Biogenic amine content of shalgam (Şalgam): A traditional lactic acid fermented turkish beverage

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 4, 2010, Pages 2602-2608

  Özdestan, Özgül ^a   Uren A L I ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Biogenic amines; HPLC; Shalgam; Turkish beverage

Indexed keywords

AMINO ACID; BIOGENIC AMINE; CADAVERINE; HISTAMINE; LACTIC ACID; PUTRESCINE; TYRAMINE;

ARTICLE; BEVERAGE; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; METHODOLOGY; PH; TURKEY (REPUBLIC);

AMINO ACIDS; BEVERAGES; BIOGENIC AMINES; CADAVERINE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHROMATOGRAPHY, LIQUID; FERMENTATION; HISTAMINE; HYDROGEN-ION CONCENTRATION; LACTIC ACID; PUTRESCINE; TURKEY; TYRAMINE;

EID: 77249140011     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf903775z     Document Type: Article

References (29)

1. Shalaby, A. R. Significance of biogenic amines to food safety and human health, Food Res. Int. 1996, 29 (7), 675-690.
2. Sass-Kiss, A.; Szerdahelyi, E.; Hajos, G. A. Study of biologically active amines in grapes and wines by HPLC. Chromatographia 2000, 51, 316-320.
3. (3) Karpas, Z.; Tilman, B.; Gdalevsky, R.; Lorber, A. Determination of volatile biogenic amines in muscle food products by ion mobility spectrometry, Anal. Chim. Acta 2002, 463, 155-163. (Pubitemid 34722329)
4. Özdestan, Ö.; Üren, A. A method for benzoyl chloride derivatization of biogenic amines for high performance liquid chromatography. Talnta 2009, 78, 1321-1326.
5. Gardini, F.; Martuscelli, M.; Caruso, M. C.; Galgano, F.; Crudele, M. A.; Favati, F.; et al. Effect of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis. Int. J- Food Microbiol 2001, 64, 105-117.
6. Yücel, U.; Üren, A. Biogenic amines in Turkish type pickled cabbage: Effects of salt and citric acid concentration, Acta Alimentaria 2008, 37 (1), 115-122.
7. (7) Suzzi, G.; Gardini, F. Biogenic amines in dry fermented sausages: A. review. Int. J. Food Microbiol 2003, 88, 41-54. (Pubitemid 37188430)
8. (8) Martuscelli, M.; Gardini, F.; Torriani, S.; Mastrocola, D.; Serio, A.; Chaves-Lopez, C.; Schirone, M.; Suzzi, G. Production of biogenic amines during the ripening of Pecorino Abruzzese cheese. Int. Dairy J. 2005, 15, 571-578. (Pubitemid 40743057)
9. (9) Hálasz, A.; Bárath, A.; Simon-Sarkadi, L.; Holzapfel, W. Biogenic amines and their production, by microorganisms in food. Trends Food Sci. Technol. 1994, 5, 42-49. (Pubitemid 2054930)
10. (10) Silla Santos, M. H. Biogenic amines: Their importance in foods. Int. J. Food Microbiol. 1996, 29, 213-231. (Pubitemid 26185346)
11. Nout, M. J. R. Fermented foods and food safety, Food Res. Int. 1994, 27(3), 291-298.
12. (12) Erten, H.; Tangüler, H.; Canbas, A. A traditional Turkish lactic acid fermented beverage: Shalgam (Salgam), Food Rev. Int. 2008, 24 (3), 352-359. (Pubitemid 351913251)
13. Sethi, V. Lactic fermentation of black carrot juice for spiced beverage. Indian Food Packer 1990, 44 (3), 7-12.
14. Berry, S. K.; Manan, J. K.; Joshi, G. J.; Saxena, A. K.; Kalra, C. L. Preparation and evaluation of ready-to-serve (RTS) black carrot beverage (Kanji). J. Food Sci. Technol. 1989, 26 (6), 327-328.
15. Anonymous TS 11149 Standard of Shalgam Beverage; Ankara: Institute of Turkish Standards, 2003.
16. Canbaç, A.; Fenercioĝlu, H. Shalgam suyu üzerine bir araçtírma. Gida (Food) 1984, 9 (5), 279-286.
17. Canbas, A.; Deryaoĝlu, A. Shalgam suyunun üretim tekniĝi ve bileçimi üzerinde bir ara̧tírma. Doga-Turkish J. Agrie. Forestry 1993, 17, 119-129.
18. Deryaoĝlu, A. A study about shalgam production and shalgam composition. M.Sc. thesis, Çukurova University, Adana, Turkey, 1990.
19. Arící, M. Microbiological and chemical properties of a drink called shalgam (Mikrobiologische und chemische eigenschqften von Shalgam). Ernahrungs-Umschau 2004, 51(1), 10.
20. Erginkaya, Z.; Hammes, W. P. Shalgam suyu fermantasyonu sírasínda mikroorganizmalarín geli̧jmi ve izóle edilen laktik asit bakterilerinin tanímlanmalarí üzerine bir ara̧tírma. Gida (Food) 1992, 17(5), 311-314.
21. Anonymous Regulatwns of non-alcoholic beverages. No: 2007/26, Republic of Turkey, Ministry of Agriculture and Rural Affairs, General Directorate of Protection and Control Vision. 2007.
22. Yěin, S.; Üren, A. Biogenic amine content of boza: A traditional cereal-based, fermented Turkish beverage, Food Chem. 2008, 111, 983-987.
23. Anonymous TS 1728 ISO 1842, Standard for pH analysis in fruit and vegetables. Ankara: Institute of Turkish Standards, 2001.
24. Anonymous TS 1125 ISO 750, Standard for determination of titration acidity in fruits and vegetables; Ankara: Institute of Turkish Standards, 2002.
25. Anonymous TS 4890 Standard for the determination of soluble solid material of fruit and vegetables. Refractometric method; Ankara: Institute of Turkish Standards, 1986.
26. Folkertsma, B.; Fox, P. F. Use of the Cd-ninhydrin reagent to assess proteolysis in cheese during ripening, J. Dairy Res. 1991, 59, 217-224.
27. (27) Yongjin, H.; Wenshui, X.; Xiaoyong, L. Changes in biogenic amines in fermented silver carp sausages inoculated with mixed starter cultures, Food Chem. 2007, 104, 188-195. (Pubitemid 46561115)
28. Hortos, M.; Garcia-Regueiro, J. A. Amino acid evolution, during two elaboration processes of Spanish dry-cured ham. In Proceedings of the 37th International Congress of Meat Science and Technology; Kulmbach, Germany, 1991; pp 1047-1050.
29. (29) Soufleros, E.; Barrios, M. L.; Bertrand, A. Correlation between, the content of biogenic amines and other wine compounds, Am. J. Enol. Vitic. 1998, 49 (3), 266-278. (Pubitemid 28532181)