CHAPTER 6 Detection of Biogenic Amines: Quality and Toxicity Indicators in Food of Animal Origin
CHAPTER 6 Detection of Biogenic Amines: Quality and Toxicity Indicators in Food of Animal Origin César A. Lázaro de la Torre*,**, Carlos A. Conte-Junior**,† *National University of San Marcos, San Borja, Lima, Peru; **Federal Fluminense University, Niterói, Rio de Janeiro, Brazil; †Food Science Program, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil 1 Biogenic Amines 1.1 Definition Biogenic amines (BAs) are low molecular weight substances, primarily produced during the normal metabolism of animals, plants, and microorganisms; their biological participation is related to psychoactive, neuroactive, or vasoactive process (Gloria, 2005; Ten Brink et al., 1990). Their presence in foods is directly related to microorganisms (spoilage bacterial) with decarboxylase activity on free amino acids (FAA). However, other factors, such as amino acid composition (kind of food), temperature, and time of storage, technological processes (maturation, packing, cooking, etc.) are important in BAs presentation (Halász et al., 1994). Most of the BAs have been named according to their amino acids precursors (histamine originates from histidine) and the most interesting classification is related to the number of amine groups: mono-, di-, and polyamines for tyramine, cadaverine, and spermidine respectively (Gloria, 2005). A graphic summary of BAs formation is presented in Fig. 6.1. 1.2 Classification Previously, we mentioned that BAs are classified based on the number of amine groups. However, chemical structure, biosynthesis, or physiological functions are used to divide them. Ruiz-Capillas and Jiménez-Colmenero (2004), Silla Santos (1996), and Shalaby (1996) presented a classification according to the number of amine groups: monoamines (tyramine, phenylethylamine), diamines (histamine, serotonin, tryptamine, putrescine, cadaverine), or polyamines (spermine, spermidine, agmatine).
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