Journal of Food, Agriculture and Environment

Vol 7, Issue 2,2009
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Determination of biogenic amines in a fermented beverage, boza


Serap Cosansu

Recieved Date: 2009-01-18, Accepted Date: 2009-04-05


Biogenic amines are basic nitrogenous compounds formed mainly by decarboxylation of amino acids or by amination and transamination of aldehydes and ketones. High levels of these compounds may cause some health problems, such as hypotension or hypertension, nausea, headache, rash, dizziness, cardiac palpitation and emesis. Fermented foods have potential for containing high levels of biogenic amines. Boza is a traditional fermented beverage in Turkey, as well as in East European countries, Balkans and Egypt. It is produced from millet, cooked maize, wheat or rice semolina/flour by fermentation with yeast and lactic acid bacteria. In this study, 21 samples of boza were analyzed for their tryptamine, β-phenylethylamine, putrescine, cadaverine, histamine and tyramine contents by HPLC after derivatization with dansyl chloride. The detection limits of HIS, TRY, TYR, PUT, CAD and PHA were 0.03; 0.04; 0.04; 0.09; 0.11 and 0.05 mg kg-1, respectively; while the limits of quantification were 0.1; 0.12; 0.12; 0.18; 0.30 and 0.15 mg kg-1, respectively. A wide variation was determined in the biogenic amine contents of boza samples. Of the 21 boza samples, 18 (90%) contained at least one of six screened biogenic amines. Total biogenic amine contents ranged from 1.67 to 101.14 mg kg-1. The highest tyramine, cadaverine, tryptamine, putrescine, β-phenylethylamine and histamine contents were 82.79; 17.69; 13.78; 9.80; 4.53 and 4.07 mg kg-1, respectively. Although the biogenic amine contents of boza samples were lower than the recommended toxic limits, this product could be considered as a potentially risky food since the wide variation for biogenic amine contents.


Biogenic amine, boza, fermented food, lactic acid bacteria, yeasts

Journal: Journal of Food, Agriculture and Environment
Year: 2009
Volume: 7
Issue: 2
Category: Food and Health
Pages: 54-58

Full text for Subscribers

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.

Purchase this Article:   20 Purchase PDF Order Reprints for 15

Share this article :