Brewing effect on levels of biogenic amines in different coffee samples as determined by LC-UV

Food Chemistry

Volumn 175, Issue , 2015, Pages 143-150

  Restuccia, Donatella ^a   Spizzirri, U Gianfranco ^a   Parisi, Ortensia I ^a   Cirillo, Giuseppe ^a   Picci, Nevio ^a  

^a UNIVERSITY OF CALABRIA   (Italy)

Author keywords

Biogenic amines; Coffee brew; Coffee powder; Food quality; LC UV

Indexed keywords

AMINES; CHLORINE COMPOUNDS; FERMENTATION;

BIOGENIC AMINES; COFFEE BREW; COFFEE POWDERS; FOOD QUALITY; LC-UV;

BEVERAGES;

BIOGENIC AMINE; CADAVERINE; HISTAMINE; PHENETHYLAMINE; PUTRESCINE; SEROTONIN; SPERMIDINE; SPERMINE; TYRAMINE; COFFEE; DANSYL CHLORIDE; PHENETHYLAMINE DERIVATIVE;

ARTICLE; BREWING; COFFEE; CONTROLLED STUDY; DERIVATIZATION; DRUG DETERMINATION; FOOD QUALITY; LIMIT OF DETECTION; LIMIT OF QUANTITATION; LIQUID CHROMATOGRAPHY; PARTICLE SIZE; PHYSICAL STRESS; POD; SIGNAL NOISE RATIO; ULTRAVIOLET RADIATION; CHEMISTRY; COFFEA; DEVICES; FOOD HANDLING; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PLANT SEED; PROCEDURES;

BIOGENIC AMINES; CADAVERINE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COFFEA; COFFEE; DANSYL COMPOUNDS; FOOD HANDLING; HISTAMINE; HOT TEMPERATURE; PHENETHYLAMINES; PUTRESCINE; SEEDS; SEROTONIN; SPERMIDINE; SPERMINE; TYRAMINE;

EID: 84915822457     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.11.134     Document Type: Article

References (36)

