Abstract
Although biogenic amines (BAs) present in fermented foods exert important health-promoting and physiological function support roles, their excessive ingestion can give rise to deleterious toxicological effects. Therefore, here we have screened the BA contents and supporting food quality indices of a series of fermented food products using a multianalyte-chemometrics strategy. A liquid chromatographic triple quadrupole mass spectrometric (LC-MS/MS) technique was utilized for the simultaneous multicomponent analysis of 8 different BAs, and titratable acidity, pH, total lipid content, and thiobarbituric acid-reactive substances (TBARS) values were also determined. Rigorous univariate and multivariate (MV) chemometric data analysis strategies were employed to evaluate results acquired. Almost all foods analyzed had individual and total BA contents that were within recommended limits. The chemometrics methods applied were useful for recognizing characteristic patterns of BA analytes and food quality measures between some fermented food classes, and for assessing their inter-relationships and potential metabolic sources. MV analysis of constant sum-normalized BA profile data demonstrated characteristic signatures for cheese (cadaverine only), fermented cod liver oil (2-phenylethylamine, tyramine, and tryptamine), and wine/vinegar products (putrescine, spermidine, and spermine). In conclusion, this LC-MS/MS-linked chemometrics approach was valuable for (1) contrasting and distinguishing BA catabolite signatures between differing fermented foods, and (2) exploring and evaluating the health benefits and/or possible adverse public health risks of such products.
Highlights
Biogenic amines (BAs) may be biosynthesized and degraded via normal metabolic activities in animals, plants, and micro-organisms
A composite application of univariate and MV chemometrics techniques clearly demonstrated that the MV approach applied was valuable for discriminating between fermented wine/vinegar products and cheeses, and the distinction between these two fermented food classes and a combination of fish, fish sauce/paste, and vegetable sauce products
Further MV analysis performed on constant sum (CS)-normalized BA profiles revealed distinctive patterns for cheese, Fermented cod liver oil (FCLO), and wine/vinegar products
Summary
Biogenic amines (BAs) may be biosynthesized and degraded via normal metabolic activities in animals, plants, and micro-organisms. As such, these amines occur in a wide variety of foods, such as fish, meat, and cheese products, and especially in fermented foods such as wines, and yoghurts, etc. BAs may be biosynthesized from the amination and transamination of aldehydes and ketones [5], and this may be of some relevance to their detection in marine oil products which have been allowed to autoxidize. A range of aldehyde species arise from the fragmentation of conjugated hydroperoxydienes, which are lipid oxidation products resulting from the peroxidation of polyunsaturated fatty acids (PUFAs) [6]
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