Biogenic amine content of boza: A traditional cereal-based, fermented Turkish beverage


YEĞİN S. , Üren A.

FOOD CHEMISTRY, vol.111, no.4, pp.983-987, 2008 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 111 Issue: 4
  • Publication Date: 2008
  • Doi Number: 10.1016/j.foodchem.2008.05.020
  • Title of Journal : FOOD CHEMISTRY
  • Page Numbers: pp.983-987

Abstract

Boza is a fermented beverage made from millet, maize, wheat or rice. Biogenic amine contents of 10 boza samples from different manufacturers in Turkey were analysed for the first time, using HPLC after derivatisation with benzoyl chloride. Of the I I biogenic amines under study, putrescine, spermidine and tyramine were detected in all boza samples. Tyramine was the prevailing biogenic at-nine. Tyramine concentrations of boza samples were between 13 and 65 mg/kg. Total biogenic amine contents of boza samples were between 25 and 69 mg/kg. Consequently, consumption of boza might represent a health risk for patients being treated with drugs containing monoamine oxidase inhibitor (MAOI). The pH values of boza samples were in the range from 3.16 to 4.02; total dry matters were from 15.3% to 31.1% (w/w): protein contents were from 0.50% to 0.99% (w/w). No significant correlations were detected between biogenic amine concentrations and pH, protein content and total dry matter content. (C) 2008 Elsevier Ltd. All rights reserved.