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YANIKOĞLU, RABİA SARE

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RABİA SARE
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YANIKOĞLU
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    A review of the currently developed analytical methods for the determination of biogenic amines in food products
    (2023-01-01T00:00:00Z) TIRIS, GİZEM; Sare Yanıkoğlu, RABİA SARE; Ceylan, Burhan; EGELİ, DERYA; Kepekci Tekkeli, Evrim; ÖNAL, Armağan; TIRIS, GİZEM; YANIKOĞLU, RABİA SARE; EGELİ, DERYA
    © 2022Biogenic amines (BAs) are group of substances that are formed from amino acids by decarboxylation or amination and transamination of aldehydes and ketones. They may have either aliphatic, aromatic or heterocyclic structure. Their quantity determines their effects, optimum amounts are essential for physiological functions, but excess of BAs causes various toxic effects through out human body. BAs are presented in a wide variety of fermented foods such as fish, meat, milk products and some kinds of beverages like wine, beer and some fruit juices. In order to quantify their intake by food products are important, the methods that provide determination of BAs in food products are a matter of priority. Mostly, liquid chromatographic (LC) methods are preffered. Their amine groups are able to be derivatized by so many fluorogenic reagents. It is possible to combine LC systems with UV–vis. absorption spectrometric, fluorimetric and mass spectrometric detectors. Due to the fact that BAs are important markers for food quality and important for health, in this article LC methods for the determination of BAs in foods were reviewed from 2012 to present.