Assessment of biogenic amines profile in ciders from the Central Europe region as affected by storage time

• Published in: Food bioscience Vol. 41; p. 100957
• Main Authors: Lorencová, Eva, Salek, Richardos Nikolaos, Buňková, Leona, Szczybrochová, Marie, Černíková, Michaela, Buňka, František
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.06.2021
• Subjects: Alcoholic beverage; Biogenic amines; Cider; Food safety; Health risk; HPLC; Alcoholic beverage; Cider; Food safety; Biogenic amines; HPLC; Health risk
• ISSN: 2212-4292; 2212-4306
• DOI: 10.1016/j.fbio.2021.100957

The aim of the research was the assessment of 8 biogenic amines occurrence (BA) in ciders. Forty samples with ethanol content ≤4.5% v/v (LC; low alcohol content) and 34 samples with ethanol content > 4.5% v/v (HC; high alcohol content) manufactured in the Central Europe region were tested. The cider samples were immediately analyzed after purchase and at the end of the best before date. The most abundant BA across all ciders was tyramine, followed by putrescine and cadaverine (p < 0.05). Samples reported low levels of tryptamine, spermidine, spermine, histamine and phenylethylamine. No cider at the end of the best before date had a sum of BA below <5 mg l−1. Moreover, 67% of the samples at the beginning of the storage period and 47% of the ciders after the best before date presented a total BA content in the range of 5–20 mg l−1. A total number of 14% of the samples immediately after purchase and 31% of samples at the end of the best before date showed a BA concentration in the range of 20–50 mg l−1. The BA content of 16 samples was >50 mg l−1 at the end of the best before date. However, one LC cider and two HC products displayed a BA sum of nearly 120 mg l−1. In general, higher concentrations of tyramine, cadaverine and putrescine were detected in LC samples. All in all, with the prolonging of storage the BA concentration increased. •Eight biogenic amines were identified in 74 cider samples by HPLC.•Ciders with low alcohol content presented higher level of biogenic amines.•The most frequently detected biogenic amine was tyramine, putrescine and cadaverine.•Sixteen ciders presented biogenic amine content higher than 50 mg l−1.•For all ciders higher values of biogenic amines were detected at the end of the best before date.