Levels of biogenic amines in typical vegetable products

Biogenic amines were determined in frozen spinach pure´e, ketchup, concentrated tomato pasta and frozen green pea as N-benzamides, by micellar electrokinetic capillary chromatography. Putrescine and spermidine were observed in most samples at detectable levels, while histamine, spermine and cadaverine concentrations were frequently below detection limits. Maximum mean levels (33.6 and 52.5 mg kg−1 of tyramine and putrescine, respectively) were found in ketchup and 46.6 mg kg−1 of spermidine in pea. Levels of histamine and spermine were low, and those of cadaverine and tryptamine low or medium. Thus, biogenic amines in the observed vegetable products should not be of a risk for healthy consumers. [Copyright &y& Elsevier]