Biogenic amine content of shalgam (Şalgam): A traditional lactic acid fermented turkish beverage
Küçük Resim Yok
Tarih
2010
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Shalgam is a traditional Turkish fermented beverage. The biogenic amine contents of 20 shalgam samples from different manufacturers in Turkey were analyzed for the first time, using HPLC after derivatization with benzoyl chloride. Of the 10 biogenic amines under study, putrescine, cadaverine, histamine, and tyramine were detected in all shalgam samples. Putrescine was the prevailing biogenic amine. Putrescine concentrations were between 5.0 and 42.3 mg/L. Total biogenic amine contents were between 26.7 and 134.3 mg/L. Concentrations of biogenic amines were below the maximum permissible limits. pH values of shalgam samples were in the range from 3.15 to 4.25; acidities of shalgam samples were from 0.530% to 1.028% (w/v); total dry matter values were from 2.33% to 3.67% (w/w); total free amino acid contents were from 0.0074% to 0.0318% (w/v). Significant correlations were detected between biogenic amine concentrations and pH values, acidities, total dry matter contents, and total free amino acid contents. ©2010 American Chemical Society.
Açıklama
Anahtar Kelimeler
Biogenic amines, HPLC, Shalgam, Turkish beverage
Kaynak
Journal of Agricultural and Food Chemistry
WoS Q Değeri
Scopus Q Değeri
N/A
Cilt
58
Sayı
4
