Document Detail

A review of the liquid chromatographic methods for the determination of biogenic amines in foods.
MedLine Citation:
PMID:  23265518     Owner:  NLM     Status:  In-Data-Review    
Biogenic amines (BAs) are biologically active molecules which have aliphatic (putrescine, cadaverine, spermine, spermidine), aromatic (tyramine, phenylethylamine) or heterocyclic (histamine, tryptamine) structures. They can be detected in raw and processed foods which are formed and degraded through several pathways during the metabolic processes of animals, plants and microorganisms. The identification and quantitation procedures of BAs in food samples are very important, because BAs are considered as the indicators of food quality and freshness. The determination of BAs are commonly achieved by separation techniques such as high-performance liquid chromatography (HPLC), gas chromatography (GC) and capillary electrophoresis (CE). In this article, analysis of BAs in foods were reviewed from 2007 to present.
Armağan Onal; Serife Evrim Kepekci Tekkeli; Cem Onal
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Publication Detail:
Type:  Journal Article     Date:  2012-11-08
Journal Detail:
Title:  Food chemistry     Volume:  138     ISSN:  0308-8146     ISO Abbreviation:  Food Chem     Publication Date:  2013 May 
Date Detail:
Created Date:  2012-12-25     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7702639     Medline TA:  Food Chem     Country:  England    
Other Details:
Languages:  eng     Pagination:  509-15     Citation Subset:  IM    
Copyright Information:
Copyright © 2012 Elsevier Ltd. All rights reserved.
Istanbul University, Faculty of Pharmacy, Department of Analytical Chemistry, 34116 Beyazit, Istanbul, Turkey. Electronic address:
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