1. Amorim, H. V., Basso, L. C., Crocomo, O. J., & Teixeira, A. A. (1977). Polyamines in green and roasted coffee. Journal of Agricultural and Food Chemistry, 25, 957-958.
2. Bekedam, E. K., Schols, H. A., Van Boekel, M. A. J. S., & Smit, G. (2006). High molecular weight melanoidins from coffee brew. Journal of Agricultural and Food Chemistry, 54, 7658-7666.
3. Bertrand, B., Guyot, B., Anthony, F., & Lashermes, P. (2003). Impact of the Coffea canephora gene introgression on beverage quality of C. arabica. Theoretical and Applied Genetics, 107, 387-394.
4. Caporaso, N., Genovese, A., Canela, M. D., Civitella, A., & Sacchi, R. (2014). Neapolitan coffee brew chemical analysis in comparison to espresso, moka and American brews. Food Research International, 61, 152-160.
5. Casal, S., Mendes, E., Alves, R. M., Alves, R. C., Oliveira, M. B. P. P., & Ferreira, M. A. (2004). Free and conjugated biogenic amines in green and roasted coffee beans. Journal of Agricultural and Food Chemistry, 52, 6188-6192.
6. Casal, S., Mendes, E., Oliveira, M. B. P. P., & Ferreira, M. A. (2002). Determination of biogenic amines in coffee by an optimized liquid chromatographic method. Journal of Liquid Chromatography & Related Technologies, 25, 2535-2549.
7. Casal, S., Mendes, E., Oliveira, M. B. P. P., & Ferreira, M. A. (2005). Roast effects on coffee free and conjugated polyamines. Electronic Journal Environmental, Agricultural and Food Chemistry, 4 , 1063-1068.
8. Chiacchierini, E., Restuccia, D., & Vinci, G. (2006). Evaluation of two different extraction methods for chromatographic determination of bioactive amines in tomato products. Talanta, 69, 548-555.
9. Choi, M.-Y., Choi, W., Park, J. H., Lim, J., & Kwon, S. W. (2010). Determination of coffee origins by integrated metabolomic approach of combining multiple analytical data. Food Chemistry, 121, 1260-1268.
10. Cirilo, M. P. G., Coelho, A. F. S., Araujo, C. M., Goncalves, F. R. B., Nogueira, F. D., & Gloria, M. B. A. (2003). Profiles and levels of bioactive amines in green and roasted coffee. Food Chemistry, 82, 397-402.
11. Dias, E. C., Pereira, R. G. F. A., Borem, F. M., Mendes, E., de Lima, R. R., Fernandes, J. O., et al. (2012). Biogenic amine profile in unripe arabica coffee beans processed according to dry and wet methods. Journal of Agricultural and Food Chemistry, 60, 4120-4125.
12. EC No. 2073/2005. Commission Regulation (EC) No. 2073/2005 of 15 November 2005 on Microbiological criteria for foodstuffs.
13. Esquivel, P., & Jiménez, V. M. (2012). Functional properties of coffee and coffee byproducts. Food Research International, 46, 488-495.
14. European Food Safety Authority - EFSA (2011). Scientific opinion on the substantiation of health claims related to coffee, including chlorogenic acids from coffee, and protection of DNA, proteins and lipids from oxidative damage (ID 1099, 3152, 4301), maintenance of normal blood glucose concentrations (ID 1100, 1962), and contribution to the maintenance or achievement of a normal body weight (ID 2031, 4326) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA Journal, 9, 2057-2080.
15. Gielissen, R., & Graafland, J. (2009). Concepts of price fairness: Empirical research into the Dutch coffee market. Business Ethics: A European Review, 18, 165-178.
16. Gloess, A. N., Vietri, A., Wieland, F., Smrke, S., Schönbächler, B., Sánchez López, J., et al. (2014). Evidence of different flavour formation dynamics by roasting coffee from different origins: On-line analysis with PTR-ToF-MS. International Journal of Mass Spectrometry, 365-366, 324-337.
17. Granvogl, M., Bugan, S., & Schieberle, P. (2006). Formation of amines and aldehydes from parent amino acids during thermal processing of cocoa and model systems: New insights into pathways of the Strecker reaction. Journal of Agricultural and Food Chemistry, 54, 1730-1739.
18. Halasz, A., Barath, A., Simon-Sarkadi, L., & Holzhapeel, W. (1994). Biogenic amines and their production by microorganisms in food. Trends in Food Science and Technology, 5, 42-46.
19. Homma, S. (2001). Chemistry II: Non-volatile Compounds, Part II. In R. J. Clarke & O. G. Vitzthum (Eds.), Coffee, Recent Developments (pp. 50-67). Oxford: Blackwell Science.
20. ICO, (2012). Monthly Coffee Market Report - December 2012.
21. Kalac, P. (2009). Recent advances in the research on biological roles of dietary polyamines in man. Journal of Applied Biomedicine, 7, 65-74.
22. Leite da Silveira, T. M., Tavares, E., & Gloria, M. B. A. (2007). Profile and levels of bioactive amines in instant coffee. Journal of Food Composition and Analysis, 20, 451-457.
23. Loizzo, M. R., Menichini, F., Picci, N., Puoci, F., Spizzirri, U. G., & Restuccia, D. (2013). Technological aspects and analytical determination of biogenic amines in cheese. Trends in Food Science & Technology, 30, 38-55.
24. Naila, A., Flint, S., Fletcher, G., Bremer, P., & Meerdink, G. (2010). Control of biogenic amines in food: Existing and emerging approaches. Journal of Food Science, 75, R139-R150.
25. Oliveira, S. D., Franca, A. S., Gloria, M. B. A., & Borges, M. L. A. (2005). The effect of roasting on the presence of bioactive amines in coffees of different qualities. Food Chemistry, 90, 287-291.
26. Oracz, J., & Nebesny, E. (2014). Influence of roasting conditions on the biogenic amine content in cocoa beans of different Theobroma cacao cultivars. Food Research International, 55, 1-10.
27. Ozdestan, O. (2014). Evaluation of bioactive amine and mineral levels in Turkish coffee. Food Research International, 61, 167-175.
28. Petracco, M. (2001). Technology IV. Beverage preparation: Brewing trends for the new millennium. In R. J. Clarke & O. G. Vitzthum (Eds.), Coffee, Recent Developments (pp. 50-140). Oxford: Blackwell Science.
29. Ramalakshmi, K., Rao, L. J. M., Takano-Ishikawa, Y., & Goto, M. (2009). Food Chemistry, 115, 79-85.
30. Restuccia, D., Spizzirri, U. G., Puoci, F., Cirillo, G., Curcio, M., Parisi, O. I., et al. (2011). A new method for the determination of biogenic amines in cheese by LC with evaporative light scattering detector. Talanta, 85, 363-369.
31. Shalaby, A. R. (1996). Significance of biogenic amines to food safety and human health. Food Research International, 29, 675-690.
32. Sridevi, V., Giridhar, P., & Ravishankar, G. A. (2009). Endogenous polyamine profiles in different tissues of Coffea sp., and their levels during the ontogeny of fruits. Acta Physiologiae Plantarum, 31, 757-764.
33. Valisek, J. (2013). The chemistry of food. New York: John Wiley & Sons.
34. Valsamaki, K., Michaelidou, A., & Polychroniadou, A. (2000). Biogenic amine production in Feta cheese. Food Chemistry, 71, 259-266.
35. Vasconcelos, A. L. S., Franca, A. S., Gloria, M. B. A., & Mendonca, J. C. F. (2007). A comparative study of chemical attributes and levels of amines in defective green and roasted coffee beans. Food Chemistry, 101, 26-32.
36. Zamora, R., Delgado, R. M., & Hidalgo, F. J. (2012). Formation of b-phenylethylamine as a consequence of lipid oxidation. Food Research International, 46, 321-325.