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Biogenic amine content of shalgam (salgam): a traditional lactic acid fermented Turkish beverage.
J Agric Food Chem. 2010 Feb 24; 58(4):2602-8.JA

Abstract

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.

Authors+Show Affiliations

Faculty of Engineering, Food Engineering Department, Ege University, Bornova, Izmir 35100, Turkey. ozgul.ozdestan@ege.edu.trNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

20099886

Citation

Ozdestan, Ozgül, and Ali Uren. "Biogenic Amine Content of Shalgam (salgam): a Traditional Lactic Acid Fermented Turkish Beverage." Journal of Agricultural and Food Chemistry, vol. 58, no. 4, 2010, pp. 2602-8.
Ozdestan O, Uren A. Biogenic amine content of shalgam (salgam): a traditional lactic acid fermented Turkish beverage. J Agric Food Chem. 2010;58(4):2602-8.
Ozdestan, O., & Uren, A. (2010). Biogenic amine content of shalgam (salgam): a traditional lactic acid fermented Turkish beverage. Journal of Agricultural and Food Chemistry, 58(4), 2602-8. https://doi.org/10.1021/jf903775z
Ozdestan O, Uren A. Biogenic Amine Content of Shalgam (salgam): a Traditional Lactic Acid Fermented Turkish Beverage. J Agric Food Chem. 2010 Feb 24;58(4):2602-8. PubMed PMID: 20099886.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Biogenic amine content of shalgam (salgam): a traditional lactic acid fermented Turkish beverage. AU - Ozdestan,Ozgül, AU - Uren,Ali, PY - 2010/1/27/entrez PY - 2010/1/27/pubmed PY - 2010/5/29/medline SP - 2602 EP - 8 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 58 IS - 4 N2 - 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. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/20099886/Biogenic_amine_content_of_shalgam__salgam_:_a_traditional_lactic_acid_fermented_Turkish_beverage_ L2 - https://dx.doi.org/10.1021/jf903775z DB - PRIME DP - Unbound Medicine ER -