Biogenic Amine Profiles Research Articles

Influence of roasting conditions on the biogenic amine content in cocoa beans of different Theobroma cacao cultivars

The objective of this study was to investigate how roasting process conditions affected the content of biogenic amines in cocoa beans of different Theobroma cacao varieties. The raw cocoa beans were roasted at four different temperatures (ranging from 110°C to 150°C) and three different air humidities (0.3% to 5.0%). Roasting process may significantly modify the profile and levels of biogenic amines. Tyramine was the most abundant amine in raw cocoa beans, followed by tryptamine and 2-phenylethylamine. Serotonin and dopamine were presented only in small amounts. However, it was found that roasted cocoa beans contained mainly 2-phenylethylamine, followed by tyramine, tryptamine, serotonin and dopamine. Parameters of roasting have a significant effect on the levels of each amine in all types of roasted beans. The highest amount of biogenic amines was observed in the samples roasted at the highest temperatures and in the air with increased humidity. In addition, the results revealed that the cacao cultivars significantly affect the levels of biogenic amines.

Comprehensive profiling analysis of bioamines and their acidic metabolites in human urine by gas chromatography/mass spectrometry combined with selective derivatization

A comprehensive analytical method was developed for the profiling of biogenic amines in human urine using GC/MS in SIM mode. Biogenic amines and their acidic metabolites were converted into their volatile O-trimethylsilyl/N-heptafluorobutyryl (OTMS/-NHFBA) derivatives for GC/MS analysis. Dual hexamethyldisilazane (HMDS)/-N-methyl-bis-heptafluorobutyramide (MBHFBA) derivatizations have been shown to be quite effective, with high derivatization yields and the absence of side products for primary biogenic amines. In this study, selective derivatization conditions by HMDS/MBHFBA were optimized in terms of the reagent amount, reaction temperature and reaction time period. The highest derivatization reaction yield was obtained at 40°C for 10min for OTMS derivatization and 80°C for 5min for N-HFBA derivatization. The use of MCX SPE cartridges with different SPE elution solvents was effective for the pre-concentration and selective cleanup of the biogenic amines and their acidic metabolites in human urine. The selection of appropriate ions in SIM mode provided reliable quantification and identification and a reduction in background effects. The established method was validated in terms of linearity, limits of detection (LOD), limits of quantification (LOQ), precision, and accuracy. The present method was linear (r2>0.996), reproducible (relative standard deviation range 1.1–6.9%), and accurate (range 87.9–111.9%), with LOQs of 0.17–17.84ng/mL. The biogenic amine profiling of human urine was successfully accomplished by GC/MS in SIM mode combined with selective HMDS/MBHFBA derivatization and MCX SPE cleanup.

Quality Properties, Fatty Acids, and Biogenic Amines Profile of Fresh Tilapia Stored in Ice

This work determines quality properties and fatty acids content of Nile tilapia (Oreochromis niloticus) stored in ice for 21 d. The quality properties consist of thiobarbituic acid (TBA), total volatile basic nitrogen (TVB-N), trimethylamine (TMA), and microbiological analysis (total viable count (TVC), total coliform, Salmonella and Staphylococcus aureus) and determination of biogenic amines content (histamine, cadaverine, putrescine, spermine, spermidine, 2-phenylethylamine, agmatine, tyramine, and ammonia). Moreover, the fat, moisture, and ash composition as well as fatty acids profile have also been analyzed. The TBA, TVB-N, and biogenic amines analysis showed rather low levels of spoilage even after 21 d of storage. The microbiological analysis, however, showed that tilapia was unsuitable for consumption after just 10 d. The fat, ash, moisture, and fatty acids profile analysis showed that tilapia is not a good source of n-3 fatty acids. The research indicated that the microbiological analysis was the best method to establish spoilage of tilapia stored in ice, of all analytical methods performed in this study.

