Determinação de aminas biogênicas em diferentes tipos de queijos por cromatografia líquida de alta eficiência

Fernanda Lima Cunha; Carlos Adam Conte Júnior; César Aquiles Lázaro; Lucas Rabaça dos Santos; Eliane Teixeira Mársico; Sérgio Borges Mano

doi:10.53393/rial.2012.71.32393

Vol. 71 No. 1 (2012), ORIGINAL ARTICLE

Vol. 71 No. 1 (2012)

Determination of biogenic amines in different types of cheese by high-performance liquid chromatography

ORIGINAL ARTICLE

https://doi.org/10.53393/rial.2012.71.32393

Published 2012-01-01

Fernanda Lima Cunha⁺⁻
Carlos Adam Conte Júnior⁺⁻
César Aquiles Lázaro⁺⁻
Lucas Rabaça dos Santos⁺⁻
Eliane Teixeira Mársico⁺⁻
Sérgio Borges Mano⁺⁻

Fernanda Lima Cunha

Universidade Federal Fluminense, Faculdade de Veterinária, Departamento de Tecnologia dos Alimentos, Niterói, RJ

Carlos Adam Conte Júnior

Universidade Federal Fluminense, Faculdade de Veterinária, Departamento de Tecnologia dos Alimentos, Niterói, RJ

César Aquiles Lázaro

Universidade Federal Fluminense, Faculdade de Veterinária, Departamento de Tecnologia dos Alimentos, Niterói, RJ

Lucas Rabaça dos Santos

Universidade Federal Fluminense, Faculdade de Veterinária, Departamento de Tecnologia dos Alimentos, Niterói, RJ

Eliane Teixeira Mársico

Universidade Federal Fluminense, Faculdade de Veterinária, Departamento de Tecnologia dos Alimentos, Niterói, RJ

Sérgio Borges Mano

Universidade Federal Fluminense, Faculdade de Veterinária, Departamento de Tecnologia dos Alimentos, Niterói, RJ

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Keywords

cheese
biogenic amines
HPLC

How to Cite

1.

Cunha FL, Conte Júnior CA, Lázaro CA, Santos LR dos, Mársico ET, Mano SB. Determination of biogenic amines in different types of cheese by high-performance liquid chromatography. Rev Inst Adolfo Lutz [Internet]. 2012 Jan. 1 [cited 2024 Jul. 22];71(1):69-75. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/32393

Abstract

This study aimed at detecting and quantifying biogenic amines (cadaverine, spermidine, histamine, putrescine and tyramine) in four different types of cheese using high-performance liquid chromatography (HPLC). For this study, ten samples of gouda, minas, mozzarella and prato, four types of cheese, were purchased in retail markets of Rio de Janeiro. Biogenic amines were previously extracted and derivatizated; then, these amines were detected and quantified by HPLC-UV. For assessing differences among the analyzed cheeses, data were submitted to Anova and Tukey’s test. Minas cheese showed the lowest amount of amine (24.26 mg.kg-1), and the highest contents (489.15 mg.kg-1) were found in gouda. As for the investigated biogenic amines, tyramine showed the highest concentrations (623.60 mg.kg-1), and spermidine was found at the lowest concentration (0.80 mg.kg-1) in all four types of cheese. This study indicates that gouda seems to demand a much more careful monitoring of biogenic amines in the analyzed cheese samples. Also, the methodology was effective for detecting and quantifying biogenic amines in all studied cheese samples.

https://doi.org/10.53393/rial.2012.71.32393

PDF (Português (Brasil))

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