Evaluation of biogenic amines and nitrate in raw and pickled jurubeba (
Cooking
Nitrate
Polyamines
Shelf-life
Solanaceae
UPLC
Journal
Journal of food science and technology
ISSN: 0022-1155
Titre abrégé: J Food Sci Technol
Pays: India
ID NLM: 0056471
Informations de publication
Date de publication:
Jun 2019
Jun 2019
Historique:
revised:
18
03
2019
accepted:
04
04
2019
entrez:
18
6
2019
pubmed:
18
6
2019
medline:
18
6
2019
Statut:
ppublish
Résumé
The presence of biogenic amines, such as histamine and tyramine, in pickled food can cause health problems, such as allergies. However, other bioactive amines may be present and can induce some diseases. Some biogenic amines can react with nitrate and form nitrosamines, compounds harmful to human health. In this research, we qualitatively and quantitatively evaluated some biogenic amines and nitrate content in jurubeba preserved in oil or vinegar. The fruits were obtained from cultivated plants, or wild plants, or they were purchased from market. Jurubeba fruit was analyzed raw and after cooking. After thermal processing, the fruits were preserved in soybean oil or vinegar and were evaluated after 1 h and at 30, 60 and 90 days of storage. Variations in the contents of biogenic amine were found depending on the place from which the fruits were obtained, as well as depending on the type of preservative and time of storage. The nitrate levels did not exceed the established limits, mainly when preserved in vinegar, which also showed the lowest levels of biogenic amines.
Identifiants
pubmed: 31205352
doi: 10.1007/s13197-019-03772-z
pii: 3772
pmc: PMC6542861
doi:
Types de publication
Journal Article
Langues
eng
Pagination
2970-2978Déclaration de conflit d'intérêts
Conflict of interestThe authors declare that they have no conflict of interest.
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