Sensitive profiling of biogenic amines in human urine by capillary electrophoresis with field amplified sample injection

In order to monitor biogenic amines in human urine, a method based on field-amplified sample injection combined with capillary electrophoresis and direct UV absorption detection was developed. Dopamine, tyramine, tryptamine, serotonin and epinephrine were effectively separated and identified in human urine samples, and detection limits were 0.072, 0.010, 0.027, 0.010 and 0.120 µmol/L, respectively. Detection limits comparable to laser-induced fluorescence detection or solid phase extraction combined with capillary electrophoresis were achieved. Parameters affecting electrophoretic system detection sensitivity were investigated. Optimal separation conditions were obtained using as background electrolyte a pH 6.5 mixture of 2-(morpholino)ethanesulfonic acid 20 mmol/L and 30 mmol/L phosphate buffer, containing 0.05% hydroxypropylcellulose and 10% v/v methanol. Injections of the sample solution were performed by applying a voltage of 12 kV for 50 s. Recovery and accuracy ranged between 89.4 and 94.9%, and 89 and 112%, respectively. The method was successfully applied on actual urine samples (from a healthy volunteer): target bioamine content was consistent with endogenous levels reported in the literature. The proposed method is simple, fast and inexpensive and can be conveniently employed in work-related stress studies. The affordability and noninvasive sampling of the method allow epidemiological studies on large number of exposed persons to be performed.

Effects of Modified Atmosphere Packaging with Various Carbon Dioxide Composition on Biogenic Amines Formation in Indian Mackerel (Rastrelliger kanagurta ) stored at 5 ± 1°C

The profile of major biogenic amines was investigated in Indian mackerel packed in modified atmosphere for up to 12 days at 5 ± 1°C. Beheaded and gutted Indian mackerel was packed under different carbon dioxide compositions to study the effects on biogenic amines formation. The treatments were control air (C), vacuum packaging (VP), 30% CO2/65% N2/5% O2 (M30C), 60% CO2/35% N2/5% O2 (M60C), 80% CO2/15% N2/5% O2 (M80C) and 100% CO2 (M100C). Each amine responded differently to different CO2 levels. After 12 days of storage, concentrations of histamine were reduced by 6.4%, 8.5%, 70.3%, 78.8% and 90.2% in fish packed under VP, M30C, M60C, M80C and M100C, respectively as compared with control air. Changes in putrescine and cadaverine showed a similar pattern. Gas mix of M30C and VP stimulated the formation of tyramine reaching 203 and 172 ppm, respectively. Higher composition of CO2 had a significant inhibitory effect on tyramine concentration (p 0.05). After 9 days of storage, more than 300 ppm of histamine was detected in mackerel packed in VP and M30C; therefore, these atmospheres pose a histamine intoxication risk. Copyright © 2013 John Wiley & Sons, Ltd.

Levels of biogenic amines in retail market fermented meat products

The qualitative and quantitative profile of biogenic amines (BA) in 50 samples of dry fermented sausages sold in Greek retail markets were determined by HPLC. Putrescine, cadaverine, tryptamine, β-phenylethylamine spermidine, spermine were analysed by UV detection after pre-column derivatization with benzoyl chloride, whereas tyramine and histamine were analysed by fluorescence detection after post-column derivatization with o-phthaldialdehyde (OPA). With the exception of spermidine and spermine a wide variation of BA levels was observed among the samples. Of the BA examined, tyramine, putrescine, histamine and cadaverine showed high concentrations ranging from: 0 to 510mg/kg (median: 197.7mg/kg), 0 to 505mg/kg (median: 96.5mg/kg), 0 to 515mg/kg (median: 7.0mg/kg) and 0 to 690mg/kg (median: 3.6mg/kg), respectively. The histamine content of 28% of the samples exceeded the toxicity limit of 100mg/kg set for histamine in some fish species. Levels of tryptamine and β-phenyl-ethylamine never exceeded 50 and 29mg/kg, respectively. Results of the present study suggest that the amounts of BA in dry fermented sausages, sold in Greek retail markets, may pose a potential health risk for sensitive individuals or for those undergoing classical monoamine oxidase inhibiting (MAOI) drug therapy.

Evaluation of biogenic amines content in chilean reserve varietal wines

Biogenic amines play important roles in many physiological functions, but when they are ingested in high concentrations may produce severe adverse effects. The aim of this research was to evaluate the biogenic amine content in Chilean reserve varietal wines. A high performance liquid chromatography method was optimized and validated to quantify histamine, tyramine, spermine, spermidine, putrescine, cadaverine and phenylethylamine in Chilean wines. Derivatization and chromatographic conditions were optimized using a central composite design. Sixty reserve wines of the most important Chilean grape varieties were analyzed, i.e. Cabernet Sauvignon (n=11), Merlot (n=11), Carménère (n=11), Syrah (n=10) and Sauvignon Blanc (n=10), as well as organic wines (n=7). Biogenic amines content ranged from 2.19 to 65.09mgL−1, no significant difference (P>0.05) was observed between Cabernet Sauvignon, Merlot and Carménère but all showed statistically higher (P<0.05) concentrations than Sauvignon Blanc. Syrah wines showed no difference (P>0.05) with Cabernet Sauvignon, higher concentrations (P<0.05) than Sauvignon Blanc and lower than Merlot and Carménère. Regarding biogenic amines profile, putrescine showed the highest concentration in all grape varieties.

