Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.13091/1192
Title: Biogenic amine contents in Turkish dairy products: determination and comparison
Authors: Pekcici, Mustafa Ender
Güler, Ebru
Topkafa, Mustafa
Keywords: Chromatography
Cheese
Milk
Milk Cream
Butter
Yogurt
Foods
Acids
Hplc
Derivatization
Polyamines
Origin
Phase
Milk
Raw
Publisher: SPRINGER
Abstract: Biogenic amines in dairy products such as pasteurized milk, gluten-free and lactose-free milk, lactose-free milk, milk cream, yoghurt, kefir, cottage cheese, kasar cheese, tulum cheese and kuflu cheese were evaluated by using liquid chromatography (HPLC) technique and compared in detail with literature. The HPLC method used for the separation of biogenic amines has been validated in terms of suitability, linearity, accuracy and sensitivity. For the used reversed-phase high-performance liquid chromatography method, the linearity were investigated in the concentration ranges of 0.01-10 mg/L (R-2 = 0.996-0.999) for all biogenic amines. Mean recoveries for all biogenic amines ranged from 95 to 100.7%. The limits of detection and quantification were 6.13 x 10(-4)-3.22 x 10(-3) mg/L and 2.04 x 10(-3)-1.07 x 10(-2) mg/L, respectively. Tyramine, putrescine and spermine were detected in all products while other types were not determined in some products. The total amount of biogenic amines in pasteurized milk (12.48-19.82 mg/kg) were higher than both gluten-free and lactose-free milk (11.64 mg/kg) and lactose-free milk (8.65-10.33 mg/kg). It has been observed that the amount of tyramine and sermine in kefir and yoghurt products were similar. While cottage, kasar and tulum cheese products contained higher amount of tyramine compared to other biogenic amines, kuflu cheese was possessed of cadaverine. Although the types and amounts of biogenic amines in dairy products in Turkey were examined in many previous studies, it was evaluated in detail and combined in this study. In addition, gluten-free and lactose-free milk, lactose-free milk, milk cream and kuflu cheese were evaluated for the first time.
URI: https://doi.org/10.1007/s11694-021-00996-6
https://hdl.handle.net/20.500.13091/1192
ISSN: 2193-4126
2193-4134
Appears in Collections:Mühendislik ve Doğa Bilimleri Fakültesi Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collections
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collections

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