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Biogenic amines and polyamines were measured in unripened cheese and 4 types of ripened cheese. The study included cheeses produced from both pasteurized and raw milks. All amines were lower in unripened than in ripened cheeses. The amine contents varied among different types of ripened cheese, within the same type of cheese, and also within the parts of cheeses. The main amines in ripened cheeses were tyramine, cadaverine, and putrescine. The highest concentration of tyramine was found in hard-ripened raw-milk cheeses, while blue cheese had the highest level of cadaverine. Unripened cheeses could be considered as well-tolerated products for histamine- and tyramine-sensitive individuals, whereas the wide variability in biogenic amines makes it difficult to generalize this consideration for all ripened cheeses. [ABSTRACT FROM AUTHOR]

Biologically active amines were determined in commercial soybean products. The antioxidant polyamines were found in both non-fermented and fermented soybean products. Natto and tempeh showed the highest content of polyamines (75–124 and 11–24 mg/kg of spermidine and spermine, respectively). On the other hand, the bacterial-related biogenic amines, tyramine, histamine, tryptamine and β-phenylethylamine, were detected in practically all fermented products with a high variability. The highest contents were found in sufu, tamari and soybean paste. Extremely high tyramine and histamine contents, 1700 and 700 mg/kg, respectively, found in some sufu samples could be unhealthy. However, biogenic amines observed in the other soybean products should not be a risk for healthy consumers. However, individuals who take monoamine and diamine oxidase inhibitors drugs should be strongly recommended to avoid this kind of products in order to suffer no adverse health effects. These biogenic amines were not detected in non-fermented soybean products. [ABSTRACT FROM AUTHOR]

Highlights: [•] The effect of UHPH on the bioactive compounds of soymilk was studied. [•] Phytosterol and isoflavone extractability increased with the UHPH treatments. [•] Tocopherols were affected by the effect of UHPH treatment. [•] Polyamines were stable with the combinations of pressure and temperature applied. [Copyright &y& Elsevier]

Abstract: Biologically active amines include the so called biogenic amines, such as histamine, tyramine and cadaverine, and polyamines such as spermidine and spermine. Ultra high pressure liquid chromatography (UHPLC) is a new generation of separation techniques that takes full advantage of chromatographic principles to increase speed flow which drastically reduce analysis time. The aim of the present work was to validate a rapid method of UHPLC to detect the presence of biogenic amines and polyamines in food. Different food matrixes (wine, fish, cheese, and dry fermented sausage) were used in order to test the versatility of the method. The UHPLC method described in this article has been demonstrated as a reliable procedure to determine 12 biogenic amines and polyamines in less than 7min of chromatographic elution. The method provides a satisfactory linearity and chromatographic sensitivity with a detection limit lower than 0.2mg/L and a determination limit falling below 0.3mg/L for all amines. The precision, in terms of relative standard deviation, was lower than 5% and the accuracy, as mean recovery, was between 93% and 98%, depending on the food matrix. [Copyright &y& Elsevier]