Biogenic Amine Profile in Unripe Arabica Coffee Beans Processed According to Dry and Wet Methods

Immature coffee fruit processing contributes to a high amount of defective beans, which determines a significant amount of low-quality coffee sold in the Brazilian internal market. Unripe bean processing was tested, taking the levels of bioactive amines as criteria for evaluating the extent of fermentation and establishing the differences between processing methods. The beans were processed by the dry method after being mechanically depulped immediately after harvest or after a 12 h resting period in a dry pile or immersed in water. Seven bioactive amines were quantified: putrescine, spermine, spermidine, serotonin, cadaverine, histamine, and tyramine, with global amounts ranging from 71.8 to 80.3 mg/kg. The levels of spermine and spermidine were lower in the unripe depulped coffee than in the natural coffee. The specific conditions of dry and wet processing also influenced cadaverine levels, and histamine was reduced in unripe depulped coffee. A resting period of 12 h does not induce significant alteration on the beans and can be improved if performed in water. These results confirm that peeling immature coffee can decrease fermentation processes while providing more uniform drying, thus reducing the number of defects and potentially increasing beverage quality.

Study of different biogenic amines in wines from two protected designations of origin (PDOs) in Murcia (Spain) multivariate classification

&lt;p style="text-align: justify;"&gt;&lt;strong&gt;Aims&lt;/strong&gt;: Biogenic amines were determined in 109 wines from two wineproducing areas (Jumilla and Bullas PDOs) situated in the Murcia region (SE Spain).&lt;/p&gt;&lt;p style="text-align: justify;"&gt;&lt;strong&gt;Methods and Results&lt;/strong&gt;: Biogenic amines (histamine, ethylamine, tyramine, phenylethylamine, putrescine, tryptamine and cadaverine) were analysed by RP-HPLC with o-phthaldialdehyde precolumn derivatization and fluorescence detection. Histamine and putrescine were the most prevalent amines in Jumilla wines (49 and 48%, respectively), whereas tryptamine and putrescine were the most prevalent ones in Bullas wines (19 and 38%, respectively). Multivariate analyses were used to attempt a preliminary classification of wines according to production area.&lt;/p&gt;&lt;p style="text-align: justify;"&gt;&lt;strong&gt;Conclusion&lt;/strong&gt;: In general, wines from Jumilla PDO had a higher biogenic amine content than wines from Bullas PDO; however, all of them were safe from the health point of view.&lt;/p&gt;&lt;p style="text-align: justify;"&gt;&lt;strong&gt;Significance and impact of the study&lt;/strong&gt;: This study demonstrates that the Jumilla and Bullas wines studied are safe to drink and that geographical classification based on biogenic amine profiles is not possible with the analysed samples.&lt;/p&gt;

Altered Dopamine and Serotonin Metabolism in Motorically Asymptomatic R6/2 Mice

The pattern of cerebral dopamine (DA) abnormalities in Huntington disease (HD) is complex, as reflected by the variable clinical benefit of both DA antagonists and agonists in treating HD symptoms. In addition, little is known about serotonin metabolism despite the early occurrence of anxiety and depression in HD. Post-mortem enzymatic changes are likely to interfere with the in vivo profile of biogenic amines. Hence, in order to reliably characterize the regional and chronological profile of brain neurotransmitters in a HD mouse model, we used a microwave fixation system that preserves in vivo concentrations of dopaminergic and serotoninergic amines. DA was decreased in the striatum of R6/2 mice at 8 and 12 weeks of age while DA metabolites, 3-methoxytyramine and homovanillic acid, were already significantly reduced in 4-week-old motorically asymptomatic R6/2 mice. In the striatum, hippocampus and frontal cortex of 4, 8 and 12-week-old R6/2 mice, serotonin and its metabolite 5-hydroxyindoleacetic acid were significantly decreased in association with a decreased turnover of serotonin. In addition, automated high-resolution behavioural analyses displayed stress-like behaviours such as jumping and grooming and altered spatial learning in R6/2 mice at age 4 and 6 weeks respectively. Therefore, we describe the earliest alterations of DA and serotonin metabolism in a HD murine model. Our findings likely underpin the neuropsychological symptoms at time of disease onset in HD.

