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Detection and quantification of biogenic amines in fermented food products sold in Botswana.
J Food Prot. 2010 Sep; 73(9):1703-8.JF

Abstract

The incidence and concentrations associated with four important biogenic amines in leading commercial fermented beverages consumed in Botswana were determined using high-performance liquid chromatography. In 87 sorghum brew and 84 sour milk (madila, amasi) samples tested, putrescine was the most prevalent biogenic amine (63 and 61%, respectively), while histamine was the least prevalent (24 and 8%, respectively). Cadaverine was the most frequently detected biogenic amine in 79 of the commercial sour maize beverage (mageu/mahewu) samples tested (found in 70% of the samples), while tyramine was the least detected (occurring in 3% of the samples). In sorghum brew and sour milk, tyramine was found to be the most concentrated (mean concentration of 2.08 mg/100 ml and 3.2 mg/100 ml, respectively), and histamine was found to be the least concentrated (mean concentration of 0.94 mg/100 ml and 0.31 mg/100 ml, respectively). Overall, the biogenic amine concentrations of all three fermented products were within acceptable limits. However, one sorghum brew sample had a histamine content of 5.8 mg/ 100 ml, which was above the 5.0 mg/100 g allowable limit suggested by the U.S. Food and Drug Administration.

Authors+Show Affiliations

Department of Biological Sciences, University of Botswana, Gaborone, Botswana.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20828480

Citation

Magwamba, Clement, et al. "Detection and Quantification of Biogenic Amines in Fermented Food Products Sold in Botswana." Journal of Food Protection, vol. 73, no. 9, 2010, pp. 1703-8.
Magwamba C, Matsheka MI, Mpuchane S, et al. Detection and quantification of biogenic amines in fermented food products sold in Botswana. J Food Prot. 2010;73(9):1703-8.
Magwamba, C., Matsheka, M. I., Mpuchane, S., & Gashe, B. A. (2010). Detection and quantification of biogenic amines in fermented food products sold in Botswana. Journal of Food Protection, 73(9), 1703-8.
Magwamba C, et al. Detection and Quantification of Biogenic Amines in Fermented Food Products Sold in Botswana. J Food Prot. 2010;73(9):1703-8. PubMed PMID: 20828480.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Detection and quantification of biogenic amines in fermented food products sold in Botswana. AU - Magwamba,Clement, AU - Matsheka,Maitshwarelo Ignatius, AU - Mpuchane,Sisai, AU - Gashe,Berhanu Abegaz, PY - 2010/9/11/entrez PY - 2010/9/11/pubmed PY - 2010/11/3/medline SP - 1703 EP - 8 JF - Journal of food protection JO - J. Food Prot. VL - 73 IS - 9 N2 - The incidence and concentrations associated with four important biogenic amines in leading commercial fermented beverages consumed in Botswana were determined using high-performance liquid chromatography. In 87 sorghum brew and 84 sour milk (madila, amasi) samples tested, putrescine was the most prevalent biogenic amine (63 and 61%, respectively), while histamine was the least prevalent (24 and 8%, respectively). Cadaverine was the most frequently detected biogenic amine in 79 of the commercial sour maize beverage (mageu/mahewu) samples tested (found in 70% of the samples), while tyramine was the least detected (occurring in 3% of the samples). In sorghum brew and sour milk, tyramine was found to be the most concentrated (mean concentration of 2.08 mg/100 ml and 3.2 mg/100 ml, respectively), and histamine was found to be the least concentrated (mean concentration of 0.94 mg/100 ml and 0.31 mg/100 ml, respectively). Overall, the biogenic amine concentrations of all three fermented products were within acceptable limits. However, one sorghum brew sample had a histamine content of 5.8 mg/ 100 ml, which was above the 5.0 mg/100 g allowable limit suggested by the U.S. Food and Drug Administration. SN - 0362-028X UR - https://www.unboundmedicine.com/medline/citation/20828480/Detection_and_quantification_of_biogenic_amines_in_fermented_food_products_sold_in_Botswana_ L2 - https://meridian.allenpress.com/jfp/article-lookup/doi/10.4315/0362-028x-73.9.1703 DB - PRIME DP - Unbound Medicine ER -