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COMPARATIVE ANALYSIS OF BIOGENIC AMINES AND FREE AMINO ACIDS IN ROMANIAN CHEESES

COMPARATIVE ANALYSIS OF BIOGENIC AMINES AND FREE AMINO ACIDS IN ROMANIAN CHEESES Constantin Bele , Francisc Dulf

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COMPARATIVE ANALYSIS OF BIOGENIC AMINES AND FREE AMINO ACIDS IN ROMANIAN CHEESES

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  1. COMPARATIVE ANALYSIS OF BIOGENIC AMINES AND FREE AMINO ACIDS IN ROMANIAN CHEESES Constantin Bele , Francisc Dulf University of Agricultural Science and Veterinary Medicine Cluj-Napoca , Department of Chemistry and Biochemistry Manastur street 3-5 , 400372 Cluj-Napoca , Romania, cbele2002@yahoo.com Livia Simon Sarkadi, Mohamed Rabie , Szilard Toth University of Technology and Economics , Department of Biochemistry and Food Technology, H-1521 Budapest , P.O.B. 91, Hungary

  2. BIOGENIC AMINES • Organic bases usually produced by decarboxylation of amino acids or by amination and transamination of aldehydes and ketones. • Vasoactive or psychoactive amines.

  3. DECARBOXYLATION REACTIONS: FREE AMINO ACIDS TO BIOGENIC AMINES • HISTIDINE HISTAMINE • ARGININE PUTRESCINE • TYROSINE TYRAMINE • TRYPTOPHAN TRYPTAMINE • PHENYLALANINE 1- PHENYLETHYLAMINE

  4. ENDOGENOUS SOURCES OF BIOGENIC AMINES

  5. SYMPTOMS CONGESTION TACHYKARDIA ARRHYTMIA PRURITUS FLUSH URTICARIA HEADACHE BRONCHO- CONSTRICTION ASTHMA SPASMUS DIARRHEA VOMITING

  6. OBJECTIVES • Characterization for the first time of Romanian cheeses on the basis • of biogenic amines . • The total content and the dominant free amino acids in these • cheeses were also investigated .

  7. EXPERIMENTAL • Cheese samples were purchased from supermarkets in Cluj- Napoca. • The amino acids and biogenic amines were extracted from the cheese samples ( 3 g ) with 20 mL 10 % trichloroacetic acid for 1 h at room temperature, at 100 rpm followed by a 0,45 µm membrane filtration .

  8. THE SEPARATION OF AMINO ACIDS STANDARDS

  9. THE SEPARATION OF BIOGENIC AMINE STANDARDS

  10. RESULTS AND DISCUSSION Figure 3. The total biogenic amine content ( mg kg-1 dry weight ) in Romanian cheeses.(I- Paladin Edamer ; II- Paladin Chedder ; III- Napolact Tarnava ; IV –Napolact Moeciu ;V-Napolact Olanda ; VI- Zott Svaiter ; VII- Dalia ; VIII – Delaco Rucar;IX-Delaco Dalia ; X- Dobrogea.)

  11. Levels of biogenic amines ( mg kg -1 dry weight) in Romanian cheeses. HIM -histamine ; TYM - tyramine ; PUT- putrescine; CAD- cadaverine; SPD- spermidine; AGM- agmatine SPM- spermine. nd.- not detected

  12. RESULTS AND DISCUSSION The total amount of free amino acids content ( mg kg -1 dry weight ) in Romanian cheeses. (I- Paladin Edamer ; II- Paladin Chedder ; III- Napolact Tarnava ; IV –Napolact Moeciu ;V-Napolact Olanda ; VI- Zott Svaiter ; VII- Dalia ; VIII – Delaco Rucar; IX-Delaco Dalia ; X- Dobrogea.)

  13. RESULTS AND DISCUSSION Contribution of the main free amino acids to the total level in different Romanian cheeses VI-X (VI- Zott Svaiter ; VII- Dalia ; VIII – Delaco Rucar ; IX-Delaco Dalia ; X- Dobrogea; GLU-glutamate; LYS-lysine; PHE- phenylalanine; ORN- ornithine ; LEU- leucine; VAL- valine) Contribution of the main free amino acids to the total level in different Romanian cheeses I-V (I- Paladin Edamer ; II- Paladin Chedder ; III- Napolact Tarnava ; IV –Napolact Moeciu ; V-Napolact Olanda ; GLU- glutamate ; LEU-leucine; GLN- glutamine )

  14. CONCLUSIONS • The concentration of biogenic amines in Romanian cheeses varied • from 36,29 mg kg -1 to 290, 96 mg kg -1 dry weight. • The major biogenic amines were tyramine, putrescine, • cadaverine and histamine. • There was variability on the type and levels of amine in each kind • of cheese suggesting that amine accumulation in cheese could be • prevented.

  15. CONCLUSIONS • The total content of free amino acids varied to a large extent according to cheese type and origin. • The dominant free amino acids were • glutamic acid, leucine, ornithine, lysine and phenylalanine.

  16. THANK YOU FOR YOUR ATTENTION !

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