88.6 to 104.7 %). The repeatability and reproducibility of method were >3.9 and >4.6 %, respectively. Moreover, the detection limits of biogenic amines were calculated between 0.05 and 0.15 μg/ml in wine samples. The optimized method has been applied to the determination of biogenic amine contents of non-alcoholic beers consumed in Iran. Their values ranged from 0 to 2.56 mg/l, no significant differences (p >0.05) were observed between the analyzed samples, and none of these samples surpass the toxic levels reported in the literature. Keywords Biogenic amines . Beer . Optimization . HPLC
Introduction Biogenic amines (BAs) are nitrogenous organic compounds of aliphatic, aromatic, and heterocyclic structures which can F. Aflaki : V. Ghoulipour (*) Faculty of Chemistry, Kharazmi (Tarbiat Moallem) University, Tehran 1571914911, Iran e-mail: [email protected] F. Aflaki : N. Saemian : S. Sheibani Nuclear Science Research School, Nuclear Science and Technology Research Institute, Tehran, Iran
be found naturally in a wide range of foods and fermented beverages such as fishery products (Šimat and Dalgaard 2011), aged meat (De Mey et al. 2012), cheese (Mayer et al. 2010), fruits (Kelly and Blaise ALarroque 2010), wine (Yongmei et al. 2007), and beer (Loret et al. 2005; Tang et al. 2009). The generation of BAs in foods is attributed to the decarboxylation of amino acids by a wide variety of microorganisms and also to the amination and transamination of aldehydes or ketones by amino acid transaminases (Hornero et al. 1997; Kalac et al. 1997; Loukou and Zotou 2003). Low concentrations of BAs are essential for many physiological functions of living cells, for example, histamine, tyramine, and serotonin are involved in the nervous system and putrescine is essential for growth (Lonvaud-Funel 2001). However, uptake of high concentrations of BAs can cause some toxicological effects such as rash, headaches, nausea, hypertension, cardiac palpitation, and anaphylactic shock, and some BAs can be precursors to carcinogenic nitrosamines (Moret et al. 1992; Santos 1996). The determination of BAs in foods is a difficult task because they
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