Biogenic amines in microdissected brain regions of Drosophila melanogaster measured with micellar electrokinetic capillary chromatography-electrochemical detection.

Micellar electrokinetic chromatography with electrochemical detection has been used to quantify biogenic amines in microdissected Drosophila melanogaster brains and brain regions. The effects of pigment from the relatively large fly eyes on the separation have been examined to find that the red pigment from the compound eye masks much of the signal from biogenic amines. The brains of white mutant flies, which have characteristically low pigment in the eyes, have a significantly simplified separation profile in comparison to the red-eyed, wild-type, Canton S fly. Yet, the white mutant flies were found to have significantly less amounts of dopamine, l-3,4-dihydroxyphenylalanine (L-DOPA), salsolinol, and N-acetyltyramine in their dissected brains when compared to dissected brains of Canton S flies. In addition, significant variation has been observed in the dissected brains between individual flies that might be related to changes in neurotransmitter turnover. The transgenic GFP fly line (TH-GFP), for which the overall profile of biogenic amines is not found to be significantly different from Canton S, can be used to visualize the location of dopamine neurons. Biogenic amines were then quantified in three brain regions observed to have dopamine levels, the central brain, optic lobes, and posterior superiormedial protocerebrum (PPM1) region.

Separation and determination of biogenic amines in fish using MEKC with novel multiphoton excitation fluorescence detection

Biogenic amines are a group of biological molecules derived from the enzymatic decarboxylation of natural amino acids. They can be found in a variety of foods and some of them are involved in essential cellular pathways regulating cellular functions. To address the issues raised by conventional detection methods for biogenic amines, such as laborious sample preparation and limited sensitivity, a new micellar electrokinetic chromatography scheme was developed based on multiphoton excitation fluorescence (MPEF) detection. Six FITC-labeled biogenic amine species were used for the evaluation of this MEKC-MPEF method in comparison to single photon excitation fluorescence detection. The results indicated that MEKC-MPEF had superior resolution with a detection volume as low as aL. Quantitative analysis of varying concentrations of biogenic amine species has also been achieved suggesting a ymole mass detection limit, a linear dynamic range of about two orders of magnitude, and 95-105% recoveries. Furthermore, the biogenic amine profile of decayed oriental crucian carps was successfully determined and quantified using this new method.

Simultaneous profiling of multiple neurochemical pathways from a single cerebrospinal fluid sample using GC/MS/MS with electron capture detection

Biogenic amines and amino acids are widely characterized in the pathways representing neurotransmission. Although several analytical methodologies have been used to detect specific target molecules in relevant fluids such as cerebrospinal fluid (CSF), multiple assays must be used to survey the primary pathways involved. This article describes the development of a GC/MS/MS method capable of analyzing up to 43 analytes (representing 20 amino acids and more than seven neurochemical pathways) from a single 50 microl CSF sample. In this procedure, a CSF sample is first treated with acetonitrile to precipitate proteins. The dried sample is then derivatized with a mixture of 2,2,3,3,3-pentafluoro-1-propanol and pentafluoropropionic acetic anhydride to replace all active hydrogen atoms with fluorine-containing groups. Due to the concentration difference between amino acids and neurotransmitters, these two compound classes are analyzed in separate injections of the same derivatized extract. The total run time for each injection is approximately 15-20 min. An essential feature of the method is the use of argon as a reagent gas for electron capture chemical ionization (ECCI), as the use of the more traditional gas (methane) lacked sufficient durability to be considered for use with the present instrumentation. This article describes the development of this method including a detailed investigation of the chemical ionization conditions used. The resultant conditions allow for the profiling of biogenic amines (e.g. serotonin, norepinephrine, and dopamine) in the low picogram per milliliter range.

