Biogenic Amine Content of Shalgam (Salgam): A Traditional Lactic Acid Fermented Turkish Beverage


Ozdestan O. , UREN A.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, cilt.58, ss.2602-2608, 2010 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 58 Konu: 4
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1021/jf903775z
  • Dergi Adı: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
  • Sayfa Sayıları: ss.2602-2608

Özet

Shalgam is a traditional Turkish fermented beverage. The biogenic amine contents of 20 shalgam samples from different manufacturers in Turkey were analyzed for the first time, using HPLC after derivatization with benzoyl chloride. Of the 10 biogenic amines under study, putrescine, cadaverine, histamine, and tyramine were detected in all shalgam samples. Putrescine was the prevailing biogenic amine. Putrescine concentrations were between 5.0 and 42.3 mg/L. Total biogenic amine contents were between 26.7 and 134.3 mg/L. Concentrations of biogenic amines were below the maximum permissible limits. pH values of shalgam samples were in the range from 3.15 to 4.25; acidities of shalgam samples were from 0.530% to 1.028% (w/v); total dry matter values were from 2.33% to 3.67% (w/w); total free amino acid contents were from 0.0074% to 0.0318% (w/v). Significant correlations were detected between biogenic amine concentrations and pH values, acidities, total dry matter contents, and total free amino acid contents.