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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Evaluation of biogenic amines and nitrate in raw and pickled jurubeba (Solanum paniculatum L.) fruit

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Author(s):
da Silva, Monica Bartira [1] ; Ormond Sobreira Rodrigues, Luan Fernando [2] ; Monteiro, Gean Charles [2] ; Stelzer Monar, Giovana Rafaela [1] ; Gomez Gomez, Hector Alonzo [3] ; Seabra Junior, Santino [4] ; Minatel, Igor Otavio [1] ; Pereira Lima, Giuseppina Pace [1]
Total Authors: 8
Affiliation:
[1] Sao Paulo State Univ UNESP, Inst Biosci, Dept Chem & Biochem, BR-18618000 Botucatu, SP - Brazil
[2] Sao Paulo State Univ UNESP, Sch Agr, Dept Hort, BR-18618000 Botucatu, SP - Brazil
[3] Univ Nacl Agr, Dept Food Technol, Barrio El Espino, Catacamas - Honduras
[4] Sate Univ Mato Grosso UNEMAT, Dept Agr Engn, BR-78450000 Nova Mutum, MG - Brazil
Total Affiliations: 4
Document type: Journal article
Source: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; v. 56, n. 6, p. 2970-2978, JUN 2019.
Web of Science Citations: 0
Abstract

The presence of biogenic amines, such as histamine and tyramine, in pickled food can cause health problems, such as allergies. However, other bioactive amines may be present and can induce some diseases. Some biogenic amines can react with nitrate and form nitrosamines, compounds harmful to human health. In this research, we qualitatively and quantitatively evaluated some biogenic amines and nitrate content in jurubeba preserved in oil or vinegar. The fruits were obtained from cultivated plants, or wild plants, or they were purchased from market. Jurubeba fruit was analyzed raw and after cooking. After thermal processing, the fruits were preserved in soybean oil or vinegar and were evaluated after 1h and at 30, 60 and 90days of storage. Variations in the contents of biogenic amine were found depending on the place from which the fruits were obtained, as well as depending on the type of preservative and time of storage. The nitrate levels did not exceed the established limits, mainly when preserved in vinegar, which also showed the lowest levels of biogenic amines. (AU)

FAPESP's process: 13/05644-3 - Changes in antioxidant compounds after harvest of mangoes, turmeric and jurubeba
Grantee:Giuseppina Pace Pereira Lima
Support Opportunities: Regular Research Grants
FAPESP's process: 16/22665-2 - Post-harvest technologies impact on the content of bioactive compounds in bananas, grape juice and turmeric
Grantee:Giuseppina Pace Pereira Lima
Support Opportunities: Regular Research Grants