Microbiological, biochemical and biogenic amine profiles of Terrincho cheese manufactured in several dairy farms

Terrincho is a Portuguese traditional cheese, bearing a protected denomination of origin (PDO) status, which is manufactured from raw ewes’ milk and ripened for a minimum period of 30 d. The objectives of this research effort were to characterize the microbiological and biochemical profiles of this cheese, manufactured in several dairy farms during the winter cheesemaking season (December through March), and establish tentative correlations between these profiles and formation of biogenic amines. For this goal, 29 cheeses from five batches, manufactured in as many dairy farms located throughout the PDO region, were analysed. The viable numbers of the total (mesophilic) microflora, enterococci, lactococci, lactobacilli, enterobacteria, staphylococci, pseudomonads, yeasts and moulds were determined by 30 d, following classical plate counting on specific media. Free amino acid and biogenic amine contents were determined by reverse-phase high-pressure liquid chromatography. The concentration of biogenic amines correlated well with microbial viable numbers, in both qualitative and quantitative terms; significant correlations were observed between enterococci and phenylethylamine ( r=0.868, p<0.0001), and between lactococci and cadaverine ( r=0.646, p=0.002) and tyramine ( r=0.868, p<0.0001). On the other hand, 220 g of Terrincho cheese would have to be consumed at a given time if the threshold of worst case risk was to be attained, which appears unrealistic for a typically single-doses meal ingredient. This study has contributed to deepen the knowledge on the microbiological and biochemical features of a unique Portuguese cheese throughout ripening, and to rationalize its safe consumption in terms of biogenic amines.

Evolution of malolactic bacteria and biogenic amines during spontaneous malolactic fermentations in a Greek winery

To study the population dynamics of indigenous malolactic bacteria in a Greek winery and to examine their potential to produce detrimental levels of biogenic amines (BA) under winemaking conditions. Although the wines studied were of different vintage, grape variety and enological characteristics, molecular typing of malolactic bacteria revealed only a low number of strains within the single-species populations of Oenococcus oeni that developed during spontaneous fermentations. Strain MF1, originating primarily from the vineyards surrounding the winery invariably predominated in almost all samples. HPLC analysis showed a slight increase in the BA, putrescine, tyramine and phenylethylamine after malolactic conversion, while histamine, methylamine and ethylamine remained unaffected. No correlation could be established between the BA profiles and the bacterial compositions or the amino acid concentrations in wine samples studied. A certain regional bacterial flora is established in the winery that prevails in spontaneous malolactic fermentations (MLF) irrespective of the wine characteristics. In all cases, the BA content of the wines after malolactic conversion was within enologically acceptable levels. This is the first report on the malolactic bacteria occurring naturally in spontaneous MLF in Greek red wines and a preliminary assessment of their impact on wine safety in relation to BA.

Biogenic amines in Spanish fermented sausages as a function of diameter and artisanal or industrial origin

AbstractThe distribution of biogenic amines in three types of fermented meat sausages (chorizo, fuet and salchichón) was examined with respect to the degree of acidification. The aim was to determine whether low‐acid sausages (artisanal/traditional) have a different biogenic amine profile than more acidic products (industrial). Despite wide variability, tyramine was always found and was generally the major amine, followed by putrescine. Their contents in both industrial and artisanal sausages were similar, but correlated with the diameter of the product. In contrast, industrial sausages showed a higher average content of cadaverine and histamine, especially in chorizo, which also showed the highest content of free amino acids. Moreover, a multiple analysis of variance confirmed that the processing plant had a significant influence on the overall biogenic amine composition of products, histamine being the most important amine accounting for this effect. Copyright © 2005 Society of Chemical Industry

Biogenic amine production and nucleotide ratios in gutted wild sea bass ( Dicentrarchus labrax) stored in ice, wrapped in aluminium foil and wrapped in cling film at 4 °C

Biogenic amine profiles and nucleotide ratios for wild sea bass ( Dicentrarchus labrax) stored in ice, in boxes without ice, wrapped in aluminium foil (WAF) and wrapped in cling film (WCF) at 4 °C were studied. Ten biogenic amines (histamine putrescine, cadaverine, spermidine, spermine, tryptamine, tyramine, 2-phenylethylamine, agmatine and serotonin) and nucleotide ratios (K-value, Ki-value, H-value and G-value) were determined. The mean value of K, Ki, H and G was 66%, 72%, 13% and 81%, respectively, when the fish reached the limit of acceptability to the panellists. Linearity ( r 2) of K, Ki, H and G values for all storage conditions was 0.94–0.96, 0.94–0.96, 0.88–094 and 0.94–0.98, respectively. The mean values of K, Ki and G were higher in WCF than WAF and fish stored in ice except on day 8. The highest K, Ki and G values were obtained from fish wrapped in cling film, followed by fish in aluminium foil and fish stored in ice. Histamine was detected only towards the end of the storage time for WAF and WCF. As storage time progressed, cadaverine, spermidine and spermine became the dominant amines reaching 11, 8.9 and 10 mg/kg, respectively, at days 12 of storage in ice. Putrescine and tryptamine contents also rose steadily to reach 5.8 and 2.1 mg/kg, respectively. The levels of biogenic amines were significantly higher in sea bass stored in WCF and WAF as compared with the iced storage conditions.

