Modified QuEChERS combined with ultra high performance liquid chromatography tandem mass spectrometry to determine seven biogenic amines in Chinese traditional condiment soy sauce

Recent trends in the determination of biogenic amines in fermented beverages – A review

In the past few years, we have seen intense interest grow in chemistry, toxicity and analysis of biogenic amines (BAs). Thus, a comprehensive review on clean-up and recent advances in analysis of biogenic amines (BAs) in human body and dairy products of foodstuffs are presented. Liquid-liquid extraction, solid phase extraction, solid phase microextraction, dispersive liquid-liquid microextraction (DLLME), cloud point extraction and hollow fiber-liquid phase microextraction represent the most common preconcentration techniques for BAs. HPLC, GC, TLC, spectrofluorimetry, capillary zone electrophoresis coupled with mass spectrometry are the most common analytical techniques used for analysis of BAs. DLLME techniques offer benefits over centrifugation, filtration and solid-phase extraction. The milestones and combination of nanotechniques in the DLLMEs field and green aspects of BAs in literature; advantages and drawbacks are addressed. A major focus on analysis of BAs revealed no use of coupling DLLME techniques with electroanalytical techniques in particular stripping voltammetry. Thus, voltammetric techniques at surface modified electrodes implemented with DLLME techniques is highly recommended for developing low cost and precise methods for analysis of BAs at ultra trace levels in foodstuffs. Conclusions have been drawn for future research is proposed.

A critical overview on the chemistry, clean-up and recent advances in analysis of biogenic amines in foodstuffs

The aim of this work was to evaluate the influence of Arthrospira platensis F&M-C256 (spirulina) incorporation on the nutritional and functional properties of “crostini”, a leavened bakery product largely consumed in Italy and Europe. Sourdough was used as leavening and fermentation agent and three concentrations of A. platensis F&M-C256 were tested: 2%, 6% and 10% (w/w). Despite a lower volume increase compared to the control, the A. platensis F&M-C256 “crostini” doughs reached a technological appropriate volume after fermentation. At the end of fermentation, no significant differences in microorganisms concentrations were observed. A. platensis F&M-C256 “crostini” showed higher protein content compared to the control. Considering the European Commission Regulation on nutritional claims, “crostini” incorporated with 6% and 10% biomass can be claimed to be a “source of protein”. Six and ten percent A. platensis “crostini” also presented significantly higher antioxidant capacity and phenolics. A significantly lower value of in vitro dry matter and protein digestibility between A. platensis F&M-C256 “crostini” and the control was found. The overall acceptability decreased with increasing A. platensis F&M-C256 addition. The combination of spirulina biomass addition and the sourdough technology led to the development of a novel microalgae-based bakery product with nutritional and functional features.

/pdf/development-of-new-microalgae-based-sourdough-crostini-3wpeh8v8yo.pdf

Development of new microalgae-based sourdough "crostini": functional effects of Arthrospira platensis (spirulina) addition.

GABA has attracted great attention over the last several decades due to its ubiquity in life. It is an important molecule naturally present in considerable amounts in many feed and food matrices of...

https://www.tandfonline.com/doi/pdf/10.1080/23311932.2018.1534323

GABA, a non-protein amino acid ubiquitous in food matrices

Determination of dansylated amino acids and biogenic amines in Cannonau and Vermentino wines by HPLC-FLD

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Determination of dansylated amino acids and biogenic amines in Cannonau and Vermentino wines by HPLC-FLD