Changes in the Profile of Free Amino Acids and Biogenic Amines During the Extended Short Ripening of Portuguese Dry-Cured Ham

Portuguese dry-cured hams were evaluated according to the profile of free amino acids and biogenic amines formation during an extended industrial short ripening process (5-12 months). The highest content of free amino acids was reached on the seventh month of curing. Major increases in content were in lysine, glutamic acid and arginine. The levels of biogenic amines-putrescine, cadaverine, hista-mine, tyramine, spermidine and spermine-analysed by reverse-phase HPLC with UV detection, showed wide fluctuations and variability during the ripening period studied. Spermine and cadaverine tended to be present in larger quantities, whereas histamine and spermidine contents were usually low. Spermine was the only amine detected in all samples analysed. Total biogenic amine contents were significantly higher on the ninth and tenth month of ripening, although the levels seemed to be too low to produce toxicological effects.

Comparison of Biogenic Amine Profile in Cheeses Manufactured from Fresh and Stored (4°C, 48 Hours) Raw Goat's Milk

In this study, the evolution of microbial counts, biogenic amine contents, and related parameters (pH, moisture, and proteolysis) in goat cheese made from fresh raw milk or raw milk stored for 48 h at 4°C was examined. In both cases the milk was nonpasteurized. This study was designed to evaluate the effect of milk quality on the profile of biogenic amines in relation to the evolution of the microbial population during cheese making. Cheese made from raw milk stored for 48 h at 4°C showed the highest microbial counts and biogenic amine levels. The storage of milk under refrigeration caused significant increases in the levels of some microbial and biogenic amines during ripening, but not initially. Tyramine was the main biogenic amine in the two cheeses tested, followed by cadaverine. However, the main differences in amine contents between batches were found for putrescine, histamine, and β-phenylethylamine,whose levels were more than twofold higher in samples from raw milk refrigerated for 48 h than in samples from fresh milk.

The determination of biogenic amines in Turkish red wines

The enological importance of the biogenic amines in wines is due to their possible toxicological risks and the possibility of the relationship between high amine content and unsanitary conditions during wine production procedures. The aim of this work is to determine the biogenic amines profile of quality red Turkish wines by using high-performance liquid chromatography with pre-column derivatization and photodiode array detection. The levels of biogenic amines in Turkish red wines were investigated for the first time. In order to do this, 30 different red wines from four basic wine regions of Turkey (Thrace, Aegean, Central Anatolia and Eastern Anatolia) were analysed for their biogenic amine contents such as tryptamine, putrescine (PUT), histamine (HIST), phenylethylamine (PEA), tyramine (TYR), cadaverine (CAD), spermine (SPM), spermidine (SPD) and agmatine (AGM). Although the majority of the researchers have used and are still using o-phytaldialdehyde derivates in separation of these amines, we preferred to use dansyl chloride because of its stability in the UV-Visible detection system. We saw that amines suspected of having toxicological effects (HIST, TYR, and PEA) do not present any concern, as their amount does not exceed 2 mg/L: TYR ranged between 0 and 0.292 mg/L, HIST ranged between 0 and 1.965 mg/L and PEA ranged between 0 and 0.365 mg/L. However, tryptamine (another amine related with toxicological effect) yields variable results that ranged between 1.09 and 7.94 mg/L. The amines associated with deficient sanitary conditions (PUT and CAD) are generally in low amounts: 70% of those samples ranged between 0 and 0.5 mg/L, 16.6% ranged between 0.5 and 1 mg/L, with a maximum of 5.92 mg/L (Aegean) for CAD and 76.6% ranged between 0 and 0.5 mg/L, 6.6% ranged between 0.5 and 1.0 mg/L, 10% ranged between 1 and 2 mg/L with a maximum 3.943 mg/L. In the case of the other amines such as SPD and SPM, they also yielded a very low level: 0–2.186 mg/L for SPD and 0–1.748 for SPM. Only AGM yielded very variable results in our UV-Vis range (0–18.181).